Cozy Quilt Patchwork Cake (Printable format)

Colorful layers of sponge squares woven with creamy buttercream for a visually striking and comforting dessert.

# List of ingredients:

→ Sponge Cake

01 - 2 5/8 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 1/8 cups 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

# How to make it:

01 - Preheat the oven to 350°F. Grease and line five 8 x 8-inch square baking pans, or bake in batches if fewer pans are available.
02 - Using an electric mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, then incorporate vanilla extract.
03 - In a separate bowl, whisk together the flour, baking powder, and salt.
04 - Alternately add the flour mixture and milk to the creamed ingredients, starting and ending with the flour mixture. Mix until just combined to avoid overmixing.
05 - Divide the batter evenly into five bowls. Tint each with a different color using food coloring gels.
06 - Pour each colored batter into the prepared pans and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow the cakes to cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat the butter until creamy. Gradually add powdered sugar, vanilla extract, and a pinch of salt, beating until fluffy. Add milk in small increments until the frosting reaches desired consistency.
09 - Trim the edges of each colored cake and slice into uniform 1 1/4-inch squares.
10 - Arrange the cake squares in alternating colors on a large serving tray, using a thin layer of buttercream between squares to adhere them. Build layers to form a colorful patchwork pattern.
11 - Apply a thin layer of buttercream over the top and sides, smoothing the surface. Optionally, pipe buttercream lines to accentuate the patchwork design.
12 - Refrigerate for 30 minutes to set before slicing and serving.

# Expert Suggestions:

01 -
  • It's a complete show-stopper that looks like you spent hours in the kitchen, but the technique is more forgiving than you'd think.
  • The soft, buttery sponge with that silky buttercream frosting tastes as good as it looks, and people always ask for the recipe.
  • Building it feels like a creative project rather than baking, which makes the whole experience genuinely fun.
02 -
  • Room temperature ingredients are absolutely essential—cold eggs, butter, and milk won't mix smoothly, and you'll end up with a lumpy batter and dense cake. I learned this when I rushed and didn't wait for ingredients to warm up.
  • Gel food coloring is non-negotiable; liquid coloring will thin your batter and ruin your carefully constructed patchwork. This was a hard lesson I learned the first time I made this.
  • Don't skip the cooling step on the racks. Cutting into warm cake turns it into crumbs, and your beautiful squares fall apart. Patience here changes everything.
  • The thickness of your buttercream layers between squares is crucial; too much and the cake becomes unstable, too little and squares slip apart. A thin, consistent layer works best.
03 -
  • If you don't have five square pans, you can bake the cakes in batches; just make sure you label each colored batter so you don't mix them up.
  • Freeze your colored cake squares for 30 minutes before assembly—they handle much more easily when they're firm, and you'll get cleaner edges and better color definition in your patchwork.
  • For a gluten-free version, use a quality 1:1 gluten-free flour blend and follow the same technique; the results are just as beautiful and delicious.
  • Make your buttercream a day ahead if you can; it gives you one less thing to worry about on baking day and actually develops better flavor overnight.
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