Butterfly Cakes


I grew up with Butterfly Cakes being served at practically every birthday party I went to…they epitomise the late 80’s and early 90’s for me and feeling a little nostalgic, I decided to knock up a batch to revisit my childhood and to share this recipe with you.

It’s the perfect recipe to make with the kids, it’s really easy and allows them to get really involved…just make sure they’re not to heavy handed when they pop the butterfly wings back into the cakes (particularly if you assemble them once the sponge has cooled; they’ll still be very fluffy and easily breakable). Here’s how to make your own:


For the cakes:

  • 100g butter
  • 100g caster sugar
  • 150g self raising flour
  • 2 medium eggs
  • 2 tablespoons milk

For the buttercream:

  • 75g butter
  • 300g icing sugar (plus a little extra for dusting)
  • 1-2 tablespoons milk

Equipment Needed:

  • Mixing bowl
  • Metal dessert spoon (+ 1 additional to help you spoon the mixture into the cases)
  • Tablespoon
  • Scales
  • Measuring jug (or a large mug will be fine!)
  • Whisk
  • Paper cases (or silicone for the environmentally conscious!)
  • 12 hole cake tin
  • Sieve
  • Cooling rack
  • Small knife


  1. In a mixing bowl, cream softened butter and sugar in a bowl until the mixture is light and fluffy (to cream the two, use a metal spoon and press and drag the mixture against the side of the bowl…you’ll hear the sugar crunching)
  2. Add the flour to the bowl
  3. In a jug, whisk the milk and eggs together
  4. Add to the mixing bowl and combine gently in a figure of 8 movement until smooth (be careful not to overwork the flour by stirring to vigorously)
  5. Spoon the mixture into paper cases and bake in the oven (Gas Mark 5/200 degrees Celsius) for 20-25 minutes (when you check your cakes are ready press the top gently…if it springs back, it’s cooked)
  6. Leave to cook on the rack
  7. In a bowl, add your butter and icing sugar and milk, then mix together by pressing your butter against your icing sugar with the back of your spoon (similar to how you creamed your butter and sugar when you were making your sponge) until smooth and creamy
  8. With a knife, carefully cut out circles in your sponge, being careful only to cut into your sponge to the halfway point so you don’t reach the bottom of your cupcake
  9. Fill the hole with buttercream
  10. Cut the sponge disc in half and push into the buttercream with the baked sides together to form wings
  11. Lightly dust with icing sugar

For a little extra treat, why not add a little jam before you pop in the buttercream – it tastes like a little take on a Victoria Sponge Cake

If you like this recipe, you’ll love my recipe for Easy Iced Cupcakes – you can find that post here.

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