How fun is a Harry Potter Birthday Cake?!! My son is turning eight and he wanted a Harry Potter Birthday Cake! We love Harry Potter we have just finished watching all of the movies with the kids. We even have a dog named Gryffindor!
Besides actually frosting the cake with white, piping the details was easy. For some reason I find it more challenging to get a smooth frosted cake, with out any hiccups. I always find that the frosting pulls up and starts to rip the cake…just being honest here. We definitely had to do some frosting “surgery” on one of the corners.
I like to make things as easy as I can when making cakes. So, yes I used cake from a box… I mixed together Rainbow chip and Cherry Chip. Yes it tasted good, in fact, it tasted really good! I had some dad’s at the party ask me what flavor cake it was, because it was that good!
What Size Cake?
I opted to make a little bit of a smaller cake than I normally do; 15×21. Two boxes of cake mix did the trick and I baked it for about 30 minutes. Definitely check it when the timer goes off because every oven bakes differently.
Colors I Used For The Details
For the details, I used Wilton Buttercup Yellow and Burgundy for the colors. For the black, I bought pre-mixed black in a tube and put it into a piping bag. It’s difficult to get a good black frosting! I had to put a lot of burgundy food coloring in to make it not look like a pinky rose. For the lettering, I Googled “Harry Potter Font” to get the shape of the letters as accurate as I could! See below for my video on how I decorated it!
9×13 Sheet Cake
Make sure to use a baking spray with flour in it to make sure the cake comes out of the pan clean.
You can use my recipe for Cake Pan Release if you don’t have spray! It works like a charm and it’s soy free!
- 2 boxes of Cake Mix (I use Betty Crocker)
- 6 Eggs
- 1 Cup canola Oil
- 2 Cups Water
- Cake Pan Release (to grease the pan)
- Mix all of the ingredients together according to the back of the box.
- Grease a 15×21 cake pan with baking spray or cake pan release
- Bake at 325 degrees F for 30-35 minutes
- Let cool completely before frosting!
Store In the Refrigerator
Can be stored for 2 weeks
Make sure Buttercream is at room temp before spreading on cakes
- 1 cup softened unsalted butter
- 1 Tbsp pure vanilla extract
- 1/4 tsp Salt
- 6 cups confectioner’s sugar
- 3-5 tablespoons milk or heavy whipping cream
- In your stand mixer with the paddle attachment, add the softened butter
- Beat butter on medium to high until fluffy
- Add vanilla and salt
- Gradually add powdered sugar and alternate adding in cream
- Continue beating for 2-3 minutes on medium
- Turn to high speed once sugar is incorporated
- If you want to add in food coloring, add in while it is beating.
- If frosting is too stiff add in more milk or cream 1 tsp at a time and beat until combined.
- Spread on Cake and/or put in piping bags
I hope you enjoy this!! Follow me on Fun and Frosted for more Fun!!