Butterfly Birthday cake

Yield: 1

Birthday cake Butterfly

Butterfly cake recipe

The butterfly cake is the dessert I made for my birthday this year! Well, you know that I always make the "do it yourself" cake, and to be honest, I also give myself a gift to celebrate (imagine), and I did not miss the appointment with myself this time.
The concept of what I wanted to accomplish was immediately clear to me, but I needed to look at the various butterfly-shaped cakes on the internet to figure out how I could get to work.

Prep Time 20 minutes
Cook Time 50 minutes
Additional Time 5 minutes
Total Time 1 hour 15 minutes


  • 4 eggs
  • 150 g Sugar
  • 1 Vanillin sachet
  • 1 pinch Salt
  • 100 g Farina
  • 100 g Frumina
  • 8 g Bread of Angels Yeast
  • 4 tablespoon Seed oil
  • 1 Colors for Sweets red
  • 2 Shiny Pencils
  • to taste Coconut flour
  • 500 ml Virgo
  • 1 Vanillin sachet
  • 50 g Powdered Sugar
  • 1 Dolceneve envelope


    1. In the meantime, make the base by foaming the egg yolks with 4 tablespoons of boiling water. 100 g sugar, 1 vanilla bean, and salt
    2. Beat the egg whites until stiff, then fold in 50 g of sugar, followed by the yolks, flour, frumina, and yeast. Finally, pour in the oil. Bake for 30-35 minutes at 180 °C in a 26 cm mold. Then make the Chantilly cream by whipping the cream and adding the icing sugar and vanilla extract near the end. Make the butterfly shape, fill with the chantilly, and then decorate with the dolceneve dyed with the dolceneve.
    3. Decorate with coconut flour and metallic pencils.

Nutrition Information



Serving Size


Amount Per ServingCalories 280Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 124mgSodium 80mgCarbohydrates 37gFiber 0gSugar 34gProtein 5g

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Greetings, it's Xiver Atik (Atikur Rahman) here, A professional food author, recipe creator, recipe tester, and cooking instructor. Ever the creative, I intend to incorporate my passion for food, particularly dishes and customs, with my love of writing and the arts.
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