Easy Butterbeer Poke Cake

ByLisa O'Driscoll
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This Butterbeer Poke Cake is moist, delicious, and full of that classic Butterbeer flavor. A soft brown sugar cake soaks up creamy butterscotch pudding, then gets topped with fluffy whipped butterscotch cream and a sweet butterscotch drizzle. It’s totally irresistible.

Originally published April 2022 – Updated January 2026

A slice of moist cake topped with creamy frosting, butterscotch sauce, and gold sprinkles sits on a white plate.
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If you love Harry Potter recipes, you already know Butterbeer is the flavor that started it all. From Butterbeer Cookies to Butterbeer Cupcakes, I’ve turned that cozy butterscotch sweetness into some of our favorite treats. But after trying it, this Butterbeer Poke Cake might be the most magical one yet.

A soft brown sugar cake soaks up silky butterscotch pudding, then gets topped with a fluffy layer of whipped butterscotch cream…one of my favorite finishing touches. Every bite tastes like the warm, sweet Butterbeer you would sip in Hogsmeade. It’s perfect for Harry Potter parties or any time you want to treat the wizards, and muggles in your life to something unforgettable.

My favorite way to serve this cake is with a cold glass of Butterbeer (or Hot Butterbeer) and a scoop of Butterbeer Ice Cream on the side. I have a feeling Harry would definitely approve!

A square piece of butterbeer cake with whipped topping and golden sprinkles on a white plate, partially eaten with a fork.

Why We Love This Recipe

  • Made from scratch but easy: The cake is completely homemade with simple ingredients, but the steps are simple enough for anyone to make.
  • Rich butterscotch flavor: Between the pudding filling and the butterscotch sauce, every bite is full of warm, sweet flavor.
  • Great for any occasion: This poke cake works for themed parties, movie nights, potlucks, or a simple weekend treat.

Ingredients

A variety of labeled baking ingredients are arranged on a wooden surface, including eggs, sugars, flours, extracts, milk, butter, and sprinkles.

For The Cake

  • All-purpose flour: This creates the structure of the cake batter.
  • Baking powder: Helps the cake rise and stay light.
  • Baking soda: Works with the brown sugar and buttermilk for extra lift.
  • Salt: Balances the sweetness and sharpens the butterscotch flavor.
  • Unsalted butter: Adds richness and moisture to the cake.
  • Light brown sugar: Brings that classic Butterbeer depth with a warm molasses note.
  • Granulated sugar: Helps keep the cake light and tender.
  • Eggs: Bind the batter and give the cake structure.
  • Vanilla extract: Adds warmth and rounds out the flavors.
  • Butter extract: Optional, but it boosts the authentic Butterbeer flavor.
  • Buttermilk: Keeps the cake soft and tender while adding a slight tang.
  • Cream soda: Enhances the Butterbeer flavor and adds subtle sweetness.

Butterscotch Pudding Layer

  • Instant butterscotch pudding mix: Creates the rich filling that soaks into the cake.
  • Cold milk: Helps the pudding set to the right consistency.
  • Butterscotch sauce: Deepens the flavor and adds extra richness.

Whipped Butterscotch Topping

  • Heavy cream: Whips into a light, fluffy topping.
  • Powdered sugar: Sweetens the cream without making it heavy.
  • Butterscotch sauce: Adds flavor and keeps the topping smooth.
  • Vanilla extract: Finishes the topping with a soft, balanced sweetness.

Toppings

  • Butterscotch sauce: Drizzled on top for extra flavor and visual appeal.
  • Gold sprinkles: Optional, but fun for a Butterbeer inspired finish.

How To Make A Butterbeer Poke Cake

Make The Cake

Step 1. Preheat oven to 350°F. Grease or spray a 9×13-inch baking dish.

Step 2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.

A metal sifter filled with flour, baking powder, baking soda and salt sits over a clear glass bowl on a wooden surface, with a white cloth and small broom nearby.
Overhead view of a stand mixer bowl containing butter, brown sugar, and granulated sugar, ready to be mixed. A whisk attachment is in place, and kitchen linens are nearby.

Step 4. Add eggs one at a time, then mix in vanilla and butter extract.

Step 5. Alternate adding the dry ingredients with buttermilk and cream soda, beginning and ending with dry. Mix just until smooth.

