13 Creative Butterfly Cake Ideas to Spark Your Baking Passion

Ready to bake something that makes people gasp before they even take a bite? These butterfly cakes are playful, colorful, and surprisingly doable—no pastry degree required. Whether you’re planning a birthday, a garden party, or just want a weekend project that ends in cake (the best kind of project), these recipes will get your creativity fluttering.

We’re talking juicy flavors, dreamy buttercreams, and decorating techniques that look fancy but are totally achievable. Grab your whisk, crank up your playlist, and let’s turn your kitchen into a butterfly bakery.

1. Classic Vanilla Butterfly Cupcakes That Flutter Off the Plate

These are the original butterfly cakes—light vanilla cupcakes with “wings” perched on a cloud of buttercream. They’re perfect for birthdays, afternoon tea, or anytime you want a nostalgic bake that never fails.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp fine salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 1/2 tsp pure vanilla extract
• 1/2 cup whole milk, room temperature
• 1/2 cup strawberry jam (or lemon curd)
• 1 cup heavy cream or vanilla buttercream for filling
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until light. Beat in eggs one at a time, then vanilla.
3. Alternate adding dry mixture and milk to the butter mixture, beginning and ending with dry. Mix until just combined.
4. Divide batter among liners and bake 18–20 minutes, until a toothpick comes out clean. Cool completely.
5. Use a small knife to cut a shallow cone from the top of each cupcake. Fill the cavity with a teaspoon of jam and a dollop of whipped cream or buttercream.
6. Slice each cone in half to make “wings,” then perch them on top of the cream. Dust lightly with powdered sugar.

Serve with tea and a little sparkle of powdered sugar. Swap jam flavors seasonally, or tint the cream pastel for spring. Pro tip: chill the cupcakes 10 minutes before slicing the cones for cleaner cuts.

2. Lemon-Blueberry Butterfly Sheet Cake With Tangy Wings

Bright citrus, juicy blueberries, and fluffy buttercream? This easy sheet cake gives you butterfly drama without stacking tiers. It’s ideal for potlucks or barbecues where you want big impact and low fuss.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• Zest of 2 lemons
• 1/3 cup fresh lemon juice
• 3/4 cup buttermilk
• 1 1/2 cups fresh blueberries (tossed with 1 tbsp flour)
• Buttercream: 1 cup unsalted butter, 3 cups powdered sugar, 2 tbsp lemon juice, 1 tsp vanilla, pinch salt
• Decor: Assorted colorful candies, wafer paper or fondant for wings

Instructions:

1. Heat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
2. Whisk flour, baking powder, baking soda, and salt.
3. Cream butter and sugar until fluffy. Add eggs one by one, then lemon zest.
4. Mix lemon juice with buttermilk. Add dry ingredients and buttermilk mixture alternately to the butter mix. Fold in blueberries.
5. Pour into pan and bake 28–32 minutes. Cool completely.
6. Beat butter for buttercream; add powdered sugar, lemon juice, vanilla, and salt until smooth.
7. Frost cake and cut into rectangles. Decorate each with a buttercream dot body and wafer/fondant wings pressed on either side.

For a showstopper, paint edible shimmer on the wings. No wafer paper? Cut wings from fruit leather. Keep chilled for clean slices, but serve at room temp for best flavor.

3. Chocolate Raspberry Butterfly Layer Cake With Glossy Ganache

This one brings drama: velvety chocolate cake, tart raspberry filling, shiny ganache, and elegant butterfly accents. Perfect for anniversaries or when you want guests to think you hired a pastry chef.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 1 3/4 cups granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup hot coffee
• Filling: 1 1/2 cups raspberry preserves
• Ganache: 1 1/2 cups semisweet chocolate chips, 1 cup heavy cream, pinch salt
• Decor: Chocolate butterflies (piped melted chocolate on parchment), fresh raspberries

Instructions:

1. Heat oven to 350°F (175°C). Grease and line two 8-inch pans.
2. Whisk flour, cocoa, baking powder, baking soda, and salt. In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla.
3. Combine wet and dry, then whisk in hot coffee until smooth. Batter is thin—don’t panic.
4. Divide into pans and bake 28–32 minutes. Cool completely.
5. Sandwich layers with raspberry preserves.
6. Make ganache: heat cream to steaming, pour over chocolate and salt, wait 2 minutes, then stir until silky. Cool to a pourable consistency.
7. Place cake on rack and pour ganache over. Let set slightly, then add chocolate butterflies and raspberries.

