Mary Berry’s Butterfly Cakes are a quintessentially British treat, famous for their light and airy texture, delightful sweetness, and, of course, their whimsical butterfly-like appearance. These mini sponge cakes are perfect for tea parties, afternoon snacks, or special occasions. The beauty of butterfly cakes lies in their simple yet charming design: a small, spongy cupcake with a top cut out and transformed into ‘wings’ filled with a creamy, luscious filling.
What makes Mary Berry’s version so popular is the balance she strikes between traditional baking techniques and her personal flair for simplicity. Her recipe ensures that these cakes come out perfectly every time-light, fluffy, and just sweet enough to satisfy your sweet tooth without being overwhelming. The butterfly cakes offer a delicate, airy crumb that contrasts with the rich and indulgent filling, making them irresistible to both children and adults alike.
If you’ve ever made classic cupcakes, you’ll recognize the technique behind these cakes, but the presentation gives them an extra touch of elegance. It’s the perfect treat for those who want to add a bit of whimsy to their baking repertoire.
Mary Berry’s Butterfly Cakes Recipe
Ingredients Needed
To create Mary Berry’s Butterfly Cakes, you’ll need a combination of basic baking ingredients that you likely already have in your kitchen. Here’s a breakdown of what you’ll need to bring these delightful treats to life:
For The Sponge Cake
- 110g Unsalted Butter (softened) – This helps create a soft, tender crumb. If you don’t have unsalted butter, you can use salted butter and just reduce the pinch of salt added in the recipe.
- 110g Caster Sugar – The fine granules of caster sugar dissolve easily into the butter, ensuring a light texture for the sponge.
- 2 Large Eggs – Eggs bind the ingredients together and provide structure to the cake.
- 110g Self-Raising Flour – Self-raising flour contains a leavening agent (usually baking powder) which gives the cakes their lift. If you don’t have self-raising flour, you can substitute it with plain flour and add 1 ½ teaspoons of baking powder.
- 1 teaspoon Vanilla Extract – This adds a lovely, aromatic flavor to the sponge, rounding out its sweetness.
For The Buttercream Filling
- 75g Unsalted Butter (softened) – This is the base for your creamy buttercream filling.
- 150g Icing Sugar (sifted) – Sifting the icing sugar ensures that there are no lumps, leaving you with a smooth buttercream.
- 1 teaspoon Vanilla Extract – For flavor and aroma.
- 2 teaspoons Milk – This helps to thin the buttercream to a spreadable consistency.
For Decoration
- A Dusting of Icing Sugar – A light sprinkle of icing sugar on top of the cakes before serving adds a finishing touch of elegance.
With these simple ingredients, you can create a batch of scrumptious butterfly cakes that look as good as they taste.
Equipment Needed
You don’t need any fancy tools to make Mary Berry’s Butterfly Cakes, but a few key pieces of equipment will make the process easier and more efficient. Here’s what you’ll need:
- Cupcake or Muffin Tray – For baking the small sponge cakes. This tray will hold your paper cupcake liners and keep them from spreading out too much.
- Paper Cupcake Liners – These prevent the cakes from sticking to the tray and ensure they come out easily after baking. Plus, they add a nice touch of color and pattern to your cakes.
- Hand Mixer or Stand Mixer – While you could use a whisk, an electric mixer makes it much easier to achieve a light, fluffy batter. It also saves you time and effort!
- Sifter – This is particularly useful for sifting the icing sugar for the buttercream filling, ensuring it’s smooth and lump-free.
- Knife or Serrated Knife – You’ll need this to slice the tops off the cakes in order to make the “wings”.
- Small Spoon or Piping Bag – A small spoon helps scoop the buttercream filling into the cakes, but if you prefer more precision, a piping bag can be used to fill the center and pipe the filling beautifully.
- Small Icing Sifter or Tea Strainer – To dust the cakes with a fine layer of icing sugar once they’re done.
