This leftover buttercream cake is just a perfect way to use up leftover buttercream!
Sometimes, the best dishes emerge from an immediate need to use up leftovers. This Leftover Buttercream Cake is one such discovery.
Buttercream is possibly the most commonly used + loved frosting for cakes and cupcakes. The first time I made buttercream, I was stunned by the sheer deliciousness or something so simple. Butter + Sugar = Buttercream. Simple enough right? Who would have thought two of the most commonly used ingredients in baking would jazz up baked desserts by a thousand notches?!
Buttercream is something I’m making more and more these days. Its just so easy and inexpensive and fancy, you know. However, I always find myself with a little bit of leftover buttercream every single time. No matter how precise or stingy I get, I always end up with leftovers once I’m done frosting all my cupcakes / cakes. One fine day, I ended up with so much of buttercream leftovers; and that got me thinking…
I obviously store this leftover in a clean, air-tight jar. And once I’ve refrigerated i for more than 3 days, it loses its creaminess and hardens – as butter should. Sure, I could bring it to room temperature, wait for it to soften and then frost other cupcakes too. But I really like for my frostings to be freshly prepared. So the leftovers pile on and on until I decide to use them up for recipes such as these.
The idea for a leftover buttercream cake came really because of the 2 ingredients in this frosting – butter + sugar. We use these ingredients for most of our baked desserts. So how difficult would it be to use an already mixed buttercream to make a cake? Turns out, not very difficult.
If you don’t have leftover buttercream – you can still make this recipe. After all, this is just a simple sponge cake recipe, with a shortcut.
Leftover Buttercream Cake – Printable Recipe
- ½ cup Buttercream
- ¼ cup Chopped Chocolate
- ½ cup Cream or Buttermilk or Milk
- 1 and ¼ cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- a pinch of Salt
- 2 Tablespoons Cocoa Powder (optional)
- 1 teaspoon Vanilla Extract
- ¼ to ½ cup Powdered Sugar (if required)
- ¼ cup Dried Nuts (Almonds or Cashews or Walnuts or Pistachios)
- ¼ cup chopped Chocolate / KitKat bars
- ¼ cup crushed Cookies like Oreo
- Powdered Sugar
- Or any icing of your choice
- Buttercream frosting is used to frost cakes, cupcakes etc. If you have some leftover and don't plan to frost any cakes with it, you can use the buttercream to make a simple tea-time cake. If you don't have buttercream, just use ⅓ cup Butter and ½ cup sugar and cream them together.
- Because this recipe has sweet buttercream and chocolate, the amount of sugar required is negligible. But it depends on your taste buds. If you want a sweeter cake, add more sugar. Ideally, this is intended to be a simple, tea-time cake.
- Preferably use baking chocolate that is easier to melt.. You can skip chocolate and make this cake in any other flavor or just plain vanilla if you want
- Preheat oven to 160C / 325F. (If using convection oven, reduce to 150 C or 300 F). Grease and line a 6 or 8 inch baking pan
- Melt some chocolate over double boiler or in the microwave. When it is almost going to melt, add the buttercream and warm it up for 30 seconds - 1 minute. Mix the mixture well. The butter would melt leaving behind a bit of clumpy sugar and chocolate. This is okay - it will smoothen out in the next steps.
- Add cream (or buttermilk or milk) and vanilla extract to the mixture and beat well until the sugar and chocolate dissolve into the mixture.
- Sift in the flour, baking powder, baking soda, cocoa powder, salt. Mix until you have a smooth, lump-free batter. Taste and add additional powdered sugar to the batter if required. Mix well.
- Meanwhile crush the nuts, chocolate, cookies etc. and add them to the batter. Gently fold them into the batter to distribute evenly.
- Pour the batter into a prepared pan. Tap the pan to even out the level.
- Bake at 160C for 30-35 minutes or until the cake is fully cooked through. When you insert a toothpick or dry piece of spaghetti in the center and it comes out clean without leaving any wet batter, the cake is done.
- Let it cool completely. Loosen the edges and remove the cake onto a platter.
- You can frost it however you want. This is meant to be a simple, tea-time cake. It doesn't need any frosting or icing. Just sprinkle some powdered sugar all over the top for a nice effect.
- Slice into equal sized pieces and enjoy!
- This will stay well in the refrigerator up to 1 week. Warm the cake slices before serving
- You can skip the chocolate and add any other extract to make different versions of this cake
- You can make this into a high-rise 6 inch cake or a regular 8-inch cake
Leftover Buttercream Cake Recipe – Step by Step Pictures
Here’s some leftover buttercream.
Add some chocolate to the buttercream. Heat the mixture until the chocolate starts to melt. I know this looks like a mess – but don’t worry! Everything will work out just fine! 😀
Add some fresh cream / buttermilk at room temperature to chocolate and buttercream mixture and mix well. You’ll notice that the chocolate and sugar dissolve into the mixture too.
Sift in some flour, salt, baking powder, baking soda and cocoa powder. Mix to form a smooth batter until there are no lumps.
For additional crunch, you can crush some nuts / cookies / chocolates etc. to add to the batter. This is optional.
Add the crushed mixture to the batter and gently fold it in.
Pour the batter into a prepared pan. Bake at 160C for 30-35 minutes or until completely done.
Sprinkle some powdered sugar on top, slice into squares and enjoy.
Some other cakes for you to check out –
Devil’s Food Cake