Honestly, I had no intention of posting lots of rhubarb recipes this week. It sort of just happened, so I figured I might as well roll with it.
For those of you who are missing home decor / DIY things, never fear. I just ordered 100+ feet of crown molding. I’m making it my mission to get my bedroom painted and redecorated. Plus a million other projects that need to be completed.
In the meantime, let’s get back to IBC’s unofficial rhubarb week. On Monday I shared my recipe for Strawberry Rhubarb Syrup and mentioned it would be delicious poured over a cake. Well, I made that happen today.
I’ve been wanting to make a cake like this for a while. If you read Posie Get Cozy, she’s always creating these beautiful cakes with icing just in between the layers and on the top. Then, she delicately decorates the top with flowers and berries. I’ve always thought there was something so naturally perfect about those cakes. They’re simple, but all of the colors and textures make them incredibly beautiful. Plus, they’re really easy since there’s no fussing with fancy frosting.
Anyway, I’m glad I took the time to try this recipe. It was the perfect one.
For the cake batter, I just used a box mix: Pink Velvet. It’s new from Duncan Hines. Of course, you could use any box mix or your favorite from-scratch recipe.
Once the cakes were baked I poked holes in the top, then poured about 1/2 a cup of strawberry rhubarb syrup into all the little holes. You wouldn’t believe how most and flavorful this makes the cake. (I didn’t actually cut the cake for my pictures, but trust me on this.)
I layered strawberries in the middle for something special.
Then for the top, I layered on more frosting and topped it with flowers and strawberries. Some of the flowers are from the store; some came from my yard.
I hate to keep saying this, but it’s beautiful, isn’t it? Please tell me I’m not the only one who sees this.
Anyway, this is a super easy cake to make. Flavorful, moist, and totally adorable. Give it a try and let me know what you think.
Here's what you'll need:
1 box cake mix (I used Pink Velvet from Duncan Hines.)
2/3 cup water
1 stick unsalted butter, softened
1 1/2 cup Strawberry Rhubarb Syrup (recipe here)
1 cup strawberries, sliced (extra for garnish)
1 cup unsalted butter, softened
3 cups confectioners sugar
1 teaspoon pure vanilla extract
1-2 tablespoons heavy whipping cream
Fresh cut flowers for decoration
Begin by baking your cakes according to the package directions in two 9" round cake pans lined with parchment paper on the bottom. (You'll need eggs, water, and butter for the cake mix.) Once baked, allow the caskes to cool in the pans.
When the cakes are cooled, poke holes in the top of each with a wooden skewer or fork. Then slowly pour 3/4 cup of strawberry rhubarb syrup onto each cake. Use a spatula, if necessary, to evenly spread out the syrup.
Chill the cakes for about an hour.
In the meantime, mix the butter cream frosting.
Beat together the butter until smooth. Then slowly add the powdered sugar. Add the vanilla and as much of the heavy whipping cream as needed until you achieve the desired consistency.
To assemble the cake, removed both cakes from the round pans. Place a dollop of frosting on the first cake and spread it out evenly to the edges. Add a thin layer of sliced strawberries on top of the frosting . Place the second cake pn top of the first one and spread a layer of frosting on the top. Add the strawberries and garnish with flowers.