Pipe simple wing shapes on parchment, fold the paper in the middle to dry with a gentle curve. For stability, chill butterflies before placing. Serve with vanilla ice cream for contrast.

4. Rainbow Marble Butterfly Cake That Steals the Spotlight

This cake is pure joy—swirls of vibrant color inside and bright butterfly decor on top. It’s the ultimate birthday centerpiece and perfect for anyone who wants a big reveal when slicing.

Ingredients:

• 2 1/2 cups cake flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup whole milk
• Gel food coloring: red, orange, yellow, green, blue, purple
• Vanilla buttercream: 1 cup butter, 3 1/2 cups powdered sugar, 2 tsp vanilla, 2–4 tbsp milk, pinch salt
• Decor: Edible wafer butterflies or fondant butterflies

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch pans.
2. Whisk flour, baking powder, and salt. Cream butter and sugar until pale. Beat in eggs one at a time, then vanilla.
3. Add dry ingredients alternately with milk until just combined.
4. Divide batter into 6 bowls and tint with gel colors.
5. Spoon random dollops of each color into pans. Swirl gently with a skewer for a marbled effect—don’t overmix.
6. Bake 24–28 minutes. Cool fully.
7. Make buttercream; frost and stack layers. Smooth the outside, then add wafer butterflies fluttering up one side.

For extra flair, edge the base with confetti sprinkles. If you want saturated color inside, use gel coloring—not liquid. Slice slowly for that “ooooh” moment.

5. Strawberry Shortcake Butterfly Mini Cakes With Whipped Clouds

Fresh strawberries, soft sponge, and real whipped cream—these dainty minis are pure summer. They’re essentially butterflies made of shortcake, which makes them completely irresistible.

Ingredients:

• Sponge: 4 large eggs, 3/4 cup granulated sugar, 1 tsp vanilla, 1 cup cake flour, pinch salt
• Filling: 2 cups heavy cream, 3 tbsp powdered sugar, 1 tsp vanilla
• 2 cups sliced fresh strawberries
• Powdered sugar for dusting
• Optional: Strawberry jam

Instructions:

1. Heat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment.
2. Beat eggs, sugar, and vanilla on high until tripled in volume, 6–8 minutes.
3. Sift flour and salt over eggs and fold gently until just combined. Spread evenly in pan.
4. Bake 10–12 minutes. Cool completely.
5. Cut out rounds with a 2 1/2-inch cutter. Slice each round horizontally.
6. Whip cream with powdered sugar and vanilla to soft peaks.
7. Spread a thin layer of jam (optional), add strawberries and cream, then top with the other half.
8. Cut a shallow wedge from the top layer, split the wedge in two, and place as wings over a dollop of cream.

Dust with powdered sugar and serve immediately. Swap strawberries for peaches or mixed berries. Keep the sponge covered to prevent drying while you work.

6. Monarch-Inspired Fondant Butterfly Cake With Orange Ombre

If you love edible art, this is your cake. Vibrant orange ombre layers inside, sleek buttercream outside, and bold monarch-style fondant butterflies that look straight out of a garden.

