Strawberry-Rhubarb Layer Cake with White Chocolate-Rosemary Buttercream

Strawberries and rhubarb are a classic flavor combination in desserts, and this cake takes it to the next level with the addition of white chocolate and rosemary in the buttercream.

This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Strawberry-Rhubarb Layer Cake with White Chocolate-Rosemary Buttercream

Cooking Method: Baking Cuisine: American, Bakery Courses: Anytime, Cake, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 40 min Rest Time 60 min Total Time 2 hrs 10 mins

Servings: 12 Calories: 5400

Best Season: Spring

Ingredients

Servings

• 1.5 cup Strawberries
• 1 cup Rhubarb
• 2.5 cup All-purpose flour
• 2 teaspoon Baking powder
• 0.5 teaspoon Salt
• 1 cup Unsalted butter
• 2 cup Granulated sugar
• 3 large Eggs
• 2 teaspoon Vanilla extract
• 1 cup Whole milk
• 1 cup White chocolate
• 1 tablespoon Fresh rosemary
• 2 cup Powdered sugar
• 1 cup Heavy cream

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, combine the strawberries and rhubarb. Set aside.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk. Mix until just combined.
6. Divide the batter evenly among the prepared cake pans. Spread the strawberry-rhubarb mixture over the batter in each pan.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. In a microwave-safe bowl, melt the white chocolate. Stir in the fresh rosemary.
9. In a separate bowl, beat the butter until creamy. Gradually add the powdered sugar and beat until light and fluffy. Mix in the melted white chocolate mixture.
10. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the buttercream mixture.
11. Place one cake layer on a serving plate. Spread a layer of the white chocolate-rosemary buttercream on top. Repeat with the remaining cake layers and buttercream.
12. Refrigerate the cake for at least 1 hour before serving. Enjoy!

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 25g39%

Total Carbohydrate 55g19%

Sugars 40g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.