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Butterfly Cakes - Little Vanilla Cakes with Jam, Cream and Wings

Butterfly Cakes

Little Vanilla Cakes with Jam, Cream & Wings

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There are cakes that impress, and then there are cakes that delight.

Butterfly Cakes belong firmly in the second category. They are small, tender vanilla cakes transformed into charming little butterflies with nothing more complicated than a spoonful of jam, a cloud of whipped cream and the clever use of the cake top itself.

They are especially associated with British and Australian baking traditions and are also sometimes called fairy cakes. The classic method is wonderfully simple: remove the top of the cupcake, cut it in half, fill the centre, and arrange the two pieces as wings. (Christina's Cucina)

The result is nostalgic, pretty and wonderfully old-fashioned—the sort of cake that looks perfectly at home beside a china teapot.

The Beauty of a Butterfly Cake

The magic is in the construction.

A simple vanilla sponge is baked in small paper cases and allowed to cool completely. A little circle is cut from the top of each cake, creating a shallow hollow.

Into that hollow goes raspberry or strawberry jam, followed by softly whipped cream.

Then comes the transformation.

The piece of cake that was removed is cut neatly in half. Each half becomes a wing, positioned at an angle in the cream.

A final snowfall of icing sugar completes the butterfly.

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Classic Butterfly Cakes

Makes 12

For the Vanilla Cakes

  • 125 g unsalted butter, softened

  • 125 g caster sugar

  • 2 large eggs

  • 125 g self-raising flour

  • 1 teaspoon vanilla extract

  • 1–2 tablespoons milk

  • Pinch of fine salt

For the Filling

  • ½ cup raspberry or strawberry jam

  • 1 cup heavy whipping cream

  • 1 tablespoon icing sugar

  • ½ teaspoon vanilla extract

To Finish

  • Icing sugar, for dusting

  • Fresh raspberries or strawberries, optional

1. Bake the Little Vanilla Cakes

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Preheat the oven to 180°C / 350°F.

Line a 12-hole muffin tin with paper cases.

Beat the softened butter and caster sugar together until pale, light and fluffy. Add the eggs one at a time, beating well after each addition.

Mix in the vanilla.

Fold in the flour and salt, adding enough milk to create a soft, spoonable batter.

Divide the mixture evenly between the cases.

Bake for approximately 15–20 minutes, until the cakes are lightly golden and spring back gently when touched.

Transfer them to a wire rack and allow them to cool completely.

The cakes should be fairly modest in height rather than enormous, domed cupcakes—the flatter top makes the butterfly construction much easier. (Kylee Cooks)

2. Make the Cream

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Pour the cold whipping cream into a bowl.

Add the icing sugar and vanilla and whip until you have soft-to-medium peaks.

Do not overwhip. The cream should be thick enough to hold its shape but still feel light and silky.

For a more traditional afternoon-tea presentation, leave the cream beautifully white.

For birthdays or celebrations, you can tint it the palest pink, lavender or yellow.

3. Create the Butterfly Wings

This is the clever part.

Using a small sharp knife, cut a circle from the top of each cooled cake. Angle the knife slightly toward the centre as you cut.

Lift out the little piece of cake.

Now cut that piece in half.

You have your two wings.

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4. Fill the Cakes

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Put approximately ½ teaspoon of jam into each little hollow.

Raspberry is particularly lovely because its tartness cuts through the sweetness of the cake and cream.

Then spoon or pipe a generous mound of whipped cream over the jam.

Don't be timid here. The cream is what gives the butterfly its beautiful shape.

5. Add the Wings

Take the two pieces of cake you cut from the top.

Insert them into the cream at a slight angle, with the cut edges facing inward.

Suddenly, your little cake becomes a butterfly.

Dust generously with icing sugar.

If you like, place a tiny raspberry or strawberry piece between the wings.

And there you have it.

A Butterfly Cake.

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The Most Important Little Details

Keep the cakes small

Butterfly Cakes are at their prettiest when they are petite. They should feel like something you could pick up with one hand beside a cup of tea.

Don't overfill them

The cream should rise beautifully between the wings without completely swallowing them.

Use good jam

A good raspberry or strawberry preserve makes a noticeable difference. For something more sophisticated, try blackberry, cherry or lemon curd.

Dust just before serving

The icing sugar looks most beautiful when freshly applied.

Chill if using fresh cream

Because these cakes contain whipped cream, keep them refrigerated until serving and avoid leaving them sitting in a warm room for an extended period. Traditional recipes specifically recommend serving fresh-cream butterfly cakes promptly. (Christina's Cucina)

A More Luxurious Butterfly Cake

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For an elegant afternoon tea, try this combination:

Vanilla sponge + raspberry preserve + vanilla Chantilly cream + fresh raspberries + icing sugar.

Or take the idea somewhere more grown-up:

Lemon sponge + lemon curd + lightly sweetened cream + fresh blueberries.

For chocolate lovers:

Chocolate sponge + raspberry jam + vanilla cream + dark chocolate shavings.

And for spring:

Vanilla sponge + strawberry jam + rose-scented cream + tiny edible flowers.

Buttercream Butterfly Cakes

If your cakes need to sit out longer—particularly for a party or bake sale—buttercream can replace fresh whipped cream. This is a practical variation because buttercream is more stable at room temperature than fresh cream. (Christina's Cucina)

A simple vanilla buttercream works beautifully:

  • 115 g unsalted butter

  • 225 g icing sugar

  • 1 teaspoon vanilla

  • 1–2 tablespoons milk or cream

Beat until exceptionally light and fluffy.

Pipe a generous swirl into each cake, then position the two cake halves as wings.

For a more decorative version, pipe the buttercream in pale pink, lavender, peach and ivory.

The Butterfly Cake Table

Butterfly Cakes are particularly beautiful when served as part of an afternoon-tea table.

Arrange them on a vintage cake stand with:

  • Fresh strawberries

  • Raspberries

  • Small sandwiches

  • Shortbread

  • Scones

  • A pot of Earl Grey or English Breakfast tea

  • Small flowers in a simple vase.

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There is something wonderfully nostalgic about them. They don't require elaborate fondant work, expensive decorations or professional cake-decorating equipment. Their charm comes from a clever little idea and a beautifully made cake.

A Cake Worth Bringing Back

Butterfly Cakes are a reminder that beautiful baking doesn't have to be complicated.

A tender vanilla sponge.
A spoonful of ruby-red jam.
Soft whipped cream.
Two little wings.
A dusting of snow-white sugar.

That's all it takes.

And perhaps that's why these tiny cakes have endured: they turn an ordinary cupcake into something magical. 

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