Homemade Butterfly Cake Recipe
Homemade Butterfly Cake Recipe photo by Taste of Home
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Homemade Butterfly Cake Recipe

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Impress guests by making an adorable and delicious cake. It is actually easy to put together. —Bonnie Jost, Manitowoc, Wisconsin
TOTAL TIME: Prep: 1 hour Bake: 25 min.
MAKES:8-10 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min.
MAKES: 8-10 servings


  • 1 cup butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon grated orange peel
  • 1 teaspoon orange extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (8 ounces) sour cream
  • 3/4 cup butter, softened
  • 6 ounces cream cheese, softened
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • Yellow gel or paste food coloring
  • Colored sugars
  • Gumdrops
  • Orange peel

Nutritional Facts

1 slice: 775 calories, 40g fat (25g saturated fat), 174mg cholesterol, 472mg sodium, 99g carbohydrate (76g sugars, 1g fiber), 6g protein.


  1. In a large bowl, cream butter and sugar. Add the eggs, orange peel and extract; beat until combined. Combine the flour, salt and baking soda; add to the creamed mixture alternately with sour cream. Spoon into two greased 9-in. heart-shaped baking pans; spread evenly in 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.
  2. Cut 1-1/2 in. off the pointed ends of each heart cake; set aside. Place the large pieces on a 17x15-in. covered board, placing cut sides of hearts together, forming wings. Trim the reserved pointed end pieces to form the top and bottom of the butterfly’s body.
  3. In a small bowl, cream butter and cream cheese. Add confectioners' sugar and vanilla. Remove 1/2 cup frosting and tint yellow; set aside. Frost cake sides and top with white frosting. Cut a small hole in the corner of a pastry or plastic bag; insert #6 round tip. Fill bag with remaining white frosting; set aside.
  4. Frost a portion of each wing with yellow frosting. Decorate butterfly's body and wings with colored sugars. Pipe white frosting to separate colored sections on wings and to outline the body. Decorate the wings with gumdrops.
  5. Using a citrus stripper, cut two 12-in.-long pieces of orange peel. Wrap around the handle of a wooden spoon. Remove from spoon and place above the body for antennae. Yield: 8-10 servings.
Originally published as Butterfly Cake in Country Woman March/April 2003, p53

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Bfozardcook User ID: 8030139 264075
Reviewed Mar. 30, 2017

"Haven't made this YET, but I'm going to try. I wish there was a video about putting the butterfly together. I'm a baker, so I'm not worried about making the cake or frosting. But I'm not too creative with cutting cakes into shapes."

Ham_Sammich User ID: 8473184 242206
Reviewed Jan. 21, 2016

"This cake was delicious! It was dense - almost like a pound cake - and the hint of orange puts it over the top! I had no cream cheese at home so ended up making the easy Buttercream Frosting to top it with...YUMMO!!!"

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