Easy Butterbeer Poke Cake Recipe
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This Butterbeer Poke Cake Recipe is moist, delicious and loaded with butterscotch flavor. It starts with a pillowy soft and fluffy cake that’s filled with decadent butterscotch pudding, topped with a sweet, whipped cream frosting, then finished off with a delicious drizzle of butterscotch sauce.
There are so many wonderful Harry Potter recipes, but the first one that comes to mind for most any Harry Potter fan is this Butterbeer recipe, and for good reason! It is absolutely delicious! Not only is butterbeer the most popular drink between Harry and his friends at Hogwarts, but it’s also our favorite beverage anytime we visit The Wizarding World of Harry Potter at Universal Studios.
Butterbeer has a distinct butterscotch flavor that has inspired some of our favorite sweet treats. From Butterbeer Ice Cream to Butterbeer Cupcakes, we just can’t get enough of those magical flavors. That’s why I am super excited to be sharing with you the newest of our butterbeer creations, Butterbeer Poke Cake! Oh Yeah! You’re going to LOVE this one!
💖 Why We Love This Recipe
- Beginner-friendly dessert: It’s a super easy recipe that starts with a box cake mix. But it’s such a delicious dessert, you’ll have everyone fooled into thinking it took hours to make.
- Super moist and flavorful cake: Loaded with butterscotch flavor from the instant pudding as well as the butterscotch sauce that also keeps the cake really moist.
- Crowd Favorite: This poke cake recipe is a guaranteed crowd pleaser. Whether you are serving it for a Harry Potter themed party, movie night or covered dish, just set it on the table and watch it disappear.
What You Need to Make this Butterbeer Poke Cake Recipe
- Yellow cake mix: plus ingredients on the back of the box (minus the water).
- Cream soda: substitute an equal amount cream soda for the same amount of water that the cake mix calls for. It’s usually 1 cup on the package instructions.
- Instant butterscotch pudding: this is what will fill up the holes in the poke cake to make it moist and decadent.
- Milk: whole milk is best for making the pudding.
- Cool whip: you can also make your own using cold heavy cream.
- Butterscotch sauce: drizzle it over the top of the cake for added sweet butterscotch flavor.
How to Make a Delicious Harry Potter Butterbeer Poke Cake
Step 1. Heat oven to 350 degrees F. Spray a 9×13 pan with non-stick cooking spray.
Step 2. In a large mixing bowl add the cake mix and the other ingredients it requires, making sure you substitute the water for an equal amount of cream soda.
Step 3. Whisk together just until there are no visible lumps
Step 4. Pour batter into the 9×13 cake pan.
Step 5. Bake the cake according to box directions.
Step 6. When the cake has finished baking and it has slightly cooled, use a straw or the end of the handle of a wooden spoon to poke holes into the cake.
Step 7. In a large bowl, mix together 1 box of the instant pudding and 2 cups milk.
Step 8. Pour the pudding mixture into the holes and all over the top of the cake.
Step 9. Spread it around with a spatula or the back of a wooden spoon until you have covered the surface of the cake.
Step 10. Place the cake in the refrigerator for 1 hour to let the pudding set.
Step 11. When the hour is up, in a large bowl, mix together 1 box of butterscotch pudding and the remaining 1 ½ cups milk.
Step 12. Whisk in cool whip until the frosting is nice and smooth.
Step 13. Frost the top of the cake and return it to the refrigerator to chill for another hour.
Step 14. Just before serving, top the cake with butterscotch syrup.
Store leftover overs covered with a lid or plastic wrap in the fridge.
Just as the name suggests, they are cakes that you poke large holes in after baking. They are filled with pudding, sweetened condensed milk, or some sort of Jell-o mixture.
With this recipe, yummy butterscotch pudding is used to fill up the holes, making sure you get some of that delicious flavor with every bite.
How Long Do Poke Cakes Last?
They are best when served within a few days, but they will stay fresh up to about 5 days as long as you make sure you keep the cake covered in the fridge.
