British Butterfly Cakes

Butterfly cakes, often called fairy cakes in the UK, have charmed generations with their whimsical shape and simple elegance. These petite treats feature tender vanilla sponge, a creamy buttercream or jam filling, and iconic “wings” formed from the cake itself.

What sets butterfly cakes apart is their nostalgic appeal—reminiscent of school fetes, childhood birthdays, and the best of British home baking.

With their light crumb and playful decoration, they’re equally ideal for children’s parties or sophisticated afternoon teas. Learn how to master this classic with professional tips, alternative fillings, and practical storage advice for flawless results every time.

Ingredients Checklist

Before you begin, gather these classic ingredients and a few essential tools. Choosing quality basics will set the foundation for perfect butterfly cakes every time.

For the Cakes:

• 160g unsalted butter, very soft

• 160g golden caster sugar (or regular caster sugar)

• 3 medium free-range eggs, room temperature

• 160g self-raising flour, sifted

• 2 tsp vanilla bean extract (or pure vanilla extract)

• 2 tbsp whole milk

• Pinch of fine sea salt

For the Buttercream Filling:

• 160g unsalted butter, very soft

• 270g icing sugar, sifted

• 1–2 tbsp milk

• 1 tsp vanilla bean extract

To Decorate and Fill:

• Hundreds and thousands (classic sprinkles)

• Sliced fresh strawberries or raspberries

• Fruit jam or lemon curd (optional, for a tart touch)

• Icing sugar, for dusting

• Crème Chantilly (optional, see notes below)

Essential Equipment:

• 12-hole muffin tray

• Paper fairy cake cases (classic British size, slightly smaller than standard cupcakes)

• Stand mixer or hand mixer

• Piping bag with star or round tip

• Small serrated knife

• Spatula

Step-by-Step Instructions

Follow this step-by-step method for light, perfectly domed butterfly cakes and authentic assembly. Each stage is crucial for flavor, texture, and classic appearance.

1. Prepare the Oven and Tin

• Preheat oven to 170°C fan / 190°C conventional / 375°F.

• Line the muffin tray with paper fairy cake cases.

2. Make the Sponge Batter

• Cream the soft butter and caster sugar for 3–4 minutes until very pale and fluffy.

• Beat in eggs one at a time, mixing thoroughly after each addition. Scrape down the bowl.

• Stir in the vanilla extract and milk.

• Sift in the self-raising flour and salt. Gently fold to combine—do not overmix.

3. Bake the Cakes

• Spoon the batter evenly into the cases (about two-thirds full for classic domes).

• Bake for 13–16 minutes, or until risen and lightly golden. A skewer should come out clean.

• Let cakes cool in the tin 2 minutes, then transfer to a rack and cool completely.

4. Make the Buttercream

• Beat the butter until smooth and creamy.

• Gradually add icing sugar and beat until pale and fluffy.

• Add vanilla and just enough milk for a smooth, pipeable consistency.

5. Cut and Fill the Cakes

• Use a small knife to cut a shallow cone from the top of each cake (about 2cm across and 2cm deep).

• Cut each cone in half to form two “wings.”

• Pipe or spoon a generous swirl of buttercream into the cavity. Add a dot of jam or curd, if using.

• Place the two cake “wings” into the buttercream at angles to resemble butterfly wings.

6. Decorate and Finish

• Sprinkle hundreds and thousands over the buttercream for classic style.

• Dust lightly with icing sugar.

• Add a fresh strawberry slice or raspberry for a modern twist, or finish with a touch of crème Chantilly for luxury.

Tips for Perfect Results

Professional results depend on both technique and ingredient choices. Use these essential tips to avoid dryness, ensure even domes, and keep decorations neat and classic.

• Room temperature ingredients: Butter and eggs must be at room temperature for maximum fluffiness and volume.

• Weigh ingredients accurately: British baking is precise—invest in digital scales for consistent cakes.

• Classic fairy cake cases: Use traditional small cases, not standard US cupcake liners, for authentic proportions.

• Don’t overfill: Filling two-thirds full ensures pretty domes without overflowing.

• Cool completely before decorating: Warm cakes will melt the buttercream and ruin the look.

• Use a piping bag: For neat, generous buttercream swirls and easy assembly.

• Flavor twists: Add citrus zest, use elderflower cordial in the sponge, or fill with passionfruit curd for special occasions.

Serving Suggestions

Make your butterfly cakes shine with these serving ideas, from traditional British tea to contemporary party platters. Presentation matters as much as taste for this nostalgic treat.

• Afternoon Tea: Arrange on a tiered cake stand and serve with a pot of strong British tea.

• Children’s Parties: Let kids decorate their own with sprinkles, jelly sweets, or chocolate shavings.

• Picnics: Transport in a lidded tin lined with parchment to keep decorations intact.

• Grown-up Gatherings: Garnish with edible flowers, candied peel, or flavored whipped cream.

• Brunch: Pair with fresh berries and lightly whipped crème fraîche for a modern dessert.

Final Thoughts

Butterfly cakes represent the joy of British baking: simple, playful, and utterly delicious. The blend of soft vanilla sponge and creamy buttercream, finished with whimsical wings, makes them a perennial favorite for all ages.

Whether you stay true to the classic or experiment with fillings and toppings, the process is as delightful as the result. For best texture, serve within 24 hours of assembly, and store in a cool, airtight container.

Revisit this tradition any time you need a bit of baking nostalgia or a showstopping centerpiece for a special occasion—these cakes never fail to bring smiles.