Butterfly Cake
I have often found myself with eggs in the fridge and not knowing what to do with them. The butterfly cake is the recipe I always turn to when I want a quick dessert with ingredients I already have. When I have little time but want it to look good, it goes without complications. It doesn’t require special techniques or hard-to-find ingredients.
Quick Info
Total time: about 1 hour
Preparation time: 30-35 minutes
Baking time: 20 minutes
Servings: 12-14 slices
Difficulty: easy
Recipe type: cocoa cake, suitable for dessert or snack
Ingredients
8 eggs
300 g sugar
75 ml oil
75 ml milk
300 g flour
1 packet baking powder
75 g cocoa
1 vial vanilla essence
1 vial rum essence
Preparation Method
1. Prepare the ingredients
Crack the eggs. Carefully separate the egg whites from the yolks to avoid yolk getting into the whites.
2. Beat the egg whites
Put the egg whites in a large bowl. Whisk them until they form stiff peaks. Gradually add the sugar, 2-3 tablespoons at a time. Continue mixing after each batch until the sugar is completely dissolved and the foam becomes shiny.
3. Add the yolks
Take the yolks and add them to the egg white foam, one at a time or all at once, whichever is easier for you. Gently mix with a spatula or the mixer on low speed, just enough to incorporate.
4. Incorporate the milk and oil
Pour the milk and oil over the mixture. Mix again, don’t overdo it, just enough to make it homogeneous.
5. Flour and baking powder
Sift the flour together with the baking powder. Gradually incorporate them into the mixture using a spatula. Mix from bottom to top with gentle movements to avoid losing air from the mixture.
6. Divide the mixture
Divide the mixture into two equal parts as precisely as possible. In the first part, add the vanilla essence and mix well.
7. Prepare the cocoa part
Dissolve the 75 g of cocoa in 2 tablespoons of milk (from the 75 ml, if you want it to be exact) until you get a paste. Add the rum essence. Mix this paste into the other half of the mixture. Homogenize well.
8. Assembly
Pour the vanilla mixture into a round, greased and lined baking pan, or just lined with baking paper, as preferred.
On top of the vanilla layer, add the cocoa mixture. With a spatula, gently draw lines from the outside to the inside to form a pattern resembling butterfly wings. Don’t insist too much, the pattern will change during baking.
9. Baking
Place the pan in a preheated oven at 180°C. Bake for about 20 minutes until it gets a light crust on top. If you have an older oven, check with a toothpick.
10. Remove and let cool
Take the cake out of the oven and let it cool in the pan. Cut it after it has completely cooled.
Why I make this recipe often
It uses common ingredients, doesn’t require much time, and you don’t have to mix too much. It’s easy to portion and doesn’t dry out quickly. If I need to take a dessert somewhere, it’s good even the next day. It doesn’t need syrup or glaze to be tasty.
Tips and Variations
Tips
If you want to achieve stiff peaks for the egg whites, use a clean, dry bowl.
Don’t overmix after adding the flour; otherwise, the cake will turn out dense.
The butterfly pattern depends a lot on how thick the cocoa layer is, don’t try to make it perfect.
Use a round pan, not a classic loaf pan, to achieve the correct pattern.
Substitutions
You can use brown sugar instead of white, but the taste will be slightly different.
Milk can be replaced with plain plant milk, without flavors.
If you don’t have rum essence, you can omit it, but the result will be less aromatic.
Variations
You can add orange zest to the vanilla part.
If you like cocoa more, you can use up to 90 g, but the mixture will be denser.
For a more pronounced pattern, pour the cocoa mixture in concentric circles, then draw with a thin stick.
Serving Ideas
Cut thick slices and serve them plain or with milk.
It’s also good with a thin layer of jam or yogurt on the side.
It’s suitable for packing for school or work.
Frequently Asked Questions
Can I use a different type of pan?
You can bake it in a rectangular pan, but the butterfly pattern won’t be as visible. For the visual effect, a round pan is recommended.
Do I have to dissolve the cocoa in milk?
Dissolving the cocoa in a little milk helps to homogenize the mixture and prevents lumps. If you add it directly, you risk it not incorporating well.
Does the cake come out fluffy or denser?
It comes out fluffy if you don’t overmix after adding the flour and don’t overbake. However, the cocoa part will always be a bit denser due to the amount of cocoa.
How long can it be kept?
It keeps well for 2-3 days at room temperature, covered.
Can I use a different brand of baking powder than the classic packet?
Yes, but it should be equivalent to 10 g of baking powder for the quantities in the recipe.
Nutritional Values
Estimate for one slice (out of 14):
Calories: approximately 210 kcal
Protein: 4 g
Carbohydrates: 32 g
Fats: 7 g
Values are approximate, depending on the size of the slice and the ingredients used.
Storage and Reheating
The cake is stored covered at room temperature for 2-3 days. No need for the fridge. Reheating is not necessary, but if you want, it can be briefly microwaved. If it starts to dry out, you can cover it with a clean towel while it’s still slightly warm to retain moisture.
