Easy Butterfly Cake

Why fuss with a cake recipe from scratch when a semi-homemade dessert recipe can be this adorable? Follow our step-by-step directions to create an Easy Butterfly Cake for your next spring or summer celebration.

Easy Butterfly Cake
Prep Time:
1 hrs 45 mins
Cool Time:
1 hrs
Total Time:
1 hrs 45 mins
Servings:
12

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

Yellow Cake

  • ¾ cup butter

  • 3 eggs

  • 2 ½ cup all-purpose flour

  • 2 ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 ¾ cup sugar

  • 1 ½ teaspoon vanilla

  • 1 ¼ cup milk

Creamy White Frosting

  • 1 cup shortening

  • 1 ½ teaspoon vanilla

  • ½ teaspoon almond extract

  • 1 16 ounce package powdered sugar (about 4 cups)

  • 3 tablespoon milk

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

  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°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

  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 (per serving)

681 Calories
32g Fat
96g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 681
% Daily Value *
Total Fat 32g 41%
Saturated Fat 13g 65%
Cholesterol 83mg 28%
Sodium 348mg 15%
Total Carbohydrate 96g 35%
Total Sugars 73g
Protein 6g
Vitamin C 0.1mg 0%
Calcium 124mg 10%
Iron 1.6mg 9%
Potassium 93mg 2%
Fatty acids, total trans 3g
Folate, total 55.4mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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