• 3 eggs
  • 1/3 pound (150 g) butter or margarine
  • 2/3 cup (150 g) caster sugar
  • 2/3 cup (150 g) self-raising flour
  • Multi-colored sprinkles
  • Cake cases
  • Cocoa powder


Pre-heat the oven 350°F/180°C , or to gas mark 4.

Mix the sugar and butter or margarine together until creamy.

Beat the eggs then add one at a time, stirring until it is runny.

Add cocoa powder to taste.

Sieve the flour into a bowl, then mix all together until all the flour is blended.

Divide the mixture evenly among the cake cases and cover the top of the cakes in sprinkles.

Bake for 8 - 16 minutes, until cooked through.

Serve with a cup of cold milk.

Cupcake Option

To make Bertie Bott's Every Flavor Cupcakes instead, use chocolate sprinkles instead of multi-colored ones and once cooked add a dollop of nutella.

Final Product

Bertie Bott's Every Flavor Cakes


© Josh Lenten. Recipe was posted with permission.

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