If you're like me and absolutely love Harry Potter, then you'll know all about this cake! I decide to do a harry potter marathon over the weekend and bake up some fun and yummy goods to go with the movie. And what better baked good to go with the marathon then Harry Potter birthday cake that Hagrid bakes for him in the first movie!
This was extremely fun to make and even more fun to research. I scoured the internet to find any clues or information about the original cake. J.K Rowling wrote that she wanted the cake to be smothered in frosting and also somehow look as though the cake was soft and fudgy!
So I did my best to make a moist cake with a silky smooth frosting! So much fun to decorate and even more fun to eat! 😋
Recipe
Harry Potter birthday cake. An 8 inch, 2 layered moist chocolate cake with a silky smooth vanilla buttercream.
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Chill Time: 20-25 minutes
Total Time: 1 hour & 20 minutes
Servings: 8
Author: Zainab
Ingredients:
For the cake:
300g flour
300g granulated sugar
60g cocoa powder
1 teaspoon baking powder
2/3 tablespoon bicarbonate of soda
3 medium eggs
250ml milk
80ml vegetable oil
1 & ½ teaspoon vanilla extract
250ml warm water
For vanilla frosting:
226g unsalted butter, at room temperature
420g icing sugar
2 teaspoons vanilla extract
2 tablespoons heavy cream
¼ teaspoon salt
Pink, green and blue food colouring
Method:
1. Preheat oven to 177°C/350°F. Grease two deep 8 inch cake pans with butter or not stick cooking spray and line with parchment paper. Parchment paper helps the small cake seamlessly release from the pan.
2. Make the cake: Whisk the flour, sugar, cocoa powder, baking soda and salt together in a large bowl or in your stand mixer with whisk attachment. In a medium bowl, whisk the oil, warm water, eggs, vanilla extract, and milk together in a medium bowl. Pour the wet ingredients into the flour mixture and whisk on a medium speed until smooth and combined.
3. Pour the cake batter evenly into the prepared cake pans.
Note: I usually use my weighing scale too first measure the cake mixture, and then divide it evenly between the tins.
4. Bake for around 40-45 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
Note: Avoid over-baking. Cake is thick and moist, so the center may slightly sink. That’s normal. The cake may also form a wrinkled top. That is also normal as the cake is very moist. Allow cake to cool in the pan set on a wire rack. Cool completely before leveling and frosting.
5. Make the pink & green frosting: Once the cakes have fully cooled, we can move onto frosting! 😃 So, with a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – for about 2 minutes.
5. Add icing sugar, double cream, salt, and vanilla extract. I usually like to add a few tablespoons of icing sugar at a time. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
Note: Add a few tablespoons more of icing sugar if frosting is too thin or another tablespoon of cream if the frosting is too thick.
6. Take out 125g of buttercream and place it into a medium sized bowl.
7. Add a pink food colouring gel into the larger batch of buttercream and a green food colouring to the 125g remaining buttercream.
Note: I like to add a little blue with the green to created a teal/darker colour as shown in the Harry Potter film.
8. . Next, you want to level out one of the cakes. I use a cake leveler for this part. You can also use a chefs knife. Be sure that both cakes are completely flat on top and even sizes. Be sure to place the trimmed size of the cake layer face down.
9. Frost the cake with the pink icing first inside and on the outside of the cake. Place in the fridge for 10 minutes to allow the frosting of the cake to form a crust. Then decorate the cake as shown in the photos above. I sketched the cake first using a toothpick.
10. Pipe on the writing by placing the green buttercream into a piping bag with a writing tip nozzle.
9. Place back into the fridge for 10-15 minutes before cutting.
10. Enjoy!
Notes
Store in an airtight container at room temperature for up to 3-4 days.
I use the pink, green and blue from this food colouring gel set.
These are then tins that i used to make the cakes.
I used this cake leveler.
I used this writing nozzle for the lettering.
If you don't have cooking spray you can always use low calorie spray.
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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