Cozy Quilt Patchwork Cake (Printable View)

Colorful layered sponge squares iced with creamy buttercream evoke warm, comforting patchwork vibes.

# What You'll Need:

→ 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 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 prepare to bake in batches if necessary.
02 - In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition, then incorporate the 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 butter mixture, beginning and ending with the flour mixture. Stir until just combined.
05 - Divide the batter evenly among five bowls. Tint each portion with a different food coloring gel.
06 - Pour each colored batter into the prepared pans and spread evenly. Bake for 20 to 25 minutes or until a toothpick inserted comes out clean.
07 - Allow the cakes to cool in their pans for 10 minutes before transferring to wire racks to cool completely.
08 - Beat the butter until creamy. Gradually add the powdered sugar, vanilla, and salt, beating until fluffy. Add milk as needed to achieve desired consistency.
09 - Trim the edges of the cooled cakes and cut each colored sponge into uniform 1¼ x 1¼ inch squares.
10 - Arrange the sponge squares on a large tray in alternating colors to create a patchwork appearance. Use a thin layer of buttercream between squares to bind them. Stack layers, alternating colors to achieve a quilted effect.
11 - Coat the top and sides of the assembled cake with a thin, even layer of buttercream, smoothing the surface. Optionally, pipe buttercream lines to accentuate the patchwork design.
12 - Refrigerate the cake for 30 minutes to set before slicing and serving.

# Expert Advice:

01 -
  • It's the kind of show-stopping dessert that looks like you spent days in the kitchen, when really you've just mastered a clever technique
  • The multicolored sponge layers stay beautifully moist thanks to the buttercream binding, and that tender crumb texture makes every bite feel like a small celebration
  • Baking five separate colored cakes sounds intimidating until you realize it's just one simple batter split and tinted—once you understand that trick, this becomes your secret weapon for impressing guests
02 -
  • Room temperature ingredients are non-negotiable—I learned this the hard way when cold butter refused to cream properly, and my cake turned dense and grainy instead of light and tender
  • Gel food coloring changes everything; liquid coloring will thin your batter just enough to compromise the final texture, making your squares less delicate than they should be
  • Don't skip letting your cakes cool completely before cutting and assembling—I once tried to work with warm cakes and the squares crumbled and fell apart, teaching me that patience in the kitchen often determines success
03 -
  • If you only have two or three square pans, this recipe is still within reach—bake your colored cakes in batches, cooling and stacking them as you go; the final result will be just as stunning
  • The secret to perfectly smooth frosting is bringing everything to room temperature before you start mixing, and using a stand mixer if you have one—the mechanical action creates a texture that's smoother than you can achieve by hand
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