There’s something about a cake that looks like a delicate wingsoft, light, and dusted with powdered sugarthat just makes you smile. Butterfly Cake is that classic British treat with fluffy sponge, a sweet cream filling, and those adorable little “wings” cut right from the top.
I tested this about seven times last spring because the first batch collapsed like a bad soufflé, and I wanted to nail the rise. Once I figured out the right oven temp and whipping time, the tops came out domed and perfect for slicing. Now it’s one of those recipes I pull out when I want something impressive but secretly easyguests always ask how I made it look so fancy.
Butterfly Cake Recipe: Easy and Delicious Homemade Treat
Ingredients
Method
- Set your oven to 350 °F (175 °C) and prepare a 9-inch round cake pan by greasing it and lining with parchment paper.
- Whisk together the flour, baking powder, and salt in a bowl, then set aside.
- Cream the softened butter and sugar in a large bowl until the mixture becomes pale and fluffy, about 3 to 4 minutes.
- Beat the eggs into the butter and sugar mixture one at a time, making sure each is fully incorporated, then add the vanilla extract.
- Add the dry ingredients gradually in three portions, alternating with the milk in two parts, starting and ending with the flour mixture; mix gently until just combined.
- Pour the cake batter into your prepared pan and smooth the surface evenly.
- Bake in the preheated oven for 25 to 30 minutes, or until a skewer inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, level the cake by removing the dome top and keep this piece aside.
- Cut the remaining cake horizontally into two equal layers.
- Slice the saved dome piece vertically into two halves to create the butterfly wings.
- Spread your chosen jam or lemon curd generously over the bottom cake layer.
- Arrange the two dome halves on top with their pointed ends facing inward to form the butterfly shape.
- Chill a bowl then whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Decorate by piping or spreading the whipped cream over the cake center and between the wings.
- Optionally, add fresh berries or fruit slices around the edges or on top of the whipped cream for a beautiful finish.
Notes
- For best results, use cold heavy cream straight from the fridge and ensure your eggs and butter are at room temperature before mixing. This cake can be stored in the refrigerator for up to 3 days. Feel free to experiment with different jam flavors or fruit toppings to personalize your Butterfly Cake.
Why You’ll Love This Butterfly Cake
This old-fashioned British beauty is what happens when you turn a simple round cake into something that looks like you went to pastry school. The trick? You slice off the domed top, cut it in half, and perch those two pieces like delicate wings on a cloud of whipped cream.
- Beginner-friendly shaping: No piping bags or fancy moldsjust a sharp knife and a little geometry.
- Light and tender crumb: The milk keeps it soft, and the vanilla extract adds that nostalgic Sunday-tea flavor.
- Customizable filling: Use raspberry jam if you love tartness, lemon curd for brightness, or strawberry jam for classic sweetness.
- Party-ready presentation: Guests think you fussed, but you’ll be the only one who knows it took under an hour from start to finish.
Key Ingredients You’ll Need
Everything here is pantry-staple territorynothing you need to hunt down at a specialty shop. The butter and eggs should be at room temperature so they blend smooth and create that airy texture.
For the cake base: all-purpose flour, baking powder, salt, unsalted butter, granulated sugar, eggs, vanilla extract, and whole milk work together to give you a sturdy but tender sponge that won’t crumble when you slice it horizontally.
For the filling and finish: cold heavy cream, powdered sugar, and vanilla extract whip into stiff peaks that hold the wings in place. The jam or lemon curd adds sweetness and moisture, and fresh berries or fruit slices are optional but pretty.
How to Shape the Butterfly (Step-by-Step)
Here’s where the magic happens. Once your cake is completely cool, use a serrated knife to level off the domed topdon’t toss it, that’s your butterfly body. Slice the flat cake horizontally into two even rounds, then cut that dome piece straight down the middle to create two half-moon shapes.
