Butterfly Stencil Cake

Health score
2%
Butterfly Stencil Cake
165 min.
12
468kcal

Suggestions


Welcome to the delightful world of baking with our Butterfly Stencil Cake! This enchanting dessert is not only a feast for the taste buds but also a visual treat that will impress your family and friends. Perfect for celebrations, gatherings, or simply to satisfy your sweet tooth, this cake combines the rich flavors of buttery goodness with a hint of poppy seed, creating a moist and flavorful base.

What makes this cake truly special is its stunning butterfly design, achieved effortlessly with a simple cocoa dusting technique. Imagine the joy on your guests' faces as they admire the intricate butterfly wings, beautifully adorned with sliced almonds for an added crunch. The vibrant lemon or vanilla frosting adds a luscious finish, making each slice a heavenly experience.

With a preparation time of just 165 minutes, this cake serves 12, making it an ideal choice for any occasion. Each slice contains approximately 468 calories, allowing you to indulge without guilt. Whether you're hosting a birthday party, a tea gathering, or just want to treat yourself, the Butterfly Stencil Cake is sure to become a favorite in your dessert repertoire. So, roll up your sleeves, gather your ingredients, and let’s create a masterpiece that’s as delightful to look at as it is to eat!

Ingredients

  • 2.3 cups flour all-purpose
  • 1.3 cups sugar 
  • 0.8 cup butter softened
  • cup milk 
  • 3.5 teaspoons double-acting baking powder 
  •  eggs 
  • teaspoons poppy seeds 
  • 16 oz vanilla frosting 
  • tablespoons cocoa powder unsweetened
  • serving almonds sliced

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • hand mixer
  • wooden spoon

Directions

  1. Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.
  2. In large bowl, beat all ingredients except poppy seed, frosting, cocoa and candies with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in poppy seed.
  3. Pour into pan.
  4. Bake 30 to 35 minutes or until cakes springs back when touched lightly in center. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
  5. Place on serving platter.
  6. Spread frosting on top and sides of cake.
  7. For butterfly design, hold handle of large wooden spoon crosswise over center of frosted cake (hold spoon close to cake); sift cocoa over handle to form outline of butterfly body. Hold bowl of spoon over cake at angle to butterfly body; sift cocoa over edge of bowl of spoon to form outline of wing part. Repeat to form 3 remaining wing parts. Decorate with almonds.

Nutrition Facts

Calories468kcal
Protein4.2%
Fat37.9%
Carbs57.9%

Properties

Glycemic Index
27.76
Glycemic Load
40.63
Inflammation Score
-5
Nutrition Score
7.5634782745138%

Flavonoids

Catechin
0.54mg
Epicatechin
1.64mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:467.59kcal
23.38%
Fat:19.91g
30.64%
Saturated Fat:4.35g
27.16%
Carbohydrates:68.47g
22.82%
Net Carbohydrates:67.39g
24.51%
Sugar:47.15g
52.39%
Cholesterol:43.36mg
14.45%
Sodium:351.37mg
15.28%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.96g
9.92%
Vitamin B2:0.33mg
19.15%
Selenium:12.37µg
17.67%
Vitamin B1:0.22mg
14.46%
Folate:53.53µg
13.38%
Vitamin A:599.83IU
12%
Manganese:0.24mg
11.9%
Calcium:117.46mg
11.75%
Phosphorus:115.06mg
11.51%
Iron:1.69mg
9.38%
Vitamin E:1.19mg
7.93%
Vitamin B3:1.58mg
7.88%
Vitamin K:5.1µg
4.86%
Fiber:1.07g
4.3%
Copper:0.09mg
4.27%
Magnesium:16.34mg
4.09%
Vitamin B5:0.39mg
3.88%
Vitamin B12:0.22µg
3.7%
Zinc:0.52mg
3.49%
Potassium:108.05mg
3.09%
Vitamin D:0.44µg
2.96%
Vitamin B6:0.05mg
2.27%