Name: Sugar Cookie Cake with Raspberry Buttercream Blissful Joy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 cup raspberry puree; 1 cup powdered sugar; 2 tablespoons heavy cream

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Oh my goodness, let me tell you about this *Sugar Cookie Cake with Raspberry Buttercream*! It’s like biting into a cloud of sweetness, with that soft, buttery sugar cookie base just melting in your mouth, topped with a luscious raspberry buttercream that’s both vibrant and creamy. The combination of flavors is just divine! I remember the first time I made this cake for a family gathering; everyone couldn’t stop raving about it. The bright notes of raspberry really brighten up the sweetness, making it perfect for any occasion, whether it’s a birthday, a holiday, or just a Tuesday that needs a little extra joy. Trust me, once you try this cake, you’ll find yourself making it over and over again! It’s simply irresistible!

Ingredients for Sugar Cookie Cake with Raspberry Buttercream

Let’s gather everything we need to create this delightful cake! Each ingredient plays a crucial role in crafting that perfect balance of sweetness and flavor.

2 1/2 cups all-purpose flour: This is the backbone of our cake, giving it that soft and tender crumb. Make sure to spoon the flour into your measuring cup and level it off for accuracy!
1 teaspoon baking soda: This little magic powder helps our cake rise beautifully. Don’t confuse it with baking powder; they are not interchangeable!
1/2 teaspoon salt: Just a pinch of salt enhances the sweetness in our cake. It’s a must-have in any baked good!
1 cup unsalted butter, softened: Butter is essential for richness! Make sure it’s at room temperature so it creams easily with the sugar.
1 1/4 cups granulated sugar: This adds sweetness and helps create that lovely light texture when creamed with the butter.
1 large egg: The egg binds everything together and adds moisture. Bring it to room temperature for best results!
1 teaspoon vanilla extract: This is where the magic happens! Vanilla adds a warm, sweet flavor that complements the cake perfectly.
1/2 cup raspberry puree: This is the star of our frosting! You can make your own by blending fresh or frozen raspberries, or use store-bought if you’re in a pinch.
1 cup powdered sugar: This is what gives our frosting that sweet, creamy goodness. Sift it to avoid any lumps for a smooth finish!
2 tablespoons heavy cream: This adds the perfect richness and helps achieve that dreamy, spreadable consistency in the buttercream.

Make sure you have everything ready before you start baking—trust me, it makes the process so much smoother and more enjoyable!

How to Prepare Sugar Cookie Cake with Raspberry Buttercream

Alright, let’s dive into the steps to whip up this delightful Sugar Cookie Cake! I promise it’s easier than you think, and the end result is so worth it. Just follow along, and soon you’ll have a gorgeous cake that’s ready to impress!

Step 1: Preheat the Oven

First things first, you want to preheat your oven to 350°F (175°C). This step is crucial because it ensures that your cake bakes evenly and rises perfectly. You don’t want to put your batter in a cold oven – trust me, it can lead to sad, flat cakes!

Step 2: Mix Dry Ingredients

In a mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Make sure to combine them thoroughly to avoid any clumps. This blend is the foundation of your cake, and a good mix here helps everything come together nicely.

Step 3: Cream Butter and Sugar

Now, grab another bowl and cream together 1 cup of softened unsalted butter and 1 1/4 cups of granulated sugar. You want to mix this until it’s light and fluffy, which usually takes about 3-4 minutes. This step is super important because it incorporates air into the mixture, making your cake tender and delightful!

Step 4: Add Egg and Vanilla

Next, add in 1 large egg and 1 teaspoon of vanilla extract. Beat these into your butter and sugar mixture until everything is well combined. The vanilla will add such a lovely aroma and flavor that complements the sugar cookie base beautifully.

Step 5: Combine Wet and Dry Ingredients

Now it’s time to mix the dry ingredients with the wet ones. Gradually add the flour mixture to the butter mixture, stirring gently until just combined. You don’t want to overmix here – a few flour streaks are okay! This will help keep your cake light and fluffy.

