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Butterfly Cake

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Celebrate spring, summer, a birthday or any day with a butterfly-shaped cake. Print out this template and use it as a guide to cutting and assembling your butterfly.

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( 46 Ratings)

46 Ratings

5 Stars 72%

4 Stars 22%

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Member Reviews ( 12 )

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Prep Time 40 min
Total Time 3 hr 35 min
Servings 8

Ingredients

Cake

1: box Betty Crocker® SuperMoist® yellow cake mix

: Water, vegetable oil and eggs called for on cake mix box

: Tray or cardboard (10x10 inches), covered with wrapping paper and plastic food wrap or foil

Frosting and Decorations

1: container Betty Crocker® Rich & Creamy vanilla frosting

1: candy stick (8 to 10 inches long)

: Betty Crocker® gel food colors (in desired colors)

: Betty Crocker® decorating gel (from 0.68-oz tube) in any color

: Betty Crocker® colored sugars

8: jelly beans or candy coated almonds

: Small round candy decorations

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Directions

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 (as shown in diagram). 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 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.

EXPERT TIPS

Expert Tips

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.

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.

Need some extra help? See how to make it.

Need cutting help? Download the template.

Get a party menu, prep guide, tips, party games, activities and more for a Butterfly Birthday Party!

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Cake and Frosting Only)

Calories: 400
Calories from Fat: 150),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 3 1/2g 3 1/2% ),
Cholesterol: 40mg; 40%;
Sodium: 320mg; 320%;
Total Carbohydrate: 60g; 60%
(Dietary Fiber 0g 0% Sugars 43g 43% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 12 Reviews View All

Posted 2/15/2012 12:36:31 PM REPORT ABUSE mexican-pamish said:

Rating:

yo hice este pastel para una amiga el centro es un chocorol y la decoración son lunetas no estuvo nada dificil y me diverti mucho

This reply was: Helpful Inspiring

Posted 10/5/2011 3:56:20 PM REPORT ABUSE jbrom428 said:

Rating:

I made this cake today using chocolate frosting and orange cake icing in a can with orange candy pieces and a chocolate cowtail for the body to make a monarch butterfly. it was fairly easy and looks adorable!

This reply was: Helpful Inspiring