An 8×8 cake needs about 1 1/2 to 2 cups of frosting to cover the top and sides generously, or about 1 cup for the top only. This recipe makes 2 cups of vanilla buttercream from 1/2 cup of butter and 2 cups of powdered sugar.
Most frosting recipes are written for a 9×13 or a two-layer cake and leave you with a bowl of extras. These amounts are sized for one 8×8 cake.
How Much Frosting an 8×8 Cake Needs
- Top only, cake served from the pan: about 1 cup.
- Top and sides, turned out onto a plate: about 1 1/2 cups.
- Thick swirls or piped decoration: about 2 cups.
For comparison, a 9×13 sheet cake takes about 3 cups.
Vanilla Buttercream (Makes About 2 Cups)
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cups powdered sugar, sifted
- 2 to 3 tablespoons milk or cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Beat the butter on medium speed for 2 minutes, until pale and creamy.
- Add the sugar. Add the powdered sugar 1/2 cup at a time on low speed, then beat on medium for 1 minute.
- Adjust. Add the vanilla, salt and 2 tablespoons of milk, and beat for 2 to 3 minutes until fluffy. Add more milk 1 teaspoon at a time for a softer spread.
- Frost a cooled cake. Frost only a completely cool cake, or the buttercream melts and slides.
Variations in the Same Quantity
- Chocolate: reduce the powdered sugar to 1 3/4 cups and add 1/3 cup of cocoa powder, with 1 extra tablespoon of milk.
- Cream cheese: 4 oz softened cream cheese, 1/4 cup butter, 2 cups powdered sugar and 1 teaspoon vanilla. Keep the frosted cake refrigerated.
- Peanut butter: replace half the butter with 1/4 cup of creamy peanut butter.
- Quick glaze: 1 cup powdered sugar whisked with 1 1/2 to 2 tablespoons of milk, poured over the top.
Tips for a Smooth Finish
Spread a thin “crumb coat” first and chill the cake for 15 minutes, then add the rest of the frosting. An offset spatula dipped in hot water and wiped dry smooths the top. For a rustic finish, swirl the frosting with the back of a spoon.
Storage
A buttercream-frosted cake keeps covered at room temperature for 1 to 2 days in a cool kitchen. A cream cheese-frosted cake must stay refrigerated and keeps for up to 4 days. Leftover buttercream keeps in the fridge for 1 week. Re-whip it before using.
Frequently Asked Questions
- Is a can of store-bought frosting enough for an 8×8? A standard 16-ounce tub holds roughly 1 1/2 to 2 cups, which is enough.
- Can I halve this recipe for the top only? Yes: 1/4 cup butter, 1 cup powdered sugar and 1 to 1 1/2 tablespoons of milk.
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