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Perfect Butterfly Cake Recipe with Spring Flowers for Elegant Celebrations

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A delicate and elegant vanilla butterfly cake adorned with edible spring flowers, perfect for spring gatherings, bridal showers, and special celebrations. This cake features a moist vanilla sponge with light buttercream frosting and a beautiful floral decoration.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour, sifted
  • 2 tsp (8g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 1/2 cup (120ml) whole milk, room temperature (can substitute almond milk for dairy-free)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract (for buttercream)
  • 2 tbsp (30ml) heavy cream (for buttercream)
  • Edible spring flowers (pansies, violets, nasturtiums), washed and patted dry
  • Fresh mint leaves (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line bottoms with parchment paper.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with milk, starting and ending with dry ingredients. Mix just until combined.
  6. Divide batter evenly between prepared pans and smooth tops. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
  7. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  8. For buttercream, beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar on low speed until combined.
  9. Add vanilla extract and heavy cream. Beat on high for 3-5 minutes until fluffy and spreadable. Adjust consistency with more cream or powdered sugar as needed.
  10. To assemble, cut a 2-inch circle from the edge of one cake layer, then cut that ring in half to form butterfly wings. Place inner circle on cake plate as body.
  11. Spread buttercream over base layer, arrange wings on either side, and frost wings and body generously.
  12. Decorate with edible spring flowers and fresh mint leaves, pressing gently onto frosting. Chill briefly if needed to set frosting.

Notes

Use room temperature ingredients for best results. Sift flour and powdered sugar to ensure light texture and smooth frosting. Avoid overmixing batter to keep cake tender. Chill assembled cake for at least 30 minutes before transport to set frosting and secure flowers. For gluten-free version, substitute all-purpose flour with gluten-free flour blend. Dairy-free options include vegan butter and almond milk.

Nutrition

Keywords: butterfly cake, spring flowers cake, vanilla cake, elegant cake, buttercream frosting, edible flowers, celebration cake, easy cake recipe

Find it online: https://avabowls.com/perfect-butterfly-cake-recipe-with-spring-flowers-for-elegant-celebrations/