Double Double Chocolate Cauldron Cakes

From the first time I read about them, cauldron cakes captured my imagination! More than any of the other little snacks and sweet treats in the novels, these little cakes had me drooling from the start. Yet I’ve never attempted them before. Now, after having visited the Wizarding World of Harry Potter, I can’t resist the temptation any longer! And there’s no better excuse to make them than my continuing celebration of the release of Harry Potter and the Deathly Hallows, part 1!

Cauldron Cake Cauldron cake from the Wizarding World of Harry Potter

My favorite treat at the Wizarding World of Harry Potter, after the butterbeer, was absolutely the cauldron cake that I got at Honeydukes. They were tasty little chocolate muffins dipped in rich chocolate and topped with smooth chocolate frosting. Definitely my kind of treat! Like butterbeer, I could hardly wait to recreate these!

My cauldron cakes

And boy, am I glad I did! They turned out adorable and whimsical, and don’t even get me started on how mouthwatering they are!

These can certainly be made in a standard muffin pan, but I want to go for something a little more authentic, so I got this Wilton hemisphere pan.

You can see here that each muffin would come out rounded. Once the cakes are made, allow them to cool completely before decorating. As they’re cooling, place chocolate chips in triangular formations on a Silpat mat or parchment paper. Each cake will get tripod-like feet (see below). Also, melt about one cup of milk or semi-sweet chocolate (milk will be mellower).

After the cakes have cooled, dip the base of each into the melted chocolate. Tap off every bit of excess chocolate, then set the cakes on the prepared chocolate chips.

The little chocolate chips become the cauldrons feet!

This cake had too much chocolate left when I placed it on the chips. Obviously, it isn’t a big deal, but if you want to prevent this, just make sure you get all of the extra chocolate off that you can.

Using a paring knife, cut a small cone of cake from the center of each cauldron.

The centers of the cakes are filled with a light chocolate filling. Then I used a rich chocolate buttercream to pipe a wide ring around the edge of the cauldrons, and filled the centers with more (recipes below).

I decided that my cauldrons would be filled with golden Felix Felicis potion, so I used a small amount of luster dust on them.

Using luster dust is super easy. Just place a small amount of the dust in a small container and add a tiny bit of clear extract. I prefer to use clear vanilla extract, but any flavor will do, it’s such a small amount that it adds no flavor.

Next, all you do is paint the gold onto the frosting. Just make sure that the frosting is set and dry to the touch (it will no longer be sticky). You’ll also noticed that I marked the frosting for the cauldron handles (the small horizontal lines on either side of the “potion”), which is what we’ll make next.

For the cauldrons’ handles, pipe wide U-shaped lines onto a Silpat mat or piece of parchment paper placed over a cold baking sheet (the cold metal will help the chocolate set faster). To make sure that the handles are wide enough, place one of the cakes on the sheet, then draw the handle next to it, making it just slightly narrower than the top of the cake.

There is no need for any special tools to make these handles. Just fill a small piping bag, or zip top bag, with the chocolate, then snip a tiny piece off. Allow the handles to set up completely before gently peeling them off of the mats.

These were the most fun to make! I’ll admit, there are several steps involved in making them, but absolutely nothing difficult or terribly time consuming. And the end result totally makes them worth it! Plus, these don’t have to be just a fun Harry Potter treat…they’d also be adorable for Halloween!

Today, though, they are absolutely all about Harry, Hogwarts, and magic! If I were fortunate enough to ride the Hogwarts Express, this is the treat I would buy from the sweets cart that makes it’s rounds! They’re rich and super chocolatey, and just super stinking cute to boot! If you’re a chocolate lover these are for you, and if you’re a Harry Potter lover, then you can’t pass these up. Plus, everyone will thank you for making them! Enjoy!

Double Double Chocolate Cauldron Cakes
Makes about 18 cakes

2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup canola oil
2 cups sugar
1 egg
1 teaspoon vanilla
1 cup milk
1 cup semi-sweet chocolate chips

1/2 cup milk
4 1/2 teaspoons all-purpose flour
4 1/2 teaspoons powdered chocolate milk mix
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 teaspoon vanilla

1 cup butter
4 cups confectioners’ sugar
1 1/4 cups cocoa powder
1/2 teaspoon vanilla
1/4 to 1/2 cup milk 1 1/2 cups milk or semi-sweet chocolate chips, for dipping and decor

To make the cakes: preheat the oven to 350 degrees. Spray hemisphere pan with cooking spray that contains flour or line muffin pan with paper liners. In a large bowl, combine flour, cocoa, baking powder, baking soda, and salt; set aside. In another large bowl or the bowl of a standing mixer, combine the oil and sugar. Add the egg and vanilla and beat until thoroughly combined. Sprinkle 1/3 of the flour mixture over the ingredients in the bowl and beat until just combined. Add have the milk and stir until combined, then scrape the bowl. Sprinkle another 1/3 of the flour int he bowl, and again mix until just combined before adding the remaining milk. Beat until just mixed, then add the remaining flour and beat the mixture until thoroughly combined, scraping the bowl, as needed. Stir int he chocolate chips. Place 2 tablespoons of the batter in each cup. Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean of cake batter. Allow to cool completely before decorating.

To make the filling: Combine the milk, flour, and chocolate drink mix in a small saucepan set over medium high heat. Whisk together until the mixture thickens, then remove from heat and allow to cool completely before continuing (I place mine in a small bowl in the freezer for 15-20 minutes). In a medium bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Stir int he vanilla, then beat in the milk mixture until combined. Whip the mixture until light and fluffy (if it looks separated, continue beating until it comes together).

