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Perfect Butterfly Garden Cake Recipe with Easy Creamy Vanilla Buttercream Tutorial

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A moist and tender vanilla cake layered with creamy vanilla buttercream, decorated with colorful butterfly decorations for a whimsical garden party feel. Perfect for birthdays, spring celebrations, or any special occasion.

Ingredients

Scale
  • 2 ¾ cups (345g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk
  • 1 cup (226g) unsalted butter, softened (for buttercream)
  • 4 cups (480g) powdered sugar, sifted
  • 2 teaspoons pure vanilla extract (for buttercream)
  • 2–4 tablespoons (30-60ml) heavy cream or milk (for buttercream)
  • Pinch of salt (for buttercream)
  • Edible butterfly decorations or homemade wafer paper butterflies
  • Optional: fresh edible flowers or pastel sprinkles for decoration

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
  9. For the buttercream, beat softened butter on medium speed until creamy. Gradually add powdered sugar on low speed to avoid dust clouds.
  10. Add vanilla extract, pinch of salt, and 2 tablespoons heavy cream. Beat on high for 3-5 minutes until fluffy. Adjust cream for desired consistency.
  11. Place one cake layer on serving plate. Spread a generous layer of buttercream on top, then add second cake layer.
  12. Frost top and sides smoothly. Decorate with edible butterflies and optional flowers or sprinkles.
  13. If buttercream is too soft, chill in fridge for 15 minutes and re-whip before decorating.

Notes

Use room temperature eggs for fluffier cake layers. Avoid overmixing after adding flour to keep crumb tender. Sift powdered sugar for smooth buttercream. Chill buttercream if too soft for piping. Let cakes cool completely before frosting to prevent melting.

Nutrition

Keywords: butterfly cake, vanilla cake, buttercream frosting, garden cake, easy cake recipe, birthday cake, creamy vanilla buttercream

Find it online: https://evabakery.com/perfect-butterfly-garden-cake-recipe-with-easy-creamy-vanilla-buttercream-tutorial/