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A two-tiered cake decorated with swirls of purple, green, and white frosting, topped with red cherries and purple flower decorations, sitting on a light blue plate.

Aunt Petunias Pudding

Learn to make the famous Aunt PetuniasPudding 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?
Author: Nick Makrides
4.34 from 9 votes
Print Recipe Pin Recipe
Prep 50 minutes
Cook 45 minutes
Total 1 hour 35 minutes
Course Dessert
Cuisine British
Servings 20
Calories 482 kcal

Ingredients

Cake

  • 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

Ganache

  • 2 1/4 cups (500 g) dark chocolate
  • 1 cup (250 ml) heavy cream

Frosting

Decorations

  • 20 maraschino cherries
  • 12 purple candy flowers

Instructions
 

Ganache

  • 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.

Frosting

  • Make the frosting according to the instructions. Link is in the ingredients list.

Cake

  • 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.

Let's Decorate!

  • 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.

Video

Notes

This cake can be stored in an airtight container for up to three days.
Grab the American Buttercream Frosting recipe here

Nutrition

Calories:482kcal | Carbohydrates:38g | Protein:7g | Fat:34g | Saturated Fat:23g | Trans Fat:1g | Cholesterol:45mg | Sodium:271mg | Potassium:240mg | Fiber:3g | Sugar:9g | Vitamin A:528IU | Vitamin C:1mg | Calcium:148mg | Iron:4mg
Keyword Cake, Chooclate Ganache, harry potter, Pudding
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