Butterbeer Cake

Enjoy the most popular beverage in the wizarding world in an even more delectable form. This moist, cream soda and butterscotch-infused butterbeer cake recipe will have you waving your wand for seconds before you can say Dumbledore. Best of all, it’s so simple, even a Muggle can make it!

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1 package cake mix, yellow

3.4 ounce package instant butterscotch pudding

1/2 cup vegetable oil

4 eggs

3/4 cup Butterscotch Schnapps

1/2 cup milk

1 1/2 teaspoon pure vanilla extract, divided

1 can cream soda

½ cup cold water

2 teaspoons unflavored gelatin

2 cups heavy whipping cream

2 tablespoons granulated sugar

PREHEAT oven to 350° F.

PREPARE two 8-inch cake pans with cooking spray and parchment paper.

SIFT cake mix and pudding powder into large mixing bowl.

COMBINE with oil, eggs, schnapps, milk and 1/2 teaspoon vanilla; mix well.

POUR into prepared pans.

BAKE 35 to 40 minutes until toothpick comes out with wet crumbs; let cool.

SIMMER cream soda until reduced by half; let cool and set aside.

CHILL bowl and whisk attachment from a stand mixer for 30 minutes.

SPRINKLE gelatin over water in a microwave safe bowl; let sit for 5 minutes.

HEAT gelatin in the microwave until dissolved; set aside to cool for 10 minutes.

WHIP cream and sugar to soft peaks in chilled bowl.

POUR melted, cooled gelatin into mixture on medium speed.

ADD remaining vanilla and whip until combined; set aside.

BRUSH cooled cake layers with cream soda reduction.

FILL cake layers and frost cake with whipped cream.