Mary Berry Butterfly Cakes Recipe [Tips & Tricks]

If you’re looking for a sweet treat that’s both adorable and delicious, you absolutely have to try Mary Berry’s butterfly cakes recipe!

These charming little cakes are perfect for any occasion, from tea parties to family gatherings. The light, fluffy sponge combined with a dollop of whipped cream and jam creates the ultimate bite-sized indulgence. Plus, with Mary Berry’s foolproof instructions, you can’t go wrong – whether you’re a baking pro or a novice in the kitchen, these butterfly cakes are guaranteed to impress. Trust me, once you make them, you’ll want to bake them over and over again!

Mary Berry Butterfly Cakes Recipe

Ingredients Needed

Mary Berry’s butterfly cakes are a quintessential British treat, beloved for their light and airy texture, filled with a soft, sweet buttercream, and topped with delicate "butterfly wings" made from the same sponge. The beauty of these cakes lies in their simplicity and how a few humble ingredients come together to create a delightful dessert. Here’s a comprehensive list of the essential ingredients you’ll need to recreate this classic treat:

1. Self-raising flour (200g)

   Self-raising flour is essential for giving the cakes their light, fluffy texture. This flour contains a raising agent, which helps the cakes rise as they bake. If you don’t have self-raising flour, you can substitute it with plain flour and add baking powder (roughly 2 teaspoons per 200g of flour).

2. Caster sugar (200g)

   Caster sugar is preferred in baking because of its fine texture, which allows it to dissolve quickly. This gives the cake a smooth, tender crumb and ensures an even sweetness throughout the batter.

3. Unsalted butter (200g)

   Butter is a key ingredient, providing flavor and richness to the cakes. Using unsalted butter is important because it allows you to control the level of salt in the final recipe. Be sure to bring it to room temperature so it can mix easily with the other ingredients.

4. Eggs (4 large)

   Eggs act as a binding agent, holding the batter together and contributing to the structure of the cake. They also add moisture and richness to the batter, making the cakes tender and soft.

5. Vanilla extract (1 teaspoon)

   A small amount of vanilla extract enhances the overall flavor of the cakes, giving them a fragrant, warm sweetness that balances the richness of the butter and sugar.

6. Milk (a few tablespoons)

   A small splash of milk is added to adjust the consistency of the batter, ensuring it is smooth and easily spooned into the cake cases. Milk also adds moisture to the sponge.

7. Icing sugar (100g)

   Icing sugar, also known as powdered sugar, is used to make the smooth buttercream filling for the cakes. It dissolves easily, allowing for a smooth texture that complements the spongy cake.

8. Butter (for buttercream)

   You’ll need a bit more butter for the buttercream filling. Make sure to use softened unsalted butter to achieve that perfect, velvety consistency.

9. Jam (for filling)

   Traditionally, strawberry or raspberry jam is used to fill the cakes, adding a burst of fruity sweetness that pairs beautifully with the buttercream. This layer also helps to secure the "butterfly wings" in place.

10. Optional decorations:

    Some bakers like to add a sprinkle of powdered sugar or a few edible flowers for an extra touch of elegance, though this is entirely optional.

Equipment Needed

Mary Berry’s butterfly cakes are easy to make, but having the right equipment can elevate the experience and ensure a smooth process. Below is a list of the equipment you’ll need to make these delectable cakes:

1. Mixing bowls (2-3)

   A set of mixing bowls is essential for combining ingredients. A larger bowl for the cake batter and a smaller one for the buttercream will keep the process neat and organized. Opt for bowls that are sturdy and not too shallow, as they’ll help in thoroughly mixing your ingredients.

2. Electric mixer or hand whisk

   An electric mixer, either stand or hand-held, is the best tool to beat the butter and sugar together to create a light and airy texture. While you can use a hand whisk, an electric mixer saves time and ensures your mixture is fluffy and well combined.

3. Measuring spoons and scales

   Precision is important in baking, and measuring spoons and a digital kitchen scale will help you accurately weigh your ingredients for the perfect cake texture.

4. Cupcake or muffin tin

   You’ll need a 12-cup muffin or cupcake tin to bake your butterfly cakes. Make sure to line each cup with paper liners to prevent sticking and make the cakes easy to remove once they’re baked.

5. Spoon or ice cream scoop

   A spoon or small ice cream scoop will help you divide the batter evenly between the cupcake cases, ensuring uniform size and baking times for each cake.

6. Butter knife or small offset spatula

   A butter knife or a small offset spatula is handy for spreading the buttercream filling inside the cakes and for smoothing the jam layer.