I have often found myself with eggs in the fridge and not knowing what to do with them. The butterfly cake is the recipe I always turn to when I want a quick dessert with ingredients I already have. When I have little time but want it to look good, it goes without complications. It doesn’t require special techniques or hard-to-find ingredients.
Quick Info
Total time: about 1 hour
Preparation time: 30-35 minutes
Baking time: 20 minutes
Servings: 12-14 slices
Difficulty: easy
Recipe type: cocoa cake, suitable for dessert or snack
Ingredients
8 eggs
300 g sugar
75 ml oil
75 ml milk
300 g flour
1 packet baking powder
75 g cocoa
1 vial vanilla essence
1 vial rum essence
Preparation Method
1. Prepare the ingredients
Crack the eggs. Carefully separate the egg whites from the yolks to avoid yolk getting into the whites.
2. Beat the egg whites
Put the egg whites in a large bowl. Whisk them until they form stiff peaks. Gradually add the sugar, 2-3 tablespoons at a time. Continue mixing after each batch until the sugar is completely dissolved and the foam becomes shiny.
3. Add the yolks
Take the yolks and add them to the egg white foam, one at a time or all at once, whichever is easier for you. Gently mix with a spatula or the mixer on low speed, just enough to incorporate.
4. Incorporate the milk and oil
Pour the milk and oil over the mixture. Mix again, don’t overdo it, just enough to make it homogeneous.
5. Flour and baking powder
Sift the flour together with the baking powder. Gradually incorporate them into the mixture using a spatula. Mix from bottom to top with gentle movements to avoid losing air from the mixture.
6. Divide the mixture
Divide the mixture into two equal parts as precisely as possible. In the first part, add the vanilla essence and mix well.
7. Prepare the cocoa part
Dissolve the 75 g of cocoa in 2 tablespoons of milk (from the 75 ml, if you want it to be exact) until you get a paste. Add the rum essence. Mix this paste into the other half of the mixture. Homogenize well.
8. Assembly
Pour the vanilla mixture into a round, greased and lined baking pan, or just lined with baking paper, as preferred.
On top of the vanilla layer, add the cocoa mixture. With a spatula, gently draw lines from the outside to the inside to form a pattern resembling butterfly wings. Don’t insist too much, the pattern will change during baking.
9. Baking
Place the pan in a preheated oven at 180°C. Bake for about 20 minutes until it gets a light crust on top. If you have an older oven, check with a toothpick.
10. Remove and let cool
Take the cake out of the oven and let it cool in the pan. Cut it after it has completely cooled.
Why I make this recipe often
It uses common ingredients, doesn’t require much time, and you don’t have to mix too much. It’s easy to portion and doesn’t dry out quickly. If I need to take a dessert somewhere, it’s good even the next day. It doesn’t need syrup or glaze to be tasty.
Tips and Variations
Tips
If you want to achieve stiff peaks for the egg whites, use a clean, dry bowl.
Don’t overmix after adding the flour; otherwise, the cake will turn out dense.
The butterfly pattern depends a lot on how thick the cocoa layer is, don’t try to make it perfect.
Use a round pan, not a classic loaf pan, to achieve the correct pattern.
Substitutions
You can use brown sugar instead of white, but the taste will be slightly different.
Milk can be replaced with plain plant milk, without flavors.
If you don’t have rum essence, you can omit it, but the result will be less aromatic.
Variations
You can add orange zest to the vanilla part.
If you like cocoa more, you can use up to 90 g, but the mixture will be denser.
For a more pronounced pattern, pour the cocoa mixture in concentric circles, then draw with a thin stick.
Serving Ideas
Cut thick slices and serve them plain or with milk.
It’s also good with a thin layer of jam or yogurt on the side.
It’s suitable for packing for school or work.
Frequently Asked Questions
Can I use a different type of pan?
You can bake it in a rectangular pan, but the butterfly pattern won’t be as visible. For the visual effect, a round pan is recommended.
Do I have to dissolve the cocoa in milk?
Dissolving the cocoa in a little milk helps to homogenize the mixture and prevents lumps. If you add it directly, you risk it not incorporating well.
Does the cake come out fluffy or denser?
It comes out fluffy if you don’t overmix after adding the flour and don’t overbake. However, the cocoa part will always be a bit denser due to the amount of cocoa.
How long can it be kept?
It keeps well for 2-3 days at room temperature, covered.
Can I use a different brand of baking powder than the classic packet?
Yes, but it should be equivalent to 10 g of baking powder for the quantities in the recipe.
Nutritional Values
Estimate for one slice (out of 14):
Calories: approximately 210 kcal
Protein: 4 g
Carbohydrates: 32 g
Fats: 7 g
Values are approximate, depending on the size of the slice and the ingredients used.
Storage and Reheating
The cake is stored covered at room temperature for 2-3 days. No need for the fridge. Reheating is not necessary, but if you want, it can be briefly microwaved. If it starts to dry out, you can cover it with a clean towel while it’s still slightly warm to retain moisture.