Butterfly cake

Butterfly cake
Yield: 1

Butterfly cake

Butterfly cake recipe

The butterfly cake is the dessert I made for my birthday this year! You are aware that I am always preparing.

Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 50 minutes


  • 8 eggs
  • 75 ml of water
  • 340 grams of sugar
  • 410 grams of flour 00
  • vanilla essence
  • 20 gr of baking powder
  • For the diplomatic cream:
  • 5 yolks
  • 100 grams of flour 00
  • 125 grams of sugar
  • 500 ml of milk
  • vanilla essence
  • 200 ml of cream for desserts
  • To decorate:
  • 125 gr of currants
  • 125 gr of blueberries
  • 400 ml of fresh cream
  • 50 grams of powdered sugar
  • purple food coloring
  • For the syrup:
  • 300 ml of water
  • 80 grams of sugar
  • 2 tablespoons of rum
  • 1 lemon peel


    1. Separate the yolks and whites and whip until stiff peaks form.
    2. Separately, combine the egg yolks and boiling water in a mixing bowl and whisk until the mixture is thick and fluffy.
    3. Now, combine the flour, sugar, and yeast in a mixing bowl.
    4. Finally, stir in the egg whites until the mixture is dense and homogeneous.
    5. Pour the mixture into a greased and floured baking pan, then bake for 45/50 minutes at 180 ° C in a preheated oven.
    6. Remove from the oven, set aside to cool, and invert the sponge cake onto a plate lined with parchment paper.
    7. Allow it to cool completely.
    8. In a mixing bowl, combine the egg yolks and sugar.
    9. Then stir in the flour.
    10. Once the ingredients are combined, stir in the milk and vanilla extract.
    11. Transfer everything to a saucepan over medium heat and stir to thicken.
    12. Then set it aside to cool.
    13. Whip the cream and then gently fold it into the cream.
    14. To make the syrup, heat a saucepan filled with water, sugar, and lemon peel over medium heat.
    15. Cook for 5 minutes on low heat.
    16. Take the sponge cake and cut it in half, resulting in two semi-circles.
    17. Then, beginning at the center of each, cut out two triangles.
    18. The body of the butterfly is formed by joining the two semicircles in reverse.
    19. Now, divide the sponge cake into three horizontal layers.
    20. Place the first layer in a rectangular serving dish and top with the syrup.
    21. Stuff with a generous layer of cream and top with the cleaned berries.
    22. Repeat the steps with the second sponge cake, alternating cream and berries.
    23. Repeat with the second sponge cake, putting it in contact with the first on the curved side.
    24. Whip the fresh cream and divide it into two bowls to decorate the cake.
    25. In each of these, add half a teaspoon of powdered sugar and food coloring in varying amounts to create two color tones.
    26. Now, apply a generous layer of the lighter glaze to the cake.
    27. Put the darker one in a pastry bag and use it to outline the butterfly's edges.
    28. Form the central body of the butterfly and decorate the edges by changing the tip.
    29. Finally, form the antennine of your butterfly cake with blueberries and currants.

Nutrition Information



Serving Size


Amount Per ServingCalories 1959Total Fat 74gSaturated Fat 42gTrans Fat 2gUnsaturated Fat 27gCholesterol 784mgSodium 795mgCarbohydrates 287gFiber 7gSugar 184gProtein 39g

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