To make the frosting: Beat the butter and sugar together in a large bowl, or the bowl of a standing mixer. Stir in the vanilla and cocoa, and beat until combined. Add the milk, 1 tablespoon at a time, beating until the mixture reaches a smooth, fluffy consistency. Decorate as directed above.

Recipe by Darla

Other great Harry Potter recipes from Bakingdom:

Homemade Butterbeer

Harry’s Favorite Treacle Tartlets

Honeydukes Candyfloss Cupcakes

Harry Potter Sugar Cookies


Hogwarts House Pride Spice Cake

Read about the Wizarding World of Harry Potter here:

Inside the Wizarding World of Harry Potter

Leave a comment


  1. Dori says

    Chocolate…and Harry Potter? Wowie. My 15-year-old niece is coming to stay for a few days…I have a feeling we'll be doing 2 things…watching Harry Potter movies and making Cauldron Cakes. I'm sure she'll talk me into making her butter beer as well…

    Thanks for all of these! It's obvious you're having a blast with the Harry Potter recipes! 🙂

  2. Pau F says

    I love your blog since i discovered it a couple of months ago. You have no idea howmuch I've enjoyed this week!!! your work is amazing and truly inspired by the movies! i can't wait to try these cauldrons & the butterbeer.

  3. Buywowaccount says

    It's magnificient! Im totally lost for words to describe that luscious recipe. I'm pretty sure my nephews will love to bake this with me since they love cooking specially chocolates! You have nice blog! ^_^

  4. Anonymous says

    What about using larger chocolate covered pretzels for the handles? Cut the loops away from the knot and stick it sideways into the cupcake. I think that would be delicious too!

  5. Sugarbear says

    Thanks everyone! I had a blast making these…and eating them! 🙂 I can't wait to make more, actually!!

    @Anon. – I think that's a great idea! They would have to be pretty big for them to be the right size, but if you could find them, they'd be delicious! And sturdier too!

  6. Courtney says

    I made cauldron cakes last night, but mine didn't turn out nearly as cute as yours. They're seriously adorable! 🙂 I wish I had seen your post first; mine might have looked better if so!

  7. T.A.N.Y.A. says

    These are soo cute! Thank you for sharing the recipe! I'm helping a friend throw a Harry Potter party for her husband's 32nd birthday (who says kids have to have all the fun!) and these would be perfect instead of a traditional sheet cake. I can't wait to show this to her!!!

  8. Bethan says

    I’m planning on making these but I was wondering about the 2 cups of flour mentioned under the canola oil and if it’s four cups of flour in total?

    • says

      Hi Bethan, Definitely just a typo there. Thank you for pointing it out! 🙂 In fact, it’s meant to say 2 cups sugar. The recipe requires just 2 cups of flour. My apologies!

      • Bethan says

        Thanks, I’m making them monday for the release of Harry Potter and the Deathly Hallows Part One on DVD in the U.K.

        • says

          Oooo! What a great idea! Now I’m tempted to make a yummy HP treat for the DVD release here in the States…it’s out on the 15th here. I hope you enjoy them! 🙂

  9. Bethan says

    Just finished making mine but I’m not sure if I’m gonna add the handles. They look great and smell amazing. Thanks for the recipe!

  10. Kerry says

    Hey I wanna make these and I’ve read the recipe several times just so that I know that I can do it and understand how and everything but there’s still one thing that I don’t understand.

    I was wondering if you could tell me what it is exactly that you put inside of the hole created from digging out part of the cake (the one you then cover with the chocolate butter cream/luster dust mix). If you could that’d be splendid cuz these look great and I’m excited to try them.

    p.s. you have so many harry potter treats. I was wondering if you knew that they sell chocolate frog molds on amazon for only 2 dollars. I just got them and have been melting chocolate and just pouring them in and they turn out really great! Just thought I’d let ya know cuz it sounds like something you’d be interested in!

    • says

      Hello Kerry, I filled the cauldron cakes with the “filling” that is in between the cake ingredients and the frosting ingredients, down in the recipe. It’s a sort of very lightly chocolate filling. You can skip it if you like, though, and just use buttercream only. They taste great either way. 🙂

      I have seen the chocolate frog molds before, but I didn’t know they were so cheap on amazon! That’s great to hear…I’ve been meaning to buy one for forever and I just never do. Thanks for the tip! 🙂

  11. Caladrya says

    This is amazing! They look so absolutely adorable (and edible of course^^). I guess it´s too time consuming to just do for an everyday snack (though I may invest that time nevertheless…). But when the next opportunity arrives, I´ll definitely do these!
    Well I guess chokolate Muffins with cream and stuff aren´t that much stress, but it´s only great with those little cauldron-details^^ And I should buy a new muffin pan beforehand…

  12. MEIPO says

    hello, umm.. i want to ask you about the filling. can i just use chocolate milk instead of finding the chocolate milk mix?
    and.. you’ve great recipes there. i was totally scrolling down with my mouth agape and dying with excitement to bake. (:

    • says

      You can skip the chocolate milk mix and use a small amount of cocoa powder instead, or even chocolate syrup, but I recommend that you add a small amount at a time, in order to keep the consistency right.

  13. Sabrina says

    It took a few tries but they came out eventually. You make it look so much easier than it is…but they were fantastic!

  14. HMR says

    Do you have any tips for keeping the muffins from sticking to the pan? I’ve used the pan before and always struggle with them sticking in the very bottom, despite greasing and flouring the pan. Thanks!