Harry Potter Birthday Cake
Bring the magic of The Philosopher’s Stone to your kitchen with this vegan recreation of the Harry Potter Cake! This chocolate cake is rich, moist, and decorated just like Hagrid’s iconic birthday surprise. Perfect for fans of all ages and baking skill levels!
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup natural unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoon espresso powder
- 2 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups dairy-free milk + 1 tablespoon apple cider vinegar to make vegan "buttermilk"
- ½ cup plain unsweetened vegan yogurt
- ½ cup neutral oil I used canola oil
- 2 teaspoon vanilla extract
Vegan Buttercream
- 4 cups powdered sugar sugar
- 1 cup unsalted vegan butter at room temperature
- 1 tablespoon vanilla extract
- 3 tablespoon dairy-free milk
- ½ teaspoon salt
- a few drops of red food dye
- a few drops of green dye
Instructions
- Start by whisking together the dairy-free milk and acv together and set them aside for a few minutes. This will be your vegan buttermilk.
- In a large bowl, add all of the wet ingredients, followed by the dry ingredients, and whisk together.
- Note: I highly recommend sifting the flour and cocoa powder, or you might get uneven clumps.
- Split the cake into two even-sized, parchment-lined springform pans (mine are 6").
- Bake the cakes at 350F for 35-40 minutes, until a toothpick comes out clean from the center. Baking times may vary depending on the kind of pan you use and your oven, so check up on your cakes!
- While the cake is baking, whisk together the buttercream ingredients. I recommend using a stand mixer or hand mixer to beat the butter first, then slowly adding the powdered sugar, vanilla, salt, and milk while mixing on medium speed.
- Set aside about ½ cup of frosting. Add in a few drops of red dye to the large frosting batch until you get a light pink color. Add a few drops of green to the smaller batch.
- Once the cake has fully cooled, level the cake, add a layer of pink frosting on top of one of the cakes, then place the other on top.
- "Crumb coat" the cakes by covering them in a layer of frosting. Refrigerate until that layer hardens. Then, add the rest of the pink frosting to the cake.
- Place the green frosting in a piping bag with a small tip and pipe the letters "Happee Birthdae Harry". I recommend outlining the letters lightly with a toothpick first, then piping the frosting on top of your outline.
- I also used a toothpick to carve out the dent in the cake from Hagrid sitting on it, just like in the movie.
- Slice your cake and enjoy it with your Harry Potter marathon!
Notes
- Measure Precisely: Measuring is key when baking! Use measuring cups and spoons when adding ingredients like flour, cocoa powder, baking powder or baking soda, ensuring the best texture and taste. After mixing the batter, use a scale to accurately divide the batter evenly between the pans.
- Electric Mixer: I recommend using an electric mixer (standing or handheld) when making the buttercream. This will create a smooth icing and save you time!
- Room Temp Butter: For a creamier frosting, leave the butter to soften on the kitchen counter 2-3 hours prior to making the buttercream.
- Decorating Tools: There are so many helpful tools out there. For this Harry Potter Birthday cake, use an offset spatula or icing smoother when spreading the frosting, and use a Wilton piping tip #5 or a plastic bag with a corner snipped off to pipe the thick letters. I recommend outlining the letters on the cake first with a toothpick, then piping the icing on top of the outline.
- Enhance the Colors: Prepare the frosting a couple of days ahead to intensify the color. Alternatively, you can microwave in 10 second intervals, stirring each time until you reach your desired hue, being careful not to overheat and melt the icing completely.
Nutrition
Calories: 631kcalCarbohydrates: 90gProtein: 4gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 3gSodium: 594mgPotassium: 143mgFiber: 3gSugar: 68gVitamin A: 18IUVitamin C: 2mgCalcium: 127mgIron: 2mg
Tried this recipe?Let us know how it was!