Butterfly Stencil Cake

Butterfly Stencil Cake

Decorate cake on the fly! All you need is a spoon and baking cocoa.

Prep Time



Total Time




12 to 16


2 1/3
cups Gold Medal® all-purpose flour
1 1/3
cups sugar
cup butter or margarine, softened
cup milk
3 1/2
teaspoons baking powder
teaspoons poppy seed
container (16 oz) Betty Crocker® Rich & Creamy lemon or vanilla frosting
About 2 tablespoons unsweetened baking cocoa
Sliced almonds, if desired
  1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  2. In large bowl, beat all ingredients except poppy seed, frosting, cocoa and candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in poppy seed. Pour into pan.
  3. Bake 30 to 35 minutes or until cakes springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes. Place on serving platter. Spread frosting on top and sides of cake.
  4. For butterfly design, hold handle of large wooden spoon crosswise over center of frosted cake (hold spoon close to cake); sift cocoa over handle to form outline of butterfly body. Hold bowl of spoon over cake at angle to butterfly body; sift cocoa over edge of bowl of spoon to form outline of wing part. Repeat to form 3 remaining wing parts. Decorate with almonds.
Makes 12 to 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Get colorful! Decorate with brightly colored candies instead of the almonds.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 210),
  • Total Fat 23g
    • (Saturated Fat 10g,
    • Trans Fat 1/2g),
  • Cholesterol 85mg;
  • Sodium 340mg;
  • Total Carbohydrate 66g
    • (Dietary Fiber 1g,
    • Sugars 44g),
  • Protein 5g;
Percent Daily Value*:
    • 1 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;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 4 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.