Harry Potter Cake
This post may contain affiliate links. See my disclosure policy.
Once you learn how easy it is to make this Harry Potter cake, you’ll never celebrate a birthday without it. There are no eggs or dairy!
I took an optional cake decorating module in culinary school, and it was probably one of the best modules I did. I’d always been hesitant to decorate elaborate cakes, thinking it would be difficult and time-consuming. In reality, they all follow a simple, quick process.
As someone who loves Harry Potter, making a Harry Potter-inspired cake was always on my agenda. Most Harry Potter themed cakes tend to replicate the classic birthday cake that Harry receives in the movie and book, but I wanted to create one as an ode to the Gryffindor colors- Red and yellow.
I took my tried-and-true vanilla cake recipe and made two batches, one yellow and one red. Then it was a matter of frosting it with yellow and red. In testing, I found that natural food gels give a more vibrant color than liquid food coloring and don’t thin out the frosting. To give it that cake-style look, I add a chocolate drip on top, but that’s optional. Surely I’m not the only one who’s been waiting to make this.
Table of Contents
Key Ingredients
Here’s what goes into this easy Harry Potter cake recipe, along with my kitchen notes. Full measurements are in the recipe card below.
- All-purpose flour. Sift it to ensure there are no clumps. I did test this using gluten-free flour, and I had success using Bob’s Red Mill (with added xanthan gum).
- Sugar. I used white sugar, but brown sugar also works; your cake will be darker.
- Salt. Just a pinch. Too much and it competes with the vanilla flavor.
- Baking soda. Because I’m making this cake without eggs, the baking soda reacts with the vinegar to give the cake structure, stability, and rise.
- Vinegar. Use white or apple cider vinegar.
- Vanilla extract. For the vanilla cake base. Omitting it will leave the cake a little flat-tasting.
- Oil. I used vegetable oil, but any neutral-flavored oil will work.
- Yellow and red food coloring. Each will be used to dye one half of the cake. As mentioned above, I like using food gel.
For the buttercream frosting
- Butter. Softened to room temperature. Because the cake base is naturally dairy-free, you can use vegan butter to keep the frosting dairy-free, too.
- Powdered sugar. Like the flour, sift the powdered sugar to give it a smooth texture.
- Vanilla extract. I’m adding a little to the frosting, as vanilla is the backbone of the recipe.
- Heavy cream. To thin out the frosting. I add one tablespoon at a time and usually need about 3 to 4 tablespoons. You can also use almond milk.
- Red and yellow food gel. I’m using it both for the two-tiered frosting, but you can use just one color if you prefer.
How to make Harry Potter Cake
Step 1- Prep. Preheat the oven to 180C/350F and grease two 8-inch cake pans.
Step 2- Make the cake batter. In a mixing bowl, whisk together the dry ingredients. Add the wet ingredients and mix until smooth. Divide the batter into two bowls. Add yellow food coloring to one and red food coloring to the other.
Step 3- Bake. Pour the cake batter into the pans and bake for 25-27 minutes or until a toothpick comes out clean.
Step 4- Slice. Remove the cakes from the oven and let them cool completely. Then, carefully slice the cakes lengthwise to create four cake layers.
Step 5- Make the frosting. In the bowl of a stand mixer, add the powdered sugar and butter. On medium speed, beat until smooth, scraping the sides of the bowl with a spatula. Add the vanilla and cream in increments, beating until combined.
Step 6- Color the frosting. Scoop out one cup of frosting, add it to a small bowl, and stir in the red food coloring.
Step 7- Assemble. Add a red cake layer on a flat surface and spread with plain frosting. Add a yellow cake layer, followed by more frosting. Repeat until all cake layers are used. Add the red frosting on the sides and top of the cake.
Arman’s recipe tips
- Go easy on the food coloring. A little goes a long way, so make sure the food coloring is completely mixed in before adding more. Too much can make the cake taste slightly bitter. I start with just a few drops and gradually build up.
- Food gel vs liquid food coloring. I prefer food gel as the liquid thins out the frosting and gives a less vibrant color. I also learned in the cake module that a toothpick dipped in gel gives you more control than squeezing from a bottle.
- My easy chocolate drip. Melt 1/2 cup of chocolate chips with a teaspoon of coconut oil or butter, then pour over the cooled, frosted cake. Let it drip naturally down the sides.
