BUTTERFLY SHEET CAKE RECIPES

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HOMEMADE BUTTERFLY CAKE RECIPE: HOW TO MAKE IT



Homemade Butterfly Cake Recipe: How to Make It image

Impress guests by making an adorable and delicious cake. It is actually easy to put together.—Bonnie Jost, Manitowoc, Wisconsin

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 25 minutes

Prep Time 60 minutes

Cook Time 25 minutes

Yield 8-10 servings.

Number Of Ingredients 18

1 cup butter, softened
2 cups sugar
3 large eggs
1 teaspoon grated orange zest
1 teaspoon orange extract
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream
FROSTING:
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

Steps:

  • In a large bowl, cream butter and sugar. Add the eggs, orange zest 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., 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., 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., 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., 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.

Nutrition Facts : Calories 775 calories, FatContent 40g fat (25g saturated fat), CholesterolContent 174mg cholesterol, SodiumContent 472mg sodium, CarbohydrateContent 99g carbohydrate (76g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

BUTTERFLY CAKE RECIPE - BETTYCROCKER.COM



Butterfly Cake Recipe - BettyCrocker.com image

Make this pretty butterfly cake to celebrate spring, summer, a birthday or any day!

Provided by Betty Crocker Kitchens

Total Time 3 hours 35 minutes

Prep Time 40 minutes

Yield 8

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Tray or cardboard (10x10 inches), covered with wrapping paper and plastic food wrap or foil
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1 candy stick (8 to 10 inches long)
Betty Crocker™ gel food colors (in desired colors)
Betty Crocker™ decorating gel (from 0.68-oz tube) in any color
Betty Crocker™ colored sugars
8 jelly beans or candy coated almonds
Small round candy decorations

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray bottoms and sides of two 8- or 9-inch round pans. Make, bake and cool cake as directed on box for 8- or 9-inch rounds. Wrap and freeze 1 layer for later use. Freeze remaining layer 45 minutes before cutting to reduce crumbs.
  • Cut off rounded top of cake to make flat surface; place cake cut side down. Cut cake in half crosswise; cut each half into 1/3 and 2/3 pieces (as shown in diagram). Place cake pieces on platter to form butterfly. Gently separate cake pieces to form wings.
  • Reserve 1/2 cup frosting; set aside. Spread top and sides of cake with thin layer of frosting to seal in crumbs. Refrigerate or freeze 30 to 60 minutes to set frosting. Frost cake with remaining frosting. Place candy stick between cake pieces for butterfly body.
  • Stir food color into reserved frosting until well blended. Spread over cake in desired pattern on wings. Outline wing patterns with gel. Sprinkle with sugar crystals. Place jelly beans on corners of wings. Decorate butterfly with candy decorations. Store loosely covered.

Nutrition Facts : Calories 400 , CarbohydrateContent 60 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving (Cake and Frosting Only), SodiumContent 320 mg, SugarContent 43 g, TransFatContent 3 1/2 g

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HOMEMADE BUTTERFLY CAKE RECIPE: HOW TO MAKE IT
Impress guests by making an adorable and delicious cake. It is actually easy to put together.—Bonnie Jost, Manitowoc, Wisconsin
From tasteofhome.com
Reviews 5
Total Time 01 hours 25 minutes
Category Desserts
Calories 775 calories per serving
  • In a large bowl, cream butter and sugar. Add the eggs, orange zest 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 in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., 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., 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., 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., 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.
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