Imagine sinking your teeth into a dessert that's part cookie, part cake, and entirely irresistible! This Sugar Cookie Cake with Raspberry Buttercream is about to become your new obsession. Perfectly balanced between a soft, buttery base and a vibrant, fruity frosting, this dessert is so delectable that it'll make your taste buds dance with joy. Whether you're hosting a party, looking for a show-stopping treat, or simply craving something extraordinary, this recipe promises to elevate your dessert game to a whole new level of deliciousness.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup raspberries, pureed
- 2 cups powdered sugar
- 1/4 cup unsalted butter, softened (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or line with parchment paper.
- In a large mixing bowl, cream together 1 cup softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the large egg and vanilla extract to the butter mixture. Beat until well combined and smooth.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Transfer the cookie cake batter into the prepared baking pan, spreading evenly with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool completely in the pan for about 1 hour.
- For the raspberry buttercream, puree fresh raspberries and strain to remove seeds.
- In another bowl, beat 1/4 cup softened butter until creamy. Gradually add powdered sugar and raspberry puree, mixing until smooth and spreadable.
- Once the cookie cake is completely cooled, spread the raspberry buttercream evenly over the top.
- Optional: Garnish with fresh raspberries or mint leaves for additional decoration.
- Slice into squares and serve at room temperature. Store covered in the refrigerator for up to 4 days.
Tips
- Room Temperature Matters: Ensure your butter and egg are at room temperature for the smoothest, most consistent batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep the cake tender and soft.
- Use Parchment Paper: Lining your baking pan makes removal and cleanup a breeze.
- Cool Completely: Let the cake cool entirely before frosting to prevent the buttercream from melting.
- Strain Raspberry Puree: Removing seeds ensures a smooth, silky frosting.
- Customize Your Decoration: Fresh raspberries or mint leaves can add a beautiful, professional touch.
- Storage Tip: Keep the cake refrigerated, but serve at room temperature for the best flavor and texture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 3g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 75mg
