Butterfly Cake

  • Prep 40 min
  • Total 3 hr 0 min
  • Servings 8

Ingredients

Cake

Frosting and Decorations

  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1 candy stick (8 to 10 inches long)
  • Betty Crocker™ Classic Gel Food Color (assorted colors)
  • Betty Crocker™ Writing Gels (assorted colors)
  • Betty Crocker™ Sugar Sprinkles (assorted colors)
  • 8 jelly beans or candy coated almonds
  • Small round candy decorations or candy sprinkles

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
  • 2
    Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces. (See link below for diagram and template.) Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
  • 3
    Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
  • 4
    Stir desired food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.

  • For more color options for decorating wings, divide reserved 1/2 cup frosting between small bowls and tint each to desired color. Spread over cake in desired pattern on wings.
  • Get a party menu, prep guide, tips, party games, activities and more for a Butterfly Birthday Party!
  • Create an attractive display by covering a piece of sturdy cardboard with wrapping paper, then plastic food wrap. Stretch and secure with tape. Or cover cardboard with foil or cooking parchment paper.
  • Turn the leftover cake layer into a trifle! Cut leftover cake into 1-inch cubes, and layer them with chocolate pudding and fresh strawberries in a large glass bowl. Top with whipped cream.

Nutrition Facts

Serving Size: 1 Serving (Cake and Frosting Only)
Calories
330
Calories from Fat
110
Total Fat
13g
20%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
260mg
11%
Potassium
10mg
0%
Total Carbohydrate
53g
18%
Dietary Fiber
0g
0%
Sugars
39g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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