Oh my goodness, let me tell you about my absolute favorite treat: Sugar Cookie Cake with Raspberry Buttercream! It combines the soft, chewy goodness of sugar cookies with a luscious, fruity frosting that’s just out of this world. The first time I made this cake, I was preparing for a friend’s birthday, and the smell of baking cookies filled my kitchen. I couldn’t wait to dig in! The raspberry buttercream adds a delightful tanginess that balances the sweetness perfectly. Trust me, this cake is not just a dessert; it’s a showstopper that’ll impress anyone who gets a slice. You won’t want to miss out on this deliciousness!
Ingredients List
Here’s what you’ll need to whip up this divine Sugar Cookie Cake with Raspberry Buttercream! Gather these simple ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry puree (fresh is best!)
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Make sure your butter is nice and soft for that creamy texture! Trust me, it makes a big difference.
How to Prepare Sugar Cookie Cake with Raspberry Buttercream
Preheat and Prepare
First things first, let’s get that oven preheating to 350°F (175°C). Trust me, this is key for that perfect bake! While that’s warming up, grab a bowl and mix the all-purpose flour, baking soda, and salt together until well combined. In a separate bowl, cream the softened butter and granulated sugar until it’s light and fluffy. This is the moment when your kitchen starts to smell heavenly!
Baking the Cake
Once your butter and sugar are fluffy, add in the egg and vanilla extract, mixing until smooth. Now, gradually combine your dry ingredients with the wet mixture. When you have a nice, thick batter, spread it evenly into a greased cake pan. Bake for about 25-30 minutes, but keep an eye on it! You’ll know it’s done when a toothpick comes out clean. Let it cool completely before moving on to the frosting!
Making the Raspberry Buttercream
Now, onto the star of the show—raspberry buttercream! In a mixing bowl, combine the raspberry puree, powdered sugar, and heavy cream. Whip it all together until it’s smooth and creamy. You want that perfect spreadable consistency, so feel free to adjust the cream if it’s too thick. The color is gorgeous, and the taste? Oh wow, it’s just delightful!
Frosting the Cake
Once your cake is completely cool, it’s time to frost! Spread that luscious raspberry buttercream generously over the top, letting it cascade down the sides for a beautiful finish. For a little extra flair, you can garnish with fresh raspberries or a sprinkle of powdered sugar. Trust me, presentation is everything, and this cake will look as good as it tastes!
Nutritional Information
Let’s talk about the goodness packed in each slice of this Sugar Cookie Cake with Raspberry Buttercream! Each slice is estimated to have about 320 calories, with 15 grams of fat and 3 grams of protein. You’ll also find around 45 grams of carbs and 18 grams of sugar. Keep in mind, these values are estimates, but they reflect the deliciousness you’re indulging in. Enjoy every bite guilt-free!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy days!
- Deliciously soft and chewy texture that melts in your mouth.
- Bright, tangy raspberry buttercream that adds a pop of flavor.
- Beautifully presented, making it a showstopper for any occasion.
- Perfectly serves a crowd, so it’s great for parties and gatherings.
Tips for Success
To make your Sugar Cookie Cake with Raspberry Buttercream truly shine, here are some tips that I swear by! First, always use high-quality ingredients—fresh butter and pure vanilla extract make a world of difference in flavor. When measuring your flour, spoon it into the measuring cup and level it off for accuracy; this helps avoid a dense cake. Don’t skip the cooling step—let the cake cool completely before frosting to prevent the buttercream from melting. And if you want an extra burst of raspberry flavor, feel free to fold in some fresh raspberries into the buttercream. Trust me, it’s a hit! Happy baking!
Variations
If you’re feeling adventurous, there are so many fun ways to mix up your Sugar Cookie Cake with Raspberry Buttercream! Try swapping out the raspberry puree for other fruit purees like strawberry, mango, or even peach for a different flavor twist. You can also add a hint of lemon zest to the buttercream for a refreshing citrus kick. If you’re a chocolate lover, consider folding in some mini chocolate chips into the cake batter or drizzling melted chocolate on top of the frosting. The possibilities are endless, and each variation brings its own delicious charm!
Storage & Reheating Instructions
To keep your Sugar Cookie Cake with Raspberry Buttercream fresh, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but make sure to cover it well to prevent drying out. For reheating, just pop a slice in the microwave for about 10-15 seconds to enjoy that soft, gooey goodness again. Yum!
FAQ Section
Got questions about making Sugar Cookie Cake with Raspberry Buttercream? I’ve got answers! One common question is, “Can I use frozen raspberries for the puree?” Absolutely! Just thaw and blend them until smooth. Another popular query is, “How do I know when my cake is done?” You’ll want to do the toothpick test; if it comes out clean or with a few crumbs, you’re good to go! If you’re wondering about substitutions, feel free to swap the granulated sugar with a sugar alternative, but keep in mind it might change the texture. And yes, you can make this cake ahead of time! Just store it in the fridge after frosting for a make-ahead dessert that’s still a showstopper. Happy baking!
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Sugar Cookie Cake with Raspberry Buttercream Blissful Delight
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful sugar cookie cake topped with creamy raspberry buttercream.
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
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