Can I use regular butter instead of Stork with Butter?

Absolutely! Regular butter will work just fine in the cake, though you might notice a slightly richer flavor and a denser crumb.

How do I prevent my cake from sticking to the pan?

Grease the pan with a thin layer of butter or Stork, and line the base with parchment paper. This will help the cake release easily once baked.

Can I make this cake ahead of time?

Yes. Bake and cool the cake the day before, wrap it tightly in cling film, and store at room temperature. Decorate just before serving for best results.

How should I store leftover butterfly cake?

Keep any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate if you’ve used any perishable fillings, but let it come to room temperature before serving.

Can I freeze this cake?

Yes. You can freeze the un-iced cake layers for up to 3 months. Thaw overnight in the fridge or on the counter until fully defrosted, then decorate.

How to Make a Light and Fluffy Butterfly Cake

Easy Butterfly Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butterfly shaped cake recipe with easy steps using Stork for a moist crumb. Kids can measure, mix, and decorate—making it a fun family bake.

Author: Ali Davies
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 10 slices 1x
Category: Cake
Method: baking
Cuisine: British
Diet: Vegetarian

Ingredients

Units Scale

Cake

250g Stork with Butter
250g caster sugar
4 large eggs
250g self-raising flour
1 teaspoon vanilla extract

Butterfly Icing

150g Stork with Butter
300g icing sugar (sifted)
1/2 teaspoon vanilla extract
Food colouring (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat & Prep
- Preheat your oven to 160°C (320°F).
- Grease and line an 8-inch round cake tin.
Make the Cake Batter
- In a large bowl, cream the Stork with Butter and caster sugar together until light and fluffy.
- Beat in the eggs one at a time.
- Stir in the vanilla extract.
- Gently fold in the self-raising flour until just combined.
Bake
- Transfer the cake batter to the prepared tin.
- Bake for about 60 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then remove and let it cool completely on a wire rack.
Prepare the Icing
- In a mixing bowl, beat the Stork with Butter until soft.
- Gradually add the sifted icing sugar and continue mixing.
- Stir in the vanilla extract and food colouring (if using).
Cut & Shape
- Once the cake is completely cool, cut it into sections following a butterfly template (you can find templates online or freehand your own).
- Arrange the pieces on a cake board or serving platter to form a butterfly shape.
Decorate
- Spread or pipe the icing onto your butterfly cake.
- Add sprinkles, edible glitter, or any decorations you like.

Notes

Substitutions: If you prefer a more traditional flavor, use real butter in your icing instead of Stork.
Colour Variations: Divide the icing into separate bowls to create multiple colours for a more vibrant butterfly.
Texture Control: If the batter or icing seems too thick, add a tablespoon of milk at a time until it reaches your desired consistency.
Storage: Store any leftovers in an airtight container for up to 3 days.

Find it online: https://wemadethislife.com/butterfly-cake-recipe-bake-with-stork/