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Sunken cake leveled and covered with vanilla buttercream

Easy Vanilla Buttercream for a Sunken Cake

A small batch of simple vanilla buttercream made with butter, powdered sugar, cream and vanilla. Enough to fill a shallow dip and cover the top of one 8 or 9-inch cake.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1.5 cups
Course: Dessert, Frosting
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 113 g unsalted butter ½ cup (1 stick), softened to cool room temperature
  • 240 g powdered sugar 2 cups, sifted
  • 30 ml heavy cream or whole milk 2 tbsp, added gradually
  • 1 tsp vanilla extract about 4 g
  • 1 pinch fine salt

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Fine-mesh sieve
  • Flexible spatula
  • Serrated knife
  • Offset spatula
  • Kitchen scale

Method
 

  1. Let the sunken cake cool completely. If the edges stand much higher than the dip, level them with a serrated knife.
  2. Beat the softened butter on medium speed for 2 to 3 minutes, scraping the bowl once, until pale and creamy.
  3. On the lowest speed, add the sifted powdered sugar in two or three additions, mixing until each is mostly absorbed.
  4. Add the vanilla, salt and 1 tablespoon of the cream. Mix on low, then add the rest of the cream a little at a time until the frosting is smooth and spreadable.
  5. Beat on medium-high for 1 to 2 minutes until light and fluffy.
  6. Spoon some buttercream into the dip first to level it, then spread the rest over the top with an offset spatula.

Notes

Grams and cups: 113 g butter = ½ cup; 240 g powdered sugar = 2 cups; 30 ml cream = 2 tablespoons; 1 tsp vanilla is about 4 g.
Yield: about 385 g (roughly 1½ cups), enough to fill a shallow dip and cover the top of one 8 or 9-inch (20 or 23 cm) cake. For the top and sides, or a deep hollow, double the recipe.
Too thick: add cream or milk 1 teaspoon at a time. Too thin: chill for 15 to 20 minutes and beat again, then add sifted powdered sugar 1 tablespoon at a time if needed. More help: how to fix runny buttercream.
Storage (general guidance): keep the frosted cake covered in a cool room for serving on the same day, or in the refrigerator in warm weather. Leftover buttercream keeps in an airtight container in the refrigerator for about 1 week. Let it soften and beat again before using.