Instructions To Make Mary Berry’s Butterfly Cakes
Making Mary Berry’s Butterfly Cakes is surprisingly easy and fun! Here’s a step-by-step guide to help you create these beautiful treats:
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Preheat the Oven and Prepare the Tray
Preheat your oven to 180°C (350°F), or 160°C (320°F) if using a fan oven. Line a 12-hole cupcake tray with paper liners.
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Prepare the Cake Batter
In a large mixing bowl, cream together the unsalted butter and caster sugar using a hand mixer or stand mixer. Beat until the mixture becomes light and fluffy. This should take around 3-4 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually fold in the self-raising flour until the batter is smooth and well combined.
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Bake the Cakes
Spoon the batter evenly into the paper liners, filling them about two-thirds of the way full. Bake in the preheated oven for about 12-15 minutes, or until the cakes are golden and spring back when gently pressed. A skewer inserted into the center should come out clean.
Allow the cakes to cool in the tray for a few minutes before transferring them to a wire rack to cool completely.
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Make the Buttercream Filling
In a bowl, beat together the unsalted butter and icing sugar until smooth and creamy. Add the vanilla extract and milk, then continue to beat until light and fluffy. If the buttercream is too thick, add a little more milk; if it’s too runny, add a touch more icing sugar.
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Cut and Fill the Cakes
Once the cakes are completely cool, use a serrated knife to carefully cut a small cone shape from the top of each cake, leaving a hollow center.
Cut the cone in half to form two ‘wings’ that will sit on top of the cake.
Spoon or pipe the buttercream into the hollow center of each cake.
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Assemble and Decorate
Place the two ‘wings’ back on top of the filled cakes to create the butterfly effect.
Finally, dust the cakes with a light sprinkle of icing sugar for that perfect finishing touch.
Tips And Tricks
Here are a few expert tips to help you achieve the best results with Mary Berry’s Butterfly Cakes:
- Room Temperature Ingredients – Make sure your butter and eggs are at room temperature before you start. This helps them mix more easily and ensures a smooth batter.
- Don’t Overmix the Batter – Once you add the flour, be gentle when folding it in. Overmixing can lead to dense cakes.
- Customize the Filling – While the classic buttercream is delicious, feel free to experiment! You can add a little jam to the center before the buttercream for a fruity twist. Raspberry, strawberry, or lemon curd are all excellent options.
- Use a Piping Bag – For a more precise and professional look, use a piping bag to fill the cakes with buttercream. It allows you to control the amount and creates a cleaner look.
- Chill the Buttercream – If the buttercream is too soft to pipe, chill it in the fridge for a few minutes to firm it up before using.
- Flavor Variations – Add a splash of lemon zest to the sponge for a citrusy kick, or mix a bit of cocoa powder into the batter for a chocolatey version of these cakes.
Mary Berry’s Butterfly Cakes are the epitome of simplicity and elegance in the world of home baking. With their delicate sponge, creamy filling, and charming butterfly design, they are sure to bring a smile to anyone who enjoys them. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. Perfect for any occasion-be it a casual afternoon tea, a birthday party, or a delightful snack-these little cakes will undoubtedly become a favorite in your baking collection. So, gather your ingredients, roll up your sleeves, and enjoy the process of creating something both beautiful and delicious. Happy baking!
Easy Recipe Variations For Mary Berry’s Butterfly Cakes
Mary Berry’s Butterfly Cakes are a timeless treat, adored for their light sponge and simple elegance. While the classic recipe is always a hit, there are plenty of easy variations you can experiment with to add a personal touch or cater to different tastes and dietary needs. Here are a few fun and creative twists to make these cakes even more exciting:
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Fruit-Infused Butterflies
One delightful variation is to add fresh fruit to the cakes. Instead of the traditional jam filling, why not try a fresh strawberry or raspberry compote? You can even layer in some whipped cream mixed with finely chopped fruit like peaches or blueberries for a refreshing summer twist. For a more indulgent option, a layer of lemon curd or passion fruit curd can provide a citrusy tang, pairing beautifully with the delicate sponge.
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Chocolate Butterfly Cakes
For the chocolate lovers, replacing half of the flour with cocoa powder in the cake batter is a simple way to create a rich chocolatey base. You could also fill the cupcakes with chocolate ganache or a light chocolate buttercream to complement the fluffy sponge. To finish, sprinkle over some grated chocolate or a drizzle of melted chocolate for extra decadence. These chocolate variations are perfect for those who want a deeper, richer flavor.
