Few desserts capture the imagination like the Pink Cake Butterfly—a whimsical, delicate treat that looks as magical as it tastes. This dessert isn’t just about its charming appearance; it’s a moist, fluffy cake with vibrant pink hues and a light, creamy center, topped with wings of sponge that resemble a butterfly in mid-flight. Perfect for birthday parties, baby showers, or an afternoon tea, this cake is a nostalgic favorite with a modern twist.
The Pink Cake Butterfly—also known as a butterfly fairy cake—originated in British baking culture and has since evolved into a stunning showpiece in kitchens around the world. Its enchanting design paired with irresistible flavor makes it a favorite for both children and adults.
Table of Contents
Ingredients & Their Purpose
For the Cake Batter:
- 1/2 cup (115g) unsalted butter, softened
Adds richness, moisture, and a tender crumb. - 1/2 cup (100g) granulated sugar
Provides sweetness and helps create a light, fluffy texture when creamed with butter. - 2 large eggs
Acts as a binder and gives the cake structure and lift. - 1 tsp pure vanilla extract
Enhances overall flavor with warm, sweet notes. - 1 cup (125g) all-purpose flour
Forms the base structure of the cake. - 1 tsp baking powder
Creates a gentle rise for a light and airy sponge. - 1/4 tsp salt
Balances sweetness and intensifies flavor. - 2 tbsp whole milk
Loosens the batter for a smoother consistency. - Pink food coloring (gel or liquid)
Creates the iconic pink hue for visual appeal.
For the Filling & Decoration:
- 1/2 cup (120ml) heavy whipping cream
Whips into a fluffy, creamy filling for a light mouthfeel. - 2 tbsp powdered sugar
Sweetens the whipped cream subtly. - 1/2 tsp vanilla extract
Adds a subtle flavor to the filling. - Strawberry or raspberry jam (optional)
Adds fruity flavor and a splash of color in the center.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Batter
In a mixing bowl, cream the butter and sugar together until light and fluffy—about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Add the milk and a few drops of pink food coloring, mixing gently until the batter is evenly tinted and smooth.
Step 3: Bake the Cakes
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack.
Step 4: Prepare the Whipped Cream Filling
While the cakes cool, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. If desired, spoon a small amount of jam into a piping bag for layering.
Step 5: Assemble the Butterflies
Once the cakes are cool, use a small knife to cut a shallow cone from the center of each cake. Cut the removed top piece in half to form the “butterfly wings.”
Pipe or spoon a small dollop of whipped cream (and jam if using) into the cavity. Place the halved sponge pieces on top of the cream at an angle to resemble butterfly wings.
Why Everyone Loves the Pink Cake Butterfly
This dessert combines everything people love: a light sponge, a creamy center, and an elegant design. It’s the perfect blend of playful nostalgia and classy presentation. The pastel pink color adds a whimsical charm that makes these cakes perfect for celebrations, garden parties, or afternoon teas.
Pro Tips for Perfect Pink Cake Butterflies
- Don’t overmix the batter—overworking can lead to dense cupcakes.
- Use gel food coloring for more vibrant pink hues without thinning the batter.
- For a twist, add a touch of rose water or almond extract to the whipped cream.
- If piping whipped cream, chill your bowl and beaters beforehand for better peaks.
- Add edible glitter or sugar pearls for a dazzling finish.
Serving Suggestions
Pair these pretty cakes with a pot of Earl Grey tea, a sparkling rosé, or fresh berry lemonade. Serve on a tiered cake stand alongside scones and finger sandwiches for a classic afternoon tea setup.
Final Thoughts
The Pink Cake Butterfly is a show-stopping dessert that proves simplicity can be stunning. With minimal ingredients and easy-to-follow steps, this recipe yields a magical treat that both delights the eye and satisfies the sweet tooth. Whether you’re baking for a party or a quiet afternoon indulgence, these charming cakes promise a joyful experience every time.
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Frequently Asked Questions About Pink Cake Butterfly
1. Can I make Pink Cake Butterflies in advance?
Yes, you can bake the cupcakes a day ahead and store them in an airtight container at room temperature. However, for the best texture, assemble them with the whipped cream and decorations just before serving to keep the “wings” crisp and the filling fresh.
2. Can I use store-bought whipped cream instead of making it from scratch?
While homemade whipped cream offers better texture and flavor, store-bought whipped cream can be used for convenience. Just ensure it’s thick enough to hold the sponge “wings” in place, and avoid overfilling to prevent collapse.
3. How can I make these cakes more flavorful?
Try adding lemon zest, a few drops of rose water, or even a spoonful of crushed freeze-dried strawberries to the batter for extra depth. You can also swap the vanilla whipped cream with a flavored filling like raspberry mousse or cream cheese frosting.
4. Are Pink Cake Butterflies suitable for children’s parties?
Absolutely. Their playful design and soft texture make them a hit with kids. For extra fun, let children help decorate by choosing their own wing shapes or adding sprinkles and edible glitter. Just be mindful of potential allergies if serving to a group.
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