This Butterbeer Earthquake Cake recipe is inspired by the famous drink in the Harry Potter Books (and at Universal Studios Orlando) and is such an easy way to enjoy the butterscotch/marshmallow flavors at home!
Alright, I’ve got to give credit where credit is due – I had a wonderful assistant for this one.
As many of you know, we have one Harry Potter obsessed little girl in this house. She (and her daddy) have read all of the books in the past year. We even had a vacation to Orlando for a full Harry Potter World experience this summer – you can see highlights from that on my Instagram highlights under “Travel.”
While we were there, we had the famous Butterbeer that everyone raves about, and trust me…it is just as good as everyone says. It has just a little hint of butterscotch and the marshmallow topping gives it this creamy note.
We also had Butterbeer ice cream that has a super sweet, butterscotch flavor. This was a favorite of ours for the whole trip.
So, when Emmie had a day out of school a couple of weeks ago, I knew just the thing to make with her – Butterbeer Earthquake Cake! The blog was due for a new Earthquake Cake recipe and I thought she would go nuts for this idea – and she did. The whole family did as a matter of fact…this only lasted a few days. It was delicious!
This cake is inspired by the deliciously famous Butterbeer you can get at Universal Studios Orlando. It has butterscotch throughout and just a hint of creamy marshmallow in the topping. I wanted a little bit of texture too, so I went rogue and added Heath bar bits. 😉 They are a great complement to the cake!
Here’s your recipe.
Butterbeer Earthquake Cake
- 1 box yellow cake mix
- 2 3.4 oz packs Butterscotch Instant Pudding Mix
- 3 eggs
- 1/2 stick butter melted
- 1 cup cream soda
- 1 jar buttercream frosting
- 1 cup butterscotch morsels
- 1 cup Heath bar bits
- 2 tubs marshmallow fluff
- 1/4 cup cream soda
- In a large bowl, combine cake mix, 1 pack of pudding mix, eggs, butter, and 1 cup cream soda until blended. Spread in a 9x13" pan.
- Combine buttercream frosting and the other pack of pudding mix. Spoon over cake mix in 8-10 large dollops.
- Sprinkle 1/2 cup of butterscotch morsels and 1/2 cup of Heath bar bits over cake.
- Using a spoon, very gently fold topping into cake mix. The ingredients shouldn't completely combine; you're trying to make swirls in the cake. Make sure the swirl all the way to the edges.
- Bake cake at 325 degrees for 35 minutes. Check periodically to ensure top of cake does not burn. If cake is beginning to burn before the center is done, cover with foil to bake.
- Remove cake from oven and allow to cool for 10-15 minutes. Center might still be slightly jiggly; the cake portions should be firm, but the swirls of icing can take a few minutes to set.
- While cake cools, blend together marshmallow fluff and 1/4 cup of cream soda. Top cake with mixture and sprinkle remaining butterscotch morsels and Heath bar bits on top.
I thought I’d add in a picture of what the swirling process looks like…you shouldn’t completely combine the whole thing, but just get it all kind of swirly and integrated. I like to still have big chunks of icing…it makes the cake really yummy!
And as for my assistant? Don’t worry, she got paid for all of her hard work…
She got the coveted piece of cake after shooting was over. 😉
Happy Halloween, everyone!
Grab the Complete Earthquake Cake Collection Cookbook for free!
Subscribe to the Lamberts Lately newsletter for the latest from the blog and access to newsletter-exclusive printables.