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Pastel Butterfly Sheet Cake

A charming and whimsical pastel butterfly sheet cake perfect for spring celebrations, birthdays, or baby showers. This moist vanilla sheet cake is decorated with pastel-colored buttercream and edible butterfly toppers, creating a stunning and festive centerpiece.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup whole milk
  • Buttercream frosting (in pastel colors)
  • Gel food coloring (pink, purple, blue, yellow, etc.)
  • Edible butterfly decorations or butterfly toppers

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×13 inch sheet cake pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition, then stir in vanilla extract.
  5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool completely in the pan before frosting.
  9. Divide buttercream frosting into separate bowls and tint with gel food coloring to desired pastel shades.
  10. Frost the cooled cake using an offset spatula to blend pastel colors for a watercolor effect.
  11. Decorate the top with edible butterflies or butterfly toppers as desired.

Notes

  • Chill the cake before frosting to avoid crumbs mixing into the buttercream.
  • Use gel food coloring for vibrant pastel shades without altering the texture.
  • Store in the refrigerator for up to 4 days, covered.

Nutrition

Keywords: pastel butterfly cake, spring sheet cake, birthday cake, pastel dessert, butterfly themed cake