Instructions

Making the Cake

1. Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pan
2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
5. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.

6.  Pour/spread batter evenly into the 2 prepared cake pans.

7. Bake for around 30-35 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Buttercream Frosting

1. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy - about 2 minutes.
2. Add 5 and 1/2 cups confectioners' sugar, 5 Tablespoons heavy cream, and the vanilla extract, with the mixer running on low. Increase to high speed and beat for 3 full minutes.
3. Add 1/2 cup more confectioners' sugar if frosting is too thin, 1 more Tablespoon cream if frosting is too thick.
4. Yields about 4.5 cups of frosting.

Red Velvet Frosting

1. Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese; beat until fully incorporated. Add vanilla and food coloring and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
2. In a large bowl, whisk together sifted confectioners’ sugar and cocoa. Gradually add confectioners’ sugar and cocoa mixture, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.

Assemble and decorate the cake:

1. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or save and eat later.

2. Place 1 cake layer on your cake stand, cake turntable, or serving plate. Spread frosting evenly on top. 

3. Top with 2nd cake layer and evenly cover the entire cake with frosting.

4. Use a bench scraper to smooth out the frosting on the sides of the cake

5. Cut out 4 long strips of yellow fondant and lay the strips on top of the cake.See picture for reference.  Since I had the left over buttercream frosting I added yellow food coloring and used a round tip to pipe yellow dots around the cake. 

6. To get the Harry Potter logo I found a logo online and printed the logo and cut it out so I could trace the pattern using black fondant. Once the logo is cut out place it on top of the cake.