Strawberry Rhubarb Layer Cake that Defines Spring Bliss

A delightful Strawberry Rhubarb Layer Cake showcasing vibrant flavors and perfect for spring gatherings.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Cooling Time 10

Total Time 1 5

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups Strawberries, diced Use fresh or frozen but ensure they're thawed, rinsed, and drained.
2 cups Rhubarb, thinly sliced Can substitute with additional strawberries for a sweeter cake.
2 ¼ cups Granulated Sugar Reduce for less sweetness.
½ cup Unsalted Butter, room temperature Can substitute with margarine if needed.
½ cup Vegetable Oil Can replace with melted coconut oil.
6 Egg Whites For a richer cake, whole eggs can be used.
2 teaspoons Vanilla Extract Substitute with almond extract for a different flavor profile.
3 ½ cups All-Purpose Flour Gluten-free flour can be used, but the texture may vary.
1 tablespoon Baking Powder Ensure it is fresh for best results.
½ teaspoon Salt Optional to leave out in a low-sodium diet.
1 ½ cups Whole Milk, room temperature Substitute with buttermilk for extra tang.

For the Compote

1 tablespoon Lemon Juice Freshly squeezed is best.
¾ cup Cooled Strawberry Rhubarb Compote Prepare ahead of time.

For the Frosting

10 cups Powdered Sugar Can substitute with alternative powdered sweeteners for a low-sugar version.
1 tablespoon Milk for frosting Can replace with plant-based milk.
6 sticks Unsalted Butter, browned Ensure it's cooled before mixing.

Equipment

medium saucepan
large mixing bowl
Oven
3 9-inch round cake pans
spatula
Wire rack
Serrated Knife

Method

Cake Preparation

Prepare the Compote by combining strawberries, rhubarb, sugar, and lemon juice in a medium saucepan. Simmer until thickened, about 10-15 minutes. Cool completely.
Make the Cake Batter by creaming butter, oil, and sugar in a large mixing bowl. Add egg whites and vanilla, then mix in flour, baking powder, salt, and milk until smooth.
Bake the Cake by preheating the oven to 350°F and greasing three 9-inch round pans. Divide the batter evenly and bake for 22-25 minutes until golden and toothpick inserted comes out clean.
Prepare the Frosting by beating browned butter until fluffy. Gradually add powdered sugar and milk until the consistency is light and fluffy.
Assemble the Cake by leveling the cooled cake layers, spreading compote between layers, and frosting the top and sides with butter frosting. Decorate as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

For optimal results, use room temperature ingredients and allow cake layers to cool completely before frosting.

Tried this recipe?

Let us know how it was!