Strawberry Rhubarb Layer Cake

I made this for Easter last weekend and all my relatives couldn’t stop eating it! It was such a huge hit and I loved it myself as well. The only problem was that rhubarb was not in season for me, so I had to substitute it with mashed up strawberries. But I’ll definitely try this recipe again when rhubarb is in season!

Ingredients:

• 1 orange
• 3 1/2 cup(s) granulated sugar
• 2 pound(s) rhubarb, trimmed and sliced
• 1 pound(s) (about 4 cups) strawberries, trimmed and chopped, plus sliced strawberries for garnish
• 4 large egg yolks, room temperature
• 2 large eggs, room temperature
• 1 cup(s) whole milk
• 3 teaspoon(s) vanilla extract
• 3 cup(s) cake flour, not self-rising
• 1 tablespoon(s) baking powder
• 1/2 teaspoon(s) salt
• 12 tablespoon(s) butter, no substitutions
• 1 1/4 cup(s) confectioners’ sugar
• 8 ounce(s) cream cheese, softened
• 2 cup(s) heavy cream, cold
  

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Squeeze the juice from the orange into a 4-quart saucepan. Stir in 2 cups of granulated sugar and cook on medium-high until the sugar dissolves, stirring occasionally. Add the rhubarb and cook 5 minutes or until tender, stirring occasionally. Transfer the rhubarb to a bowl and cool slightly. (I couldn’t do these 2 steps) Refrigerate, uncovered, for 2 hours. (If you don’t have rhubarb either, you only need to cool it for about 10 minutes.)

If you don’t have rhubarb, mash up about 1 lb of strawberries (16 oz) with your (washed) hands. Stir in the orange and sugar mixture until combined. Refrigerate that for about 30 minutes.

Preheat the oven to 350 degrees F. Grease the sides and bottoms of three 8-inch cake pans. (You can also flour the pans as well as greasing them.)

In a medium bowl, whisk the egg yolks, whole eggs, 1/4 cup of the milk, and 2 teaspoons of the vanilla until combined. In a large bowl, with a mixer on low speed, mix the flour, baking powder, remaining 1 1/2 cups of granulated sugar, and salt; beat in the butter and remaining 3/4 cup of milk on medium-high speed. Add the egg mixture in 3 batches, beating well between additions. The batter should look like this.

Divide the batter evenly among the pans. Bake 20 to 30 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.

Place 1 cake on a plate. Strain the liquid from the rhubarb mixture; discard the liquid. Spread half of the rhubarb mixture onto the cake, leaving a 1-inch border. Repeat with the second cake and the remaining rhubarb. Top with the third cake. (Sorry I couldn’t get any pictures for this step! But no need to drain it if you’re not using rhubarb. Just spread on the strawberry mixture as said.)

In a large bowl, with a mixer on high, whisk the confectioners’ sugar, cream cheese, and remaining 1 teaspoon of vanilla until fluffy. 

Slowly drizzle in the cream and whisk on high until stiff peaks form.

Cover the cake with the frosting and garnish with the sliced berries. Serve immediately, or cover with plastic wrap (before garnishing) and refrigerate up to 1 day. Enjoy!

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Recipe:

1. Squeeze the juice from the orange into a 4-quart saucepan. Stir in 2 cups of granulated sugar and cook on medium-high until the sugar dissolves, stirring occasionally. Add the rhubarb and cook 5 minutes or until tender, stirring occasionally. Transfer the rhubarb to a bowl and cool slightly. Refrigerate, uncovered, for 2 hours. Stir in the chopped strawberries and refrigerate.
2. Preheat the oven to 350 degrees F. Grease the bottoms of three 8-inch cake pans and line them with parchment paper. Grease and flour the parchment and sides of the pans.
3. In a medium bowl, whisk the egg yolks, whole eggs, 1/4 cup of the milk, and 2 teaspoons of the vanilla until combined. In a large bowl, with a mixer on low speed, mix the flour, baking powder, remaining 1 1/2 cups of granulated sugar, and salt; beat in the butter and remaining 3/4 cup of milk on medium-high speed. Add the egg mixture in 3 batches, beating well between additions. Divide the batter evenly among the pans. Bake 20 to 30 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.
4. Place 1 cake on a plate. Strain the liquid from the rhubarb mixture; discard the liquid. Spread half of the rhubarb mixture onto the cake, leaving a 1-inch border. Repeat with the second cake and the remaining rhubarb. Top with the third cake.
5. In a large bowl, with a mixer on high, whisk the confectioners’ sugar, cream cheese, and remaining 1 teaspoon of vanilla until fluffy. Slowly drizzle in the cream and whisk on high until stiff peaks form.
6. Cover the cake with the frosting and garnish with the sliced berries. Serve immediately, or cover with plastic wrap (before garnishing) and refrigerate up to 1 day.