Ingredients
Scale
- 2 1/2 cups (315 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened
- 1 cup (240 ml) buttermilk
- 3 large eggs
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (100 g) light brown sugar
- 1/2 cup (120 ml) butterbeer syrup or caramel sauce
- 2 tsp vanilla extract
- For frosting: 1 cup (225 g) unsalted butter, softened
- 3-4 cups (360-480 g) powdered sugar
- 2-4 tbsp milk or heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients, until batter is just combined.
- Divide batter evenly between pans and bake 20-25 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a rack.
- Beat butter until creamy; gradually add powdered sugar, milk, vanilla, and salt to make a smooth frosting.
- Level cakes, spread frosting between layers, and cover the exterior. Drizzle with butterbeer syrup or caramel and decorate with edible gold dust.
Notes
- Tip: If you don’t have buttermilk, whisk 1 cup milk with 1 tablespoon lemon juice and let rest 5 minutes.
- Variation: Add a splash of rum extract for a butterbeer punch.
- Make ahead: Bake and frost up to 1 day in advance; refrigerate then bring to room temp before serving.
- Prep Time: 20 mins
- Cook Time: 25-30 mins
- Method: Bake
- Cuisine: British-inspired, Fantasy
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 70 mg
