It’s my birthday today! Yay!!! In honour of turning a quarter century, I decided to bake myself a butterbeer cake because butterscotch = amazing. I used Betty Crocker gluten free cake mix and made myself a mini cake, and used the remnant icing to make cupcakes. I based it off of these butterbeer cupcakes that I’ve made before that turned out amazingly well. I really didn’t love the cake mix – I found it to be pretty gritty and mediocre – but to be perfectly honest, you kind of lower your standards for gluten free items.
I wanted to keep the cupcakes egg free, so I used a box of Betty Crocker yellow cake mix and added about 280 mL of cream soda to it (instead of eggs + oil + water) and some vanilla. I then followed the standard directions and baked it.
- 1 cup butterscotch chips
- ½ cup heavy cream
- Melt butterscotch chips and cream in a saucepan over medium heat.
- Stir constantly until mixture is smooth, and remove from heat.
- Allow to cool
- 1 stick (114g) unsalted butter, softened
- ~2.5 cups icing sugar
- ½ cup butterscotch ganache (from above)
- 2 tsp. vanilla
- pinch of salt
- Beat butter in stand mixer until creamy.
- Add icing sugar and cooled butterscotch ganache, and mix thoroughly
- Add in vanilla and salt, and mix until smooth.
I cut out the insides of the cake and cupcakes and filled it with ganache. I then iced everything, covered the cake with whipping cream, and drizzled more ganache on top.
2 thoughts on “Gluten-free Butterbeer Cake”
Thank you for the recipe. Thinking of making it for a group of Universal bound students. Betty Crocker Gluten free cake mix is better if you add pudding mix to it. Personally I try to find King Arthur Gluten Free Cake mix. It is the closest to regular cake mix texture wise and has always been delicious for us.
Thanks for the tip! I’ll try that out next time.