I’ll never forget the first time I baked butterfly cakes. I was about twelve, and it was a rainy Saturday afternoon. My mum had just brought home a copy of The Great British Bake Off book, and there was a picture of these little, delicate cakes on the cover. They looked so cute, almost too pretty to eat. I was determined to try making them myself.
After a few hours of butter, sugar, and flour mess, I ended up with something that wasn’t exactly perfect but tasted absolutely delicious. Since then, butterfly cakes have been my go-to for a fun, easy treat whenever I want something both simple and impressive. Fast forward to today, and I often find myself going back to Mary Berry’s version of the recipe. It’s the one that always works-soft, buttery, and topped with a swirl of light cream.
If you’ve ever wondered how to make these iconic little cakes that remind us of childhood tea parties and sunny afternoons, look no further. Here’s a deep dive into Mary Berry’s Butterfly Cakes Recipe, everything you need to know, and even some fun twists you can try.
Mary Berry Butterfly Cakes Recipe
This recipe has become a staple in so many homes. The cake itself is light, airy, and perfectly sweet. The icing is fluffy and rich, making it the perfect balance to the soft sponge. What I love most is how it can easily be adapted to suit any occasion, whether it’s for a birthday, a family gathering, or just because you feel like baking something special.
I first stumbled upon Mary Berry’s version when I wanted a more traditional and reliable recipe. It’s surprisingly simple, and it comes together quickly, so you don’t need hours in the kitchen to impress your guests. The end result is a cake that’s both sophisticated in flavor and charming in appearance.
Ingredients Needed
Gathering the ingredients for Mary Berry’s Butterfly Cakes is one of the easiest parts of the process. You probably have most of them sitting in your kitchen right now. Here’s what you’ll need:
- Butter: 4 oz (115g) of softened unsalted butter. You want it soft so it mixes smoothly into the batter.
- Caster Sugar: 4 oz (115g). This gives the cakes their sweetness and contributes to the light texture.
- Self-Raising Flour: 4 oz (115g). This ensures the cakes rise to perfection.
- Eggs: Two large eggs, beaten. They act as the binding agents for the mixture.
- Vanilla Extract: 1 tsp. It adds a lovely, subtle flavor to the cakes.
- Icing Sugar: For dusting. This adds a light sweetness to the finished product.
- Whipping Cream: 150ml. You’ll need this for the filling; it should be whipped to soft peaks.
- Jam (Optional): A thin layer of jam to place under the cream (usually strawberry or raspberry).
Equipment Needed
Having the right equipment can make the process smoother and more enjoyable. For this recipe, you’ll need:
- Baking Tray: A regular 12-cup muffin tin will work perfectly for baking the cakes.
- Electric Mixer or Whisk: For mixing the batter and whipping the cream. A hand whisk can also do the job, but an electric one saves time.
- Cupcake Liners: These help the cakes maintain their shape and make cleanup easier.
- Sharp Knife: To carefully cut out the tops for the butterfly effect.
- Piping Bag (Optional): If you want to pipe the whipped cream into the cakes rather than spooning it in.
How To Make Mary Berry Butterfly Cakes?
Now, here’s the fun part! Making these butterfly cakes is simple but oh so rewarding. I love how easy it is to assemble them, yet they always impress.
- Preheat the Oven: Set your oven to 180°C (160°C fan) or 350°F. Make sure it’s fully preheated before you start baking.
- Prepare the Muffin Tin: Line the muffin tin with cupcake liners. This helps keep your cakes from sticking and makes cleanup a breeze.
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Mix The Batter
- In a bowl, cream together the softened butter and caster sugar until light and fluffy. This usually takes around 3-4 minutes with an electric mixer.
- Add the beaten eggs, a little at a time, and mix well.
- Sift the self-raising flour into the mixture and fold it in gently using a spatula. You can also use a mixer on low speed.
- Add the vanilla extract and mix until the batter is smooth and well combined.