7. Baking parchment or cupcake cases

   These will prevent the cakes from sticking to the muffin tin and make for an easy cleanup after baking. Use high-quality cupcake liners for the best results.

8. Cooling rack

   After baking, it’s important to let your cakes cool completely on a cooling rack before you cut into them or add the filling. This allows air to circulate around the cakes, preventing them from becoming soggy.

How To Make Mary Berry’s Butterfly Cakes

Now that we have all our ingredients and equipment ready, it’s time to walk through the steps of making Mary Berry’s iconic butterfly cakes. The method is straightforward, and with a little patience, you’ll have a batch of light, sweet, and irresistible cakes in no time.

1. Preheat the oven and prepare the tin

   Start by preheating your oven to 190°C (375°F) or 170°C (340°F) for a fan oven. Line a 12-cup muffin tin with cupcake cases, ensuring they are firmly placed and not too loose.

2. Make the cake batter

   In a large mixing bowl, cream together the softened butter and caster sugar using an electric mixer until light and fluffy. This process can take about 3-4 minutes, but it’s crucial for creating a light sponge. Add the eggs, one at a time, beating well after each addition to ensure the mixture doesn’t curdle.

   Next, sift the self-raising flour into the bowl and fold it gently into the mixture using a spatula. Add a splash of milk and vanilla extract, and continue to fold until the batter is smooth and well-combined. Be careful not to overwork the batter to keep it light and airy.

3. Spoon the batter into the cases

   Using a spoon or ice cream scoop, divide the batter evenly between the 12 cupcake cases, filling each about two-thirds full. This will give the cakes room to rise without overflowing.

4. Bake the cakes

   Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the tin for a few minutes before transferring them to a cooling rack.

5. Make the buttercream filling

   While the cakes cool, prepare the buttercream filling. In a clean bowl, beat the softened butter until smooth and creamy.

   Gradually sift in the icing sugar, a little at a time, beating well after each addition. Add a few drops of milk to achieve the desired smooth consistency, and then beat in the vanilla extract for extra flavor.

6. Prepare the cakes for the filling

   Once the cakes have cooled, use a serrated knife to cut the tops of each cake. Cut a small circular shape from the top of each cake, being careful not to cut too deeply, as this will form the "wings." Remove the cut-out piece and carefully trim it in half to create the butterfly wings.

7. Fill the cakes

   Spread a thin layer of jam inside each cake, followed by a generous dollop of buttercream. Place the butterfly wing halves on top, gently pressing them into the filling.

8. Decorate (optional)

   For a final touch, you can dust the cakes with a light sprinkle of powdered sugar or add any edible decorations of your choice.

Expert Tips

• Room temperature ingredients: Be sure to use room-temperature butter and eggs. Cold ingredients can result in a lumpy batter that doesn’t rise properly.
• Don’t overmix: When adding the flour to the batter, be gentle. Overmixing can result in dense cakes, so fold the ingredients just enough to incorporate them.
• Cool the cakes thoroughly: Allow the cakes to cool completely before adding the filling. If they’re still warm, the buttercream will melt and the jam could seep into the sponge.
• Flavor variations: While strawberry jam is traditional, feel free to experiment with raspberry, apricot, or even lemon curd for a unique twist on the classic.

Mary Berry’s butterfly cakes are a true celebration of simple yet elegant baking. With a few basic ingredients and some thoughtful technique, you can create a batch of light, moist cakes that are perfect for tea parties, special occasions, or as a delightful treat any day of the week.

The soft sponge, sweet buttercream, and fruity jam come together in a heavenly combination that’s both nostalgic and timeless. Whether you’re an experienced baker or a beginner, these butterfly cakes are a fun and rewarding project that never fails to impress. Enjoy making them and savor every delicious bite!.

Easy Recipe Variations For Mary Berry’s Butterfly Cakes

Mary Berry’s classic butterfly cakes are a staple in British baking, beloved for their light, airy texture and sweet, creamy filling. However, one of the beauties of this delightful treat is its flexibility, allowing for a variety of creative twists and flavor profiles. If you’re looking to mix things up and put your own spin on the traditional recipe, here are several easy variations to explore.

1. Fruit-Infused Butterfly Cakes

One of the easiest ways to add a burst of freshness to Mary Berry’s butterfly cakes is by incorporating fruit into the batter or filling. You can fold finely chopped berries, such as strawberries, raspberries, or blueberries, into the cake mix before baking.

