Sugar Cookie Cake with Raspberry Buttercream
A delightful cake that combines the warmth of sugar cookies with a vibrant raspberry buttercream, perfect for any occasion.
Ingrédients
Cake Base
- 2 1/2 cups all-purpose flour Can substitute with gluten-free flour if needed.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened Should be at room temperature.
- 1 1/4 cups granulated sugar
- 1 large egg For egg-free, use a flax egg substitute.
- 1 teaspoon vanilla extract
Raspberry Buttercream
- 1/2 cup raspberry puree Blend and strain raspberries until smooth.
- 1 cup powdered sugar
- 2 tablespoons heavy cream For a dairy-free option, substitute with coconut cream.
Instructions
Preparation
- Gather all your ingredients. Measure out the flour, baking soda, and salt into a bowl. Ensure your butter is softened to room temperature.
- Preheat your oven to 350°F (175°C).
Making the Cake
- In a separate bowl, blend the softened butter with granulated sugar until light and fluffy, about 3-5 minutes.
- Add in the egg and vanilla extract. Mix well until combined.
- Gradually stir in the dry ingredients until fully incorporated to form a uniform batter.
- Spread the batter evenly in a greased cake pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Making the Frosting
- Combine raspberry puree, powdered sugar, and heavy cream in a mixing bowl, beating until smooth and fluffy.
Frosting the Cake
- Once cooled, generously frost the top of the cake with raspberry buttercream.
- Slice into wedges and serve.
Notes
Store in an airtight container for up to 3 days; for longer storage, freeze wrapped tightly.