🦋 Butterfly Cakes: A Bite of Childhood Joy 🎈
🍰 A Sweet Memory in Every Bite
I still remember those childhood birthdays—the scent of vanilla in the air, tiny hands reaching eagerly for the prettiest cakes on the tray, and the hush before everyone sang. To me, butterfly cakes hold more than sweetness—they hold precious moments. 🌸
These easy butterfly cakes aren’t just quick and delicious—they have a simple elegance, perfect for birthday parties, school bake sales, or a quiet treat on a sunny afternoon. They’re wonderfully versatile—fun enough for kids yet charming enough to decorate for special occasions like your daughter’s party. Seeing children’s eyes light up at the sight of these little cakes, wings perched delicately, always brings a smile to my face. 😍
As a parent, baking these cakes isn’t just a task; it’s about creating memories. There’s a gentle, bittersweet joy in realizing how quickly these moments pass—but how warmly they stay with us. 🥰
🍓What Makes This Recipe So Enjoyable?
I love how this recipe feels playful and easy from start to finish. You need only a few everyday ingredients, and it’s satisfying creating something beautiful from scratch. 🧁
The sponge is soft and airy, topped with a swirl of buttercream or a spoonful of jam, making it a delightful little indulgence. My favorite part is shaping the wings—cutting cake tops into butterflies. It turns baking into crafting! 🎨
These cakes require minimal effort, ideal when you crave something sweet but don’t want to spend hours in the kitchen. ⏰
🧑🍳 Baker’s Tip
💡Always let your butter and eggs reach room temperature before baking. It ensures everything mixes smoothly, giving your cakes a beautiful rise.
📋 Ingredients List
- 🧈 Butter & Margarine
- 100g margarine or butter, softened
- 115g margarine or butter, softened
- 125g unsalted butter, softened
- At room temperature for easy mixing
- 🍬 Sugar
- 100g caster sugar
- 115g caster sugar
- 350g caster sugar or icing sugar, sifted
- 🥚 Eggs
- 2 free-range eggs, lightly beaten, at room temperature
- 🌾 Flour & Raising Agent
- 100g self-raising flour
- 3½oz – 4oz self-raising flour (approx.)
- ½ tsp baking powder
- ¼ tsp baking powder (use a level tsp for accuracy)
- 🍋 Flavour Enhancers
- 1 tsp vanilla extract (optional)
- ½ tsp lemon extract (optional)
- 🥛 Milk
- 1 tbsp milk (to adjust texture if needed)
- 🍰 Topping & Buttercream
- 175g – 200g icing sugar, sifted
- 6oz – 12oz buttercream mix or homemade
- Lemon curd or jam (optional)
- Dusting sugar for finishing
📝 Step-by-Step Instructions
Step 1: Preheat the Oven 🔥
Heat your oven to 180°C (fan 160°C) or gas mark 6.
Step 2: Prepare the Cases 🧁
Line a cupcake tray with paper cases.
Step 3: Combine Basics 🍳
In a bowl, combine softened butter, sugar, eggs, and vanilla or lemon extract (if using).
Step 4: Mix to Perfection 🎯
Lightly beat eggs to avoid curdling. Sift in flour with a pinch of salt. Mix until smooth and airy.
Step 5: Check Consistency 🥄
You want a soft “dropping” consistency—batter should gently fall off the spoon.
Step 6: Fill and Bake 🥮
Fill cupcake cases two-thirds full. Bake 10–15 minutes (18–20 minutes for larger cupcakes). Ready when golden and springy to the touch.
Step 7: Cool Completely ❄️
Cool cakes on a wire rack before decorating.
Step 8: Store If Needed 🗃️
Store undecorated cakes in airtight containers (fresh for 2 days with cream, 3 days without, longer frozen).
Step 9: Make Buttercream 🧈
Mix butter or whipped cream with sifted icing sugar, adding milk if stiff. Beat until smooth and fluffy.
Step 10: Create Wings 🦋
Use a serrated knife to cut shallow circles from cake tops. Slice circles in half to form wings.
Step 11: Add Filling 🍓
Spoon or pipe buttercream into each cake’s center.
Step 12: Arrange Wings 🌟
Arrange two halves at angles on buttercream, creating butterfly wings.
Step 13: Finishing Touch ✨
Add a dab of jam, extra frosting, or dust with icing sugar for elegance.
