We Made the Famous Rock Cakes from ‘Harry Potter’ and the Result Astonished Us

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

The rock cakes are nothing like Hagrid's, thankfully.

Hagrid, a beloved character in the Harry Potter series, has many admirable traits. He’s loyal, caring, kind and a friend to magical creatures (and monsters) of all shapes and sizes. But unfortunately, cooking is not one of his strong suits.

Throughout the series, Harry, Ron, and Hermione experience Hagrid’s cooking on a number of occasions. From his treacle fudge (here’s what treacle is, if you’re unfamiliar), stoat sandwiches and a questionable beef casserole (containing a large talon), Harry quickly learned to approach Hagrid’s cooking with caution.

Eating Hagrid’s rock cakes were one of Harry’s first experiences at Hogwarts. Described as “shapeless lumps with raisins that almost broke their teeth,” Harry and Ron graciously pretended to enjoy these jaw-breaking bakes during a visit to Hagrid’s hut for tea. Fortunately, the recipe for Hagrid’s Rock Cakes in The Official Harry Potter Baking Book is a more edible adaptation that won’t break your teeth.

These other Harry Potter-inspired recipes are also worth a try.

What Are Rock Cakes?

Rock cakes are not a creation unique to the Wizarding World. They’re a classic British baked good, similar to scones, that rose to popularity during World War II. Unlike other traditional British desserts, rock cakes used fewer rationed ingredients, like eggs and sugar, making them an accessible baked confection for families to enjoy during wartime.

How Are Rock Cakes Different from Scones?

Rock cakes are similar to scones in terms of ingredients, taste and texture. Where they differ is how they’re shaped. Scones are generally patted into a disk and then cut into squares, circles or wedges. Conversely, rock cakes are roughly scooped onto a baking sheet (like a drop biscuit) and then baked until crisp and golden.

How to Make Rock Cakes

Hagrid Rock Cakes ingredients in various bowls on a wood counterLauren Habermehl for Taste of Home

This recipe makes a batch of 12 rock cakes.

Ingredients

  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 8 tablespoons unsalted butter, cold
  • Zest of 1 lemon, finely grated
  • 1/8 teaspoon salt
  • 3/4 cup dried mixed fruit (we used raisins, dried cranberries and dried cherries)
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons milk
  • 6-8 white sugar cubes, crumbled

Editor’s Tip: You can make sugar cubes at home.

Tools You’ll Need

While we strongly encourage snagging some of these Harry Potter kitchen items to get your kitchen properly adorned in its Hogwarts best, you’ll also need a few basic kitchen tools to prepare these British rock cakes.

Directions

Step 1: Combine dry ingredients

Preheat the oven to 400°F. In a large mixing bowl, whisk together the flour, baking powder and pumpkin pie spice.

Step 2: Cut in the butter

Hagrid Rock Cakes dry ingredients in a bowl with butter cubesLauren Habermehl for Taste of Home

Cut the butter into small pieces, then toss into the flour. Using your fingers (or a pastry blender) cut the butter into the flour, working it in until the mixture resembles coarse crumbs.

Step 3: Add the sugar, zest and fruit

Hagrid Rock Cakes 041222 Toh 05 Lauren Habermehl JveditLauren Habermehl for Taste of Home

To the flour and butter mixture, stir in the dried fruit, granulated sugar and lemon zest.

Step 4: Add the wet ingredients

In a large measuring cup, beat together the egg and milk and then pour over the other ingredients.

Step 5: Stir

Hagrid Rock Cakes wet and dry ingredients in a bowlLauren Habermehl for Taste of Home

Using a wooden spoon, gently stir together the ingredients until a firm, slightly tacky dough forms.

Editor’s Tip: You may be tempted to add more liquid, but be patient and keep mixing. If you’re struggling to get everything moist, you can use your hands to finish mixing the dough and shape it into a smooth ball.

Step 6: Shape

Hagrid Rock Cakes on a cookie trayLauren Habermehl for Taste of Home

Using your hands or a spoon, divide the batter into 12 equal-sized rough balls of dough and arrange them on a large parchment-lined baking sheet, about 2 inches apart. Gently press a few pieces of the crumbled sugar cubes into each rock cake.

Step 7: Bake

Bake for 12-15 minutes until the rock cakes are a pale golden color and feel firm to the touch. Remove from the oven and transfer to a wire rack to cool. Enjoy warm or at room temperature (preferably with a hot cuppa tea or pint of homemade butterbeer).

Here’s What I Thought

Yum! We’re not sure quite what we expected but rock cakes are truly delicious. After our first bite, we immediately shouted, “Accio rock cake platter” and promptly devoured the rest in one sitting.

The name “rock cakes” led us to believe that these would be dense, tough and rather bland. On the contrary, this recipe yielded lovely scone-like treats that were crisp on the outside and soft, crumbl, and tender on the inside. The dough is perfectly sweetened and the plump jewels of dried fruit and occasional sugar “rock” add extra sweetness, chew and crunch in every bite.

We love that the recipe comes together almost entirely in one bowl and can be made in roughly 30 minutes. They’ll definitely be added to our list of favorite weekday baking recipes because this recipe is pure magic that even Muggles can achieve on any day of the week—no wand required. Plus, we bet they’d be a total hit served at a Harry Potter-themed party.

We’re happy to report no teeth were chipped, cracked or otherwise harmed when making (or eating) these rock cakes.

Popular Videos

Lauren Habermehl
Lauren Habermehl is a recipe developer, food photographer and creator of the blog, Frydae. She is a prolific quoter of FRIENDS, lover of weekend DIY projects and procrastinating fitness enthusiast who enjoys exploring the Milwaukee-area with her husband, daughter and ugly mutt named Tyson Doodles.