The fruit not only adds flavor but also gives the cake a slightly moist texture. For a variation on the classic buttercream filling, consider mixing whipped cream with a hint of vanilla and then folding in mashed fruit like strawberries or blackberries. The combination of rich, airy cream and the sweet, tart fruit makes for an irresistibly light treat.

2. Lemon And Elderflower Twist

Lemon and elderflower are a match made in heaven, offering a delicate yet fragrant profile to any baked good. Adding lemon zest to the cake batter will impart a refreshing citrus zing, while infusing the buttercream with elderflower cordial adds an elegant floral note.

This variation is perfect for spring and summer events, offering a light, refreshing contrast to the usual sweetness of the cake. For an extra touch, you can garnish the cakes with edible flowers or thin slices of lemon for visual appeal.

3. Chocolate Buttercream

For those who prefer a more indulgent version, a rich chocolate buttercream filling is a game-changer. Simply swap out the classic buttercream for a combination of cocoa powder, melted chocolate, and a little milk to create a smooth and creamy chocolate filling.

You could also drizzle some chocolate ganache over the top of the cakes before adding the ‘wings’ for an extra layer of decadence. This variation pairs especially well with a light vanilla or coffee-flavored sponge, enhancing the cake’s richness without overwhelming it.

4. Vegan Butterfly Cakes

For a plant-based alternative, Mary Berry’s butterfly cakes can easily be made vegan. Replace the butter with a dairy-free alternative like margarine or coconut oil and swap the eggs for flaxseed meal or chia seeds mixed with water.

For the filling, use whipped coconut cream or a plant-based whipped topping, and add a touch of vanilla or almond extract for flavor. You can even incorporate a few tablespoons of dairy-free chocolate chips into the batter for a chocolate chip vegan butterfly cake that’s just as soft and delicious as the original.

5. Spiced Carrot Butterfly Cakes

Give the classic butterfly cake a comforting autumn twist by incorporating grated carrots and warm spices like cinnamon, nutmeg, and ginger into the batter. The subtle sweetness and moistness of the carrot add depth to the sponge, while the spices elevate the flavor profile. Pair this with a creamy cinnamon buttercream or a tangy cream cheese filling for a deliciously spiced variation that works beautifully for fall or winter gatherings.

Best Practices To Store Leftovers

Leftover butterfly cakes are a delightful treat to keep around, but proper storage is key to maintaining their freshness and flavor. Whether you’ve made extra for guests or have a batch you want to save for later, these tips will help you preserve them at their best.

1. Cool Completely Before Storing

It’s essential to allow the butterfly cakes to cool completely before storing them. If you store them while still warm, condensation will form inside the container, making the cakes soggy and diminishing their light texture. Cooling them properly ensures that they stay moist without becoming too wet.

2. Store In An Airtight Container

To keep your butterfly cakes fresh, place them in an airtight container. This will protect them from drying out and prevent them from absorbing any unwanted odors from the surroundings. If you’re storing multiple cakes, you can separate the layers with a sheet of parchment paper to prevent them from sticking together.

3. Refrigeration For Cream-Filled Cakes

If your butterfly cakes are filled with a perishable ingredient like whipped cream, fresh fruit, or buttercream, it’s best to store them in the refrigerator. Make sure the container is sealed tightly to prevent the cakes from absorbing fridge odors and drying out. However, be mindful not to leave them in the fridge for too long, as the sponge can become a bit dense or lose its delicate texture.

4. Freezing For Long-Term Storage

For long-term storage, butterfly cakes can be frozen. To freeze, it’s best to store them unfilled so that the sponge retains its perfect texture.

Once they’re baked and cooled, wrap each cake in plastic wrap and place them in a freezer-safe container or bag. When you’re ready to eat them, simply thaw the cakes at room temperature and fill them with fresh buttercream or other fillings. If the cakes have been filled, freeze them for no more than a few weeks to maintain the best flavor and texture.

What Goes Well With Butterfly Cakes

Butterfly cakes are delightfully versatile, and their light, sweet nature allows them to pair well with a wide range of beverages and accompaniments, making them perfect for tea time or any gathering.

1. Tea

As a quintessential British treat, butterfly cakes are best enjoyed with a nice cup of tea. Their delicate, slightly sweet flavor pairs wonderfully with the robust taste of black tea, such as Earl Grey, English Breakfast, or Darjeeling. If you prefer a lighter beverage, a fragrant green tea or chamomile tea can also complement the sweetness of the cake without overwhelming it.

