Butterbeer Pound Cake Recipe is a buttery, sweet, and tender classic pound cake recipe that’s flavored with butterscotch.
WHAT IS BUTTERBEER?
Butterbeer is a drink made popular in the book series Harry Potter. It was given a flavor (it wasn’t described in the book) when Universal Studios began selling Butterbeer drinks at their Wizarding World of Harry Potter theme park.
However, there was a real historical drink called buttered beer from Tudor England. It was a spiced eggnog/beer combo with melted butter.
That’s probably not what J.K. Rowling envisioned the young wizards drinking. She personally imagined Butterbeer as having a butterscotch flavor. Therefore, that’s the prevailing theme Universal Studios went with in the creation of their Butterbeer refreshments. If you go to the Harry Potter theme park in Florida, you can get hot and cold Butterbeer drinks that taste of butterscotch and cream soda. It is non-alcoholic.
Butterscotch and cream soda are the flavors I used to get this Butterbeer flavored cake. Specifically, I used butterscotch instant pudding and vanilla cream soda.
I started a series of testing pound cake recipes.
There are many Pound Cake recipes in my series. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake and the list goes on and on. As I’ve stated before, desserts, in particular, Pound Cake are my most favorite thing to make.
Using a light versus a dark pan as well as sitting it on a cookie sheet (which I do) to bake will affect the baking time. For my cakes, I bake in a light pan on a round cookie sheet.
Most importantly, keep an eye on your cake and start watching it closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference.
I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.
As well, all the tips aren’t going to help if you’re oven is not calibrated. Read How to Calibrate your Oven here.
POUND CAKE BAKING TIPS
- Read the recipe through completely at least twice so you know what comes next.
- A stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
- You can use a bundt pan. I used this tube pan. A good rule of thumb when baking pound cakes is to always leave 2 inches from the batter to the top of the pan to allow for rise. As well, always place your baking pan on a cookie sheet to catch any overflows.
- Allow your eggs, butter, and dairy to come to room temperature before mixing.
- I used pure almond extract. You can use vanilla, but I do recommend using pure vanilla, not an imitation.
- I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
SHOP THIS POST
- Butterscotch instant pudding mix
- Barq’s Vanilla Creme Soda
- Tilt-head stand mixer
- Pure almond extract
- My favorite tube pan
Butterbeer Pound Cake Recipe
Ingredients
- 1 and ½ cup butter at room temperature
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups +3 tablespoons all-purpose flour sifted then measured
- ½ cup vanilla cream soda
- 3.5 ounce package butterscotch instant pudding
Instructions
- Preheat the oven to 325°F. Grease a (10-inch, 12 cup) bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour). Alternately, you can use Wilton Cake Release.
- In the bowl of your stand mixer, beat butter and sugar until smooth about 2 to 3 minutes on medium speed. Stop mixer and scrape sides.
- Add eggs, one at a time, beating well after each addition. Stop mixer and scrape sides.
- Add flour, cream soda, and instant pudding to sugar mixture and blend until incorporated. Stop mixer and srape sides.
- Pour batter into your prepared pan. Bake at 325°F for 75 to 80 minutes or until cooked through.
Nutrition
You can also find great recipes at Recipe Index or at Meal Plan Monday or Weekend Potluck
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