Ruffled Buttercream Cake with Raspberry Swirl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A simple vanilla cake layered with ruffled buttercream and a delicate raspberry swirl. This american-inspired desserts ready in about 80 minutes pairs (190g) All-purpose flour, Baking powder, Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (14 ratings) Prep: 45 min Cook: 35 min Serves 8 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan. Whisk 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a medium bowl.
  2. Step 2: Beat 1/2 cup softened butter and 1 cup granulated sugar until creamy (3 minutes). Add 2 large eggs one at a time, beating well after each. Mix in 2 tsp vanilla extract.
  3. Step 3: Alternate adding 1/3 of the dry ingredients and 1/4 of the milk to the butter mixture, beginning and ending with dry ingredients. Pour batter into the pan and bake for 30-35 minutes until a toothpick comes out clean. Cool completely.
  4. Step 4: Beat 1 cup softened butter and 4 cups powdered sugar until fluffy. Add 1/4 cup raspberry jam and mix until smooth. Pipe ruffles around the cake edge using a star tip. Swirl remaining jam through the center.

Frequently asked questions

How long does Ruffled Buttercream Cake with Raspberry Swirl take to make?

Total time is about 80 minutes (45 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ruffled Buttercream Cake with Raspberry Swirl?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (190g) all-purpose flour from drying out.

Can I substitute ingredients in Ruffled Buttercream Cake with Raspberry Swirl?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ruffled Buttercream Cake with Raspberry Swirl for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ruffled Buttercream Cake with Raspberry Swirl?

American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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