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Chocolate Butterfly Layer Cake

These layers of heavenly moist chocolate cake are sandwiched together using pink vanilla buttercream and delicately finished with pretty Wafer Butterflies.

6 servings

Easy 80 Minutes



For the recipe  Chocolate Butterfly Layer Cake

For the Cakes:

115 g Margarine (4 oz) Softened
115 g Caster Sugar (4 oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
125 g Plain Flour (4 ½ oz)
about 1 Dr. Oetker Fine Dark Cocoa Powder (15g/approx half a sachet or ½ oz)
2 Dr. Oetker Baking Powder Sachets x 2 (2 tsp)
2 Medium Eggs , Beaten

For the Decoration:

100 g Unsalted Butter (3 ½ oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
175 g Icing Sugar (6 oz)
Dr. Oetker Red Extra Strong Food Colour Gel
Dr. Oetker Wafer Butterflies




Chocolate Butterfly Layer Cake

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 7cm (2 ¾ inch) deep, 12cm (5 inch) round cake tin. Beat the margarine and sugar together until pale and creamy then beat in the eggs.


Sieve the flour, Cocoa and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.


Spoon into the prepared tin, smooth the top and bake in the oven for 45 minutes, until risen to the top of the tin and a skewer inserted into the centre of the cake comes out clean. Cool for 5 minutes then turn on to a wire rack to cool completely.


To decorate, put the butter and Natural Vanilla Extract in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing. Add a few drops of Bright Red Gel Food Colour to make a pastel pink shade.


Carefully slice the cake into 3 equal rounds. Spread 2 of the rounds with two thirds of the icing and then sandwich the 3 cakes together. Spread the remaining icing on top and decorate with Wafer Butterflies to serve.

Nutritional Information for the recipe Chocolate Butterfly Layer Cake

Per Serving Per 100 g / ml
Energy 2374kJ
Fat 30.72g 23.27g
Carbohydrate 66.80g 50.61g
Protein 5.41g 4.10g