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Frosted Butterfly Cake


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts


Average Rating: 4.25
  • gdmckern
    Mar 20, 2015

    Use to make this cake 30 years ago for my children. I used yellow frosting and coconut. Good color to start spring off with.

  • testuser120
    Sep 12, 2013

    Good recipe.

  • vikumar
    Sep 10, 2013

    Good recipe .. really

  • bkbuckley
    Dec 5, 2009

    I made this last week for my great niece's 7th birthday. I added sprinkles to detail and outline the wings. She loved it.

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