Spread your jam or lemon curd generously on the bottom cake layer. Position the two dome halves on top with the pointy edges facing inward, leaving a little gap down the center. Pipe or dollop the whipped cream into that center channel and between the wingsit’s the glue and the decoration all in one.
| Step | What to Do | Why It Matters |
|---|---|---|
| 1. Level the dome | Trim the top flat with a serrated knife | Creates a stable base and gives you wing pieces |
| 2. Slice horizontally | Cut the flat cake into two even layers | Adds height and room for filling |
| 3. Halve the dome | Cut trimmed dome vertically into two half-moons | Forms the signature butterfly wings |
| 4. Spread & position | Add jam to base, set wings pointy-side-in | Locks in moisture and shapes the design |
| 5. Whip & pipe | Dollop whipped cream down the center | Holds wings upright and looks elegant |
Pro Tips & Swaps
- Room-temperature everything: Cold butter won’t cream properly, and cold eggs can cause the batter to curdle.
- Don’t overmix: Once you add the flour, stir gentlyoverworking builds gluten and makes the cake tough.
- Chill your bowl for whipping: Cold heavy cream whips faster and holds peaks longer, especially on a warm day.
- Jam swap ideas: Try apricot preserves, blackberry jam, or even Nutella if you want a chocolate twist.
- Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free blendjust add an extra ¼ teaspoon of baking powder to help the rise.
Serving & Storage
Serve this at room temperature with a pot of Earl Grey or a mug of coffeeit’s the perfect afternoon-tea centerpiece. The whipped cream is soft and pillowy, so slice gently with a sharp knife and wipe the blade between cuts for clean edges.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Counter (covered) | 2–3 hours | Keep under a cake dome to protect cream |
| Refrigerator | Up to 2 days | Cover loosely with plastic wrap; cream may weep slightly |
| Freezer (unfilled) | Up to 1 month | Wrap cake layers in foil, thaw and fill fresh |
Pro Tip: If you’re making this ahead, bake and cool the cake the night before, wrap it in plastic, and assemble with cream and jam an hour before serving so the whipped topping stays fresh and fluffy.
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FAQs ( Butterfly Cake )
How do I get the butterfly wings to look perfect?
Cut each cupcake top in half using a sharp knife for clean edges. Dust the wings lightly with powdered sugar before inserting them into the cream filling. Angle them slightly upward at about 45 degrees for the most realistic butterfly appearance.
What type of frosting works best for this recipe?
Buttercream frosting works wonderfully because it holds its shape and provides stability for the wings. Whipped cream is also popular for a lighter texture. Avoid runny frostings as they won’t support the cake pieces properly.
Can I make these cupcakes ahead of time?
Yes, bake the cupcakes up to 2 days in advance and store them covered at room temperature. Assemble the wings and filling on the day of serving for the best presentation. The assembled treats stay fresh for about 24 hours when refrigerated.
Why do my wings keep falling over?
This usually happens when the frosting is too soft or there isn’t enough of it. Use a generous dollop of thick frosting or cream to anchor the wings. Let buttercream firm up for 10 minutes in the fridge before adding the wings if needed.
What flavors work well for the base cupcakes?
Vanilla and lemon are classic choices that pair beautifully with most fillings. Strawberry cupcakes create lovely pink wings, while chocolate provides rich contrast. Choose flavors that complement your frosting for the best overall taste combination.
You’ll love how this Butterfly Cake turns outlight, airy, and ready in under an hour. The whipped cream stays fluffy, the jam adds just enough sweetness, and those little wings make everyone smile. It’s the kind of recipe that feels fancy but keeps your stress level low, which is exactly what baking should be.
Try swapping raspberry jam for apricot if you want something tangier, or fold lemon zest into the whipped cream for extra brightness. If you’re making this ahead, bake the cake the night before and assemble it freshthe cream holds better that way. Chill your mixing bowl before whipping cream, especially on warm days, so it peaks faster and stays stable longer.
I’d love to see your versionsnap a photo and tag me, or drop a comment if you tried a fun flavor twist. Did you grow up with butterfly cakes at tea time, or is this your first time making them? Either way, this recipe is one you’ll want to bookmark and share with anyone who loves a dessert that’s equal parts nostalgic and impressive. Happy baking, and enjoy every bite!
