Cozy Quilt Patchwork Cake (Print Version)

A vibrant patchwork sponge layered with silky buttercream for a comforting and eye-catching dessert.

# Components:

→ Sponge Cake

01 - 2 3/4 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 2 1/2 teaspoons baking powder
04 - 1/2 teaspoon salt
05 - 1 3/4 sticks unsalted butter, softened
06 - 4 large eggs
07 - 1 cup whole milk
08 - 2 teaspoons vanilla extract
09 - Food coloring gels (red, yellow, green, blue, purple)

→ Buttercream Frosting

10 - 1 3/4 sticks unsalted butter, softened
11 - 4 cups powdered sugar
12 - 3 to 4 tablespoons milk
13 - 2 teaspoons vanilla extract
14 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and line five 8x8-inch square baking pans or prepare to bake in batches if limited.
02 - In a large bowl, cream softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
03 - Whisk together flour, baking powder, and salt in a separate bowl until combined.
04 - Alternate adding the flour mixture and milk to the creamed ingredients, starting and ending with the flour mixture, mixing until just incorporated.
05 - Divide batter evenly into five bowls. Tint each portion with a different food coloring gel.
06 - Pour each colored batter into prepared pans and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then transfer onto wire racks to cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy. Add milk gradually to reach desired consistency.
09 - Trim cake edges and cut each colored sponge into uniform 1x1 inch squares.
10 - Arrange squares on a large tray in alternating colors to create a patchwork pattern. Use a thin layer of buttercream between squares to adhere them. Build layers alternating colors for a quilted effect.
11 - Apply a thin layer of buttercream to cover the top and sides, smoothing the surface. Optionally, pipe buttercream lines to enhance the patchwork design.
12 - Refrigerate assembled cake for 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • It's a showstopper that always earns gasps when you slice into it, revealing the vibrant patchwork pattern inside and out.
  • The process feels like playing with edible art, turning baking into a creative adventure rather than a chore.
  • Each bite delivers pillowy soft sponge with smooth buttercream, a texture combination that feels like a warm hug on your tongue.
02 -
  • Room temperature ingredients are non-negotiable—cold eggs and milk won't blend smoothly and will give you a lumpy, sad batter. Learned this the hard way on my first attempt.
  • Gel food coloring is your best friend; liquid coloring will make your batters thin and your colors pale, a discovery that came after my first batch looked disappointingly washed out.
  • Don't overbake these thin sponges—they dry out quickly. Set a timer and check at 20 minutes for perfect tender crumb.
  • The buttercream consistency matters enormously for assembly. Too soft and your layers slide apart, too stiff and you'll be frustrated trying to spread it.
03 -
  • Use an electric mixer for creaming butter and sugar—hand mixing will tire you out and won't incorporate enough air for perfect sponge texture.
  • If you're assembling the quilt on a cake board or plate you plan to serve from, work directly on that surface. Moving a finished assembled cake risks the delicate patchwork falling apart.
  • The parchment paper overhanging your pans makes demolding so much easier and cleaner, preventing the frustration of broken edges that happens when you're prying with your fingers.
Return