Aunt Petunias Pudding Recipe from Harry Potter
Aunt Petunias Pudding Recipe from Harry Potter! That is right! Today I’m going to teach you how to make the famous Aunt Petunias Pudding cake from Harry Potter! This is the same cake that was featured in the second film: Harry Potter and the Chamber of Secrets. Before Dobby smashed it and got Harry in trouble…
It’s made up of delicious light vanilla sponge, filled with chocolate ganache and decorated with buttercream and cherries. Perfect for your next Dinner party when you’re trying to impress your husbands work boss right?
My favorite thing about Aunt Petunias Pudding cake from Harry Potter? It looks exactly like the cake from the movie! I’m really proud of that. When I was all finished, I stepped back and was super proud of what I had created. And trust me, there are maybe 2 or 3 photos of this cake on google so there wasn’t much to work with, and I don’t own the movie so I couldn’t go off that either.
What does Aunt Petunias Pudding cake from Harry Potter taste like?
The flavors here were very deliberate. Plain, unimaginative flavors. I mean vanilla and chocolate are delicious. But if Aunt Petunia was making a cake, you better believe it’s plain vanilla.
However, I do believe the actual cake from the film is supposed to be some sort of meringue and whipped cream concoction.
Flavour wise we have:
- Vanilla cake. My vanilla cake is moist, full of flavour and really easy to make
- Chocolate Ganache. My chocolate ganache is made with dark chocolate and is the perfect complement to this cake. Basic, but good.
Have you got other Harry Potter desserts Nick?
Yes! Check out these desserts!
What do you need to make Aunt Petunias Pudding?
All-purpose flour – just regular plain flour is good here.
Caster sugar – this is superfine sugar. Not as fine as powdered, but finer than granulated. Can you use granulated sugar? Yeah, you can. But you’ll get a finer crumb using caster sugar.
Baking powder – This is an important raising agent in this recipe and helps the cake rise and become fluffy. To test if your baking powder is still active, simple add 1/2 a tsp of it into a bowl and add 1/2 cup (60ml) of boiling water. It should bubble right away.
Salt – I use pink Himalayan salt so that you guys can see it on screen better. Any salt is good for this recipe, as long as it’s fine salt.
Unsalted butter – use softened unsalted butter. If using salted butter, don’t add salt to the cake.
Eggs – You want to make sure your eggs are at room temperature. If you store them in the fridge, simply leave them out for 30 minutes before using.
Milk – You want to make sure your milk is not cold straight out of the fridge. Bring to room temperature by leaving out for 30 minutes or by microwaving for 20 seconds.
Vegetable oil – You can sub this for canola oil.
Greek yogurt – You can sub this for sour cream. You won’t be able to taste either ingredient in the cake. It’s simply there to keep the cake moist.
Vanilla extract – I used pure vanilla extract for this cake. You want to avoid using the imitation stuff.
Dark chocolate – It’s best to use cooking chocolate for this recipe. Dark chocolate is less sweet. But you can use milk chocolate if you prefer.
Heavy cream – this cream is the same cream you use to whip cream. It must have at least 30% fat content.
Maraschino cherries – Depending on where you live, these can be difficult to find! I got mine from my local liquor store of all places because it’s commonly used for cocktails. But on occasion I’ve found it at delis.
Purple candy flower decorations – I made mine using purple and yellow fondant. Simply roll out the purple fondant and then use a small star cutter to cut out shapes. Then pinch the star points together to help shape the flower. Add a tiny bit of water in the centre using a food safe brush and place a small ball of yellow fondant. Allow to dry for 2 hours before using.
How to make the Aunt Petunias Pudding cake from Harry Potter
1. Add the butter and sugar to a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Mix until light and fluffy. About 3 minutes.
2. Add each egg one at a time, stirring each time before adding the next egg.
3. Add half of the flour, all the baking powder, salt and half the milk and mix on low speed until no dry ingredients are showing.
4. Add the remaining flour, milk, oil, yogurt, and vanilla extract and mix until batter is smooth. About 30-40 seconds.
5. Batter will be smooth.
6. Spray and line the bottom of a 10-inch cake tin with oil spray and baking paper. Do the same to three 6-inch cake tins. Distribute the batter evenly.
7. Bake for 45 minutes on 140°C / 275°F. Once baked, allow to cool down completely at room temperature.
1. Add the chocolate and heavy cream to a large mixing bowl. Microwave for 30 seconds at a time, stirring each time. About 2 minutes.
2. You want the mixture to be completely melted, well combined and smooth. Set aside at room temperature to chill.
1. Add 1/3 of the American buttercream frosting [LINK] to a piping bag fitted with an open star tip.
2. Colour one third green using green food gel. Add to a piping bag fitted with an open star tip.
3. Colour the remaining third with pink and purple food gel. Add to a piping bag fitted with an open star tip.
Trimming the cakes
1. Take the cakes out of the cake tins and use a cake leveller to trim the dome tops off. Trimming them makes them easier to stack and makes the cake look neater.