Step 6: Prepare Cake Pan

Take a greased cake pan (I usually use a 9×13 inch one) and spread the batter evenly into it. Use a spatula to smooth the top so it bakes evenly. Make sure the batter reaches the corners of the pan for a uniform bake!

Step 7: Bake the Cake

Pop the cake into your preheated oven and bake for about 25-30 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end; you want that perfect golden top!

Step 8: Cool the Cake

Once it’s done baking, let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. It’s super important to let it cool before frosting; otherwise, the buttercream will melt right off!

Step 9: Make Raspberry Buttercream

While the cake is cooling, let’s make that luscious raspberry buttercream! In a bowl, mix together 1/2 cup of raspberry puree, 1 cup of powdered sugar, and 2 tablespoons of heavy cream. Beat it until it’s smooth and creamy. If it’s too thick, add a splash more cream until you reach your desired consistency.

Step 10: Frost the Cake

Finally, it’s time to frost! Once your cake is completely cool, spread the raspberry buttercream evenly over the top. Use a spatula or a knife to create beautiful swirls if you’re feeling fancy. And voila! Your Sugar Cookie Cake with Raspberry Buttercream is ready to shine!

Why You’ll Love This Recipe

Quick to Make: This cake comes together in just about 45 minutes, making it a perfect choice for last-minute gatherings or sweet cravings!
Easy Steps: With simple, straightforward instructions, even beginner bakers can create this delightful dessert with confidence.
Delicious Flavor Combination: The sweet, buttery sugar cookie base pairs perfectly with the tart raspberry buttercream, creating a flavor explosion that’s hard to resist!
Beautiful Presentation: The vibrant pink frosting makes this cake a stunning centerpiece for any occasion, whether it’s a party or just a cozy family dinner.
Customizable: You can easily switch up the frosting or add toppings like fresh berries for an extra touch of deliciousness!
Crowd-Pleaser: Everyone loves a good cake, and this one is sure to impress friends and family alike with its delightful taste and texture.
Perfect for Any Occasion: Birthdays, holidays, or just because—this cake is versatile enough to fit any celebration!

Tips for Success

Now that you’re all set to make this delightful cake, here are some tips to ensure everything goes perfectly. Trust me, these little nuggets of wisdom can make a big difference!

Use Fresh Raspberries: For that vibrant raspberry flavor in your buttercream, fresh raspberries are the way to go! If you can, blend them up right before you make the frosting for the best taste.
Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start. This helps them cream together better, leading to a lighter, fluffier cake.
Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can result in a dense cake, and we want it to be light and airy!
Adjust Sweetness: If you like your frosting sweeter or less sweet, don’t hesitate to adjust the powdered sugar to your taste. A little taste test goes a long way!
Cool Completely: Be patient and let the cake cool completely before frosting. This prevents the buttercream from melting and ensures a beautiful finish.
Experiment with Flavors: Feel free to play around with the frosting! Try adding a splash of lemon juice for a zesty twist or even some almond extract for a different flavor profile.
Keep it Airtight: Store any leftovers in an airtight container at room temperature for a day or two. If you need to keep it longer, refrigerate it to maintain freshness.

With these tips in your back pocket, you’re all set to create a Sugar Cookie Cake that’ll wow everyone! Enjoy the baking process and the delicious results!

Nutritional Information

Let’s talk about the nutritional goodness packed into each slice of this delightful Sugar Cookie Cake with Raspberry Buttercream! While I always believe in indulging in delicious treats like this, it’s nice to have an idea of what we’re enjoying. Here’s a breakdown of the typical nutritional values per serving, keeping in mind these are estimates:

Calories: 320
Total Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 180mg
Carbohydrates: 45g
Fiber: 1g
Sugars: 18g
Protein: 3g

So, enjoy your slice of cake knowing you’ve got a delightful mix of sweetness, flavor, and a bit of nourishment in every bite! Just remember, balance is key when indulging in treats like this.