2. Coffee

Butterfly cakes also pair beautifully with coffee, particularly milder, medium-roast brews. The bitterness of coffee balances the sweetness of the cake and enhances its flavor profile.

For a more indulgent treat, serve your butterfly cakes alongside a cappuccino, latte, or espresso with a splash of milk. This pairing is perfect for an afternoon pick-me-up or as a dessert after dinner.

3. Fresh Fruit

Serve your butterfly cakes with a side of fresh fruit to add a refreshing contrast. Sliced strawberries, raspberries, or a citrus fruit like orange segments will elevate the sweetness of the cake and bring a fresh, juicy element to each bite. A fruit salad or berry compote can also be a delightful accompaniment to create a more elaborate dessert presentation.

4. Whipped Cream Or Ice Cream

If you’re in the mood for an indulgent treat, a dollop of whipped cream or a scoop of vanilla ice cream pairs beautifully with butterfly cakes. The creamy richness of either option complements the lightness of the cakes while adding a smooth texture that contrasts with the crumbly sponge. For a twist, you could infuse the cream with flavors like vanilla, cinnamon, or even orange zest to match the flavor of your butterfly cakes.

Conclusion

Mary Berry’s butterfly cakes are a timeless treat that brings joy to any occasion with their light, fluffy texture and sweet filling. Their versatility allows bakers to explore a variety of flavors and creative twists, from fruity infusions to rich chocolate and vegan alternatives.

Whether you’re storing leftovers for later or pairing them with your favorite beverage, butterfly cakes are an indulgence that never goes out of style. With just a few simple steps, you can easily personalize this classic recipe to suit any taste, making it the perfect treat for tea parties, celebrations, or quiet moments of enjoyment.

FAQs

What Are Mary Berry’s Butterfly Cakes?

Mary Berry’s butterfly cakes are a classic British treat, consisting of small, light sponge cakes topped with a creamy filling and a delicate ‘butterfly wing’ shape made from a cut-out piece of cake placed on top. The recipe is known for its simplicity, elegance, and delicious flavor.

What Ingredients Do I Need To Make Mary Berry’s Butterfly Cakes?

To make Mary Berry’s butterfly cakes, you will need the following ingredients: self-raising flour, caster sugar, butter, eggs, vanilla extract, baking powder, milk, and for the filling, butter, icing sugar, and whipped cream or double cream.

How Do I Prepare The Sponge For Mary Berry’s Butterfly Cakes?

For the sponge, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, then sift the flour and baking powder into the mixture and fold it in. Add a splash of milk to loosen the batter, then spoon it into cupcake cases and bake at 180°C for about 15-18 minutes.

Can I Use Plain Flour Instead Of Self-raising Flour For Butterfly Cakes?

It’s best to use self-raising flour as it gives the cakes their light and airy texture. If you only have plain flour, you can add 2 teaspoons of baking powder per 150g of plain flour to mimic the effect of self-raising flour.

How Do I Make The Butterfly Wings For The Cakes?

Once the sponge cakes have cooled, cut a small, shallow cone out of the top of each cake. Then, cut each cone in half to create the “butterfly wings”. Place these two halves on top of the cake, angled to look like butterfly wings.

What Filling Is Used In Mary Berry’s Butterfly Cakes?

Mary Berry’s butterfly cakes are typically filled with a mix of buttercream or whipped cream, along with a bit of icing sugar for sweetness. Some versions also include jam in the filling for extra flavor.

Can I Make Mary Berry’s Butterfly Cakes Ahead Of Time?

Yes, you can prepare the sponge cakes ahead of time and store them in an airtight container for a day or two. It’s best to fill and assemble the cakes just before serving to keep the sponge fresh and the filling light and fluffy.

What Variations Can I Try For Mary Berry’s Butterfly Cakes?

You can experiment with different fillings, such as using fruit preserves, lemon curd, or chocolate ganache. For a healthier twist, you could replace the whipped cream with Greek yogurt or even a dairy-free cream alternative.

How Can I Make The Buttercream Filling For Butterfly Cakes?

To make buttercream, beat together softened butter and icing sugar until smooth and fluffy. You can add a few drops of vanilla extract for flavor. To lighten the mixture, add a small amount of milk or cream.

Are Mary Berry’s Butterfly Cakes Suitable For Special Dietary Needs?

Mary Berry’s butterfly cakes are traditionally made with dairy and gluten, but they can be adapted for dietary needs. For a gluten-free version, you can use gluten-free self-raising flour, and for a dairy-free version, use dairy-free margarine and a non-dairy cream alternative.