A butterfly cake is a whimsical dessert with wings crafted from sliced cake tops, making it look like a delicate butterfly ready to flutter away.
Ever dreamt of a cake that takes flight? Welcome to the magical world of the butterfly cake—where whimsy meets whisk! This isn’t just any dessert; it’s a fluttering work of art you’ll swoon over. From wings to sprinkles, we’ve got you covered step-by-step. Ready to set your taste buds soaring? Let’s dive in!
About the Butterfly Cake
A Butterfly Cake is a delightful treat that brings whimsy and wonder to any occasion. Shaped like a butterfly, this cake is perfect for birthdays, tea parties, or just adding a bit of magic to your day. Light, fluffy, and fun to decorate, it’s sure to make hearts flutter!
- Cooking Method: Baking
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Type: Dessert
- Cuisine: Universal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1/2 cup whole milk
- 1/4 tsp salt
- Buttercream frosting (store-bought or homemade)
- Food coloring (various colors)
- Assorted sprinkles and edible glitter
Cooking Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans. You can also use baking spray if you have trust issues.
- In a medium bowl, whisk together flour, baking powder, and salt. Ditch any lumps like they’re bad date stories.
- In a large bowl, cream together the butter and sugar until light and fluffy, approximately 3-4 minutes using an electric mixer.
- Add in the eggs one at a time, beating well after each addition. Don’t rush; eggs have feelings too.
- Stir in the vanilla extract. Ah, the smell of vanilla!
- Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined—no need to go all Hercules on it.
- Divide the batter evenly between the prepared pans. Smooth tops with a spatula. Even layers are where it’s at.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. If it comes out dirty, make it do a lap and try again.
- Cool cakes in the pans for 10 minutes, then turn onto wire racks to cool completely. Patience, young grasshopper.
- Once completely cool, cut each round cake in half to form four ‘half-moons’. These will be your butterfly wings.
- Arrange the halves on a flat surface to form the shape of a butterfly. Use a bit of frosting on the edges to “glue” the pieces together.
- Now the fun part! Color your frosting with the food coloring in separate bowls. Frost the butterfly in desired patterns.
- Decorate with sprinkles and edible glitter to make your butterfly cake the belle of the ball!
Suggestions
- Alternative ingredients: Use almond milk or coconut milk instead of whole milk for a different flavor profile.
- Additions: Incorporate lemon or orange zest into the batter for a citrus twist.
- Garnishing options: Edible flowers or candy pearls can add an extra touch of elegance.
- Cooking tips: Always use room-temperature butter and eggs for a smoother batter.
- Decorating ideas: Use licorice strings for butterfly antennae or mini marshmallows for added texture.
