Butterbeer Poke Cake
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This easy Butterbeer Poke Cake is magical! Butterscotch pudding is poured over a light and fluffy cake while it’s still warm, which leaves you with a bold flavor that is irresistible. Topped with cool whip and drizzled with caramel, this is a dessert fit for any witch, wizard, or muggle!
Searching for more ways to feel the magic? Check out my Simple Harry Potter Party or Slytherin Dinner Party!
Why This Recipe Works
- Uses simple pantry ingredients: This butterbeer poke cake starts with a yellow cake mix, so you don’t need any fancy baking skills to make a rich, flavorful dessert.
- Cream soda adds signature taste: Substituting water with cream soda gives the cake a buttery toffee finish that perfectly captures the classic butterbeer taste.
- Perfect for parties and Potter fans: Inspired by the famous drink from Harry Potter, this easy butterbeer dessert is always a crowd favorite for birthdays, movie nights, or themed parties.
- Make-ahead friendly: This cake needs time to chill, making it ideal for preparing a day in advance for stress-free entertaining.
As a fellow Potter fan, I’ve always loved creating treats that feel like they could have come straight from The Three Broomsticks. This butterbeer poke cake started as a fun weekend treat for a movie marathon. The result was pure magic. The bubbly soda adds a toffee sweetness that gives each bite a buttery richness that’s hard to resist. It’s simple to make but feels like something special, especially when you finish it with a drizzle of homemade butterscotch sauce or a sprinkle of crushed toffee bits for extra crunch.
If you’ve ever made a poke cake before, you know why this technique is such a game changer. The warm cake absorbs the pudding, creating a soft and creamy texture that tastes like it came from a bakery. This recipe is the kind of dessert that’s perfect for family movie nights, themed parties, or anytime you want something a little playful for Harry Potter fans that still delivers big dessert magic.
Before You Start Baking
Let’s break down why this recipe is so amazing. First of all, it’s sweet and loaded with layers of bold butter flavor. BUT it isn’t too sweet. It has the perfect balance. It’s also incredibly moist thanks to pudding poured over the top and soaking into the warm baked cake.
You just cannot go wrong with this recipe. Here is what you need to get started,
- Yellow Cake Mix: Pick your favorite mix with the eggs and oil called for on the back of the box. You will not need the water.
- Cream Soda: Swap the water called for on the cake mix box with soda. Technically, you can use the water. This just gives the cake a little extra butterbeer flavor.
- Butterscotch Pudding: INSTANT. I know, I have the cook and serve in the photo. We tested both options and instant works best.
- Whipped Topping: I am the easy queen. I like to keep things as simple as possible. That’s why I opted to use cool whip instead of whipped cream or frosting. Spread an 8 oz container right over the top and it is delicious. Optionally, you can make homemade whipped cream.
- Butterscotch Sauce: Optional, but a delicious finish to the top of the cake! Try making my homemade butterscotch sauce. It’s so simple and insanely delicious.
Jesseca’s Recipe Review
This is the cake I make for my own birthday whenever I’m missing the Wizarding World. It has the same nostalgic butterbeer taste that takes me right back to walking through Diagon Alley in Orlando. It’s easy to make and even easier to love, which is probably why it’s become one of my most requested desserts among friends and family.
Tip from Jesseca:
For the best texture, pour the pudding over the cake while it’s still warm. That’s the secret. This helps the filling soak into every bite and keeps the cake extra moist.
Variations and Substitutions
One of the best things about this Harry Potter cake is how easy it is to customize. Whether you want to tweak it or use what you already have in the pantry, these simple swaps still deliver that same rich, butterscotch sweetness.
- Cake mix: A yellow cake mix s the base of your dry ingredients and gives the classic Harry Potter butterbeer cake, but white or vanilla cake mix works just as well. For a deeper flavor, try using a butter golden mix.
- Soda: Any brand will do, but if you prefer a less sweet option, use half cream soda and half club soda to lighten the flavor.
- Pudding flavor: Instant butterscotch pudding adds the signature butterbeer taste, though vanilla or caramel pudding are great alternatives if you can’t find it.
- Topping options: Swap the whipped topping for homemade heavy cream or a light cream cheese frosting for a richer finish.
- Add-ins: Stir in a handful of butterscotch chips or crushed toffee bits before baking for extra texture and boost in taste
More Harry Potter Inspired Recipes
If you loved this butterbeer poke cake, there’s a good chance you’ll enjoy a few more magical recipes straight from my kitchen. Each one captures a little bit of that cozy, nostalgic flavor that makes the Wizarding World feel so special.
