There’s a certain joy that comes when you find a recipe that perfectly balances simplicity and delight, and this Sugar Cookie Cake with Raspberry Buttercream is just that! Picture this: a fluffy, moist cake topped with a vibrant swirl of raspberry buttercream that sings with summer sweetness. I stumbled upon this joyful creation during one of those afternoons when I had a basket of fresh raspberries and an urge to bake something special.
As I combined the rich, buttery flavor of sugar cookies with the tart brightness of ripe raspberries, I couldn’t help but be excited about the countless occasions this cake could elevate—from birthday celebrations to casual family gatherings or even just a quiet evening at home. With straightforward ingredients and no complicated techniques required, it’s the kind of recipe that invites everyone to join in the fun, making it a perfect fit for both novice bakers and seasoned chefs alike.
Join me in crafting a cake that’s not only visually stunning but also utterly delicious. Your taste buds will thank you!
Why will you love this Sugar Cookie Cake?
Simplicity at its Finest: This Sugar Cookie Cake requires no fancy equipment or specialized skills, making it a breeze to whip up!
Vibrant Flavor: The raspberry buttercream adds a tart, fruity note that beautifully contrasts with the sweet, buttery cake.
Versatile Delight: Perfect for any occasion, from celebrations to quiet family dinners, this cake is sure to impress your guests.
Quick Prep Time: With just a handful of ingredients and straightforward steps, you’ll have a stunning cake ready in no time.
Crowd-Pleasing: Whether you’re baking for a birthday or simply enjoying a sweet treat at home, this cake is a delightful way to satisfy your sweet tooth!
Sugar Cookie Cake Ingredients
• Simple and delightful ingredients for a sweet treat!
For the Cake Base
- All-Purpose Flour – This is the backbone of your cake; use a blend for a gluten-free option.
- Granulated Sugar – Sweetens the cake beautifully; you can substitute with coconut sugar for a less refined alternative.
- Unsalted Butter – Provides richness and moisture; use margarine for a dairy-free version.
- Eggs – These help bind the ingredients together; flax eggs work well for a vegan substitute.
- Baking Powder – Ensures your cake rises perfectly; double-check the expiration date for effectiveness.
- Vanilla Extract – Adds a warm, aromatic flavor; almond extract can provide a delightful twist.
For the Raspberry Buttercream
- Unsalted Butter – Best at room temperature for easy mixing; coconut oil can be used for a dairy-free frosting.
- Powdered Sugar – Creates a smooth and creamy texture in the frosting; adjust based on your sweetness preference.
- Fresh Raspberries – Infuses a vibrant flavor and color; frozen raspberries can be used if thawed and drained well.
- Heavy Cream (or Milk) – Adjusts the consistency for spreading; non-dairy cream is a great alternative for vegan diets.
Enjoy making this Sugar Cookie Cake with Raspberry Buttercream! Each ingredient plays a key role in crafting a delightful dessert that will enchant your taste buds.
How to Make Sugar Cookie Cake
-
Preheat Oven: Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly, creating a deliciously moist texture.
-
Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, baking powder, and a pinch of salt. This helps incorporate air and ensures an even rise in your Sugar Cookie Cake.
-
Cream Butter and Sugar: In another bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes. This step is crucial for a tender cake, so make sure to cream until fully combined.
-
Add Eggs and Vanilla: Mix in the eggs, one at a time, followed by the vanilla extract. Blend well until everything is smooth and creamy.
-
Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Be careful not to overmix, as this can lead to a dense cake.
-
Grease and Pour: Grease a 9-inch round cake pan and pour the batter evenly into the pan. Smooth the top gently with a spatula to ensure even baking.
-
Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool Completely: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before frosting.
For the Raspberry Buttercream:
-
Make Buttercream: In a mixing bowl, beat the unsalted butter until creamy. Gradually add powdered sugar and crushed fresh raspberries, mixing until smooth. Adjust with heavy cream for your desired consistency.
-
Frost the Cake: Spread the raspberry buttercream generously over your cooled sugar cookie cake, swirling it for a beautiful finish.
