Description
Enjoy a delightful Sugar Cookie Cake with Raspberry Buttercream, perfect for spring celebrations and sweet moments.
Ingredients
Scale
- 2 cups All-Purpose Flour (Gluten-free blend can be used.)
- 1 cup Granulated Sugar (Avoid brown sugar for a cleaner look.)
- 1 cup Unsalted Butter (Let it soften at room temperature.)
- 3 large Eggs (Can substitute with applesauce for vegan version.)
- 2 teaspoons Baking Powder (Ensure it’s fresh for the best results.)
- 1 teaspoon Vanilla Extract (Using pure vanilla makes a difference.)
- 4 cups Powdered Sugar (Sift before measuring for best consistency.)
- 1 cup Fresh Raspberries (Can swap with other berries if preferred.)
- 2 tablespoons Milk (Non-dairy milk works for a vegan version.)
Instructions
- Preheat the oven to 350°F (175°C). Grease your cake pans.
- Cream the softened unsalted butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Combine flour, baking powder, and vanilla in a separate bowl. Gradually add to wet ingredients.
- Pour the batter into prepared pans, smoothing the tops.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in the pans for 10 minutes before transferring to a wire rack.
- Beat softened unsalted butter with powdered sugar until creamy.
- Add fresh raspberries and milk, mixing until fluffy.
- Layer the cooled cakes with raspberry buttercream in between and on top.
- Decorate with fresh raspberries if desired.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg