Strawberry Rhubarb Vanilla Cake with Strawberry Meringue Buttercream
This Strawberry Rhubarb Vanilla Cake with Strawberry Meringue Buttercream was a spur of the moment for my friends’ birthday picnic that turned out so perfect for spring baking. The soft vanilla cake layers are layered between a silky, strawberry meringue buttercream and homemade strawberry-rhubarb jam that balances sweet and tart.
I didn’t get too many photos of the process and crumb, but it was too delicious not to share with you all!
*Disclaimer: I decorated with wildflowers from my local farmers market and was unaware at the time that foxgloves are a poisonous flower. Please do not decorate or consume any flowers that you don’t know are edible. Thankfully, all my friends are fine! Just wanted y’all to be aware.
what does rhubarb taste like in cookies?
Rhubarb adds a tart, slightly tangy flavor that balances the sweetness of the strawberries and vanilla cake beautifully.
Why is my meringue buttercream too runny?
Runny meringue buttercream usually happens when the butter is too soft or the mixture is too warm; chill the bowl for 10–15 minutes and whip again until fluffy.
Why does my buttercream look curdled?
Curdled buttercream is completely normal during mixing and usually comes together with continued whipping as the butter emulsifies properly.
Can I make meringue buttercream ahead of time?
Yes, meringue buttercream can be stored in the refrigerator for up to one week or frozen for up to 2 months in an airtight container.
How do I fix grainy meringue buttercream?
Grainy texture often means the sugar did not fully dissolve in the egg whites; gently heat the mixture until smooth before whipping.
Why did my vanilla cake turn out dense?
A dense cake usually happens because:
- The batter was overmixed
- Too much flour was added
- The butter/eggs and sugar were not creamed long enough
- Baking powder/soda was old
Tip: Mix just until combined and measure flour carefully.
Why did my cake sink in the middle?
Common causes:
- Opening the oven door too early
- Underbaking
- Too much leavening agent
- Batter sitting too long before baking
Bake until a toothpick comes out clean.
How do I make my vanilla cake moist?
- Use room-temperature ingredients
- Don’t overbake
- Add ingredients like sour cream, yogurt, or buttermilk – acidity is key!!
- Measure flour correctly
Oil-based cakes also stay moist longer than butter-only cakes!
Bake with me!
Strawberry Rhubarb Vanilla Cake with Strawberry Meringue Buttercream
Ingredients
for the vanilla cake:
- 2 1/2 cups all purpose flour or cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/2 cups granulated cane sugar
- 3 large eggs preferably room temp
- 1/2 cup olive oil
- 3/4 cup buttermilk preferably room temp
- 2/3 cup sour cream preferably room temp
- 2 teaspoon vanilla extract
for the strawberry rhubarb compote:
- 1 1/2 cups packed chopped strawberries
- 1 1/2 cups packed chopped rhubarb about 2-3 stalks
- 5 tablespoons granulated cane sugar
- Juice of 1 lemon 2 tablespoons
for the strawberry meringue buttercream:
- *Can be swapped for a classic vanilla bean cream cheese buttercream!
- 9 large egg whites room temp
- 2 1/2 cups granulated cane sugar
- 1 1/2 cups unsalted butter softened (cubed)
- 1 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon fine sea salt
- 1 cup freeze dried strawberry powder about 3 cups freeze dried strawberries
Instructions
To make the vanilla cake:
- Preheat oven to 350F. Butter three 9″ cake pans and line bottoms with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well, then set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the sugar and eggs. Beat for 2 minutes, until frothy.
- On medium-low speed, pour the olive oil in a thin stream, then beat for 1 minute.
- Add the buttermilk, sour cream, and vanilla extract. Mix until smooth.
- Add the flour mixture to fold in just until smooth.
- Divide the batter evenly between the prepared cake pans. Smooth the tops out with the back of a spoon or spatula. Place in the middle oven rack to bake for 18-22 minutes, until a toothpick inserted into the middles comes out with only moist crumbs and tops are lightly golden. Let cool in the cake pans 10 minutes then transfer to a wire rack to cool completely.
To make the strawberry-rhubarb compote:
- Combine the chopped strawberries, rhubarb, sugar, and lemon juice in a saucepan. Stir to combine, then place over medium high heat. Bring to a boil, cover with lid, then simmer on LOW heat for 10 minutes.
- Remove lid to cook for an additional 3-5 minutes, stirring frequently, until thickened like jam. Remove from heat to cool completely.
To make the strawberry swiss meringue buttercream:
- Add a few inches of water to a saucepan over medium high heat. Bring to a bowl, then reduce heat to medium.
- Combine the egg whites and sugar in a bowl larger than the rim of the saucepan. TIP: Using the stainless steel bowl of the stand mixer reduces dishes.
- Place the bowl over the saucepan so the bottom doesn’t touch the boiling water. Whisk for 3-4 minutes, until sugar has completely dissolved. Test by pinching a small amount between your fingers and rubbing together to feel for any graininess.
- Immediately transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat until stiff peaks and the bowl has cooled to room temperature, about 12-18 minutes. If the mixture is still too warm, place in the fridge for 10 minutes to cool down then beat again for 3-5 minutes.
- Whisk in the vanilla and salt, then begin adding the cubed butter 1-2 tablespoons at a time to beat until smooth. The result should be a silky smooth buttercream. Lastly, add the freeze dried strawberry powder to mix just until smooth.
To assemble the cake:
- Remove the parchment paper from the cakes. Add a small amount of buttercream to the center of your cake plate, then add the first cake layer. Frost a thin layer of the meringue buttercream, followed by a 1/2″ to 1″ piping along the edges. This will act as a border for the compote. Add a generous spread of the strawberry-rhubarb compote. Be careful adding too much or it can seep out of the frosting. Repeat this process with the remaining cake layers, frosting the top layer and sides with meringue buttercream.
- Place the cake in the fridge for 30 minutes to help the buttercream set.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Funcionó exactamente como estaba escrito, ¡gracias!
Sooo excited to try making this for my daughter’s 5th birthday!! 😍Would it be possible to bake the cake batter in a sheet pan and cut out smaller cake rounds?
hi Audrey! that’s such a cute idea!! yes, absolutely just keep an eye on the cakes about 5 to 10 minutes prior to the original baking time!
found you on Pinterest, adore your beautiful recipes! you are an artist! i have a goofy question, this is not the first time i’ve seen a recipe ask for the eggs and dairy in the cake batter to be at room temperature. why is that? does it help the cake rise? thanks xx
hi nell!! welcome!! this is so not goofy but a very wise question! having the eggs and dairy come to room temp prior to baking is not 100% necessary but does help create a softer, moister, and more tender crumb!