Easy Butterfly Cake

Easy Butterfly Cake Enlarge Image
1 users rated this recipe an average rating of 5.0
Makes:
12 servings
Prep:
1 hr 45 mins
Cool:
1 hr
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Easy Butterfly Cake

Ingredients
1
recipe Yellow Cake or Chocolate Cake or 1 package 2-layer-size cake mix (any flavor)
1
10.75-ounce frozen pound cake, thawed
1
recipe Creamy White Frosting or two 16-ounce cans creamy white frosting
 
Colored sugars
 
Desired paste food coloring
 
Candy-coated licorice candy, fruit-flavor ring-shape jelly candies, and/or pastel tiny marshmallows
 
Black shoestring licorice
 
Candy eyes or miniature semisweet chocolate pieces

Directions

  1. Prepare, bake, and cool Yellow Cake as directed for two 8- or 9-inch round layers.
  2. For body, use a serrated knife to trim pound cake into a butterfly body shape. Spread with frosting. Decorate with stripes of colored sugars. Place in the center of a serving platter.
  3. For wings, spread top of one cake layer with 1/2 cup of the frosting; top with second cake layer. Cut stacked cake in half crosswise, making two half-circles. Arrange a cake half-circle, flat side out, on each side of the body. Using a serrated knife, cut a small notch in the center of each flat side. Tint the remaining frosting as desired. Frost tops and sides of wings with tinted frosting. Decorate wings with candies and/or marshmallows.
  4. Cut two 2-inch pieces of licorice for antennae; insert into front end of body. Add candy eyes.

Yellow Cake

Ingredients

3/4
cup butter
3
eggs
2 1/2
2 1/2
teaspoons baking powder
1/2
teaspoon salt
1 3/4
cups sugar
1 1/2
teaspoons vanilla
1 1/4
cups milk

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1-1/2-inch or 8x1-1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set pan(s) aside. In a medium bowl stir together flour, baking powder, and salt; set aside.
  2. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Spread batter in the prepared pan(s).
  3. Bake in the preheated oven for 20 to 25 minutes for 9-inch pans, 30 to 35 minutes for 8-inch pans, 25 to 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center(s) comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Creamy White Frosting

Ingredients

1
cup shortening
1 1/2
teaspoons vanilla
1/2
teaspoon almond extract
1
16 ounce package powdered sugar (about 4 cups)
3
tablespoons milk

Directions

  1. In a large mixing bowl beat shortening, vanilla, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add about half of the powdered sugar, beating well. Beat in 2 tablespoons of the milk. Gradually beat in the remaining powdered sugar and enough of the remaining milk to reach spreading consistency.

Nutrition Facts

(Easy Butterfly Cake)
    Per serving:
  • 681 kcal cal.,
  • 32 g fat
  • (13 g sat. fat,
  • 6 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 83 mg chol.,
  • 348 mg sodium,
  • 96 g carb.,
  • 1 g fiber,
  • 73 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Yellow Cake)
    Per serving:
  • 342 kcal cal.,
  • 14 g fat
  • (8 g sat. fat,
  • 885 mg chol.,
  • 257 mg sodium,
  • 51 g carb.,
  • 1 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts

(Creamy White Frosting)
    Per serving:
  • 298 kcal cal.,
  • 16 g fat
  • (4 g sat. fat,
  • 0 mg chol.,
  • 2 mg sodium,
  • 38 g carb.,
  • 0 g fiber,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Cakes, Chocolate Desserts, Desserts
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