Description
A delightful sugar cookie cake topped with creamy raspberry buttercream.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture.
- Spread the batter in a greased cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cake cool completely.
- For the frosting, mix raspberry puree, powdered sugar, and heavy cream until smooth.
- Frost the cooled cake with raspberry buttercream.
Notes
- Store leftovers in an airtight container.
- Use fresh raspberries for better flavor.
- Adjust sweetness of buttercream to your taste.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Sugar Cookie Cake, Raspberry Buttercream, Dessert Recipe