Pastel Butterfly Sheet Cake

Short Description

A pastel butterfly sheet cake is a light, airy dessert decorated with soft pastel-colored frosting and whimsical butterfly designs. Ideal for celebratory occasions or springtime gatherings, this cake combines gentle sweetness with a visually enchanting appearance.

Why You’ll Love This Recipe

• The pastel hues offer a delicate and elegant presentation that suits any festive occasion.

• The texture is tender and moist, with a buttery crumb that melts in your mouth.

• The flavored frosting balances richness without overwhelming sweetness.

• Decorating with butterfly shapes adds a creative, charming touch—perfect even for novice bakers.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Unsalted butter, softened

• Eggs

• Whole milk

• Vanilla extract

• Powdered sugar

• Cream cheese (optional, for richer frosting)

• Food coloring in pastel shades (such as pale pink, mint green, lavender, sky blue)

• Butter or shortening (for piping butterflies)

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour a large sheet cake pan (about 9×13 inches).

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

5. Alternately add the dry ingredients and the milk to the butter‑sugar mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

6. Pour the batter into the prepared pan and smooth the top. Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

7. While the cake cools in the pan for 10 minutes, prepare the frosting. Beat powdered sugar with softened butter (and cream cheese if using) until smooth. Adjust consistency with milk or cream as needed.

8. Divide the frosting into portions and tint each portion with a different pastel food coloring.

9. Once the cake is completely cooled, spread a base layer of frosting evenly over the top. Using piping bags fitted with small round or petal tips, pipe butterfly shapes across the cake surface in alternating pastel colors. Optionally, add small decorative accents (dots or swirls) around the butterflies.

Servings and timing

• Servings: Approximately 12 to 15 slices, depending on how large each piece is cut.

• Preparation time: About 20 minutes (including mixing and decorating).

• Baking time: 25 to 30 minutes.

• Cooling time: At least 30 minutes before frosting and decorating.

Variations

• Use a flavored extract (such as almond or lemon) instead of vanilla to give the cake a different aroma.

• Substitute half of the all‑purpose flour with whole wheat flour for a nuttier texture (note: may be slightly denser).

• For a lighter frosting, use whipped cream blended with cream cheese.

• Change the color palette to bold colors, pastels of a single shade, or ombre effect.

• Add edible glitter or shimmer dust for special occasions.

Storage/Reheating

• Storage: Cover the cake loosely with plastic wrap or store in an airtight container. Keep at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring to room temperature before serving for best texture.

• Freezing: Slice before freezing. Wrap individual slices in plastic wrap, then foil. Freeze for up to 2 months. Thaw in refrigerator overnight, then bring to room temperature.

• Reheating: To revive the cake’s freshness, warm individual slices in a microwave for 10‑15 seconds or in an oven at 300°F (150°C) for about 5 minutes, loosely covered with foil to avoid browning the frosting.

FAQs

What kind of pan should I use for a sheet cake?

Use a shallow rectangular sheet or baking pan (typically around 9×13 inches or larger), preferably light‑coloured metal for even baking. Ensure it is well greased or lined with parchment paper.

How can I prevent the cake from drying out?

Do not overbake; begin checking for doneness at the lower end of the suggested baking time. Also, avoid over‑mixing the batter. Properly wrapped or covered, the cake stays moist.

How do I get vivid pastel colors without using too much food coloring?

Use gel food coloring instead of liquid, as a small amount yields strong colour without affecting frosting consistency. Mix gradually until desired pastel shade is reached.

Can I make this cake dairy‑free?

Yes. Substitute non‑dairy milk (such as almond or oat milk) and use nondairy butter or shortening. Use powdered sugar made without bone char if needed.

Is cream cheese necessary in the frosting?

No; it is optional. It adds tang and richness, but plain buttercream works well too if you prefer it lighter or simpler.

How far in advance can I decorate the cake?

Decorations are best done on the same day as serving to preserve texture and appearance. However, you can bake the cake a day earlier, wrap it, and store it refrigerated. Frost and decorate just before serving.

Can I make this as a multi‑layer cake instead of sheet cake?

Yes. Use round or square cake pans, adjusting baking time accordingly (smaller pans may need longer bake time). You may need more frosting for filling between layers.

What if I don’t have piping tools for butterflies?

You can use toothpicks to draw shapes, use butterfly‑shaped cookie cutters dipped into frosting, or apply edible stickers or toppers.

How do I fix frosting that’s too thin or too thick?

If frosting is too thin, add more powdered sugar a little at a time. If too thick, add a small amount of milk or cream and beat until smooth.

Conclusion

The Pastel Butterfly Sheet Cake is a delightful fusion of flavour and artistry. Its tender crumb, delicate frosting, and whimsical butterfly decorations make it an excellent choice for celebrations or simply brightening up any occasion. With variations to suit dietary preferences, and a straightforward method of storage and reheating, this recipe is both versatile and enduring. Whether you are an experienced baker or trying your hand at decorating for the first time, this cake offers satisfaction in both taste and beauty.