Butterfly Cake Recipe

Butterfly Cake Recipe

  • Cake:
  • 1 (18.25 ounce) box Betty Crocker® SuperMoist® yellow cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • Platter, tray or foil-covered cardboard (about 10×10 inches)
  • Frosting and Decorations:
  • 1 (16 ounce) container Betty Crocker® Rich & Creamy vanilla frosting
  • 1 (8 inch) candy stick
  • Food color (in desired colors)
  • Betty Crocker® decorating gel in any color
  • Decorating sugar crystals (any color)
  • 8 jelly beans
  • Small round candy decorations
  1. Heat oven to 350 degrees F (or 325 degrees F for dark or nonstick pans). Make and cool cake as directed on box for 2 (8- or 9-inch) round cake pans. Wrap and freeze 1 layer for a later use.
  2. 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.
  3. Reserve 1/2 cup frosting. Frost cake pieces with remaining frosting. Place candy stick between cake pieces for butterfly body.
  4. 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.
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