Mary Berry Butterfly Cakes

I remember the first time I made butterfly cakes—it was the middle of a grey Tuesday, and I was feeling a bit sorry for myself. Nothing fancy in the fridge, just the usual eggs, margarine, a bag of self-raising flour. I needed something quick and cheerful, so I reached for Mary Berry’s Fast Cakes book.

Now, here’s the thing—I thought they’d be simple fairy cakes with a fancy top. But I wasn’t prepared for how easy it was to overfill the cases (hello oven-scorched wings), or how fiddly it can be to get the “butterfly” effect just right. My first batch looked more like moths than butterflies, to be honest.

But once I got the icing texture just right and found my rhythm with the wings—these little cakes became my go-to for birthdays, playdates, and those “let’s bake something now” days. Let me show you how I fixed the flops, what surprised me about the method, and why this version really is the one to beat.

WHY THIS ONE WORKS SO WELL

The charm here is in the balance: light sponge, buttery icing, and just enough sweetness without tipping into sickly. But what really sets this apart?

• Margarine instead of butter: I didn’t expect to prefer it, but it gives a lighter, more even crumb and rises beautifully. Plus, it’s straight from the fridge—no waiting around.
• All-in-one method: Mary skips the creaming stage, and it works. Saves time and dishes.
• Butterfly effect: Cutting and topping the cakes once cooled means the icing holds its shape and doesn’t sink into the sponge.

INGREDIENTS + WHY THEY MATTER

• Margarine (114g) – Creates a softer, more tender crumb than butter. I tried with unsalted butter once—the flavour was richer, but the texture lost its lightness.
• Superfine (caster) sugar – Dissolves quickly into the batter, helping with that delicate rise.
• Self-raising flour (100g) – Already contains leavening, which pairs nicely with a small boost from the extra baking powder.
• Eggs (2 large) – Room temp is key! Straight from the fridge and the batter doesn’t come together as well.
• Baking powder (½ tsp) – That extra lift gives just the right dome for cutting the butterfly “lids”.
• Butter (for icing) – Needs to be soft, but not melted. Melted = runny icing = sad wings.
• Confectioners’ sugar (150g) – Sift it or live with the lumps (and regret).

MAKING IT YOURS (WITHOUT RUINING IT)

• Dairy-Free? I tested with Vitalite for the sponge and a dairy-free spread for the icing—worked a treat. Just keep the icing cool so it pipes properly.
• Gluten-Free? I tried with Doves Farm self-raising GF flour. Cakes were a little denser, but still tasty. Add an extra ½ tsp baking powder to help them rise.
• Flavour Twist? A drop of lemon zest in the batter and a smear of lemon curd under the icing made a sunshiney version I loved.
• Jam Wings: For something sticky-sweet, add a little raspberry jam beneath the wings.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cakes overflowed	Overfilled the paper cases	Only fill ⅔ full—use a dessert spoon to portion
Wings sank into icing	Iced while cakes were too warm	Let cakes fully cool before assembling
Icing melted	Butter was too soft	Beat icing while still cool, don’t overwhip
Lumpy icing	Skipped sifting the sugar	Always sift! It makes a silky difference

HOW TO MAKE MARY BERRY’S BUTTERFLY CAKES

1. Preheat to 200°C (180°C fan) / 400°F and line a 12-hole muffin tin with paper cases.
2. Mix all the sponge ingredients together using an electric hand mixer. Batter should be smooth but not runny.
3. Scoop the mixture evenly into the cases—about 1 heaped dessert spoon per case.
4. Bake for 15 minutes, or until risen, golden, and springy to the touch.
5. Cool in the tin for a few mins, then transfer to a wire rack until fully cool.
6. Whip the butter and sifted icing sugar into a fluffy icing—start slow to avoid the sugar cloud.
7. Cut a small circle from the top of each cake, then slice that in half.
8. Pipe a generous swirl of icing in the hole, then nestle the two halves in like butterfly wings.
9. Dust with icing sugar—don’t skip this. It’s the fairy dust finish.

TIPS FROM MY KITCHEN

• I use an old ice cream scoop to portion the batter evenly.
• My fan oven runs a bit hot—cakes are done closer to 13 minutes.
• If I’m short on time, I pop the cakes (uniced) in the fridge for 10 mins to speed cooling.
• I keep a damp tea towel under my mixing bowl—it stops it spinning away mid-whisk.

STORAGE + SERVING

• Room temp: Eat within 2 days (but good luck making them last that long).
• Fridge: Up to 3 days in an airtight box. Let them sit out 10 mins before serving.
• Freezer: Freeze the plain cakes (no icing!) for up to a month. Defrost, then ice fresh.
• Serving idea: I love them with Earl Grey and a bowl of strawberries on the side.

BUTTERFLY CAKES FAQS

Q: Can I make butterfly cakes in advance?
A: Yes! Bake the cakes a day ahead and store un-iced in an airtight tin. Ice them on the day for best shape.

Q: Why are my cakes flat instead of domed?
A: Likely overmixed or your oven wasn’t hot enough. You want that quick blast of heat to puff them up.

Q: Can I use butter instead of margarine?
A: You can, but they’ll be richer and slightly denser. I find margarine gives a more classic “fairy cake” texture.

Q: What piping tip do you use for the icing?
A: I just use a round nozzle—it’s all about the swirl, not the frill.

Q: Can kids help with this recipe?
A: Absolutely! They love placing the wings. Just don’t expect symmetry—embrace the wonk.

Try More Recipes:

• Mary Berry Apple Cake
• Mary Berry Apricot Cake
• Mary Berry Lemon Victoria Sponge
• Mary Berry Chocolate Orange Cake