Optional: Add extra fresh raspberries on top for a vibrant and delicious garnish!
Exact quantities are listed in the recipe card below.
Sugar Cookie Cake Variations
Customize your Sugar Cookie Cake and let your creativity shine with these delightful twists!
-
Flavor Infusions: Add citrus zest, like lemon or orange, for a refreshing zing that brightens every bite. It’s a simple adjustment that elevates the cake’s profile beautifully.
-
Nutty Crunch: Fold in chopped nuts such as pistachios or almonds for a satisfying crunch. The contrast of crispy textures alongside the creamy frosting is simply heavenly.
-
Chocolate Twist: Swirl in some cocoa powder or melted chocolate into the batter for a rich, chocolaty surprise. Imagine the joy of biting into a decadent layer beneath that beautiful frost!
-
Fruity Variants: Use pureed strawberries or blueberries instead of raspberries in the buttercream for a different fruity delight. This swap adds a fresh burst of flavor and color to your cake.
-
Spiced Delight: Incorporate cinnamon or nutmeg into the cake batter for a warm, inviting flavor profile. These spices blend wonderfully with the sweetness and make the cake feel cozy and comforting.
-
Vegan Magic: Replace eggs with flax eggs and use dairy-free butter in both the cake and frosting to create a vegan version that everyone will enjoy. So inclusive, it caters to various dietary needs while maintaining taste!
-
Layered Wonder: Cut the cake in half and add a layer of raspberry jam or fresh fruit between the two halves. This extra filling elevates the texture and provides a delightful surprise with each slice.
-
Decorative Options: Top with a sprinkle of edible glitter or colorful sprinkles for a festive look that’s perfect for celebrations. The visual appeal will entice your guests even before they take their first bite!
Expert Tips for Sugar Cookie Cake
-
Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for easier mixing and better incorporation into the batter.
-
Don’t Overmix: Mix until just combined when combining wet and dry ingredients to avoid a dense Sugar Cookie Cake.
-
Check Baking Time: Start checking your cake at the 25-minute mark; oven temperatures can vary, and you want it to be perfectly baked, not overdone.
-
Cooling is Key: Let the cake cool completely before frosting; this prevents the buttercream from melting and ensures a smooth finish.
-
Customize Your Flavor: Don’t hesitate to add a splash of almond extract to enhance the flavor profile of your Sugar Cookie Cake!
-
Extra Garnishing: Consider topping your cake with additional fresh raspberries or a sprinkle of edible flowers for a beautiful presentation.
How to Store and Freeze Sugar Cookie Cake
Room Temperature: Store your Sugar Cookie Cake in an airtight container at room temperature for up to 3 days to maintain its softness and flavor.
Fridge: If you prefer a chilled treat, refrigerate your cake in an airtight container for up to 5 days. This helps preserve the raspberry buttercream and keeps the cake fresh.
Freezer: For longer storage, wrap slices of the cake tightly in plastic wrap and place them in a freezer-safe bag. Your cake will stay deliciously intact for up to 3 months.
Reheating: To enjoy your cake warm, gently microwave a slice for 10-15 seconds, being careful not to overheat the frosting.
What to Serve with Sugar Cookie Cake with Raspberry Buttercream?
Imagine this delightful cake paired with complementary flavors and textures that elevate it to new culinary heights!
- Fresh Fruit Salad: A mix of strawberries, blueberries, and zesty citrus brings a refreshing contrast, enhancing the sweetness of your cake.
- Vanilla Ice Cream: The classic pairing! A scoop of creamy vanilla ice cream adds a luscious texture and a cool counterpart to the cake’s sweetness.
- Herbal Tea: A soothing cup of chamomile or mint tea can create a delightful balance, helping cleanse the palate after each sweet bite.
- Whipped Cream: Light, airy whipped cream drizzled on top can add extra indulgence while maintaining the cake’s overall lightness.
- Chocolate Sauce: A drizzle of rich chocolate sauce can intensify the dessert experience, appealing to chocoholics while contrasting with the raspberry flavor.
