Cozy Quilt Patchwork Cake (Print)

Colorful sponges shaped into a quilt pattern, layered and frosted for a delightful, comforting treat.

# Components:

→ Sponge Cake

01 - 3 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 cup 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 1/2 cups 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 the oven to 350°F. Grease and line five 8 x 8 inch square baking pans, or plan to bake in batches if pans are limited.
02 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly blended.
04 - Alternately add the dry mixture and milk to the butter and egg mixture, starting and ending with the dry ingredients. Stir gently until just combined to avoid overmixing.
05 - Divide the batter evenly into five separate bowls. Tint each portion with a different food coloring gel to achieve vibrant hues.
06 - Pour each colored batter into the prepared pans and smooth the surfaces. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow the cakes to cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Using an electric mixer, beat the softened butter until creamy. Gradually add powdered sugar, vanilla extract, and salt, mixing until fluffy. Adjust consistency by adding milk one tablespoon at a time.
09 - Trim the edges of each sponge layer, then slice into uniform 1 inch square pieces.
10 - Arrange squares on a large tray in an alternating color pattern to create a patchwork effect. Use a thin layer of buttercream between squares to adhere them together. Build up layers, continuing the alternating color pattern for a quilted appearance.
11 - Apply a thin coat of buttercream over the entire cake, smoothing the sides and top. Optionally, pipe additional buttercream lines to accentuate the patchwork design.
12 - Refrigerate the cake for 30 minutes prior to slicing to ensure clean cuts and serve chilled.

# Expert Advice:

01 -
  • It's the kind of dessert that makes people stop mid-conversation—the visual impact alone is worth the effort, and honestly, it's easier than it looks.
  • Each bite gives you a little surprise of different colors blending together, a reminder that sometimes the most beautiful things are just simple components arranged with intention.
  • You can make this ahead, which means less stress on the day you're serving it, and more time enjoying the compliments.
02 -
  • Room temperature ingredients are non-negotiable in this recipe. Cold eggs and butter won't incorporate properly, and you'll end up with a dense cake instead of the tender crumb you're after. I learned this the hard way the first time I made this for a dinner party.
  • Gel food coloring changes everything. Liquid coloring will thin your batter and create an uneven texture, but gel coloring stays true to the recipe while delivering vibrant color. This single discovery made the difference between a mediocre patchwork cake and one that actually looked striking.
  • Don't skip the cooling time. Assembling with warm cake is a recipe for frustration—your frosting will melt, your squares will lean, and the whole structure becomes fragile. Cold cake is sturdy cake.
03 -
  • Invest in quality gel food coloring if you make this more than once. Brands like Americolor or Wilton create vivid colors without any bitter aftertaste, and they're available online or at cake decorating shops.
  • If you're short on pans, bake two colors at a time, then repeat. The first batches will cool while the second is baking, so you're not actually adding much time to the overall process—just patience.
  • The day before serving, you can assemble the cake up to the crumb coat stage, refrigerate it overnight, and then add the final frosting layer the day of serving. This spreads the work across two days and reduces stress.
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