Strawberry Rhubarb Layer Cake

Name: Strawberry Rhubarb Layer Cake
Prep time: 25 min
Total time: 1 h 35 min
Yield: 16 serving(s)
Ingredients: 1 orange; 3 1/2 c. granulated sugar; 2 lb. rhubarb; 1 lb. strawberries; 4 large egg yolks; 2 large eggs; 1 c. whole milk; 3 tsp. vanilla extract; 3 c. cake flour; 1 tbsp. baking powder; 1/2 tsp. salt; 12 tbsp. butter; 1 1/4 c. confectioners' sugar; 8 oz. cream cheese; 2 c. heavy cream

By The Good Housekeeping Test KitchenPublished: Mar 4, 2014

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Raymond Hom

Yields:

16 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 35 mins

Cal/Serv:

485

Move over strawberry rhubarb pie! This luscious vanilla cake, layered with fresh compote and frosted with sweet, cream cheese icing, is sure to become a family favorite.

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Ingredients

1
orange
3 1/2 cups
granulated sugar
2 lb.
rhubarb
1 lb.
strawberries
4
large egg yolks
2
large eggs
1 cup
whole milk
3 tsp.
vanilla extract
3 cups
cake flour
1 Tbsp.
baking powder
1/2 tsp.
salt
12 Tbsp.
butter
1 1/4 cups
confectioners' sugar
8 oz.
cream cheese
2 cups
heavy cream

Directions

1. Step 1Squeeze 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. Step 2Preheat 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. Step 3In 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. Step 4Place 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. Step 5In 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. Step 6Cover 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.