Enjoy elaborate cake recipes? Try my healthy smash cake, vegan birthday cake, rainbow cake, and funfetti cake next. Most people wouldn’t guess since I keep this close to the chest, but I’m a huge Harry Potter fan. When I need a cake that transports me to the wizarding world of Harry Potter, I make this cake. Don’t let the picture fool you– this cake is deceptively easy to make. It just happens to look like it was baked by a professional.
Why I love this recipe
Quick to make. The cake batter is made in one bowl. It’s no more work than my popular snickerdoodle cake. Easy to make diet-friendly. There are no eggs or milk in the recipe, and you can easily make it vegan or gluten-free if needed. The perfect birthday cake. For how easy this cake recipe is, people will think you spent over $100 bucks to have it made! Great for a Harry Potter party. Let’s be honest: even if you’re not a fan of Harry Potter, you’re 100% going to recognize this cake the second you slice into it.
Ingredients needed
All-purpose flour. Also known as plain flour or white flour. Sift it to ensure there are no clumps, and use gluten-free AP flour if needed. Sugar. I used white sugar, but brown sugar also works, though your cake will be darker in color. Salt. To balance out the sweet ingredients. Baking soda. Reacts with the vinegar to give the cake structure and stability. Vinegar. Use white or apple cider vinegar. Vanilla extract. A must for any good cake! Oil. I used vegetable oil, but any neutral-flavored oil will work. Water. To mix everything together to form a smooth batter. Yellow and red food coloring. Each will be used to dye one half of the cake.
For the buttercream frosting
Butter. Softened to room temperature. Use vegan butter if needed. Powdered sugar. Like the flour, sift it to give the frosting a smooth texture. Vanilla extract. Another must for vanilla frosting. Heavy cream. To thin out the frosting. You can also use almond milk. Red food coloring. Optional if you want red frosting.
How to make Harry Potter Cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. 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 lengthways 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 and continue 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. The cakes will also darken as they bake. 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. Make a double-layered cake. If you’re nervous about slicing the cakes, just stack them on top of each other for a two-layered cake and cut the frosting in half. 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.
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.
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.
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.
More elaborate desserts you’ll enjoy
Death by chocolate cake Lemon blueberry cake Chocolate caramel cake Biscoff cake
Originally published December 2021, updated and republished June 2024