Step 14: Serve and Smile ☕
Enjoy with tea or straight from the kitchen. Whether made from scratch or using a cake mix shortcut, the joy is as much in the baking as in the eating!
🌼 Optional Fillings & Fun Variations
- Use lemon curd for a tangy surprise.
- Add chocolate chips into the batter for a hidden treat.
- Decorate with fresh fruit or edible flowers for special events.
- Try flavored buttercream, like orange or raspberry, to vary the taste.
💭 One Last Thought
These butterfly cakes may be small, but they leave a lasting impression. Each baking session reminds me that true joy often lies in simple things—a fluffy sponge, a swirl of cream, a child’s giggle.
And just like that, another sweet memory is born. 💖
Magical Easy Butterfly Cake (FAQ)
- Can I make these ahead?
Yes! Bake cakes a day in advance, store airtight, and then decorate fresh on serving day. - Can I freeze butterfly cakes?
Absolutely. Freeze undecorated cakes wrapped in cling film or in a container. Thaw and decorate before serving. - Can I make them without buttercream?
Yes! Use jam, lemon curd, or whipped cream—they’re delicious and pretty! - What if I don’t have self-raising flour?
Make your own: 1 cup all-purpose flour + 2 tsp baking powder + ¼ tsp salt. - Are these suitable for kids to help with?
Definitely! Kids love decorating—just expect some jam to disappear during the process! - Can I use boxed cake mix instead?
Yes, boxed mix works well when you’re short on time. Choose a fluffy one to maintain the butterfly shape.
🦋 Easy Butterfly Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or hand whisk
- Measuring spoons and kitchen scale
- Cupcake tray (12-hole)
- Paper cupcake cases
- Serrated knife
- Wire rack
- Piping bag or spoon for filling
Ingredients
- For the Cakes:
- 125 g unsalted butter softened (or margarine)
- 115 g caster sugar
- 2 free-range eggs room temperature
- 100 g self-raising flour
- ½ tsp baking powder
- 1 tsp vanilla extract or ½ tsp lemon extract
- 1 tbsp milk if batter needs loosening
- For the Buttercream:
- 175 g–200g icing sugar sifted
- 100 g unsalted butter softened
- 1 –2 tbsp milk as needed
- Optional Toppings:
- Lemon curd or jam
- Icing sugar for dusting
- Edible flowers or fruit for decoration
Instructions
- Step 1: Preheat the Oven
- Preheat oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
- Step 2: Prepare Cases
- Line a cupcake tray with paper cases.
- Step 3: Mix Base Batter
- Cream together softened butter and sugar. Gradually add beaten eggs, vanilla (or lemon) extract, and mix well.
- Step 4: Add Dry Ingredients
- Sift in self-raising flour and baking powder. Fold gently to retain air. Add milk if needed for a soft dropping consistency.
- Step 5: Bake
- Spoon batter into cupcake cases (two-thirds full). Bake for 15–18 minutes, or until golden and springy.
- Step 6: Cool Completely
- Remove cakes from tray and cool fully on a wire rack before decorating.
- Step 7: Make the Buttercream
- Beat softened butter with sifted icing sugar until light and fluffy. Add milk to reach spreadable consistency.
- Step 8: Create the Butterfly Wings
- Cut a shallow circle from the top of each cake using a serrated knife. Slice the circle in half to form wings.
- Step 9: Fill & Decorate
- Spoon or pipe buttercream into the hole on each cake. Position the two cake halves at an angle to resemble butterfly wings.
- Step 10: Add Final Touches
- Top with a dab of jam or curd. Dust with icing sugar. Add edible flowers or sprinkles if desired.
Notes
❄️ Storage & Reheating Tips
- Room Temp: Store undecorated cakes in an airtight container for up to 3 days.
- With Buttercream: Best enjoyed within 2 days if using cream or butter-based frosting.
- Freezer Friendly: Freeze undecorated cakes for up to 2 months. Thaw at room temperature, then decorate fresh.
- Reheating: Not recommended once decorated, but undecorated cakes can be gently warmed in a microwave for 10–15 seconds.
🌟 Optional Fillings & Variations
- Add lemon curd for a tangy center.
- Mix chocolate chips into the batter for surprise bites.
- Use flavored buttercream—try raspberry or orange zest.
- Decorate with berries or edible petals for elegance.