A mixing bowl with creamed butter and sugar, an egg, and a mixer on a wooden surface with a white cloth and a small broom nearby.
A mixing bowl with blended batter, flour, liquid ingredients, and a mixer, next to a spoonful of flour, a cup of liquid, and a bottle of creme soda on a wooden surface.

Step 6. Pour batter into the prepared baking dish, and place in oven. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool 10 minutes.

Step 7. Using the handle of a wooden spoon, poke holes evenly across the warm cake. I make a grid pattern so I am sure every inch gets some of the pudding mixture.

A baking dish filled with cake batter, smoothed with a blue spatula, sits on a wooden surface next to a beige cloth and small broom.
Rectangular baked cake in a white dish with evenly spaced holes on top, cooling on a wire rack; a wooden spoon rests diagonally across the cake.

Prepare The Pudding Layer

Step 1. Whisk pudding mixes with milk for 2 minutes until thick. Whisk in butterscotch sauce.

Step 2. Spread and gently press pudding over the warm cake, letting it seep into the holes.

Step 3. Cover the cake with plastic wrap and refrigerate until completely cool, at least 2 hours.

A glass bowl of pudding and butterscotch and a whisk inside, sits on a wooden surface; a small bowl of brown liquid and a spoon are beside it.
Rectangular cake topped with frosting, placed on a wooden surface near a white cloth and small broom.

Prepare The Whipped Topping Layer

Step 1. Beat heavy cream, powdered sugar, butterscotch sauce, and vanilla on high speed until stiff peaks form.

Step 2. Spread whipped topping over the chilled cake.

A mixing bowl with butterscotch flavored whipping cream, whipped together with a stand mixer whisk attachment, sits on a wooden surface next to a white cloth.
A spatula spreads white frosting over a rectangular cake in a baking dish on a wooden surface, with a cloth and small broom nearby.

Add The Toppings

Step: 1. Drizzle with butterscotch sauce.

Step 2. Finish the cake with a sprinkle of the gold sprinkles on top.

A rectangular dessert topped with whipped cream frosting, caramel sauce, and gold sprinkles sits in a white dish on a wooden surface.

Storage Intructions

Refrigerator: Cover the cake tightly with plastic wrap or store it in an airtight container. It will keep well in the refrigerator for up to 3 days.

Freezer: This cake is best enjoyed fresh or refrigerated. Freezing is not recommended, because the pudding layer and whipped topping can change texture once thawed.

Close-up of a sliced butterbeer cake with butterbeer sauce drizzled on top and golden sprinkles, showing moist texture inside.

Tips And Tricks

These few easy tips will help the cake bake evenly, soak up the pudding, and slice clean every time.

  • Cream the butter and sugars until pale and fluffy. This builds the structure and keeps the cake light, not dense.
  • Add the cream soda gently. Stir just until combined so the carbonation helps with lift.
  • Poke holes while the cake is still warm. Warm cake absorbs the pudding better than cooled cake.
  • Space the holes no more than an inch apart. This ensures every slice gets plenty of pudding.
  • Chill the cake completely before adding the topping. A cold cake keeps the whipped layer from melting.
  • Use a hot, clean knife for slicing. It gives you clean cuts through all the layers.
A close-up of a spatula holding a slice of butterbeer poke cake topped with whipped cream and butterscotch sauce, with the rest of the cake in the background.

Variations And Add-ins

Want to change things up a little? Here are a few simple ideas I’ve tried that I think you’ll love too.

  • Cake: In a hurry? You can save a little time by using a yellow cake mix. You’ll just need to substitute cream soda for water in equal amounts in the cake mix.
  • 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 my stabilized whipped cream frosting or Cool Whip with a little of the sauce drizzled over it.
  • Candy 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.
  • Chocolate: For a little extra sweetness, try adding white chocolate shavings or butterscotch chocolate chips on top.
  • Syrup: Feel free to swap the type of syrup you use. Even though Harry’s favorite is butterscotch, caramel syrup is always delicious with this cake too.
A fork cutting into a slice of butterbeer poke cake with whipped topping and gold sprinkles on a white plate.

Want More Fun Harry Potter Recipes?

A slice of yellow cake with caramel sauce, white frosting, and gold sprinkles sits on a white plate.
4.50 from 6 votes

Butterbeer Poke Cake


Author Lisa O’Driscoll
Course Desserts & Sweets
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours
Servings 12
This Butterbeer Poke Cake is pure magic, with moist brown sugar cake soaked in creamy butterscotch pudding and topped with fluffy whipped cream. One bite and you’ll see why it disappears fast.

