Scrumptious Butterbeer Cream Cake Treats

These are the little square cakes I make when we crave theme-park magic without the crowds or the $9 price tag. Think: soft vanilla cake soaked with a buttery, butterscotch-vanilla “butterbeer” syrup, a cloud of lightly sweet cream in the middle, and a glossy butterscotch drizzle that sets just enough to get that tiny crackle when you bite in. They’re fancy-ish, but easy. Like, weeknight-bake easy. And they’re shamelessly fun.

My husband calls these “wizard snack cakes,” which is embarrassingly adorable, and also accurate because our kiddo will straight-up trade chores for a square. The first time I made them, I over-reduced the syrup and it turned into sticky toffee—still good, just… aggressive. Now I keep it pourable and the cake drinks it up like it’s a Saturday afternoon. We slice them into tidy squares, pretend we’re civilized, and then stand at the counter and eat them with our fingers.

How to Make It

Bake a simple vanilla cake in a 9×13 pan—whatever recipe you trust or even a yellow cake mix. While it bakes, simmer about 1 cup cream soda with a generous handful of brown sugar, a pat of butter, a splash of vanilla, and a pinch of salt. Let it bubble and thicken until it’s syrupy but still pourable; if it looks like caramel, you went too far (add a splash more soda and whisk).

When the cake comes out, poke it with a skewer like it owes you money and pour half that butterbeer syrup all over. It’ll look soggy for a hot minute—good. Let it cool completely. Meanwhile, whip a bowl of cold heavy cream with a spoonful of butterscotch pudding mix (or a drizzle of butterscotch sauce) and a little softened cream cheese to keep it sturdy. Medium peaks are perfect—soft and swoopy.

Spread the cream across the cooled cake in thick, even waves. Pop it in the fridge to chill while you melt butterscotch chips with a little cream. Drizzle the glossy sauce over the top like you’re an artist. Chill again so it sets, slice into squares, and call them treats so no one expects to share.

✔Ingredient Notes

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– Vanilla or yellow cake: A 9×13 is the move. Boxed mix is fine—just bake it a smidge under so it stays tender and soaks nicely.
– Cream soda: That signature butterbeer vibe. Don’t use diet; it won’t reduce right and the aftertaste is… not it.
– Brown sugar: Brings caramel depth to the syrup. Light or dark—dark gives a moodier flavor.
– Unsalted butter: A knob in the syrup makes it glossy and “butterbeer-y.” Salted works—just taste before adding extra salt.
– Vanilla extract: The magic that makes the whole thing taste like a cozy hug.
– Heavy cream: Whips to sturdy peaks for the cream layer. Keep it cold; warm cream just flops.
– Cream cheese or mascarpone: A couple ounces gives structure so your cream doesn’t slide off the cake at family dessert hour.
– Butterscotch pudding mix or sauce: Pudding mix = instant stability; sauce = silkier flavor. Either works, just go easy on sweetness.
– Butterscotch chips + cream: Quick glaze that sets soft. If it seizes, add a teaspoon of cream and warm gently.
– Flaky sea salt: Optional, but a few sprinkles on top make the butterscotch pop.

✔Recipe Steps

1. Heat oven to 350°F and line a 9×13 pan with parchment; bake your favorite vanilla/yellow cake until just set.
2. Simmer cream soda, brown sugar, butter, vanilla, and a pinch of salt 8–10 minutes until syrupy; remove from heat.
3. Poke warm cake all over and pour half the syrup on top; cool completely.
4. Beat softened cream cheese until smooth, then add cold heavy cream, vanilla, and butterscotch pudding mix (or sauce); whip to medium peaks.
5. Spread cream over cooled cake; chill 15 minutes. Melt butterscotch chips with a splash of cream until smooth.
6. Drizzle glaze over cake, chill 30–60 minutes to set, cut into 16 squares, and spoon extra syrup over slices if you like.

What to Serve It With

– Hot coffee or a strong black tea to cut the sweetness.
– A tiny scoop of vanilla bean or salted caramel ice cream if you’re going full goblin mode.
– Fresh berries for a bright, tart bite.
– Pretzels on the side because sweet + salty forever.

