This easy butterfly cake is a charming, creative dessert made by transforming a single round cake into a beautiful butterfly shape. With minimal cutting and a little imagination, I can turn a simple cake into a whimsical centerpiece that’s perfect for birthdays, spring celebrations, or a fun baking day with kids.
Why You’ll Love This Recipe
I love this recipe because it’s not only fun to make, but it’s also incredibly simple. I don’t need any special tools or baking experience—just a round cake, a knife, some icing, and a bit of creativity. It’s also a great project to involve kids in, from shaping the wings to adding the decorations. The final result is colorful, playful, and guaranteed to bring smiles.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- One 9 or 10-inch round cake (any flavor, baked and cooled)
- Buttercream or icing (any color—pink, purple, or blue are fun)
- White icing (for piping details)
- Candy or sprinkles for decoration (optional)
- Optional: edible glitter or chocolate chips for wing patterns
Directions
- I bake and cool a round cake using my favorite mix or recipe.
- Once cooled, I cut the cake in half straight down the middle, creating two semicircles.
- I cut a small triangle out of the flat side of each half (about 1 inch deep) to shape the wings.
- I flip the two halves so that the curved sides are on the outside and the flat, cut edges are facing inward—this creates the butterfly shape.
- I place the shaped cake pieces on a platter or cake board with the pointed ends facing in to form the butterfly body.
- I spread my chosen colored icing over the entire surface, smoothing it out with a spatula.
- Using white icing in a piping bag or zip-top bag with the corner cut off, I outline the wings and add details like dots or swirls.
- I decorate the wings with candies, sprinkles, or edible glitter to bring the butterfly to life.
Servings and Timing
This cake serves about 8–10 people. It takes 10–15 minutes to cut and shape the cake, plus 20–30 minutes for decorating, depending on how detailed I want to get.
Variations
- I use chocolate cake with mint green icing for a fresh twist.
- Lemon cake with pastel decorations is perfect for spring.
- I sometimes add a licorice stick or chocolate wafer as the butterfly's body down the center.
- For a colorful effect, I make each wing a different color.
Storage/Reheating
I store this cake in a covered container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. If I refrigerate it, I bring it to room temperature before serving for the best flavor and texture. I avoid freezing once it’s decorated, but the plain cake freezes well if I want to prep ahead.
FAQs
What kind of cake works best?
Any sturdy cake works great. I’ve used vanilla, chocolate, lemon, and even funfetti. I avoid super moist cakes like tres leches, since they’re harder to shape.
Can I use store-bought frosting?
Yes! I’ve used store-bought frosting many times. I whip it for a minute or two before spreading to make it fluffier and easier to work with.
What tools do I need?
Just a sharp knife, a spatula for spreading icing, and a piping bag or sandwich bag for decorating. No fancy tools required.
Can I make this cake the day before?
Absolutely. I often bake the cake a day ahead, then decorate it the next day. It holds up well and gives me more time to focus on decorating.
How do I transport the butterfly cake?
I place the shaped cake on a firm board or tray and cover it gently with plastic wrap or a cake box. I keep it flat and cool during transport to avoid smudging the design.
Conclusion
This easy butterfly cake is one of those fun, feel-good desserts that anyone can make—no cake decorating experience needed. With just a round cake, a few cuts, and some creative toppings, I can make a dessert that looks as good as it tastes. It’s perfect for birthdays, themed parties, or anytime I want to add a little magic to the table.
Easy Butterfly Cake
- Prep Time: 15 minutes
- Decorating Time: 20–30 minutes
- Total Time: 35–45 minutes
- Yield: 8–10 servings
- Category: Dessert, Cake
- Method: Assembled
- Cuisine: American
- Diet: Vegetarian
Description
Easy Butterfly Cake** is a fun and simple dessert that transforms a round cake into a whimsical butterfly with just a few cuts and creative decorations. Perfect for birthdays and spring celebrations, this no-fuss cake is a charming centerpiece everyone will love.
Ingredients
- 1 (9 or 10-inch) round cake, any flavor (baked and cooled)
- Buttercream or icing in desired colors (pink, purple, blue, etc.)
- White icing (for piping)
- Candy or sprinkles (optional)
- Optional: edible glitter, chocolate chips, licorice sticks, or wafers for decoration
Instructions
- Bake and fully cool a round cake using your favorite recipe or mix.
- Cut the cake in half to create two semicircles.
- Cut a small triangle (about 1 inch deep) from the flat side of each half to form wing shapes.
- Flip the halves so the curved edges face outward and the pointed cut sides touch to resemble butterfly wings.
- Arrange the shaped cake pieces on a platter with the pointed ends facing each other (butterfly body).
- Spread your chosen colored icing evenly over the top.
- Pipe details using white icing and decorate with sprinkles, candy, or glitter as desired.
- Optionally, add a licorice stick or wafer as the butterfly’s body.
Notes
- Any sturdy cake flavor works well (vanilla, chocolate, lemon, funfetti).
- Whip store-bought frosting for a fluffier texture.
- Bake the cake the day before for easier decorating.
- Great project to involve kids in for decorating fun.
