Name: Rainbow Butterfly Cake
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour; 1.75 teaspoons baking powder; 1 cup white sugar; 0.5 cup butter, at room temperature; 2 eggs; 2 teaspoons vanilla extract; 0.5 cup milk; assorted food coloring

Rainbow Butterfly Cake

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This is a show stopper! I haven't met anyone yet, who wasn't amazed at how gorgeous this cake is. It is a very simple white cake recipe, that works very well as a special occasion cake, or for something simple. It tastes like a sugar cookie. My son calls it the "sugar cookie cake." Once cake is turned out onto the platter, you can frost it with your favorite topping, or use melted chocolate and sprinkles.

Recipe by flowerthief

Published on June 19, 2020

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

5 mins

Total Time:

50 mins

Servings:

Yield:

1 butterfly cake

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Ingredients

1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
1 cup white sugar
½ cup butter, at room temperature
2 eggs
2 teaspoons vanilla extract
½ cup milk
assorted food coloring

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8 1/2x11-inch butterfly-shaped cake pan.
Mix flour and baking powder together in a small bowl.
Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs and vanilla extract and mix until well blended. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
Divide batter equally into 4 or 5 small cups and add several drops of food coloring to each cup, mixing well to color batter evenly. Layer small amounts of colored batter randomly in the prepared cake pan, using a toothpick to swirl colors gently. Continue until all batter has been added to the pan and colors have been swirled.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

Cook's Notes:

Tips on blending colors: in one cup, add yellow, blend, and add 1/2 of the batter to pan. Then add some green and blend to get neon green, and add remaining batter to the pan. In another cup, add red and add 1/2 of the batter to pan. In that same cup, add some blue to make purple and add remaining batter to the pan. If you continue this process, you will get around 10 different colors, and use fewer cups. Have fun with the colors and involve the kids--they love this recipe!

I have also done this for my angel food cakes, and it is beautiful! I use a melted chocolate drizzled on top, with strawberries and whipped cream. It makes a wonderful light, spring/summer dessert with pizzazz.

You can also blend chocolate cake into this one, for a chocolate/white marbled cake design with lots of color and flavor!

Nutrition Facts (per serving)

179	Calories
8g	Fat
25g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 14
Calories 179
% Daily Value *
Total Fat 8g	10%
Saturated Fat 5g	23%
Cholesterol 45mg	15%
Sodium 122mg	5%
Total Carbohydrate 25g	9%
Dietary Fiber 0g	1%
Total Sugars 15g
Protein 3g
Calcium 52mg	4%
Iron 1mg	4%
Potassium 40mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.