✔Tips & Mistakes

– Don’t over-reduce the syrup. If it coats the spoon thick like caramel, whisk in a splash of cream soda to loosen.
– Let the cake cool before adding the cream layer or you’ll have a slip-n-slide situation.
– Whip the cream to medium peaks—too stiff and it turns grainy; too soft and it won’t slice clean.
– Warm the glaze gently. Microwave in short bursts and stir like you mean it.
– Use real cream soda. Diet versions won’t caramelize and taste a little… haunted.

✔Storage Tips

Explain where/how to store leftovers in a casual, friendly tone. Mention what happens if you eat it cold. Or for breakfast. No shame.
Pop the squares into an airtight container and refrigerate up to 4 days. Cold, they’re extra creamy and the butterscotch gets fudgy—10/10 breakfast material with coffee. For longer storage, freeze individual pieces (well wrapped) up to 2 months; thaw in the fridge so the cream doesn’t weep.

✔Variations and Substitutions

– Shortcut cake: Yellow cake mix + an extra splash of vanilla = perfect base.
– From-scratch folks: A simple buttermilk vanilla sheet cake keeps it tender.
– Dairy-free: Use coconut cream for whipping and a dairy-free butter substitute; glaze with dairy-free chips.
– Gluten-free: A good 1:1 GF baking mix or your favorite GF cake mix totally works.
– Sweetness control: Swap some brown sugar for honey or maple syrup (honey ↔ sugar) in the syrup and reduce a bit less.
– Grown-up version: Add 1–2 teaspoons dark rum or rum extract to the syrup after it’s off the heat.
– Don’t overthink “tamari ↔ soy sauce”—wrong recipe, but if your brain loves swaps, just know it doesn’t apply here and you’re doing great.

Frequently Asked Questions

Scrumptious Butterbeer Cream Cake Treats

Butterscotch-kissed cupcakes infused with cream soda and a silky whipped butterscotch cream filling, finished with a buttery drizzle for true Butterbeer magic.

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Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cup all-purpose flour
• ▢ 1.5 tsp baking powder
• ▢ 0.5 tsp baking soda
• ▢ 0.5 tsp fine salt
• ▢ 0.5 cup unsalted butter softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar packed
• ▢ 2 large eggs room temperature
• ▢ 1 tsp vanilla extract
• ▢ 0.5 tsp butter extract
• ▢ 0.75 cup whole milk room temperature
• ▢ 0.5 cup cream soda room temperature, not flat
• ▢ 1 cup heavy cream cold
• ▢ 3.4 oz instant butterscotch pudding mix dry mix
• ▢ 0.25 cup powdered sugar
• ▢ 0.25 cup toffee bits optional garnish
• ▢ 0.25 cup butterscotch sauce for drizzling

Instructions

Preparation Steps

• Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
• In a bowl, whisk flour, baking powder, baking soda, and salt until combined.
• In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
• Beat in eggs one at a time, then mix in vanilla and butter extract until smooth.
• Stir together milk and cream soda in a measuring cup. Add dry ingredients to the butter mixture in 3 additions, alternating with the milk-soda mixture, beginning and ending with dry. Mix just until combined.
• Divide batter evenly among liners, filling each about 0.75 full. Bake 18 to 20 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.
• Make the butterbeer cream: Whip cold heavy cream with instant butterscotch pudding mix and powdered sugar on medium-high until thick and fluffy, 1 to 2 minutes. Refrigerate until ready to use.
• Optional filling: Use a small knife or cupcake corer to remove a 0.75-inch plug from each cupcake. Pipe or spoon some butterscotch cream into the center, then cap with a bit of cake.
• Top each cupcake with a generous swirl of the remaining butterscotch cream. Drizzle with butterscotch sauce and sprinkle with toffee bits.

Notes

For a stronger Butterbeer vibe, replace 0.25 cup of the milk with additional cream soda and add an extra 0.25 tsp of butter extract. Keep cupcakes chilled if not serving within 2 hours due to the whipped cream filling.