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Bake The Cakes
- Spoon the batter evenly into the muffin cases, filling them about halfway. Bake for 12-15 minutes, or until golden brown and a skewer inserted into the center comes out clean.
- Once baked, leave them to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
- Prepare the Filling: While the cakes are cooling, whip the cream until it forms soft peaks. You can fold in a bit of icing sugar if you like a sweeter filling.
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Cut And Fill The Cakes
- Once the cakes have cooled, slice off the top part of each one to create a “lid”. Use a sharp knife to make a neat cut.
- Scoop out a little of the center of each cake to create a hollow.
- Spoon or pipe the whipped cream into the hollow and replace the “lid”. You can cut the lids into halves to form butterfly wings, which is why they’re called butterfly cakes.
- Finishing Touches: Dust the cakes with a little icing sugar for that elegant finish.
Recipe Variations
While the classic Mary Berry butterfly cakes are perfect as they are, here are a few variations I’ve tried over the years that add a fun twist to the original recipe:
- Fruit Filling: Instead of using just whipped cream, add a little fruit like strawberries, raspberries, or blueberries on top of the cream. It gives a refreshing burst of flavor and makes the cakes look even more festive.
- Chocolate Butterfly Cakes: Add a tablespoon of cocoa powder to the batter for a chocolatey twist. You can also mix in some melted chocolate to the cream filling for a richer, indulgent taste.
- Lemon Zest: Add some lemon zest to the batter for a citrusy zing. It pairs wonderfully with the cream and gives the cakes a light, fresh flavor.
- Jam Layer: Spread a thin layer of your favorite fruit jam (raspberry or strawberry works best) under the cream for a delightful surprise.
What Goes Well With Mary Berry Butterfly Cakes?
One of the reasons I love these cakes is how versatile they are when it comes to pairing with drinks or other treats. Here are some suggestions:
- Tea: A pot of freshly brewed English Breakfast or Earl Grey tea complements the sweetness of the cakes beautifully.
- Coffee: For a more sophisticated pairing, serve these with a cup of black coffee or cappuccino. The bitterness balances the sweetness perfectly.
- Sparkling Lemonade: On a warm day, a refreshing glass of sparkling lemonade or elderflower pressé pairs wonderfully with these delicate cakes.
- Fresh Fruit: A side of fresh berries or a fruit salad makes for a lovely, light accompaniment.
What I Have Learnt
Baking Mary Berry’s butterfly cakes has taught me a lot about the importance of precision and patience. At first, I used to rush through the process, thinking the quicker I went, the faster I could enjoy them. But over the years, I’ve learned that the small steps-mixing the batter carefully, allowing the cakes to cool, whipping the cream just right-are what make all the difference.
Another thing I’ve discovered is how much fun it is to personalize the recipe. From adding extra flavorings to experimenting with different fillings, it’s a versatile recipe that encourages creativity. The joy of baking, after all, lies in making something your own.
FAQs
What Are Butterfly Cakes In Mary Berry’s Recipe?
Butterfly cakes are small, light sponge cakes filled with whipped cream and topped with a butterfly-shaped decoration. In Mary Berry’s recipe, the cakes are made with a simple sponge mix, split in half, and filled with sweetened whipped cream or buttercream. The top of the cakes is cut in a way that it resembles butterfly wings when placed back on the cake.
Can I Substitute The Whipped Cream In Mary Berry’s Butterfly Cakes Recipe?
Yes, you can substitute whipped cream with buttercream or even mascarpone cheese if you prefer a richer, less sweet filling. For a dairy-free version, you can use a non-dairy whipped cream alternative or a coconut cream filling to suit dietary preferences.
How Long Do Mary Berry’s Butterfly Cakes Last?
Mary Berry’s butterfly cakes are best enjoyed fresh, but they can be stored in an airtight container for 1-2 days. To maintain their texture, store them in a cool place and avoid refrigeration as it can affect the sponge. If you’ve used whipped cream as a filling, they should be eaten within a day to ensure the cream stays fresh.