Can I Make This Butterbeer Cake in Advance?
Absolutely! In fact, poke cakes tend to be even better after they have been sitting overnight in the fridge. Making it the night before you plan to serve it really allows all the flavor to soak into the cake.
Can I Freeze This Cake?
You can freeze the cake part. The whipped cream frosting does not hold up really well when thawed. As the cake thaws, the frosting can sometimes begin to separate. So, it’s better to serve the frosted cake while it’s fresh.
But if you are looking for a make ahead option, you can make the cake and add the pudding to the holes and freeze it. Then just thaw it and make the frosting before serving.
Butterbeer Poke Cake Variations and Add-ins
Cake Mix: A great thing about this recipe is you can use a variety of box cake mix flavors. Vanilla cake mix, white cake mix or even chocolate cake mix will all taste amazing in combination with the butterscotch flavors of the pudding.
Toppings: The butterscotch syrup is perfect as a topping but if you want to add even more toppings, candied pecans, toffee bits or crushed up heath bar would be great on this butterscotch cake.
You could also add white chocolate shavings, butterscotch chocolate chips, or just a touch of flakey sea salt to the top of the frosting. You can also change up the butterscotch syrup for another type of syrup. Caramel syrup is always great with this cake.
Frosting: If you want to change up the frosting, you could use cream cheese frosting with a little butter extract added to it.
For a little lighter frosting you could just use cool whip with a little of the sauce drizzled over it.
Want More Poke Cake Recipes?
Butterbeer Poke Cake
Equipment
- mixing bowl
Ingredients
For The Cake
- 1 box butter yellow cake mix Important – see notes below
- 3 eggs
- 1/3 cup butter
- 1 can cream soda
For The Filling
- 1 box instant butterscotch pudding 3.4 ounce size (will need 2 boxes total)
- 2 cups milk
For the Frosting
- 1 box instant butterscotch pudding
- 1 1/2 cups milk
- 8 ounces Cool Whip
- Butterscotch sauce for topping
Instructions
- Heat oven to 350 degrees F. Spray a 9×13 pan with non-stick cooking spray.
For The Cake
- In a large mixing bowl add the cake mix and the other ingredients it requires, making sure you substitute the water for an equal amount of cream soda.1 box butter yellow cake mix, 3 eggs, 1/3 cup butter, 1 can cream soda
- Whisk together just until there are no visible lumps
- Pour batter into the 9×13 cake pan.
- Bake the cake according to box directions.
- When the cake has finished baking and it has slightly cooled, use a straw or the end of the handle of a wooden spoon to poke holes into the cake.
For The Filling
- In a large bowl, mix together 1 box of the instant pudding and 2 cups milk.1 box instant butterscotch pudding, 2 cups milk
- Pour the pudding mixture into the holes and all over the top of the cake.
- Spread it around with a spatula or the back of a wooden spoon until you have covered the surface of the cake.
- Place the cake in the refrigerator for 1 hour to let the pudding set.
For The Frosting
- When the hour is up, in a large bowl, mix together 1 box of butterscotch pudding and the remaining 1 ½ cups milk.1 box instant butterscotch pudding, 1 1/2 cups milk
- Whisk in Cool Whip until the frosting is nice and smooth.8 ounces Cool Whip
- Frost the top of the cake and return it to the refrigerator to chill for another hour.
- Just before serving, top the cake with butterscotch syrup. Enjoy!Butterscotch sauce for topping
Notes
- To make the cake, you'll want to use the ingredients on the back of the box. Betty Crocker Butter Cake Mix calls for 1/3 cup of butter and 3 eggs, so that's what I've listed. If you use a different brand, you'll want to follow their suggestions. Regardless of the brand you choose, you'll replace the water with an equal amount of cream soda.
- Your cake will taste best when served within a few days but can stay fresh up to about 5 days if you keep covered and store in the fridge.
Nutrition
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