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Butterfly cakes (3) Tried & Tested

Butterfly cakes

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3.471 stars based on 17 ratings

These butterfly cakes are really tasty and easy to make.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

For the butterfly cakes

  • 250g 8⅞ oz Butter (unsalted) softened
  • 250g 8⅞ oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 4 4 Egg(s) (free range)
  • 250g 8⅞ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 185ml 6⅜ fl oz Milk (whole)

For the icing

  • 140g 5 oz Butter (unsalted)
  • 280g 10 oz Icing sugar (we like Silver Spoon) Icing sugar
  • 2tbsp 2tbsp Milk (whole)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    For the cakes, preheat the oven to 180°C fan (160°C, 350°F, gas 4) Line a 12-hole muffin tray with paper cases.

  2. Classic mode Step 2

    Place the butter and sugar in a bowl and beat until pale and creamy. Add the eggs one at a time, beating until well combined. Fold the flour into the mixture. The mixture should be of a dropping consistency, if not add a little milk.

    Ingredients for this step

    • 250g 8⅞ oz Butter (unsalted)
    • 4 4 Egg(s) (free range)
    • 250g 8⅞ oz Self-raising white flour (we like Allinson) Self-raising white flour
  3. Classic mode Step 3

    Divide the mixture between the cases and bake for 20 – 25 minutes. Remove from the oven and cool on a wire rack.

  4. Classic mode Step 4

    For the butter icing beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

    Ingredients for this step

    • 140g 5 oz Butter (unsalted)
    • 140g 5 oz Icing sugar (we like Silver Spoon) Icing sugar
  5. Classic mode Step 5

    Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk if necessary, to loosen the mixture.

    Ingredients for this step

    • 140g 5 oz Icing sugar (we like Silver Spoon) Icing sugar
    • 1tbsp 1tbsp Milk (whole)
  6. Classic mode Step 6

    Using a small pointed knife cut a circle about 2.5cm width out of the cake leaving a cavity in the centre. Cut the round in half and set aside. Now fill the centre of each cake with the buttercream and return the two pieces of cake to sit on top like butterfly wings. Dust with icing sugar to serve.