Rhubarb 6 Layer Cake
Indulge in the perfect balance of tangy and sweet with this showstopping Rhubarb 6 Layer Cake. This vibrant layer cake features six delicate tiers of fluffy vanilla sponge, each generously spread with a luscious, homemade rhubarb filling crafted from fresh, tangy rhubarb. Topped and enveloped in a cloud-like whipped cream frosting, this dessert achieves an elegant presentation that tastes as incredible as it looks. With its striking layers and refreshing flavors, this cake is ideal for special occasions, springtime celebrations, or any gathering that calls for a memorable dessert. Chill before serving to allow the flavors to meld beautifully, and garnish with fresh rhubarb or edible flowers for a delightful finishing touch. Perfect for rhubarb enthusiasts and cake lovers alike, this recipe offers an unforgettable treat that’s both sophisticated and approachable.
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Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Whole milk
- 4 cups Fresh rhubarb, chopped
- 1.5 cups Sugar (for rhubarb filling)
- 2 tablespoons Cornstarch
- 0.25 cups Water
- 2 cups Heavy cream
- 1 cup Powdered sugar
- 1 teaspoons Vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans, then line the bottoms with parchment paper for easy release.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 3 minutes). Beat in the eggs one at a time, followed by the vanilla extract.
Step 4
Alternately add the dry ingredients and milk to the butter mixture in three additions, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Step 5
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 6
Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Step 7
To make the rhubarb filling, combine the chopped rhubarb, sugar, cornstarch, and water in a medium saucepan over medium heat. Cook, stirring often, until the rhubarb softens and the mixture thickens (about 10-15 minutes). Let the filling cool completely.
Step 8
For the whipped cream frosting, beat the heavy cream, powdered sugar, and vanilla extract in a large bowl until stiff peaks form. Be careful not to overmix to avoid curdling.
Step 9
To assemble the cake, slice each of the cooled cake layers in half horizontally to create six total layers. Place one layer on a serving plate or cake stand.
Step 10
Spread a thin layer of rhubarb filling on the top of the cake layer, followed by a layer of whipped cream frosting. Repeat this process with the remaining cake layers, filling, and frosting.
Step 11
Frost the sides and top of the cake with the whipped cream frosting, smoothing with an offset spatula. Decorate as desired (optional) with fresh rhubarb or edible flowers.
Step 12
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the layers to set. Slice and enjoy!
Nutrition Facts
| Serving size | 3165.1 grams (3165.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8501 |
| Total Fat 388.40g | 498% |
| Saturated Fat 231.20g | 1156% |
| Polyunsaturated Fat 0.40g | |
| Cholesterol 1785mg | 595% |
| Sodium 3174mg | 138% |
| Total Carbohydrate 1165.20g | 424% |
| Dietary Fiber 20.70g | 74% |
| Total Sugars 844.00g | |
| Protein 80.60g | 161% |
| Vitamin D 321IU | 1605% |
| Calcium 1184mg | 91% |
| Iron 22mg | 124% |
| Potassium 3013mg | 64% |
Source of Calories