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Vegan Butterfly Cakes
Adapting Mary Berry’s recipe for a vegan diet is surprisingly easy. Swap the butter for plant-based margarine or coconut oil and use a dairy-free milk like almond or oat milk. For the egg replacement, try using a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, left to sit until it becomes gel-like) or commercial egg replacers. The filling can also be made dairy-free by using coconut cream or a whipped vegan cream substitute, and you can add a hint of vanilla or fruit preserves for flavor.
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Flavored Sponges
For an aromatic variation, try infusing the cake batter with different flavors. Adding a teaspoon of vanilla, almond extract, or even a splash of orange or lemon zest can elevate the flavor profile of your butterfly cakes. For a more exotic twist, a few drops of rose or lavender essence can bring a sophisticated floral note to the sponges, pairing beautifully with a light, whipped filling.
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Gluten-Free Butterfly Cakes
If you’re catering for those with gluten sensitivities, you can easily adapt Mary Berry’s recipe by substituting regular flour with a gluten-free flour blend. Make sure to also check that the baking powder is gluten-free. For an extra bit of flavor, you could use almond flour, which will give the sponge a slightly nuttier texture. These gluten-free cakes are perfect for everyone to enjoy without compromising on flavor or lightness.
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Mini Butterfly Cakes For Parties
Another fun variation is to make mini butterfly cakes. Perfect for parties or afternoon teas, these bite-sized versions are just as delicious as their larger counterparts. Simply bake smaller cakes in a mini muffin tin and reduce the baking time slightly. Once baked, slice off the tops and proceed with your filling and "butterfly" decoration as you would with the regular-sized cakes. They make for an adorable and easy-to-serve treat!
By exploring these variations, you can easily customize Mary Berry’s Butterfly Cakes to suit your occasion or personal taste preferences. Whether you want to cater to dietary needs or just switch up the flavors, these simple tweaks make it easy to enjoy a new spin on a beloved classic.
Storing Leftovers
If you’re lucky enough to have leftover Mary Berry’s Butterfly Cakes (though they’re usually devoured quickly), it’s important to store them properly to maintain their freshness and flavor. Here are some tips to help keep your cakes as delicious as the moment they were baked:
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Room Temperature Storage
Freshly made butterfly cakes can be kept at room temperature for 1-2 days, depending on the filling you’ve used. If you’ve filled the cakes with whipped cream or cream cheese, it’s best to store them in an airtight container in the fridge, as cream-based fillings can spoil quickly at warmer temperatures. However, if you’ve used buttercream or fruit preserves, room temperature is fine, provided you store them in a cool, dry place away from direct sunlight or heat.
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Refrigeration For Cream-Based Fillings
For cakes filled with whipped cream, custard, or any other dairy-based filling, it’s essential to refrigerate them to prevent spoilage. Simply place the cakes in an airtight container or cover them with plastic wrap. Refrigerated butterfly cakes can last up to 3 days, but for the best texture and flavor, it’s recommended to consume them within 1-2 days.
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Freezing For Longer Storage
If you need to store your butterfly cakes for a longer period, freezing is an option. For the best results, freeze the cakes before adding the filling. Once cooled, place the cakes in a single layer on a baking sheet and freeze them for about an hour. Then, transfer them to an airtight container or zip-lock bag and store them in the freezer for up to 2 months. When you’re ready to enjoy them, simply defrost them at room temperature and then add the fresh filling. This method helps preserve the sponge’s texture and flavor.
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Filling Considerations
When freezing butterfly cakes, remember that not all fillings freeze well. Fresh fruit, cream, and custards can become soggy when thawed, so it’s best to add these after the cakes have been defrosted. Buttercream and jam, on the other hand, freeze beautifully and can be added before freezing.
By following these storage tips, you can ensure that your butterfly cakes stay fresh and delicious, whether you’re enjoying them the next day or weeks later.
