Vegan Butterbeer Cake ~ Harry Potter

Ingredients

For the Butterscotch cake layers:

• Soy Milk 1¾ cups (414ml) *divided into 1 cup / ¾ cup
• White Vinegar 4 teaspoons (20ml)
• Vegetable oil ½ cup (118ml)
• Vegan Butter 10 Tablespoons (140g)
• Light Brown Sugar 1¾ cup (350g)
• Salt 1 teaspoon
• Vanilla Extract 3teaspoons (15ml)
• All Purpose Flour 3 cups (375g)
• Baking Soda 2 teaspoons (8g)
• Baking Powder ½ teaspoon

For the Cream Soda Buttercream:

• Vegan Butter 3 Cups (6 sticks) (336g)
• Confectioners Sugar 5 cups (600g)
• Vanilla Extract 2 teaspoons (10ml)
• Butter Extract 1 teaspoon (5ml) *optional
• Salt ¼ teaspoon *optional
• Cream Soda reduction scant ¾ cup
• For the Cream Soda Soak: *optional
• 1 Can Cream Soda (355ml)
• 2 Tablespoons Molasses (30ml)

Instructions

1. Preheat the oven to 350°F and then grease & parchment line your cake pans
2. I am using 6-7" cake pans *see notes above about pan sizes
3. First prepare the butterscotch cake layers by dividing the cake ingredients by separating out 1 cup of the plant milk for the cake batter and the other ½ cup for the butterscotch
4. Add the baking powder & baking soda to the flour in a large mixing bowl and set aside
5. Combine the soy milk with the vinegar and let stand for 5 minutes to thicken. *Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer
6. Now make the butterscotch with the light brown sugar and vegan butter
7. Now pour the wet ingredients into the flour mixture in the bowl and this will be the plant milk & vinegar mixture, the oil and the vanilla extract
8. Once the butterscotch is cooled to at least 135°F take out 1/3 cup for the drip and refrigerate it for later
9. Pour the remaining butterscotch along with the other cake ingredients and whisk everything well by hand, about 50 strokes to develop the batter
10. Divide the batter into the greased and parchment lined pan(s) and bake immediately in the preheated 350°F oven for about 20-25 minutes or when you gently press the centers they are springy to the touch. Or do the toothpick test for moist crumbs. **see notes above for pan sizes
11. Cool the cakes in the pans until you can safely touch them without burning yourself then turn them out onto a cooling rack to cool the rest of the way.
12. Prepare the cream soda reduction for the buttercream by pouring 1 can of cream soda into a small sauce pot and cook over medium heat for about 15-20 minut4es until it has evaporated in half
13. I started with a 355ml can of soda and ended up with about 177ml after 20 minutes
14. Cool the soda reduction completely and then prepare the buttercream recipe
15. With the paddle attachment whip the vegan butter on high speed for about 3 minutes.
16. Add the salt and extracts and whip for another minute
17. Stop mixer and add the sifted confectioners sugar all at once.
18. Mix on low speed until incorporated & then scrape the bottom and sides of the bowl again and then mix on high speed for another 3 minutes.
19. Begin adding the cream soda reduction 1-2 Tablespoons at a time while continuing to whip on medium speed.
20. Next combine the other cream soda for the soak with the molasses and stir together
21. Now build the cake as shown in the video tutorial

Notes