Ingredients:

• 3 1/4 cups cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/4 cups unsalted butter, softened
• 2 cups granulated sugar
• 5 large egg whites, room temperature
• 2 tsp vanilla extract
• 1 1/4 cups whole milk
• Orange gel coloring in 3–4 intensities
• Swiss meringue buttercream (SMBC): 5 egg whites, 1 1/4 cups sugar, 1 1/2 cups butter, 1 tsp vanilla, pinch salt
• Fondant: Orange, black, and white
• Edible marker (black) and small round piping tip

Instructions:

1. Heat oven to 350°F (175°C). Grease and line three 8-inch pans.
2. Whisk flour, baking powder, and salt. Cream butter and sugar. Beat in egg whites gradually, then vanilla.
3. Alternate adding dry mix and milk. Divide batter into three bowls and tint from pale to deep orange.
4. Bake 22–26 minutes. Cool completely.
5. Make SMBC: whisk egg whites and sugar over a simmering pot until sugar dissolves, whip to stiff glossy peaks, then add butter gradually and vanilla; beat until silky.
6. Stack layers from darkest at bottom to lightest on top, frosting between layers and crumb coating. Chill, then add a smooth final coat.
7. Roll fondant; cut butterfly shapes. Use black fondant for borders and body, add white dots with tiny fondant balls or royal icing. Let dry slightly curved.
8. Attach butterflies climbing one side of the cake with a little buttercream.

Use a warm bench scraper for ultra-smooth sides. For a softer look, blend a little orange into your outer buttercream. Serve slices to reveal the ombre surprise.

7. Pistachio-Rose Butterfly Bundt With Glaze Wings

Fragrant, elegant, and a little unexpected—this pistachio and rose Bundt is a showpiece. Instead of carved wings, you’ll paint graceful butterfly outlines with glaze right on the cake. Easy, artsy, delicious.

Ingredients:

• 2 cups all-purpose flour
• 1 cup finely ground pistachios
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup plain Greek yogurt or sour cream
• 1 tsp vanilla extract
• 1/2 tsp rose water (adjust to taste)
• Glaze: 2 cups powdered sugar, 3–4 tbsp milk, 1 tsp rose water, gel colors (pink, green, gold luster dust optional)
• Crushed pistachios for garnish

Instructions:

1. Heat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan well.
2. Whisk flour, pistachios, baking powder, baking soda, and salt.
3. Cream butter and sugar; add eggs one at a time. Mix in yogurt, vanilla, and rose water.
4. Fold in dry ingredients until smooth. Bake 45–55 minutes until a skewer comes out clean. Cool 15 minutes, then invert and cool fully.
5. Whisk glaze; separate into small bowls and tint. Drizzle a base white glaze, then use colored glazes to paint butterfly shapes with a spoon or small brush along the ridges.
6. Dust with pistachios and a touch of gold luster if using.

Rose water is potent—start small. Almond extract also works beautifully here. Serve with lightly sweetened whipped cream and berries.

8. Coconut-Lime Butterfly Cupcakes With Toasted Wings

Tropical, zesty, and wildly fluffy—these coconut-lime cupcakes are sunshine in a wrapper. The toasted coconut “wings” give crunchy texture and adorable butterfly vibes.

Ingredients:

• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lime
• 1/2 cup coconut milk (full-fat)
• 1/2 cup shredded sweetened coconut
• Lime buttercream: 1/2 cup butter, 2 1/2 cups powdered sugar, 2 tbsp lime juice, pinch salt
• 1 cup toasted coconut flakes for wings
• Lime zest and thin slices for garnish

Instructions:

1. Heat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. Whisk flour, baking powder, and salt. Cream butter and sugar; beat in eggs, vanilla, and lime zest.
3. Mix in dry ingredients alternately with coconut milk. Fold in shredded coconut.
4. Bake 18–20 minutes. Cool completely.
5. Make buttercream and pipe a generous mound on each cupcake.
6. Press toasted coconut flakes on either side to mimic butterfly wings; add a strip of lime zest or a tiny lime slice as a “body.”

For extra zing, brush warm cupcakes with a quick lime syrup (equal parts sugar and lime juice). These are fantastic chilled on a hot day—trust me.

9. Blackberry-Lavender Butterfly Naked Cake With Honey Drip

This cake is rustic romance: tender layers, floral lavender, jammy blackberries, and a golden honey drip. The butterflies? Delicate wafer paper that look like they landed for a sip.