Equipment

Ingredients
 

For The Cake

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 1/2 cup sugar
  • 3 eggs, large room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon butter extract optional but makes it more authentic
  • 3/4 cup buttermilk
  • 1/2 cup cream soda

For The Butterscotch Pudding Layer

  • 6.8 ounces instant butterscotch pudding (2) 3.4 ounce boxes
  • 3 cups milk
  • 1/4 cup butterscotch sauce

For The Whipped Butterscotch Topping

  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 3 tablespoons butterscotch sauce
  • 1 teaspoon vanilla extract

For The Garnish

  • Extra butterscotch sauce for drizzling
  • Gold sprinkles

Instructions

For The Cake

  • Preheat oven to 350°F. Grease or spray a 9×13-inch baking dish.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
  • In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
    3/4 cup unsalted butter, 1 cup light brown sugar, 1/2 cup sugar
  • Add eggs one at a time, then mix in vanilla and butter extract.
    3 eggs, large, 2 teaspoons vanilla extract, 1/2 teaspoon butter extract
  • Alternate adding the dry ingredients with buttermilk and cream soda, beginning and ending with dry. Mix just until smooth.
    3/4 cup buttermilk, 1/2 cup cream soda
  • Pour batter into the prepared baking dish, and place in oven. Bake for 30-35 minutes, or until a toothpick comes out clean. Cool 10 minutes.
  • Using the handle of a wooden spoon, poke holes evenly across the warm cake. I make a grid pattern so I am sure every inch gets some of the pudding mixture.

For The Pudding Layer

  • Whisk pudding mixes with milk for 2 minutes until thick. Whisk in butterscotch sauce.
    6.8 ounces instant butterscotch pudding , 3 cups milk, 1/4 cup butterscotch sauce
  • Spread and gently press pudding over the warm cake, letting it seep into the holes.
  • Cover the cake with plastic wrap and refrigerate until completely cool, at least 2 hours.

For The Whipped Topping Layer

  • Beat heavy cream, powdered sugar, butterscotch sauce, and vanilla on high speed until stiff peaks form.
    1 1/2 cups heavy cream, 1/4 cup powdered sugar, 3 tablespoons butterscotch sauce, 1 teaspoon vanilla extract
  • Spread whipped topping over the chilled cake.

For The Toppings

  • Drizzle with butterscotch sauce.
    Extra butterscotch sauce for drizzling
  • Finish the cake with a sprinkle of the gold sprinkles on top.
    Gold sprinkles

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.
  • Be sure you don’t start the pudding until after the cake is baked and has cooled slightly. The pudding has to be poured right away before it sets.
  • 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.
More helpful tips & tricks can be found in the post above.

Nutrition

Serving: 1g | Calories: 599kcal | Carbohydrates: 76g | Protein: 8g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 327mg | Potassium: 288mg | Fiber: 1g | Sugar: 56g | Vitamin A: 975IU | Vitamin C: 0.2mg | Calcium: 175mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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    Lisa, author of Fun Money Mom, standing in front of a kitchen counter with a cupcake.

    About Lisa O’Driscoll

    Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!

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    4.50 from 6 votes (5 ratings without comment)

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    Recipe Rating




    2 Comments

    1. 3 stars
      I will update this once it’s been tasted tomorrow so this rating is based strictly off the directions…Honestly since you have notes for other things there should be a note about when to make the first pudding mixture. You should really wait until after the cake has been out of the oven started to cool, otherwise you won’t be able to pour the mixture you’ll have to spoon into the holes. Also it doesn’t say if the cool whip should be defrosted or not. I let it sit out for 5 minutes but it would have been better longer

      Reply

      1. Hi Lynn,
        I’m so sorry that you had problems with the recipe. If you make the recipe in the order that it’s written, the pudding doesn’t get made until after the cake has cooled. However, I’m more than happy to add more info to clarify. I will also be sure to include that the Cool Whip should be defrosted first. Because I use Cool Whip in so many recipes, I didn’t think to specify. However, this is an important piece of information to include, as those that don’t use it very often may not know to do that. Thank you for the helpful tips and I hope that you did enjoy the cake!

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