A simple vanilla cake filled with a layer of chocolate whipped buttercream. All wrapped up as a delicious butterfly cake with the top placed back on top. This cake is such a simple, delicious and nostalgic bake.
I love butterfly cakes. They were the first cakes that I learnt to make and always remind me of Sunday afternoons were I would bake with my nan as a little girl. Making treats for the whole family to enjoy at the end of the weekend. Back then, we would either do a traditional buttercream inside the cake, or if it was a special occasion, or a if we were making an afternoon tea then we’d treat everyone to a fresh cream filling. This is my take on that traditional bake. A classic vanilla cupcake, with the inside ‘scooped’ out and filled with a good helping of chocolate whipped cream.
To start with, make a simple batch of vanilla cupcakes. I like to make a small batch as these cakes are best eaten fresh, due to the fresh cream filling.. I used the all-in-one method here to make things even quicker and easier. Throw all of the cake ingredients into a bowl and mix with an electric mixer until you have a nice smooth batter. Add the vanilla extract in last and give a separate mix.
I always recommend that you use a thicker vanilla paste rather than a liquid vanilla extract. I feel like this creates a better, more authentic taste and the runny consistency of the liquid extract can sometimes change the consistency of the batter.
Butterfly
Whilst these are cooling down you can start to make the filling. The filling uses only a few simple ingredients: whipping cream, cocoa powder, just a pinch of salt and some icing sugar. This makes it light, with a little hint of flavour and the icing sugar helps to remove all of the bitterness from the chocolate. To make this start by placing the whipping cream, cocoa powder and salt into a bowl and using an electric mixer, whisk together until the cream starts to thicken and the chocolate is well combined. Once these are all mixed together and the cream has thickened, stir the icing sugar through to help the bitterness of the chocolate.
I would recommend buying the best quality cocoa powder that you can, and always opt for cocoa powder over hot chocolate powder. It adds a better, stronger flavour to your bake and better quality powders are often easier to blend and don’t leave any grainy textures in baking. You can also completely customise the chocolate level. If you’re a chocolate lover, add a little extra, if you’re not such a fan then add a little less.
Butterfly
I always struggle with getting the whipped cream in that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat. Not mixing it enough with leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally whisk on the lowest setting, checking it regularly to get the perfect spot.
Once the cakes are cooled, it’s time to assemble them. Start by cutting out a ‘well’ in the middle of the cake, placing the removed cake to the side as we’ll be using this later. Fill the inside if the cake with the whipped cream filling. I normally add a heaped teaspoon, but you can add more or less, depending on your preference, don’t worry if it flows out onto the top of the cake – this is the look we’re going for.
Butterfly
This is where you’re going to use that extra bit of cake. For this, you can either leave it in a circular shape or cut it in half, creating butterfly wings. If leaving it in a circular shape you can simply place this on top of the whipped cream chocolate icing. If cutting into butterfly’s, place one half on the side of the cake, repeating on the other side, creating a butterfly like appearance.
Top with a light dusting of icing sugar and you’ve just made the perfect afternoon bake!
I would always recommend eating these fresh (hence the reason that I make a smaller batch), as close to making as possible. Any leftovers should be stored in the fridge for no longer than 2 days as the fresh bream can turn the cake soft if left too long.
Ingredients
- CAKE:
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- 1/4 teaspoon Vanilla Extract
- ICING:
- 150ml Whipping Cream
- 2 Tablespoons Cocoa Powder
- 1 Tablespoon Icing Sugar
- Pinch of Salt
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine and sugar into a bowl and using an electric mixer beat together until light and fluffy.
- Add the eggs, self-raising flour and milk to the mixture, blending until fully combined.
- Stir through the vanilla paste and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool. Whilst waiting, start to make the frosting.
- Place the whipping cream, cocoa powder and pinch of salt into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape. Adding more or less cocoa powder depending on personal preferences.
- Stir through the icing sugar.
- Now the cakes have cooled, start to prepare the middle. using a sharp knife, cut a 'well' out of the centre of the cake. Placing the removed cake to the side as we'll be using this later.
- Add a heaped teaspoon of chocolate whipped cream to the centre of each cake, filling the hole that you've just made.
- This is where you're going to use that extra bit of cake. For this, you can either leave it in a circular shape or cut it in half, creating butterfly wings. If leaving it in a circular shape you can simply place this on top of the whipped cream chocolate icing. If cutting into butterfly's, place one half on the side of the cake, repeating on the other side, creating a butterfly like appearance.
Notes
I would always recommend eating these fresh (hence the reason that I make a smaller batch), as close to making as possible. Any leftovers should be stored in the fridge for no longer than 2 days as the fresh bream can turn the cake soft if left too long.
Looking for more baking ideas? Have a look in the recipe section:
Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!