April 2, 2013

Butterfly Cake

This post first appeared on my first blog, Amy's Cooking Adventures, in May 2012.

Last year, my good friend had her lovely daughter baptized.  The theme was butterflies and the colors were bright pink, navy, & white.

To match with the theme, I made the cake (and cupcakes) half white cake, and half (pink) cherry vanilla cake.  With some lovely butterflies swirling around a 3-tired cake, it was a real show stopper!

And as the real icing on the cake, we got a very rare action shot of the cake construction!

Recipe notes:
*If there is not enough maraschino cherry juice for a complete 2/3 cup, fill the remainder with water.

Cherry Vanilla Cake
Adapted from Jam Hands

1 (10 oz) jar maraschino cherries; drained, juice reserved
2/3 cup reserved maraschino cherry juice (see note)
1 package of white cake mix
1 ¼ cups water (or as indicated on the package)
1/3 cup canola oil (or as indicated on the package)
½ cup canola oil (in addition to the previous amount)
4 egg whites
1 cup all purpose flour
¾ cup sugar
1 tsp baking powder
3-5 drop red food coloring, optional

Preheat the oven to 325 degrees and spray two 8x2 inch pans with non stick spray (or line 24-28 cups of a muffin tin with paper liners.)

Drain the maraschino cherries, reserving the juice.  Place the cherries in a food processor and pulse several times, until the cherries are roughly chopped.  Set aside.

In the bowl of a stand mixer, combine the white cake mix, water, oil (in the amount indicated on the packaging, plus ½ cup), egg whites, flour, sugar, baking powder, reserved maraschino cherry juice, and food coloring. 

Stir on low until the ingredients are combined.  Then, turn to medium and beat for an additional 2 minutes or until the batter is smooth.  Fold in the chopped cherries with a spoon.  Pour the batter into the prepared pans and bake for 35-45 minutes or until the toothpick inserted into the center comes out clean.

Move the cakes to wire racks.  Cool for 10 minutes, then run a knife along the edges and flip onto the racks to cool completely.

Frost with your favorite icing.  I used Almond Buttercream.


  1. This looks amazing!

    Would love for you to link it and your other party posts up at my new Empty Your Archive link party - there is a focus this week on parties, Alice @ Mums Make Lists x

  2. WOW! You are so talented! This is absolutely beautiful. {and I'm sure it was yummy, too!} I found you at The DIY Dreamer--thanks for sharing!

    ~Abby =)

  3. Oh... WOW Amy! The cake is FABULOUS!!

    Thanks so much for sharing this at The DIY Dreamer... From Dream To Reality! I can't wait to see what you link up tomorrow evening!

  4. How fun! It's beautiful.... Thanks so much for sharing at Super Saturday Show & Tell… I’m SO glad you came to (link) party with me! http://www.whatscookingwithruthie.com Come back again tomorrow to share! xoxo~ Ruthie

  5. What a beautiful cake!!! So nice :)
    Featuring you tonight!


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