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Butterbeer Pound Cake Recipe is a buttery, sweet, and tender classic pound cake recipe that’s flavored with butterscotch.

Butterbeer Pound Cake Recipe is a buttery, sweet, and tender classic pound cake recipe that's flavored with butterscotch.


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. However, I do have a delicious alcoholic butterbeer if you prefer.

Furthermore, I have a butterbeer pound cake for you! 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.

Butterbeer Pound Cake

I started a series of testing pound cake recipes.

There are many Pound Cake recipes in my series. I have Whipping Cream Pound Cake RecipeCream Cheese Pound CakeSour Cream Pound CakeGreek Yogurt Pound CakeChocolate Pound CakeBlue 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.


  1. Read the recipe through completely at least twice so you know what comes next.
  2. stand mixer will make your life immensely easier. I can’t imagine all this mixing by hand or even with a hand mixer!
  3. 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.
  4. Allow your eggs, butter, and dairy to come to room temperature before mixing.
  5. As well, I used pure vanilla extract. (Pure vanilla, not an imitation.)
  6. Finally, I recommend calibrating your oven at least once a year. Read all about how to Calibrate your oven in this post.
Butterbeer Pound Cake


  1. Butterscotch instant pudding mix
  2. Barq’s Vanilla Creme Soda
  3. Tilt-head stand mixer
  4. Pure almond extract
  5. My favorite tube pan
Butterbeer Pound Cake

Butterbeer Pound Cake Recipe

Butterbeer Pound Cake Recipe is a buttery, sweet, and tender classic pound cake recipe that's flavored with butterscotch.
Author: Paula
4.83 from 17 votes
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Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Servings: 18 servings



  • 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, instant pudding, and vanilla to the sugar mixture and blend until incorporated. Stop mixer and scrape sides.
  • Pour batter into your prepared pan. Bake at 325°F for 75 to 80 minutes or until cooked through.


Calories: 441kcal | Carbohydrates: 65g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 103mg | Sodium: 160mg | Potassium: 72mg | Fiber: 1g | Sugar: 33g | Vitamin A: 563IU | Calcium: 20mg | Iron: 2mg
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  1. I will be making this beautiful pound cake…but noticed in your photos…you have a light glaze on your pound cake with a few sprinkles of Butterscotch Chips ….but I don’t see a Glaze for the pound cake …. please respond ASAP… can’t wait to try this different cake 😋

  2. 5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!

  3. Is there almond or vanilla extract in this recipe? It’s talked about prior to recipe but the recipe doesn’t include it.

  4. 5 stars
    At first thank you so much for your nice sharing.I am really delighted with your blog.I think it will improve our blog.

4.83 from 17 votes (11 ratings without comment)

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