Simple butterfly cakes
Member recipe

Simple butterfly cakes

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(20 ratings)

Member recipe by


Serves 1 - 12 Cakes

Extremely easy to make and taste delicious, go down a treat

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  • For the cake
  • 2 eggs
  • 110g (4oz) self-raising flour
  • 110g (4oz) butter/margarine
  • 110g (4oz) Caster sugar
  • 2 tsp baking powder
  • For the icing
  • 220g (8oz) icing sugar
  • 110g (4oz) butter
  • Milk


    1. Preheat the oven to 180C (fan)/200C (electric)/Gas mark 6
    2. Lay out 12 cake cases in a bun tin
    3. Mix the sugar, flour and baking powder together
    4. Add the butter/margarine and eggs
    5. Whisk all of it together
    6. Using a teaspoon, fill the cake cases with the mixture (be sure to give them a fair amount)
    7. Put the tray in the oven for around 15 mins or until they are golden brown
    8. Take them out of the oven and place on a cooling rack
    9. Make the icing by whisking the butter and half the sugar together, once they are mixed add the rest of the sugar and a dash of milk, continue whisking
    10. Use a sharp knife to cut a upside-down, shallow cone shape out the top of the cake, cut this in half. Fill the hole in the cake with icing and then place the cut out cake on top (like wings.) Sprinkle some icing sugar on top of your cakes

Comments, questions and tips

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Rebecca Watson's picture
Rebecca Watson
20th Oct, 2019
Always works perfectly for me! Probably the best recipe for fairy cakes.
29th Sep, 2019
Use this all the time. Simple and quick to follow. Always works well for me!
Charlotte Hammond's picture
Charlotte Hammond
12th Jul, 2019
I don’t see why people keep moaning about the recipe. They’ve always been fine for me. The only tip I’d give is to do half of the buttercream that it says.
Joy Pearls's picture
Joy Pearls
19th May, 2019
Do not even try them, I waste my time
Eleanor Hill's picture
Eleanor Hill
3rd Mar, 2019
Whatever you do DO NOT put in the baking powder. I did it without and got lovely cakes and tried again with and it was vile.
Hayley Law's picture
Hayley Law
3rd Feb, 2019
Very disappointed with these. I don't understand why it tells you to use so much baking powder when using self raising flour. Causing the cakes to sink in the middle and have a strange cosistancy and taste. I wish I read the comments first. It made a simple task lengthy.
Freya North's picture
Freya North
12th Jan, 2019
I usually use this method of '4,4,4,2' 4 ounces of butter, sugar and flour then two eggs. I would use 6 ounces of icing sugar and 3 ounces of butter for the icing because 8 oz is too much but 4 oz is too little. (I tried the latter!) Don't overmix the cake mix or it will be rubbery and sink in the middle.
Steven Summers's picture
Steven Summers
29th Sep, 2018
Disgusting...wish I had read the reviews first too ... but hey it’s a sponge recipe, how bad could it be?! Really bad is the answer! Sunk in the middle, sponge tasted bitter and chemically when baked. Won’t follow another bbc recipe again!
Sam Jones's picture
Sam Jones
4th Sep, 2018
Wish I'd seen reviews on here before trying this recipe. Just wasted all of my infredients. Cakes sunken definitely too much baking powder. What a complete waste.
Marc Jenkins's picture
Marc Jenkins
18th Mar, 2018
My wife made these cakes and they were the best I tasted. The buttercream was a little runny and had to be thickened up. She just thickened it a bit.


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4th Mar, 2016
4 oz self raising, 4 butter, 4 caster sugar 2 eggs and tblsp milk. Dont need baking powder.just mix til ingredients are incorporated only takes a minute. Put in oven forfull 20mins middle shelf and DO NOT OPENTHE DOOR TIL 20MINS IS UP!! then they dont sink. Make sure you sift flour to add lightness
26th Oct, 2014
Leave out the baking powder altogether. This recipe works perfectly well without it. I also made a lot less buttercream icing than the amount suggested in the recipe and we had plenty (I pretty much halved the quantities given above). Our butterfly cakes were delicious!
25th Jul, 2013
1/2 tea spoons of baking powder