What To Eat With Mary Berry’s Butterfly Cakes?
Mary Berry’s Butterfly Cakes are sweet and delicate on their own, but pairing them with the right accompaniments can elevate your experience. Here are some suggestions for what to serve alongside these charming cakes:
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A Hot Cup Of Tea
The classic pairing with butterfly cakes is a nice hot cup of tea. Whether you prefer a traditional English Breakfast, a fragrant Earl Grey, or a lighter green tea, the slight bitterness of the tea complements the sweetness of the cakes beautifully. If you’re in the mood for something different, try a fruit-infused tea like chamomile or hibiscus to bring out the fruity notes in your cake filling.
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Fresh Fruit Salad
Since butterfly cakes often have a light, sweet flavor, pairing them with fresh, juicy fruits is a refreshing choice. A simple fruit salad with a mix of berries, melon, and citrus will provide a burst of flavor that contrasts nicely with the soft cake. You can even serve the cake with a side of whipped cream or yogurt for extra richness.
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Ice Cream Or Sorbet
For a more indulgent dessert, serve your butterfly cakes with a scoop of ice cream or sorbet. Vanilla, strawberry, or lemon ice cream works particularly well, as their creamy texture and sweet flavors pair harmoniously with the light sponge. Alternatively, a citrus or berry sorbet would provide a zesty contrast.
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Cheese Platter
If you’re looking for something savory to balance the sweetness of the cakes, a small cheese platter can be a delightful addition. Opt for mild cheeses like Brie, goats cheese, or cream cheese paired with a few crackers and some chutney. The creamy, tangy cheese will complement the sweetness of the cakes and make for an interesting flavor combination.
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Lemonade Or Fruit Punch
For a refreshing drink, a chilled glass of homemade lemonade or fruit punch can be a wonderful option. The tartness of the lemonade balances the richness of the cake, and if you’re serving the cakes at a summer gathering, the fruit punch adds a vibrant touch. You can also make a fun twist by adding sparkling water or a splash of prosecco for a bubbly effect.
By serving Mary Berry’s Butterfly Cakes with complementary treats or drinks, you can turn an already delightful dessert into the highlight of your afternoon tea or special event.
Conclusion
Mary Berry’s Butterfly Cakes are a quintessentially British treat, loved for their light, airy texture and simple yet elegant presentation. Whether you stick with the classic recipe or try one of the many variations, these cakes offer endless opportunities for customization, catering to different tastes and dietary needs. Storing leftovers is a breeze, with options for room temperature, refrigeration, or even freezing if you want to extend their shelf life. Pairing them with tea, fruit, or even ice cream makes for an even more delightful experience. No matter how you choose to enjoy them, Mary Berry’s Butterfly Cakes remain a timeless and versatile dessert that never goes out of style.
FAQs
What Are Mary Berry’s Butterfly Cakes?
Mary Berry’s Butterfly Cakes are a classic British treat, typically made with a light, fluffy sponge cake base that is topped with a small portion of whipped cream or buttercream. The cakes are named ‘butterfly cakes’ because, once cut, the tops are removed and placed at an angle, resembling butterfly wings. These cakes are a popular choice for tea parties, children’s parties, and special occasions.
How Do I Make Mary Berry’s Butterfly Cakes Light And Fluffy?
To achieve the light, fluffy texture of Mary Berry’s Butterfly Cakes, it’s important to use the right technique when creaming the butter and sugar. Beat the butter and sugar together until the mixture is pale and fluffy, incorporating plenty of air. Sift the flour before adding it to the mixture to avoid lumps and ensure an even batter. Also, do not overmix the cake batter, as this can lead to dense cakes. Finally, bake at the recommended temperature for the right amount of time, checking for doneness with a skewer.
What’s The Best Filling For Mary Berry’s Butterfly Cakes?
The traditional filling for Mary Berry’s Butterfly Cakes is a combination of whipped cream and a little icing sugar, creating a sweet, smooth filling that complements the light sponge. Some people opt to use buttercream or even flavored fillings like lemon curd or jam for an extra twist. The key is to use a light filling that won’t overpower the delicate sponge.
