Vanilla Cake with Strawberries and Rhubarb

Name: Vanilla Cake with Strawberries and Rhubarb
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 2 large eggs (room temperature); 1 cup granulated sugar; 1/2 cup unsalted butter (melted and cooled); 1 cup buttermilk (room temperature); 1 teaspoon vanilla extract; 2 cups all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh strawberries (hulled and quartered); 1 cup fresh rhubarb (diced); 1/2 cup granulated sugar; 1 tablespoon lemon juice (freshly squeezed)

55 min 10 slices Medium

All Recipes

A delightful vanilla cake layered with fresh strawberries and tangy rhubarb, perfect for any occasion.

Prep

20 min

Cook

35 min

Total

55 min

Servings

Difficulty

Medium

Welcome to a celebration of springtime flavours with this Vanilla Cake with Strawberries and Rhubarb. This dessert combines the sweetness of strawberries with the tartness of rhubarb, all held together by a soft and moist vanilla cake. Perfect for a summer gathering or a special occasion, this cake is as beautiful as it is delicious. The combination of the fluffy vanilla base and the fruit compote creates a harmonious blend of flavours that will impress your guests.

Ingredients

Servings

Cake

Strawberry Rhubarb Compote

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, beat the eggs and sugar until light and fluffy. Add the melted butter, buttermilk, and vanilla extract, mixing until combined.

Pro tip: Ensure the butter is cooled before adding to prevent curdling.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pro tip: Do not overmix to keep the cake light and airy.

Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them onto a wire rack to cool completely.

Pro tip: Cool cakes completely before assembling to avoid melting the compote.

Make the Compote

In a saucepan over medium heat, combine the strawberries, rhubarb, sugar, and lemon juice. Cook for 15 minutes, stirring occasionally, until the fruit breaks down and forms a thick compote. Let cool completely.

Pro tip: Adjust sugar based on the sweetness of the strawberries.

Assemble the Cake

Place one cake layer on a serving plate. Spread half of the strawberry rhubarb compote over the cake. Top with the second cake layer and spread the remaining compote on top.

Pro tip: Use a serrated knife to level the cake layers if necessary.

Chill and Serve

Refrigerate the assembled cake for at least 1 hour before serving to set the compote. Slice and serve chilled.

Pro tip: For cleaner slices, use a sharp knife and wipe it clean between cuts.

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Tips & Tricks

<ul><li>Use fresh, in-season strawberries and rhubarb for the best flavour.</li><li>Ensure all ingredients are at room temperature for a smoother batter.</li><li>Test the cake with a toothpick to check for doneness.</li><li>Chill the cake before serving for cleaner slices.</li></ul>

Serving Suggestions

Serve this cake chilled or at room temperature, topped with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs wonderfully with a cup of coffee or a glass of chilled rosé. To make ahead, prepare the cake layers and fruit compote a day in advance. Store them separately in airtight containers and assemble just before serving. Leftovers can be stored in the refrigerator for up to three days.