Description

The Patchwork Quilt Cake is a show-stopping dessert that adds a splash of color and joy to any occasion. With its vibrant layers and creamy frosting adorned with fresh berries, this cake not only looks fantastic but also delivers an irresistible flavor that will have your guests coming back for more. Perfect for birthdays, holidays, or casual gatherings, this delightful treat combines simplicity and creativity, making it a fun baking project for both novice and experienced bakers. The classic vanilla base can be customized with your favorite flavors or toppings, ensuring every bite is a delicious experience.

Ingredients

Scale

2/3 cup butter (softened)
1 3/4 cups sugar
1 tablespoon vanilla extract
2 large eggs (room temperature)
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups milk (2%)
For the Frosting:
1 cup butter (softened)
3 cups confectioners' sugar
4 teaspoons vanilla extract
3 tablespoons heavy whipping cream
Fresh berries (for decoration)

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Instructions

Preheat the oven to 350°F and grease a 9×13-inch baking dish.
In a mixing bowl, cream together softened butter and sugar until light and fluffy.
Add vanilla extract and eggs one at a time, mixing well.
In another bowl, whisk together flour, baking powder, and salt.
Gradually mix in the dry ingredients alternately with milk until smooth.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 40-45 minutes or until a toothpick comes out clean.
Cool completely on a wire rack before frosting.
Prepare frosting by beating softened butter, then gradually adding confectioners' sugar until smooth.
Mix in vanilla extract and heavy whipping cream until fluffy.
Frost the cooled cake and top with fresh berries arranged in a patchwork pattern.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (100g)
Calories: 360
Sugar: 36g
Sodium: 230mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: <1g
Protein: 4g
Cholesterol: 65mg