Ingredient List
For the Yellow Cake:
  • 1 ½ cups granulated sugar
  • ½ cup (1 stick) unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 ¼ cups cake flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup 2% or whole milk
For the Frosting:
  • 3 cups confectioners’ sugar, sifted
  • ⅓ cup butter or margarine, softened
  • 1 ½ teaspoons pure vanilla extract
  • 2 – 3 tablespoons 2% or whole milk
For the Decorations:
  • Piped colored frosting
  • Fondant
  • String candy or fruit leather
  • Colored sugar, candy, nuts
  • Fresh or dried fruits
Instructions
Making the Quilt Patch Cake

  • Preheat oven to 350°F. Grease and flour a 13 x 9-inch baking pan.

  • In bowl of stand mixer fitted with paddle attachment, combine sugar and butter; beat until light and fluffy.

  • Add eggs, one at a time, mixing well after each addition. Stir in vanilla.

  • In a separate mixing bowl, combine flour, baking powder and salt.

  • Gradually add dry ingredients alternately with milk to sugar mixture.

  • Pour batter into prepared pan. Bake 30 – 35 minutes or until wooden pick inserted in center comes out clean. The internal temperature should register 200°F – 209°F on an instant-read thermometer.

  • Transfer pan to rack and cool completely before decorating.

For frosting

  • In medium mixing bowl, combine confectioners’ sugar and butter until light and fluffy. Stir in vanilla and gradually add milk. Beat until smooth and spreading consistency. Divide and color for decoration, as desired. Frost the surface of the cooled cake with a thin layer of white frosting.

For decorations

  • Divide the top of the cake with piped frosting, strips of fondant, string candy or fruit leather into 12 even squares to create a patch quilt pattern. Decorate each square to create quilt patterns.

NUTRITION INFORMATION

  • PER SERVING (1/12th of cake/1 square frosted and no decorations 134 g): 460 calories,14g total fat, 8g saturated fat, 0g trans fat, 80mg cholesterol, 160mg sodium, 76g total carbohydrate, 0g dietary fiber, 56g total sugars, 5g protein, 41mcg folate, 0mg vitamin C, 1mg iron.

  • NOTE: A substitute for cake flour is 1 cup all-purpose flour minus 2 tablespoons plus 2
    tablespoons corn starch. The frosting recipe makes a minimal amount, and you may need
    to double the recipe if making several colors and piping frosting on the cake. For a fun
    family activity, let each member decorate a square for a family quilt cake. Use triangles
    and other patterns cut from baking parchment paper as stencils to help make designs.

  • This recipe is an all-time favorite recipe published in Baking with Friends cookbook by Charlene Patton and Sharon Davis. Charlene demonstrated the recipe on TV and to audiences while Sharon wrote a lesson plan and Book and Bake tutorial for the Home Baking Association.

Instructions
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