Caring for Your Buttercream Cake
Buttercream is softer than fondant and more sensitive to heat. Here’s how to keep it firm, fresh, and ready to serve.
Buttercream is butter, sugar, and flavor whipped together. It tastes best at room temperature and softens quickly in heat, so timing matters a little more than with fondant.
Storing your cake
Cool is the rule. Keep the cake in its box in a cool room out of direct sunlight. If the room is warm — above about 72°F — the refrigerator is the safer place; buttercream doesn’t mind the fridge the way fondant does.
Bring it back to room temperature before serving. Cold buttercream is firm and muted. Take the cake out 30–60 minutes ahead so the frosting softens and the flavor comes through.
Transporting it
Carry the box flat from underneath, not by the lid.
Put it on a level surface in the car with the air conditioning on. Buttercream softens fast in a warm car.
Go straight to your destination. Don’t leave the cake in a parked car.
Displaying it
Choose a stable, level table out of sunlight and away from heat sources. Outdoors in summer, keep the cake boxed and shaded until just before serving.
Before you cut
Check the cake for anything that isn’t meant to be eaten and take it off before serving. Some pieces look edible but are there for structure or decoration:
Name tags and cake toppers
Rhinestone or metallic decorations
Ribbons
Sugar flowers, and any wires, skewers, or dowels holding them
Internal dowels or boards between tiers
Keep removed décor away from children and guests.
Cutting for even servings
Our standard serving is 1" × 2". Cutting this way gets you the number of servings your cake was sized for — the steps are below.
Tip: wipe the knife between cuts for clean slices, and dip it in hot water and dry it if the buttercream is dragging.
How long it keeps
Your cake is at its best within 24 hours of first serving. Cover cut edges and refrigerate leftovers; let slices come back to room temperature before eating.
Allergies
Everything we bake is made in a kitchen that handles soy, wheat, dairy, and nuts. Even a cake made without nuts may have come into contact with them. Please let your guests know.
Step by step
- Cut a 1" slice. Position a cutting board against the side of your cake and cut a 1" slice.
- Portion the slice. Lay the slice on your board and cut it into 1" × 2" dessert portions.
- Repeat. Repeat for the rest of the cake to keep portions even.
- Extra-tall cakes. Cut portions again through the middle for smaller servings.
Time: 15 minutes. You'll need: The cake box it came in, A cutting board, A long, sharp knife.
Common questions
- Should a buttercream cake go in the fridge?
- It can. Buttercream handles refrigeration well — just bring the cake out 30–60 minutes before serving so the frosting softens and the flavor comes back.
- The buttercream is soft and sliding — what do I do?
- It got too warm. Move the cake to a cool room or the fridge for 20–30 minutes to firm up before handling or cutting it.
- Why does the buttercream look slightly different in color than the photo?
- Buttercream colors deepen slightly as they set, and light changes how they read. We match as closely as an edible product allows. Display out of direct sunlight to keep colors from fading.
- Can I freeze leftovers?
- Yes. Wrap slices well and freeze for up to a month; thaw in the fridge overnight, then at room temperature before eating.