- Refrigerate the cakes before slicing. This will make them less fragile and easier to slice. They’ll also need to be fully cooled before adding the frosting. I find 30 minutes to be sufficient, but an hour is best.
- Make a double-layered cake. If you’re nervous about slicing the cakes, just stack them for a two-layer cake and use half the frosting quantities.
- Or make cupcakes. Pour the batter into a cupcake tin lined with cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean.
Variations
- Golden snitch. Use a cream cheese frosting and decorate with edible gold sprinkles.
- Butterbeer. Add 1/2 teaspoon butterscotch extract and make a butterscotch frosting.
- Harry Potter’s birthday cake. Replicate the exact cake Hagrid made for Harry’s birthday! Make a chocolate cake with strawberry frosting, and use a piping bag to write “Happee Birthdae Harry” in green icing.
- Voldemort. Add green food coloring to the cake batter and also the frosting.
- Nimbus 2000. Make a caramel cake and decorate it with gold-colored frosting.
Storage instructions
To store: Any leftover cake can be stored in an airtight container at room temperature for up to three days or in the fridge for up to two weeks.
To freeze: Transfer leftover cake slices to a freezer-safe container and freeze them for up to six months. Wrap the slices between sheets of parchment paper or plastic wrap so they don’t stick together.
Frequently Asked Questions
According to the book Harry Potter and the Sorcerer’s Stone, Hagrid gave Harry a sticky chocolate cake with pink frosting. The ‘Happy Birthday Harry’ written on top was green-frosted.
Yes. Bake the layers up to two days in advance and store unfrosted. Make the frosting fresh and assemble a few hours before serving.
Harry Potter Cake
Ingredients
- 3 cups all purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons white vinegar
- 2 teaspoons vanilla extract
- 1/2 cup + 2 tablespoons oil I used vegetable oil
- 2 cups water
- 1/4 teaspoon yellow food gel coloring
- 1/4 teaspoon red food gel coloring
For the frosting
- 6 cups powdered sugar
- 2 cups butter softened
- 2 teaspoons vanilla extract
- 1/4 cup heavy whipping cream
- 1/2 teaspoon red food gel coloring and yellow, if desired
Instructions
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- In a mixing bowl, whisk together the flour, sugar, salt, and baking soda. Add the vinegar, oil, vanilla extract, and water, and mix until smooth. Divide the batter into two bowls. Add yellow food coloring to one and red food coloring to the other.
- Transfer the two cake batters into the cake pans and bake for 35-37 minutes, or until a skewer comes out clean.
- Remove the cakes from the oven and let them cool completely. Once cool, carefully slice the cakes lengthways to leave four thin cake layers.
- To make the frosting, add the powdered sugar and butter into a bowl of a stand mixer. On low speed, beat together until smooth and creamy. Add the vanilla extract and gently add the heavy whipping cream until combined.
- Divide the frosting into two bowls. In one of them, stir through the red food coloring.
- Assemble the cake. Add a single red layer to a flat surface. Spread with some of the plain frosting. Add a yellow layer on top and add more frosting. Repeat the process until the final layer of cake is placed on top. Once layered, use the red frosting to frost the top of the cake and the exterior.
- Let the cake sit for several minutes, before slicing and serving.
Notes
Nutrition
More elegant cake recipes
- Death by chocolate cake– Made with pantry staples and layered with extra chocolate.
- Lemon blueberry cake– The perfect springtime dessert bursting with bright flavors.
- Chocolate caramel cake– It took me such a long time to perfect this cake (the caramel!), but the end result is worth it.
- Biscoff cake– Layers of chocolate cake with a creamy, Biscoff cookie butter frosting- my partner requests this every birthday.
Originally published December 2021
I am Harry Potter fan and addcit for years. This cake looks amazing!
I hope you enjoy it, Mario 🙂
Hi this looks really cool and happy it’s made vegan.
I was wondering how did you do the 2 colour layer around the cake (red/yellow)?
If it’s mentioned somewhere apologies, 😆 .
I can only see it say layering the 2 colour cakes alternated with white buttercream in between and then make red on top.
Thank you 😊
Hi!! We added extra frosting around the sides
The comment about gluten free is empty, can I just sub with gluten free flour? Also, ever try with sugar substitutes?
Just fixed it. Gluten free baking flour works. Sugar substitutes could work too, I haven’t tried that for this specific cake.