- Sparkling Lemonade: The citrusy brightness and effervescence of sparkling lemonade cut through the sweetness, making every bite feel like a celebration.
- Nuts: A sprinkling of toasted almonds or walnuts adds a lovely crunch, perfectly complementing the softness of the cake.
- Chocolate-Covered Strawberries: These sweet morsels act as a romantic side, easily enhancing your dessert table while echoing the raspberry theme.
- Coconut Macaroons: The chewy, sweet coconut treats pair beautifully with the cake, offering a delightful tropical twist.
- Lemon Bars: These tart treats balance the sweetness of the cake and provide an inviting pop of flavor that your guests will adore.
Make Ahead Options
These Crispy Chocolate Oat Cookies are perfect for meal prep aficionados seeking to save time! You can prepare the dough up to 24 hours in advance by mixing the dry ingredients (oats and cocoa powder) and the wet ingredients (nut butter and maple syrup) in separate bowls. Simply combine them and shape the cookies, then refrigerate the formed dough, which helps maintain their texture. When you’re ready to enjoy these delightful treats, just bake them straight from the fridge for a convenient and scrumptious snack that’s just as delicious as fresh! For longer storage, consider freezing the cookies after shaping; they can last up to 3 months in the freezer. Just pop them in the oven whenever a craving hits!
Sugar Cookie Cake with Raspberry Buttercream Recipe FAQs
What type of flour should I use for the Sugar Cookie Cake?
I recommend using all-purpose flour for the best texture in your Sugar Cookie Cake. If you’re looking for a gluten-free alternative, a gluten-free flour blend can work well. Just be sure to check the blend’s baking properties to ensure a fluffy result.
How should I store leftover Sugar Cookie Cake?
You can store your Sugar Cookie Cake at room temperature in an airtight container for up to 3 days. If you’d like it to last longer, refrigerate it for up to 5 days. For a longer shelf life, you can freeze slices tightly wrapped in plastic wrap, placing them in a freezer-safe bag for up to 3 months.
Can I make any substitutions for ingredients in the raspberry buttercream?
Absolutely! If you’re looking for a dairy-free option, you can substitute unsalted butter with coconut oil. For the sugar, powdered sugar is standard, but you can adjust it based on your sweetness preference. Fresh raspberries infuse a vibrant flavor, but frozen raspberries can be used—just thaw and drain them well before mixing.
What if my cake doesn’t rise properly?
If you find your cake hasn’t risen as expected, there could be a few reasons. First, double-check your baking powder’s expiration date, as an old leavening agent won’t provide the necessary lift. Ensure you mixed well enough to incorporate air while creaming butter and sugar, and avoid overmixing when adding dry ingredients, which could make the cake dense. If something seems off, a next time might be to mix in a tablespoon of lemon juice, which can help create a fluffier texture.
Can I add other flavors or ingredients to the cake?
Definitely! Mix in a splash of almond extract for a different flavor profile. For extra texture and sweetness, feel free to fold in chocolate chips or sprinkle nuts into the batter before baking. You could also experiment by adding citrus zest from lemons or oranges for a refreshing twist. The more the merrier!
How can I ensure my raspberry buttercream stays fluffy?
To achieve a fluffy raspberry buttercream, start with room temperature unsalted butter and gradually add the powdered sugar. Beat the mixture on medium speed until it becomes light and airy, typically about 4-5 minutes. If the buttercream seems too thick, add heavy cream a tablespoon at a time until you reach your desired consistency. Enjoy frosting your cake with this luscious blend!
Delightful Sugar Cookie Cake with Raspberry Buttercream Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.
- In another bowl, beat the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Mix in the eggs, one at a time, followed by the vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
- Grease a 9-inch round cake pan and pour the batter evenly into the pan.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, beat the unsalted butter until creamy, then gradually add powdered sugar and crushed fresh raspberries.
- Spread the raspberry buttercream over the cooled sugar cookie cake, swirling it nicely.