Posts Tagged ‘butterfly cakes’

Aren’t these cute?

I’m inviting Ozoz (The Kitchen Butterfly) and Heidi (Steps on the Journey) over for a virtual tea party.  Oz because these are known here as butterfly cakes, and Heidi because our recent discussion inspired me to seek out this old-fashioned recipe, a staple of kids’ birthday parties alongside the fairy bread and chocolate crackles.

Butterfly cakes are usually vanilla flavoured, filled with cream and decorated with a little jam for colour,  but I couldn’t resist this simple recipe from Trish Deseine’s Chocolate cookbook. The cake component is quite mildly flavoured, making it a perfect foil for the rich buttercream.  Of course, you could easily adapt this technique to any cupcake recipe!


  • 125g (8 tablespoons) unsalted butter, softened
  • 125g (40z) white sugar
  • 3 large (59g) eggs
  • 100g (3½ oz) plain (AP) flour
  • 25g (1 oz) cocoa powder (sifted)
  • 1½ teaspoons baking powder (sifted)

Butter cream

  • 150g (10 tablespoons) unsalted butter, softened
  • 250g (9 oz) icing sugar mixture (confectioner’s sugar)
  • 40g (1½ oz) cocoa powder  (sifted)

1. Preheat oven to 190C (375F) or 175C with fan (350F with fan).  Line patty pans with paper cups.

2. In a mixing bowl, beat together the butter and sugar until soft, then add the eggs one at a time and beat to incorporate.  Add the flour, cocoa and baking powder and mix well to combine.

3. Half fill the paper cups (mine took a heaped dessertspoon full each) and bake for about 15 minutes or until firm.  The little cakes will be quite flat with a slightly domed top.  Allow to cool completely.

4. To make the butter cream, stir the cocoa powder into two tablespoons of hot water to dissolve. In a mixing bowl, beat the dissolved cocoa powder, butter and icing sugar together until light and fluffy, adding a little more hot water if necessary.

5. With a small sharp knife, carefully cut out a circle from the top of each cake, leaving a hollow dip on the top.  Fill the hole with butter cream (I used a piping bag).  Cut the removed circle into two halves, and position them in the butter cream at an angle to resemble butterfly wings.  Now invite a few friends around for a tea party!

Click here for a printable version of this recipe

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