Ingredients:

• 2 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 tsp food-grade dried lavender, finely ground
• Filling: 1 1/2 cups blackberry preserves + 1 cup fresh blackberries
• Frosting: 1 1/4 cups mascarpone, 1 1/4 cups heavy cream, 1/3 cup powdered sugar, 1 tsp vanilla
• Honey drip: 1/3 cup honey warmed with 1–2 tbsp cream
• Decor: Wafer paper butterflies, extra berries

Instructions:

1. Heat oven to 350°F (175°C). Grease and line three 8-inch pans.
2. Whisk dry ingredients and ground lavender.
3. Cream butter and sugar; add eggs one at a time. Alternate adding dry mix and buttermilk; stir in vanilla.
4. Divide into pans and bake 22–26 minutes. Cool fully.
5. Whip mascarpone, cream, powdered sugar, and vanilla to medium peaks.
6. Stack layers, spreading frosting and dollops of blackberry preserves with a few fresh berries between each. Leave sides semi-naked.
7. Drizzle warm honey-cream gently over edges for a soft drip. Add wafer butterflies and berries.

Keep chilled until serving for clean slices. Lavender can be strong—use a light hand. A sprinkle of lemon zest brightens everything.

10. Matcha-White Chocolate Butterfly Roll Cake With Painted Wings

Light, springy matcha sponge rolled around white chocolate cream—this is a café-level dessert you can totally nail. The butterfly magic comes from painting the design right into the sponge batter.

Ingredients:

• Pattern paste: 1 egg white, 1/4 cup powdered sugar, 2 tbsp flour, 1 tbsp melted butter, gel colors
• Sponge: 4 large eggs, 2/3 cup granulated sugar, 2 tbsp honey, 1/4 cup milk, 1/4 cup neutral oil, 3/4 cup cake flour, 1 1/2 tbsp matcha powder, pinch salt
• Filling: 4 oz white chocolate, 1/2 cup heavy cream (heated) + 3/4 cup cold cream, 1 tsp vanilla
• Powdered sugar for dusting

Instructions:

1. Heat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment.
2. Mix pattern paste and tint. Pipe or paint butterfly silhouettes and wing patterns directly onto parchment. Freeze 10 minutes.
3. Make sponge: whisk eggs, sugar, and honey until thick ribbons form. Stir in milk and oil. Sift in flour, matcha, and salt; fold gently.
4. Spread batter over the frozen pattern evenly. Bake 10–12 minutes.
5. Flip onto a powdered sugar–dusted towel; peel parchment to reveal the design. Roll up gently with the towel and cool.
6. Make filling: pour hot cream over white chocolate, stir smooth; cool. Whip with cold cream and vanilla to medium peaks.
7. Unroll cake, spread filling, and reroll. Chill 1 hour before slicing.

Keep your design simple and bold for best transfer. If rolling scares you, roll while warm to avoid cracks. Serve with fresh raspberries to cut the sweetness.

11. Salted Caramel Apple Butterfly Cakelets With Cinnamon Sugar Wings

All the cozy fall flavors in individual cakelets—tender apple spice cake topped with silky caramel and sugared “wing” shards. They’re adorable for harvest parties or a bake sale that sells out fast.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla
• 1/2 cup applesauce
• 1/2 cup buttermilk
• 1 1/2 cups peeled diced apples
• Caramel: 1 cup sugar, 4 tbsp water, 1/2 cup heavy cream, 3 tbsp butter, 1/2 tsp sea salt
• Wings: Puff pastry sheets, cinnamon sugar

Instructions:

1. Heat oven to 350°F (175°C). Grease a muffin or mini cakelet pan.
2. Whisk dry ingredients. Combine butter, brown sugar, eggs, vanilla, applesauce, and buttermilk. Mix wet into dry; fold in apples.
3. Fill wells 3/4 full and bake 18–22 minutes. Cool.
4. Make caramel: cook sugar and water to deep amber; carefully whisk in cream, then butter and salt.
5. Bake puff pastry wings: cut small leaf shapes, sprinkle with cinnamon sugar, bake at 400°F (205°C) for 10–12 minutes until puffed and golden.
6. Spoon caramel over cakelets. Insert two puff pastry leaves as butterfly wings on each.

