Icing and Filling Cakes with Buttercream

Estimated reading time: 3 minutes

Please visit the Cake Decorating Page for all things Cake and recipes as well as step by step cake links. You can also find other types of buttercream ideas for filling Madeira Cakes on the Buttercream Icing page.

Coffee Cake Slice

Icing and Filling Cakes with Buttercream is a very straightforward process. You can buy these cake cutters these days that allow you to slice cakes in half, evenly, although I never bother. If you use a long serrated knife and keep turning the cake a quarter turn as you slice, you should be pretty much spot on. Failing that, get a ruler, 4 or 5 toothpicks and insert the toothpicks the same height from the bottom, all around the cake, i.e. midway. Then, it’s just a matter of slicing the cake with the knife lightly resting on the toothpicks, all the way through, still turning the cake as you go along.

Madeira cakes always have a dome shape, see Madeira Cake page for more tips. We need to level the top of the cake, using the same principle as above or place a small saucer in the cake pan you used. Place the cake on it, and just slice off the top to level. Some people like to trim off the brown edges/crust all around the cake but I prefer not to, actually liking the crust.

Now, shall we get our aprons on?

If you like the recipe and article, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!

And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.

Lin xx

Icing and Filling Cakes with Buttercream

A step by step tutorial on how to ice and fill a cake with buttercream.
5 from 174 votes
Print Pin Add to Collection
Course: Dessert
Cuisine: International
Keyword: cake, cake decorating
Prep Time: 30 minutes
Chilling Time: 30 minutes
Servings: 8
Calories: 451kcal
Author: Azlin Bloor


  • Offset spatula
  • Cake stand
  • 5 cm (2 inch) strips of paper x 5, any kind of plain paper


  • 1 x 20 cm/8" Madeira cake
  • 750 g Buttercream Icing
  • ½ cup smooth raspberry or strawberry jam
  • food colouring as you see fit to colour your icing


  • Level the top of the cake as discussed above.
  • Half the cake, again, as discussed above.
  • Place the top half aside and the bottom half on the cake stand.
  • Slide the strips of paper all around the cake to completely cover the cake stand.
  • Spread the icing all over the bottom cake. If you find that the icing is too thick to spread easily, just add half – one teaspoon of milk/water and stir to mix.
  • Follow the icing with the jam and place the top half back on the bottom half.
  • Using the offset spatula, apply a layer of icing all over the cake. This is called a crumb coat or first coat, it smoothes out all the crumbs for the second coat.
  • Place in the fridge for 30 minutes.
  • Apply a second layer of icing, smoothing it with a spotless spatula with single strokes. By spotless, I mean wipe the icing off the edge of the container to get rid of it before you start again, otherwise you’ll just be displacing and dragging what’s already on the cake.
  • Pipe decorations as per whatever cake you are making, roses are always a hit with the ladies, young and old. I have a YouTube video as well as a recipe: Lemon and Raspberry and Rose Cake.


Calories: 451kcal | Carbohydrates: 78g | Protein: 0.1g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 180mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 70g | Vitamin A: 0.2IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
Made it? Upload your photosMention @azlinbloor and tag #linsfood!

Share this with someone who'll love it!

3 thoughts on “Icing and Filling Cakes with Buttercream”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating