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Aunt Petunias Pudding from Harry Potter floating above wooden bench

Aunt Petunias Pudding

Serves 20

4.17 from 6 votes
Prep Time: 50 mins
Cook Time: 45 mins
Total Time: 1 hr 35 mins
Course: Dessert
Cuisine: British



  • 1 cup unsalted butter
  • 2 1/2 cups caster sugar
  • 4 large eggs
  • 5 cups all-purpose flour
  • 6 tsp baking powder
  • 1 tsp salt
  • 3 cups milk
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 4 tbsp greek yogurt


  • 2 1/4 cups dark chocolate
  • 1 cup heavy cream



  • 20 maraschino cherries
  • 12 purple candy flowers



  • 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.

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.


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


Calories : 482kcal
Carbonhydrates: 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
Nutrition Disclosure