Add a small pretzel stick as the body for crunch—seriously, it works. If caramel thickens, warm gently. Best served the day they’re made.

12. Vegan Chocolate-Orange Butterfly Cake With Silky Aquafaba Frosting

Rich, moist, and completely dairy-free—this vegan cake sings with orange zest and deep cocoa. The aquafaba frosting is light as a cloud and makes the perfect nest for bright edible butterflies.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups almond milk (or oat milk) + 2 tsp apple cider vinegar
• 1 1/4 cups granulated sugar
• 1/2 cup neutral oil
• 1/2 cup brewed coffee
• Zest of 2 oranges
• 2 tsp vanilla
• Aquafaba frosting: 1/2 cup aquafaba, 1 cup powdered sugar, 1/4 tsp cream of tartar, 1 tsp vanilla, pinch salt
• Decor: Edible wafer butterflies or piped vegan chocolate butterflies

Instructions:

1. Heat oven to 350°F (175°C). Grease and line two 8-inch pans.
2. Mix almond milk and vinegar; set 5 minutes to curdle.
3. Whisk flour, cocoa, baking soda, baking powder, and salt.
4. Combine sugar, oil, coffee, orange zest, vanilla, and milk mixture. Add dry ingredients and mix until smooth.
5. Divide into pans and bake 25–30 minutes. Cool fully.
6. Beat aquafaba with cream of tartar to soft peaks; gradually add powdered sugar, vanilla, and salt to glossy medium peaks.
7. Layer cake with frosting and finish with swoops on top. Add butterflies.

For extra orange punch, brush layers with a quick orange syrup. Keep frosting refrigerated—aquafaba softens in heat. A little pinch of flaky salt on top makes the chocolate pop.

13. Funfetti Butterfly Pull-Apart Cupcake Cake for Easy Parties

Zero slicing, maximum fun. Arrange cupcakes into a butterfly shape, slather with frosting, and decorate like a giant canvas. It’s the easiest way to feed a crowd and still get that “wow.”

Ingredients:

• 24 funfetti cupcakes (from scratch or your favorite mix)
• Frosting: 1 1/2 cups unsalted butter, 6 cups powdered sugar, 2 tsp vanilla, 3–5 tbsp milk, pinch salt
• Gel colors for tinting frosting
• Decor: Sprinkles, mini M&M’s, licorice rope for antennae, edible glitter
• Large board or sheet for assembling

Instructions:

1. Bake and cool cupcakes. Arrange 10–12 on each side for the wings, 2–3 in the center for the body, and 2 at the top for the head/upper wings.
2. Make frosting and tint in 2–3 colors. Pipe a thin layer to fill gaps between cupcakes, then a thicker layer to create a smooth butterfly silhouette.
3. Decorate with patterns, sprinkles, and candy. Add licorice antennae at the top.

Use a star tip to create textured “scales” quickly. If transporting, chill the assembled cake 20 minutes to set. This one practically begs for a photo before everyone dives in.

Pro Tips for Perfect Butterfly Cakes

• Chill for clean edges: A quick chill firms buttercream and makes decorating calmer.
• Use gel colors: They’re vibrant and won’t water down your batter or frosting.
• Work in batches: Make decorations (like chocolate or fondant butterflies) a day ahead so assembly is stress-free.
• Flavor balance: Pair sweet frostings with tart fillings (lemon, berries) to keep slices exciting.
• Texture play: Crunchy wings (puff pastry, chocolate shards, toasted coconut) make every bite more interesting.

There you go—13 butterfly cake ideas that are pretty, playful, and full of flavor. Pick one for your next celebration or challenge yourself to try a new technique each weekend. You’ll be amazed how quickly your skills take flight. Now grab that whisk and let your creativity flutter.