You’ve got a reason for partying, right? Whether it’s a booked vacation, the last day of school, or even just surviving the first half of the week, we all have something to hoot, holler, and bake about. This gorgeous cake is light and fluffy, and features a delectable strawberry rhubarb compote layered with a creamy brown butter strawberry rhubarb frosting. Strawberry Rhubarb Layer Cake is both stunning and scrumptious, and is sure to become a family favorite.
This cake feels worthy of all our life victories, big and small, and is so well-rounded in flavor, texture, and sweetness that it might just be my new favorite cake. Yes, it’s as sweet and fruity-delicious as it sounds, and you’re definitely going to want to read all about it.
2 cups rhubarb thinly sliced
2 cups strawberries diced
1 tablespoon lemon juice
1/2 cup granulated sugar
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
6 egg whites
2 1/4 cup granulated sugar
1/2 cup vegetable oil
1/2 cup unsalted butter room temperature
1 1/2 cups whole milk room temperature
2 teaspoons vanilla extract
3/4 cup cooled strawberry rhubarb compote
Brown Butter Frosting
3 cups unsalted butter room temperature
10 cups powdered sugar
1/3 cup strawberry rhubarb compote
1 tbsp milk
Strawberry Rhubarb Compote
In a saucepan, combine the diced strawberries, rhubarb, sugar, and lemon juice. Bring to a boil over medium heat, stirring constantly, and let simmer for about 15 minutes until fruit has softened and compote has thickened.
Remove from heat and refrigerate for 4 hours or until completely chilled.
Make the Cake
Preheat the oven to 350 degrees. Butter and line the bottom of three 8″ or 9″ round pans with parchment paper. Set aside.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In the bowl of your mixer, beat together butter, oil, and sugar about 5 minutes until light and fluffy.
Add the vanilla and egg whites and beat on medium speed until the batter is light and airy.
Alternately add the dry ingredients with the milk mixture to the batter and mix until just combined.
Add the cooled strawberry rhubarb compote and mix until combined.
Divide the batter evenly among the pans. Bake for 22-25 minutes, or until a toothpick inserted in the center of each cake comes out clean. Cool the cakes on a wire rack for 10 minutes then, loosen the sides with a knife, and invert the cakes onto a rack to cool completely.
Make the Frosting
In a large bowl or the bowl of a stand mixer, cream the butter at medium speed until light and fluffy, about 2 minutes.
Add the compote and half of the powdered sugar, beat on medium speed until frosting is smooth.
Add remaining powdered sugar, vanilla, and milk and beat on high speed until light and smooth, about 5 minutes.
To assemble the cake
Place a small amount of buttercream on a cake board or serving platter and place your first cake directly on top.
Spread a thin layer of frosting over the layer and pipe a border of frosting around the cake. Spread 1/2 of the remaining compote over the frosting.
Stack the next layer of cake and then repeat this process again finishing with the 3rd layer of cake. Spread the remaining frosting around the outside of the cake and decorate as desired!
The cake is best stored covered in the fridge and then brought barely to room temp prior to serving.