Table of Contents
Butterbeer Cake. 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.
This Butterbeer Cake, like the drinks, is fairly sweet — but it’s intended to be. I mean, you’re combining cream soda, butterscotch, and marshmallow… it’s kinda hard to tone that down (and why would you want to?).
Grease and flour three 6″ cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, pudding mix, and salt until well combined. Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and sugars on med-high until pale and fluffy (approx 3mins).
Fill a large glass mug 12 ounces of cream soda. Then, stir in the butterscotch syrup. Editor’s Tip: Be sure to only fill your glass 3/4 full with cream soda. You want to make sure there’s room for a generous amount of foam! Finish with a heaping scoop of butterbeer foam. Don’t be shy! Serve immediately.
Q: Can I use a different cut of beef for this recipe? A: Yes, you…
Q: Can I use a different type of vinegar instead of rice vinegar? A: Yes,…
Q: Can I use any type of rice for Fried Ginger Rice Tea? A: Yes,…
Q: Can I use canned water chestnuts instead of fresh ones for this recipe? A:…
Q: Can I use a regular pot instead of an electric pressure cooker for this…
Q: Can I use other types of fish for this recipe? A: Yes, while Norwegian…