- Hagrid’s Birthday Cake: A homemade chocolate layer cakes inspired by the one Hagrid gave Harry, complete with “Happee Birthdae” written across the top.
- Butterbeer Cupcakes: Soft cupcakes with creamy butterscotch frosting that taste just like the famous drink from Hogsmeade. Pinterest worthy!
- Frozen Butterbeer: A refreshing copycat of the park favorite, complete with a sweet cream topping and that signature buttery flavor.
- Two-Ingredient Butterbeer Fudge: This easy fudge melts in your mouth and takes just minutes to make.
Each of these recipes has that same magical touch that brings a little bit of Hogwarts home, and together they make the perfect lineup for a movie marathon or themed party.
Helpful Kitchen Tools
- Hand Mixer: While this definitely can be mixed by hand, a hand mixer (affiliate) will make it come together quickly and lump free.
- Mixing Bowls: A quality set of mixing bowls needed in every kitchen. This nesting set of bowls (affiliate) is one of my favorites. The different sizes are incredibly handy and it doesn’t take up too much space.
- Silicone Spatula: Silicone spatulas (affiliate) are amazing. You can use them for mixing, cooking (since they are heat resistant) and everything in between.
Your Butterbeer Questions, Answered
It’s very close! The soda adds that signature buttery vanilla flavor, and the butterscotch pudding brings the sweetness that tastes just like the drink. If you’ve tried my frozen butterbeer, you’ll recognize the flavor right away.
Absolutely. Any yellow or vanilla cake recipe works well. Just swap the liquid in your batter for soda to keep that signature butterbeer taste.
Cream soda is what gives this cake its flavor, but if you can’t find it, use vanilla soda or add a teaspoon of butter extract to a clear soda like Sprite.
Use the handle of a wooden spoon or a thick straw. The goal is to make holes big enough for the pudding to seep in but not so large that the cake falls apart.
Whisk the pudding mix and milk for about one minute and pour it over the cake immediately. If it starts to thicken, whisk in a splash of milk to loosen it before pouring.
Yes, you can. Just be sure to stabilize it with a little powdered sugar so it holds its shape longer. It adds a richer flavor that pairs beautifully with the butterscotch.
Yes. Because of the pudding and whipped topping, this cake should be stored in the refrigerator. Keep it covered and enjoy within three days.
Make-Ahead and Storage Instructions
This is the kind of dessert that’s even better the next day. The pudding soaks into the cake as it chills, creating that soft, creamy texture everyone loves. Here’s how to make it ahead and store it the right way:
- Make ahead: Prepare and bake the cake, then add the pudding layer while it’s still warm. Cover and refrigerate for at least 1 hour or overnight for best flavor.
- Add topping later: For the freshest texture, spread on the whipped topping and drizzle with butterscotch sauce just before serving.
- Storage: Keep the cake covered in the refrigerator for up to 3 days. It stays moist and flavorful the entire time.
- Freezing: It’s best to avoid freezing the fully assembled cake since the pudding layer can separate as it thaws. You can freeze the baked cake base alone for up to 2 months.
- Serving tip: This cake is best served chilled straight from the refrigerator.
Making it ahead gives everything time to blend and makes dessert time completely stress-free when you’re ready to serve.
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Butterbeer Poke Cake
Ingredients
- 1 yellow cake mix + eggs and oil called for on box
- 1 cup cream soda
- 1 (3.4 oz) instant butterscotch pudding
- 2 cups milk
- 8 oz whipped topping
- Butterscotch sauce (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan so the cake doesn’t stick.
- Mix the cake batter according to the directions on the box, but replace the water with cream soda. (This adds that buttery butterbeer taste.)
- Pour the batter into your prepared pan and bake following the time listed on the box.
- Remove from the oven and let the cake cool for about 5–10 minutes. It should still be warm but not hot.
- Poke holes all over the cake using the handle of a wooden spoon. Space them about 1 inch apart so the pudding can soak in evenly.
- Make the pudding. In a medium bowl, whisk together the butterscotch pudding mix and milk for about 1 minute—just until it starts to thicken.
- Pour the pudding over the warm cake right away. Gently spread it so the pudding fills the holes and covers the top.
- Cover the cake with plastic wrap and place it in the refrigerator for at least 1 hour (overnight is even better). This helps it set and stay moist.
- Spread whipped topping evenly over the chilled cake.
- Optional: Drizzle with butterscotch sauce or sprinkle crushed toffee bits on top before serving.
Notes
Equipment
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