1. Add a dab of ganache to a cake board or serving plate and spread evenly.
2. Add the first 10-inch layer of cake. Press down firmly.
3. Add some frosting and spread evenly.
4. Add the first 6-inch layer of cake.
5. Add more frosting and spread evenly.
6. Repeat with the remaining layers.
7. Spread frosting around the top and sides of the cake. It doesn’t need to look perfect, just get it as neat as you can and work quickly before the ganache sets. Chill in the fridge for 20 minutes.
8. Pipe a line of white buttercream around the bottom of the 10-inch cake, then again on the top of the 10-inch cake and two more up along the 6-inch cakes.
9. Pipe swirls of purple and green frosting in between the white frosting as shown in the video.
10. Finish with more swirls on top of the cake.
11. Add maraschino cherries on the bottom layer of swirls and some cherries on the top layer of swirls.
12. Add little purple flower candies on the bottom swirls in between the cherries.
Tips for making Aunt Petunias Pudding cake from Harry Potter
- You want to make sure everything is prepped when it comes to decorating. It’ll make the process much easier!
- I’d recommend making sure you make this cake during a full moon. You also want to make sure you’re wearing one old blue sock on your left foot and barefoot on your right. Otherwise the cake will not float!
Other Recipes You Might Like!
- Vanilla Cake
- American Buttercream Frosting
- Chocolate Ganache
- Butterbeer Cupcakes (with real butterbeer!)
- Rose & Lychee Cupcakes (Doloris Umbridge Cupcakes)
I hope you guys enjoyed this simple but delicious recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
Aunt Petunias Pudding
- 1 cup (250 g) unsalted butter
- 2 1/2 cups (530 g) caster sugar
- 4 large eggs
- 5 cups (860 g) all-purpose flour
- 6 tsp baking powder
- 1 tsp salt
- 3 cups (750 ml) milk
- 1 cup (250 ml) vegetable oil
- 2 tsp vanilla extract
- 4 tbsp greek yogurt
- 2 1/4 cups (500 g) dark chocolate
- 1 cup (250 ml) heavy cream
- 2 batches American Buttercream Frosting
- 2 drops green food gel
- 2 drops pink food gel
- 4 drops purple food gel
- 20 maraschino cherries
- 12 purple candy flowers
Learn How To Make it! [VIDEO]
- Add the chocolate and heavy cream to a heat proof bowl and microwave for 30 seconds at a time, stirring each time until smooth. Allow to cool at room temperature.
- Make the frosting according to the instructions. Link is in the ingredients list.
- Preheat a fan-forced oven to 140°C / 275°F or a conventional oven to 160°C / 320°F. Spray one 10-inch (25cm) and two 6-inch (15cm) cake tins with oil spray and line the bottoms with baking paper. Set aside.
- Add the flour, baking powder and salt to a large mixing bowl. Use a whisk to combine. Set aside.
- Add the butter and sugar to a large mixing bowl and whip on high speed until light and fluffy. Add vanilla extract and the eggs one at a time, mixing and scraping the bowl down each time, until they’re all in there.
- Add half of the dry ingredients in the bowl along with half the milk. Stir on low medium speed until well combined. Scrape down the bowl and add the remaining milk, dry ingredients, yogurt and oil. Stir on medium low speed until well combined. Distribute the batter evenly amongst the four baking tins, starting with the 10-inch baking tin first.
- Bake for 50–60 minutes, or until a tooth pick inserted in the middle of the cake comes out clean. If the tooth pick is coated with wet batter, continue baking for 10 minutes at a time until fully baked.
- Allow the cakes to cool to room temperature in the tins, then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate, so I always bake my cakes the day before I decorate them.
- To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake.
- To crumb coat your cake, add a dab of chocolate ganache onto a 10” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the center of the cake layer to make sure it’s stuck to the frosting underneath.
- Add more ganache to a piping bag and frost a ring around the top of the cake. Fill the center with more ganache. Use your small offset spatula to smoothen out the frosting before you add the next layer of cake. Repeat with the remaining layers.
- Cover the cake in a layer of ganache and spread around. If it’s cold, you’ll need to work quickly to make sure the ganache does not set too quickly. Chill in the fridge for 20 minutes.
- Use an open star tip to pipe a line of white buttercream around the bottom of the 10-inch cake, then again on the top of the 10-inch cake and two more up along the 6-inch cakes. Pipe swirls of purple and green frosting in between the white frosting as shown in the video. Then finish with maraschino cherries on the bottom layer of swirls and some cherries on the top layer of swirls. Add little purple flower candies on the bottom swirls in between the cherries.