Strawberry Rhubarb Layer Cake
Layers of strawberry rhubarb compote and soft mascarpone whipped cream spread between a soft & tender brown butter cake.
Servings: 6 slices
Equipment
- Stand mixer
- 2 x 6-inch cake pans
Ingredients
Brown Butter Cake
- 4 ounces (½ cup) unsalted butter
- ½ cup whole milk room temperature
- 3 egg whites room temperature
- 1 ½ teaspoons vanilla
- 1 cup all purpose flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Strawberry Rhubarb Compote
- 2 cups sliced strawberries fresh or frozen
- 1 cup chopped rhubarb fresh or frozen
- ⅓ cup vanilla sugar (see notes)
Vanilla Mascarpone Whipped Cream
- 4 ounces mascarpone
- 1 cup heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
For brown butter cake:
- Brown the butter: Melt 4 oz butter in a saucepan and continue to cook on medium-low, watching carefully for bubbles to subside and the bottom of the liquid to begin browning. Once it's taking on a golden brown color, remove from heat. It should smell nutty and have little brown bits in it. Pour in a small bowl and allow to cool back to room temperature. It should be soft and spreadable.
- Prep: Preheat oven to 350° F. Spray two 6-inch cake pans and line bottoms with parchment paper rounds.
- Mix wet ingredients: In a small bowl, combine ½ cup milk, 3 egg whites, and 1 ½ tsp vanilla.
- Combine dry ingredients & butter: In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt until thoroughly combined. Add soft brown butter, blending until mixture looks like breadcrumbs.
- Add wet ingredients: Add all but ¼ cup of milk mixture and beat on medium speed until thick and creamy, 2-3 minutes. With mixer on low, gradually pour in remaining milk.
- Bake: Divide batter evenly between the prepared pans and use a spatula to even out. Bake until golden brown on top and sides are beginning to pull away from the pan, about 25-30 minutes. Allow to cool completely.
For the compote:
- Allow berries & rhubarb to defrost slightly, if frozen.
- Cook: Place 2 cup slices strawberries & 1 cup chopped rhubarb in a stainless steel pot with ⅓ cup sugar and cook until fully broken down and quite thick, stirring and mashing with a wooden spoon all the while. This should take about 10-15 minutes.Pour compote in a bowl and allow to cool completely.
For the mascarpone whip:
- Whisk 4 oz mascarpone, 1 cup cream, 2 Tbsp sugar, and 1 tsp vanilla until soft peaks form.
To assemble cake:
- Create layers: Slice each cake in half horizontally to make 4 layers.
- Layer: Place the bottom cake layer on a plate and spread ½ of strawberry rhubarb compote on top, leaving a little room around the edges. Lay the next cake layer on top and spread it with about ⅓ cup of the mascarpone whipped cream.Add the third cake layer and spread it with the remaining compote. Top with final cake layer.
- Crumb coat: Apply a thin layer of mascarpone whipped cream around top and sides of cake. This is the “crumb coating” and will help seal in the cake crumbs so your final cake is smooth and lovely! Chill at least 20 minutes.
- Final frost & decorate: Ice cake with the remaining mascarpone whip and decorate as desired.
Notes
Vanilla sugar: If you don't have any vanilla sugar, simply use regular sugar in the compote and add 1 teaspoon of vanilla after the strawberries and rhubarb are finished cooking.
Keep cake refrigerated until ready to serve. This cake is great served chilled or at room temperature.