Classic Butterfly Cake
This beautiful butterfly cake recipe creates a stunning centerpiece for any spring celebration or birthday party. With a moist vanilla cake base, smooth buttercream frosting, and the classic butterfly cutting technique, this recipe produces either 12 standard butterfly cupcakes or one 8-inch round cake that transforms into a magical butterfly shape.
Equipment
- 1 Mixing bowls Large and medium For separate mixing of wet and dry ingredients
- 1 Electric Mixer Stand mixer with paddle attachment OR handheld mixer
- 1 set Measuring Cups & Spoons For accurate ingredient measurements
- 1 Rubber Spatula / Spoon For folding and scraping down bowl sides
- 1 Cupcake Pan with Liners OR 8-inch Round Cake Pan Depending on preferred presentation
- 1 Wire cooling rack Essential for proper cooling
- 1 sheet Parchment Paper For lining cake pans
- 1 Serrated knife For clean cutting of cake
- 1 Frosting spatula For smooth frosting application
Ingredients
For the Classic Vanilla Cake Base
- 1 1/2 cups All-Purpose Flour or Cake Flour Cake flour produces a lighter texture
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter Softened, at room temperature
- 2 Large Eggs Room temperature
- 1/2 cup Whole Milk Room temperature
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
For the Smooth Vanilla Buttercream Frosting
- 1 cup Unsalted Butter Softened
- 3-4 cups Powdered Sugar Sifted
- 1 teaspoon Vanilla Extract
- 2-4 tablespoons Milk or Heavy Cream For adjusting frosting consistency
- 1 pinch Salt To balance sweetness
- Gel Food Coloring Various colors for decorating (optional)
Optional Decorations
- Licorice strings For butterfly body and antennae
- Sprinkles For wing decoration
- Small candies For wing patterns
Instructions
Prepare for Baking
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners OR grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.1 1/2 cups All-Purpose Flour or Cake Flour, 1 1/2 teaspoons Baking Powder, 1/4 teaspoon Salt
Make the Cake Batter
- In a large bowl using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy (about 3-4 minutes).1/2 cup Unsalted Butter, 1 cup Granulated Sugar
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract until just combined.2 Large Eggs, 1 teaspoon Vanilla Extract
- With the mixer on low speed, add about one-third of the dry ingredients, followed by half of the milk. Mix until just combined. Repeat, adding another third of the dry ingredients, the remaining milk, and finally the last third of the dry ingredients. Mix only until no streaks of flour remain – do not overmix.1 1/2 cups All-Purpose Flour or Cake Flour, 1/2 cup Whole Milk
Bake the Cake
- Divide the batter evenly among the prepared cupcake liners (filling each about 2/3 full) OR spread evenly in the prepared round cake pan, smoothing the top with a spatula.
- Bake cupcakes for 18-22 minutes or the round cake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The edges should be lightly golden and starting to pull away from the sides of the pan.
- Let the cupcakes or cake cool in the pan(s) on a wire rack for 5-10 minutes before carefully removing them to cool completely on the wire rack (at least 1 hour).
Make the Buttercream Frosting
- In a large bowl using an electric mixer, beat the softened butter on medium speed until smooth and creamy, about 2 minutes.1 cup Unsalted Butter
- Gradually add the sifted powdered sugar, mixing on low speed until combined to avoid a sugar cloud. Add the vanilla extract and salt for flavor enhancement.3-4 cups Powdered Sugar, 1 teaspoon Vanilla Extract, 1 pinch Salt
- Increase speed to medium-high and beat for 2-3 minutes until light and fluffy. Add milk or cream, one tablespoon at a time, until you reach your desired spreading or piping consistency.2-4 tablespoons Milk or Heavy Cream
- If desired, divide the frosting into smaller bowls and tint with gel food coloring. Pastel colors like light pink, lavender, and baby blue work beautifully for butterfly wings.Gel Food Coloring
Create the Butterfly Shape
- Once completely cool, take one cupcake or a portion of your round cake. Using a sharp knife, slice off the domed top, making the cut flat and even. Then, cut this removed top piece vertically down the middle into two equal semi-circles (these will become your butterfly wings).
- Frost the flat top of the cupcake base with a generous layer of buttercream. Place the two semi-circle "wings" onto the frosted base of the cupcake, arranging them with the cut sides facing each other but leaving a small gap between them. Angle the wings slightly upwards like a butterfly in flight.
- Pipe a line of contrasting frosting down the center between the wings to represent the body, or use a small piece of licorice for a more defined look. For butterfly antennae, you can use thin strips of licorice or small toothpicks with tiny candy attachments.Licorice strings
- Decorate the wings with additional frosting patterns, sprinkles, or small candies as desired. Get creative with the design to make each butterfly unique!Sprinkles, Small candies
Notes
- Store your decorated butterfly cake in a cake box in the refrigerator for up to 3 days, bringing to room temperature before serving for best flavor and texture.
- For a quick version, use a boxed cake mix as your base and follow the butterfly cutting technique.
- Room temperature ingredients are key to a smooth, well-emulsified batter that will rise properly in the oven.
- For a more polished look, consider applying a thin "crumb coat" of frosting first to seal in crumbs, then freeze briefly before applying the final layer of frosting.