Cozy Quilt Patchwork Cake (Print view)

A vibrant layered sponge featuring colorful squares and smooth buttercream for a comforting dessert.

# List of Ingredients:

→ 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 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

# Step-by-Step Directions:

01 - Preheat oven to 350°F. Grease and line five 8 x 8 inch square baking pans or plan to bake in batches if limited on pans.
02 - In a large bowl, beat the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating after each addition, then incorporate vanilla extract.
03 - In a separate bowl, whisk together flour, baking powder, and salt until well blended.
04 - Alternately add the flour mixture and milk to the butter mixture, beginning and ending with flour. Mix gently until just combined; avoid overmixing.
05 - Divide batter evenly into five bowls. Tint each bowl with a different gel food coloring to achieve vibrant hues.
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 remove and transfer to a wire rack to cool completely.
08 - Using a mixer, beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and salt. Continue beating until fluffy. Adjust consistency with milk as needed.
09 - Trim edges if needed and slice each colored sponge into uniform 1 1/4 inch squares.
10 - Arrange colored squares alternately on a large tray to create a patchwork pattern, bonding squares with a thin layer of buttercream between them. Build multiple layers for a quilted effect.
11 - Apply a thin, even layer of buttercream to the top and sides for a smooth finish. Optionally, pipe lines on the surface to accentuate the patchwork design.
12 - Refrigerate the assembled cake for 30 minutes to set the frosting before slicing and serving.

# Expert Suggestions:

01 -
  • It's the kind of cake that stops conversations when you bring it to the table—people can't believe you made something this visually stunning.
  • Despite its fancy appearance, it's actually quite forgiving once you understand the rhythm of layering and coloring.
  • The buttercream holds everything together beautifully, making it more stable than it looks, and it tastes absolutely divine.
02 -
  • Room temperature ingredients are absolutely critical—cold butter, eggs, and milk won't blend properly and will result in a dense, grainy cake instead of a tender, fluffy one. Plan ahead and let everything sit out for an hour before you start.
  • Don't overmix once you add the flour. The moment everything comes together is the moment to stop. Overmixing develops gluten, which makes the cake tough and chewy instead of tender and delicate.
  • Gel food coloring is non-negotiable for this recipe. Liquid coloring will thin your batter and mess with the cake's texture, making it heavier. Gel coloring keeps the batter thick and gives you vibrant colors without any compromise.
  • The buttercream needs to be at the right consistency—thick enough to hold the squares together but soft enough to spread smoothly. If you're not sure, make it slightly thicker; you can always add a bit more milk to loosen it.
03 -
  • If you only have two square pans, don't stress—bake in batches, but keep track of which colored batter you bake first so the cake layers bake at the same temperature and in the same amount of time.
  • Use a bench scraper or offset spatula when cutting the cooled cakes into squares; it gives you more control than a knife and prevents crumbling.
  • If your buttercream is too soft, refrigerate it for 15 minutes before using it to frost; if it's too stiff, let it sit at room temperature for a few minutes until it's spreadable.
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