Butterbeer Cake Jars for a Harry Potter Party
Calling all Harry Potter Fans… These Butterbeer Cake Jars will be a hit at your next Harry Potter movie marathon or Harry Potter Party!
If you love Harry Potter, then you surely love all things Butterbeer, and these delicious Butterbeer Cake Jars are sure to be your new favorite Butterbeer recipe!
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This Butterbeer cake jar starts off with a deliciously fluffy butterscotch cake, cut into pieces and layered between the other butterbeer yumminess.
Then there is a butterbeer mousse filling. This mouse is so delicious that you are sure to be licking your rubber spatula after making this layer.
Next up? Butterbeer cream cheese icing layers for the win!
These Butterbeer cake jars make a great hand-held Harry Potter themed dessert to enjoy while watching a Harry Potter movie. Or, make these delicious Butterbeer Cake Jars to give as a Harry Potter Party Favor!
How to make Butterbeer Cake Jars
First, gather your equipment and supplies. For this recipe you’ll need:
- six pint size Mason jars
- a 13×9 cake pan
- a 2 inch circular cookie cutter
- hand or stand mixer
- parchment paper
- 2 piping bags
- Tips 1M and 2A
Harry Potter Sprinkles & Cupcake toppers
Next, gather your ingredients
For the cake:
- unsalted butter
- granulated sugar
- large eggs
- vanilla
- all-purpose flour
- baking powder
- butterscotch instant pudding mix one package
- salt
- cream soda
For the Butterbeer moose filling layers:
- instant butterscotch pudding
- heavy cream or whipping cream
For the Butterbeer frosting layers:
- cream cheese
- unsalted butter
- powdered sugar
- cream soda
Decorations:
These Harry Potter themed sprinkles and Harry Potter cupcake toppers are a great addition to these Butterbeer Cake jars.
Now, lets make the Butterbeer cake jars!
Preheat the oven to 350 degrees and prepare your cake pan. You can either line it with parchment paper, use a nonstick baking spray, or grease and flour the pan.
Place the eggs in a bowl of warm water to bring them up to room temperature.
Cream the butter and sugar until light and fluffy.
Remove the eggs from the warm water and add them to the creamed butter and sugar and the vanilla.
Mix until incorporated.
Sift in the flour, baking powder and butterscotch pudding into the mix.
Mix well.
Add in the cream soda and mix until smooth.
Pour batter into prepared baking pan
Bake for 40-45 mins until a knife or skewer comes out clean.
Allow the cake to cool for at least 30 mins.
Make the mousse
Combine the sifted pudding mix and heavy cream in a mixing bowl.
Start on low speed, then increase to High.
Mix until thick and fluffy (about 5 mins)
Add to a piping bag fitted with a tip 1M or 2A
Refrigerate until ready to use.
Make the Cream Cheese Frosting
Combine the cream cheese and butter in a bowl until smooth.
Add in the powdered sugar and mix.
Pour in vanilla and half of the cream soda.
Mix on medium High until smooth.
If the frosting is too thick-meaning you can not smooth it with frosting, add in more cream soda a tsp at a time.
It should be smooth, thick and creamy.
Add to a piping bag fitted with a tip 1M or 2A
Assembly
Use a 2-inch cutter to cut out circles of cake
Press the cake into the jar
Top with Mousse
Top with a layer of cream cheese
Top with another layer of cake and continue layering ending with cream cheese.
Add sprinkles for a little flair!
Butterbeer Cake Jars
Butterbeer cake jars are the perfect addition to your Harry Potter Party!
Ingredients
- Cake
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature*
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 2 tsps baking powder
- 3.4 oz butterscotch instant pudding mix one package
- 1/2 tsp salt
- 1 1/4 cups cream soda clear
- Butterbeer mousse filling
- 1 small box instant butterscotch pudding (3.4 oz), sifted
- 2 c. heavy cream or whipping cream
- Butterbeer Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, room temperature
- 6 cups powdered sugar
- 1/4 cup cream soda
Instructions
Make the cake
- Preheat the oven to 350 degrees.
- Place the eggs in a bowl of warm water to bring them up to room temperature.
- Cream the butter and sugar until light and fluffy (4-5 mins).
- Remove the eggs from the warm water and add them to the creamed butter and sugar and the vanilla.
- Mix until incorporated.
- Sift in the flour, baking powder and butterscotch pudding into the mix.
Mix well. - Add in the cream soda and mix until smooth.
- Pour batter into prepared baking pan
- Bake for 40-45 mins until a knife or skewer comes out clean.
- Allow the cake to cool for at least 30 mins.
Make the mousse
- Combine the sifted pudding mix and heavy cream in a mixing bowl.
Start on low speed, then increase to High.
Mix until thick and fluffy (about 5 mins) - Add to a piping bag fitted with a tip 1M or 2A
- Refrigerate until ready to use.
Make the Cream Cheese Frosting
- Combine the cream cheese and butter in a bowl until smooth.
- Add in the powdered sugar and mix.
- Pour in vanilla and half of the cream soda.
- Mix on medium High until smooth.
If the frosting is too thick-meaning you can not smooth it with frosting, add in more cream soda a tsp at a time.
It should be smooth, thick and creamy. - Add to a piping bag fitted with a tip 1M or 2A
Assembly
- Use a 2-inch cutter to cut out circles of cake
- Press the cake into the jar
- Top with Mousse
- Top with a layer of cream cheese
- Top with another layer of cake and continue layering ending with cream cheese.
- Add sprinkles for a little flair!