FAQ Section

I know you might have some questions about making this Sugar Cookie Cake with Raspberry Buttercream, so let’s dive into some of the most common queries I get!

Can I use frozen raspberries for the buttercream?
Absolutely! Just thaw them and blend until smooth. They’ll work perfectly in your frosting!

What can I use instead of raspberry puree?
If you’re looking for alternatives, strawberry puree or even a mixed berry puree can be delightful! Just remember to adjust the sweetness if needed.

How should I store leftovers?
Keep any leftover cake in an airtight container at room temperature for a day or two. If you need to store it longer, pop it in the fridge to keep it fresh!

Can I make this cake ahead of time?
Definitely! You can bake the cake a day in advance and store it wrapped at room temperature. Just frost it on the day you plan to serve it for the best results.

What if I don’t have heavy cream?
No worries! You can substitute it with milk, though the frosting might be a bit less rich. Just add a little extra if needed to achieve the desired consistency.

Can I decorate this cake with fresh raspberries?
Oh, yes! Fresh raspberries on top of the frosting make for a beautiful and tasty decoration. Just be sure to wash and dry them well before adding!

Is it possible to make this cake gluten-free?
You bet! You can use a 1:1 gluten-free flour blend in place of all-purpose flour. Just keep an eye on the texture, as it may vary a bit.

How do I know when the cake is done baking?
A toothpick inserted into the center should come out clean or with just a few moist crumbs. If it comes out with wet batter, give it a few more minutes, then check again!

What’s the best way to frost the cake?
I like to use an offset spatula for an even spread, but a butter knife works just fine too! Just make sure the cake is completely cool to avoid melting the frosting.

If you have any other questions, feel free to reach out! I’m here to help you make this cake the best it can be!

Storage & Reheating Instructions

Now that you’ve made this scrumptious Sugar Cookie Cake with Raspberry Buttercream, let’s talk about how to keep it fresh and delicious! Proper storage is key to enjoying every slice to the fullest.

First off, if you have any leftovers (which I hope you do because it’s just that good), store them in an airtight container at room temperature for up to 2 days. If you want to keep it longer, pop it in the refrigerator, where it can last for about a week. Just make sure it’s well-covered to maintain that yummy frosting and prevent it from drying out!

As for reheating, you might want to enjoy it warm! If that’s the case, simply slice a piece and pop it in the microwave for about 10-15 seconds. This will warm it up just enough to make it cozy without melting the frosting too much. Just keep an eye on it, so it doesn’t get too hot.

And if you want to serve it cold, no problem! It’s just as delightful straight from the fridge, especially on a warm day. So, whether you go for the warm or the chilled route, you’re in for a treat!

Serving Suggestions

Now that you’ve created this stunning Sugar Cookie Cake with Raspberry Buttercream, it’s time to think about how to elevate the experience even more! Here are some delightful serving suggestions that pair beautifully with this cake:

Fresh Berries: Serve the cake with a side of fresh raspberries, strawberries, or blueberries. Their natural sweetness and tartness complement the raspberry buttercream perfectly!
Whipped Cream: A dollop of lightly sweetened whipped cream on the side adds an airy, creamy texture that contrasts beautifully with the dense cake.
Iced Tea or Lemonade: Pair a slice with a refreshing glass of iced tea or homemade lemonade. The citrus notes can brighten the overall flavor profile!
Chocolate Sauce: Drizzle some warm chocolate sauce over the cake for a decadent twist. The combination of chocolate and raspberry is simply divine!
Ice Cream: A scoop of vanilla or raspberry sorbet alongside a slice takes dessert to a whole new level. The creaminess of the ice cream melts into the cake and frosting—yum!
Garnish with Mint: A sprig of fresh mint on top adds a pop of color and a refreshing herbal note that enhances the overall presentation.

These simple additions can turn a lovely dessert into an unforgettable treat! Whether you’re serving it at a gathering or enjoying it solo, these suggestions will make every bite even more special. Enjoy!

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Sugar Cookie Cake with Raspberry Buttercream Blissful Joy