There’s something about a buttercream cake that just… works. It’s familiar, comforting even. You see one at a party or a wedding in Canada, and it’s almost like a quiet nod to tradition. Not too flashy, not trying too hard—just a beautiful cake that promises something sweet and satisfying. I guess that’s part of why buttercream cakes have remained so popular here.
Of course, I could say it’s just because people love buttercream frosting. And, well, that’s not wrong. There’s a reason buttercream has been the go-to icing for decades—it’s creamy, smooth, and lets the cake itself be the star. Whether it’s a classic vanilla, chocolate, or something more adventurous like lemon or espresso, the buttercream ties it all together. But I think it’s more than that.
There’s a certain nostalgia baked into buttercream cakes. I remember growing up, every birthday party had one. Sometimes it was from a fancy bakery downtown, but more often it was homemade, with the icing just a bit uneven, maybe some sprinkles on top, and a few smudges where someone got a little too eager with the frosting spatula. But no one cared. That slightly imperfect buttercream cake was, in its way, perfect.
Today, even with all the cake trends—fondant-covered masterpieces, sculpted cakes, money pull-up cakes—people still come back to buttercream. Maybe it’s because it feels more approachable. Fondant cakes are impressive, sure, but they can feel a bit stiff. Buttercream, on the other hand, feels soft, inviting. You see it and think, That’s a cake I can sink my fork into. There’s no barrier between you and the cake.
I’ve heard some people say buttercream cakes are “simple,” but I think that’s a little unfair. They can be simple, absolutely, but they can also be stunning. The way buttercream can be piped into flowers, ruffles, even delicate patterns—it’s almost artful, but in a way that still feels a bit homey. I’ve seen some wedding cakes where the buttercream was so elegantly done, it could rival any fondant design. And yet, you know that when you cut into it, it’ll taste as good as it looks. Maybe better.
Also, and this might just be me, but there’s something about the way buttercream tastes that makes it so popular. Fondant, for all its polish, doesn’t really have a flavor. It’s just sweet. But buttercream? It has that rich, creamy, slightly buttery flavor that complements the cake itself. And in Canada, where we tend to lean into comfort food when it comes to desserts, that matters.
I suppose it’s also worth noting that buttercream cakes are practical. They’re relatively easy to transport (compared to some of the more elaborate styles), and they hold up well in our varying Canadian climates. I mean, sure, if you’re having an outdoor summer wedding in July, you’ll need to be careful. But in general, buttercream does a good job of maintaining its shape and texture—even when the weather isn’t exactly cooperating.
Another reason they’re so popular? Price. Buttercream cakes tend to be more affordable than fondant cakes or other heavily decorated options. And in a country where people are increasingly mindful of budgets—especially for big events like weddings, birthdays, or anniversaries—that makes a difference. It’s not that Canadians are cheap (far from it); it’s more that we appreciate value. If you can get a cake that’s beautiful, delicious, and reasonably priced, why wouldn’t you?
And there’s flexibility, too. Buttercream works with just about any flavor or filling combination you can imagine. Classic vanilla buttercream with chocolate cake? Done. Lemon buttercream with raspberry filling? Absolutely. Carrot cake with cream cheese buttercream? That’s a crowd-pleaser, for sure. I once attended a wedding in Calgary where the cake had a maple buttercream—just a hint of Canadian flair—and it was a hit.
Buttercream cakes also offer something else, something a little harder to pin down. They feel personal. There’s an intimacy to them, even when they’re large, multi-tiered confections. Maybe it’s because they remind people of homemade cakes, or perhaps because they don’t feel overly formal. I’ve seen brides tear up at their buttercream wedding cake because it reminded them of their grandmother’s birthday cakes, or kids light up when they see a familiar swirl of icing on a birthday cake. It’s that emotional connection, that small reminder of home, that makes buttercream cakes so beloved.
But, I’ll admit, buttercream isn’t perfect. It’s rich, almost too rich for some. There are those who find it overly sweet or a bit too heavy, especially if the frosting is applied generously. I’ve heard guests at parties quietly scrape some off, leaving a little mountain of buttercream on the side of their plate. And yet, others will happily go for seconds, spooning up every last bit. It’s one of those things that divides people just a little.
And let’s be honest—there are more adventurous cake options out there. Some people gravitate toward novelty cakes, gluten-free or vegan options, or those intricate mirror-glaze creations that look almost too pretty to cut. Yet, even with all that variety, buttercream cakes have held their ground. They’re still the go-to choice for many, especially when the goal is to please a crowd and keep things familiar.
I think, perhaps, the real reason buttercream cakes remain so popular in Canada is that they strike a balance. They’re beautiful, but not intimidating. They’re sweet, but not (usually) overwhelming. They’re versatile, adaptable to different tastes and styles, and, well, they’re reliable. In a world where trends come and go, there’s something comforting about knowing that a buttercream cake will always deliver.
Oh, and one last thing: there’s the experience of making one. For those who enjoy baking, buttercream cakes are a kind of rite of passage. They’re approachable enough for a home baker, but still offer plenty of room for creativity. I’ve heard stories of people spending entire weekends perfecting their buttercream piping, only to proudly present the finished product at a family gathering. It’s not just about the cake—it’s about the process, the effort, and the joy of sharing something you made with your own hands.
So, while the cake world continues to evolve—with new styles, flavors, and techniques emerging all the time—I think buttercream cakes will always have a place at Canadian celebrations. They’re not just cakes; they’re little edible connections to the past, present, and future, rolled into one sweet, creamy package.
