This vegan cake transforms the magical flavors of butterbeer into a delectable dessert perfect for any gathering or special occasion. It's a deliciously moist chocolate cake layered with rich butterscotch sauce and enveloped in a velvety butterscotch-infused cream cheese frosting.
Ingredients:
For the Vegan Chocolate Butterbeer Cake:
- 2 (355-mL) bottles vegan butterbeer
- 1 1/4 cups (300 mL) vegan buttermilk, at room temperature
- 3 cups (375 g) all-purpose flour or gluten-free 1:1 baking flour, sifted
- 1 cup (95 g) natural cocoa powder, sifted
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 3/4 cups (350 g) granulated sugar
- 1/3 cup (110 g) brown sugar
- 1/2 cup (113 g) unsalted vegan butter, melted and cooled
- 1/2 cup (110 g) dairy-free yogurt, at room temperature
- 1/2 cup (110 g) vegan sour cream, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 mL) hot butterbeer mixed with 1 tsp dissolvable espresso powder (or use 1 cup (240 mL) brewed coffee, decaf if preferred)
- 1 batch vegan cream cheese frosting (with butterscotch modification)
For the Vegan Butterscotch Sauce:
- 1 cup (200 g) light brown sugar
- 1 cup (240 mL) vegan heavy cream
- 8 tbsp unsalted vegan butter
- 1 tsp vanilla extract
- 1 tsp sea salt
- 2 tbsp (30 mL) golden syrup, corn syrup, or brown rice syrup
Instructions:
- Butterscotch Reduction: In a small saucepan, bring the butterbeer to a boil and reduce down to 1/2 cup (120 mL), approximately 20-25 minutes. Set aside to cool.
- Cake Prep: Preheat the oven to 350°F (175°C). Prepare vegan buttermilk and set aside. Mix the additional 1/2 cup of butterbeer with espresso powder or coffee and set aside. Line three 8-inch cake pans with parchment paper.
- Make the Batter: Whisk together the sifted flour, cocoa, baking powder, baking soda, and sea salt. In another bowl, whisk melted vegan butter with sugars, then integrate the yogurt and vanilla. Alternately add flour mixture and buttermilk to the wet ingredients, whisking until just combined. Finally, incorporate the butterbeer reduction and coffee mixture into the batter.
- Bake: Divide the batter evenly among the prepared pans and bake for 33-35 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a cooling rack.
- Butterscotch Sauce: Melt vegan butter in a saucepan, then add brown sugar, vegan cream, salt, and syrup. Boil for 4 minutes without stirring to thicken. Transfer to another container to cool quickly.
- Cream Cheese Frosting: Prepare vegan cream cheese frosting, blending in 1/4 cup of cooled butterscotch sauce. Adjust consistency with powdered sugar if needed.
- Assemble the Cake: On a turntable, layer the cakes with frosting and butterscotch sauce, creating a wall with the frosting to hold the sauce. Apply a crumb coat and chill the cake for 30 minutes.
- Final Frosting: After chilling, smooth the frosting and finish decorating the cake. Drizzle the remaining butterscotch sauce on top, allowing it to drip over the edges.
- Serve: Cut into slices and serve immediately, or store for later enjoyment.
Enjoy the perfect combination of chocolate, butterscotch, and vegan goodness in this whimsical and indulgent cake!
