Harry Potter’s Birthday Cake Recipe

Happy Harry Potter’s Birthday to you, Potterheads! This July 31^st is even more special because it’s the day Harry Potter And The Cursed Child is released – after a long hiatus we finally get to find out what happens to Harry, Ron and Hermione years after Voldemort was vanquished.

On this extra special occasion, we’re sharing a recipe for Harry Potter’s birthday cake – the one Hagrid gave him on the birthday that changed his life forever.

Harry Potter’s Birthday Cake 

Hagrid brought Harry a birthday cake when he came to rescue him from the Dursleys on his eleventh birthday. When Dudley tries to eat it, Hagrid uses his umbrella to give him a pig’s tail; one of Harry’s first experiences with visible magic.

The cake Hagrid brings is pink and slightly squashed but delicious.

This recipe takes a bit of work, but we can guarantee an absolutely lip-smacking cake – enjoy it while you dive into Harry Potter and the Cursed Child.

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Say Happy Birthday To Harry!

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Servings

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Ingredients

• 4 ounces unsweetened chocolate chopped
• 1/4 cup cocoa
• 3/4 boiling water
• 3/4 cup full fat sour cream
• 1 tbsp vanilla extract
• 2 cups all purpose flour
• 3/4 tsp baking soda
• 1 tsp fine sea salt
• 1/2 cup unsalted butter
• 1 cup light-brown sugar
• 3.4 cup granulated sugar
• 1/2 cup canola oil
• 3 egg yolks
• 3 eggs

For the buttercream

• 6 egg whites
• 1 1/4 cups sugar
• 1/4 cream of tartar
• 2 cups unsalted butter cut into cubes
• 1/8 tsp fine sea salt
• 4 cups raspberries deseeded and pureed.

Optional

• Green frosting

Servings MetricUS Imperial Ingredients 4 ounces unsweetened chocolate chopped 1/4 cup cocoa 3/4 boiling water 3/4 cup full fat sour cream 1 tbsp vanilla extract 2 cups all purpose flour 3/4 tsp baking soda 1 tsp fine sea salt 1/2 cup unsalted butter 1 cup light-brown sugar 3.4 cup granulated sugar 1/2 cup canola oil 3 egg yolks 3 eggs For the buttercream 6 egg whites 1 1/4 cups sugar 1/4 cream of tartar 2 cups unsalted butter cut into cubes 1/8 tsp fine sea salt 4 cups raspberries deseeded and pureed. Optional Green frosting

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Instructions

For the buttercream

1. Whisk the egg white, sugar and cream of tartar together.
2. Hold the mixture over a saucepan of simmering water and continue whisking until the mixture becomes hot.
3. Remove the bowl from over the heat and continue whipping for four minutes until it begins to form stiff peaks.
4. Continue gently whisking for two minutes until the mixing bowl cools.
5. Then, turn the mixer up to high speed and fold the butter in, cube by cube.
6. Blend in the vanilla, salt and pureed raspberries.
7. Cover with a plastic wrap; the cream will last for two days in a fridge.

For the cake

1. Preheat an oven to 350F.
2. Combine the chocolate and cocoa and pour the boiling water over it.
3. After a minute, whisk the two together.
4. Add the sour cream and vanilla and set aside.
5. Combine the flour, baking soda and salt.
6. Cream the butter and sugar together with a high speed whisk.
7. Turn the whisk down to low speed and add the oil.
8. Turn it up to medium high and beat for three minutes and then add the eggs.
9. Turn the mixer down to low speed and add the flour and chocolate mixture to this bowl.
10. Divide the batter equally into three shallow cake pans.
11. Bake in the oven for 22 to 25 minutes.
12. Take the cakes out and allow them to cool.
13. Lay one of the cakes on a cake plate and frost the top of it with the raspberry buttercream.
14. Add the next cake over this and add another layer of butter cream.
15. Add the next cake and cover the whole stack of cakes with the buttercream.