Print

1K
Save

7K
Pinterest

917
Email

330
Facebook

355

Butterfly Cake

55 Ratings

19 Comments

Prep 40 min
Total 3 hr 35 min
Servings 8

Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day! MORE+ LESS-

By Betty Crocker Kitchens

September 19, 2017

Make with

Betty Crocker Cake Mix

Ingredients

Cake

box Betty Crocker™ Super Moist™ 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

container Betty Crocker™ Rich & Creamy vanilla frosting

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

jelly beans or candy coated almonds

Small round candy decorations

Steps

Hide Images

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.

Need cutting help? Download the template.

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving (Cake and Frosting Only)

Calories: 400
Calories from Fat: 150

% Daily Value

Total Fat: 17g; 26%
Saturated Fat 3 1/2g 18% Trans Fat 3 1/2g
Cholesterol: 40mg; 13%
Sodium: 320mg; 13%
Potassium: 50mg; 1%
Total Carbohydrate: 60g; 20%
Dietary Fiber 0g 0% Sugars 43g
Protein: 1g

% Daily Value*:

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