Butterfly Layer Cake

Grab a slice before they "fly" away.

By Jade ZimmermanPublished: Mar 24, 2023

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Mike Garten

A few simple cuts can transform a regular cake into a spring-ready centerpiece. Place fresh fruit on top of the frosting for an easy—and colorful—topping.

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Yields:: 6 - 8 serving(s)
Total Time:: 1 hr 40 mins

Ingredients

For Cake

Nonstick cooking spray
1 1/4 c.
all-purpose flour
1 1/2 tsp.
baking powder
1/4 tsp.
kosher salt
1/2 c.
granulated sugar
2
large eggs, at room temperature
1 tbsp.
lemon zest
1 tsp.
pure vanilla extract
1/2 c.
neutral oil, such as canola oil
1/3 c.
whole milk, at room temperature
2 tbsp.
lemon juice

For Strawberry Buttercream

1 c.
freeze-dried strawberries
1 c.
(2 sticks) unsalted butter, at room temperature
4 c.
confectioners’ sugar
Pinch of kosher salt
2 tbsp.
heavy cream
1 tsp.
pure vanilla extract

For Decorating

Blackberries, sliced strawberries, raspberries, blueberries, and thin slices of nectarine
2
thin slices of green apple and 2 small mint leaves, for antennae

Directions

1. Step 1Make cake: Heat oven to 325°F. Lightly coat two 6-inch round cake pans with cooking spray. Line bottoms with parchment; spray parchment.
2. Step 2In medium bowl, whisk together flour, baking powder, and salt.
3. Step 3Using electric mixer on medium-low, combine granulated sugar, eggs, lemon zest, and vanilla. Increase speed to medium-high and beat until light and fluffy, 3 minutes. Reduce speed to low and mix in oil.
4. Step 4In liquid measuring cup, combine milk and lemon juice. Mixing by hand, add flour mixture to egg mixture in 2 parts, alternating with milk mixture and mixing just until incorporated.
5. Step 5Divide batter among prepared pans and bake until wooden pick inserted into centers comes out clean, 33 to 37 minutes. Let cool in pans 5 minutes, then invert onto wire racks to cool completely.
6. Step 6Meanwhile, make frosting: In food processor, pulse freeze-dried strawberries to fine powder. Using electric mixer on low, mix butter, strawberry powder, confectioners’ sugar, and salt to combine, then increase speed to medium and beat until fluffy, 3 minutes. With mixer running, slowly add cream and vanilla. Beat until fluffy, about 3 minutes.
7. Step 7Transfer buttercream to piping bag fitted with large round piping tip.
8. Step 8Use large serrated knife to trim rounded tops of cakes flat, then cut each cake into 2 half-moons. Arrange halves so rounded sides face each other, then cut out 1 wedge from each straight side to create a butterfly shape.
9. Step 9Pipe mounds of buttercream on 1 butterfly, top with second butterfly, and repeat piping. Immediately arrange fruit on top, decorating as desired.