Rhubarb and Vanilla Layer Cake
Simple Vanilla cake with Vanilla Buttercream and Rhubarb Jam
Equipment
- Small saucepan
- Large mixing bowl
- Electric whisk
- Rubber spatula
- Two small 4 inch round cake tins
- Piping bag
- Piping nozzles- plain and star
- Offset palette knife
Ingredients
Vanilla Cake
- 165 grams butter room temperature
- 165 grams sugar
- 3 whole eggs
- 1 tsp vanilla extract
- 165 grams plain flour
- 1 tbsp baking powder
- 45 ml milk
Vanilla Buttercream
- 200 grams butter room temperature
- 400 grams icing sugar
- 1 tbsp vanilla extract
- 20 ml milk
Rhubarb Jam
- 1 bunch rhubarb about 150 grams
- 150 grams caster sugar
- 1 tsp lemon juice
Instructions
Vanilla Cake
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large mixing bowl, add all the ingredients and whisk on medium with an electric whisk or stand mixer with the paddle attachment. Beat well until you form a smooth, lump free batter.
- Line and grease two 4 inch cake tins. You could also bake this in 2 8 inch cake tins for a two layer cake as opposed to 4.
- Divide the batter evenly between the two tins and bake for 25-30 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Allow to cool fully before icing.
Vanilla Buttercream
- In a large mixing bowl, beat the room temperature butter until pale and creamy. (about 2-3 minutes)
- Next, add in the icing sugar, vanilla and milk and beat for a further 4-5 minutes until light and fluffy.
Rhubarb Jam
- Cut up rhubarb into small pieces and place into a small saucepan along with the sugar and lemon juice.
- Cook on a medium low heat, stirring every few minutes until the rhubarb has totally softened and pureed, This may take 10-15 minutes depending on how big you cut the rhubarb.
- Allow to cool totally before spreading on the cake.
Cake Assembly
- To assemble the cake, take the cooled vanilla cakes and level off by cutting the tops off them to even the cake out. Next, cut each cake in half, horizontally so you have 4 layers.
- Scoop half of the buttercream into a piping bag fitted with a plain nozzle and pipe a circle around the edge of the first layer. Fill the middle with rhubarb jam and top with a cake layer.
- Take the next layer and repeat the process but fill the middle with more vanilla buttercream.
- On the final filling layer, repeat this process again and fill the middle with rhubarb jam.
- When placing the final cake layer on, gently pat it down to ensure the cake is even.
- Use the remaining buttercream to apply a thin layer all around the cake. Use an offset palette knife or plastic scraper to apply.
- Using the star nozzle, pip rosettes of vanilla buttercream around the top and fill the inside with rhubarb jam.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.