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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.
  • Total Time
    Prep: 30 min. Bake: 25 min. + standing
  • Makes
    8 servings

Ingredients

  • 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

Directions

  • 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 in 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.

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