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Frosted Butterfly Cake

 Frosted Butterfly Cake
Our Test Kitchen bakers predict the colorful cake they created will set taste buds aflutter and give your next gathering a springtime lift.
8 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 1 package yellow cake mix (regular size)
  • 1 individual cream-filled sponge cake
  • 1 can (16 ounces) chocolate frosting
  • Red shoestring licorice
  • Assorted candies of your choice


  • Prepare cake batter according to package directions, using two
  • greased and floured 9-in. round baking pans. Bake at 350° for
  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 10 minutes before removing from pans to wire
  • racks to cool completely.
  • Cut one cake in half widthwise. (Save the second cake for another
  • use.) Cut a notch from the center of each cut side to define outer
  • edges of wings. Cut corners of wings so they are slightly rounded.
  • Let cake stand for 2 hours.
  • On a serving platter, position cake halves on each side of sponge
  • cake. Frost top and sides of butterfly with chocolate frosting. Cut
  • licorice into two small pieces; push ends into top of sponge cake
  • for antennae. Decorate with candies. Yield: 8 servings.