Recipe Rhubarb Layer Cake with Pink Frosting for Birthdays

Gorgeous rhubarb layer cake with pink frosting for birthdays.

Prep Time: 30 minutes
Bake Time: 40 minutes
Total Time: 1 hour 10 minutes

INGRÉDIENTSFor the Cake

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the rhubarb topping

• 4 cups chopped rhubarb
• 1 cup granulated sugar
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/4 cup water

For the pink frosting

• 1 1/2 cups unsalted butter, room temperature
• 5 cups powdered sugar
• 2 teaspoons vanilla extract
• 2-3 tablespoons heavy cream
• Pink food coloring

For the decoration

• 1 cup chopped rhubarb, candied (optional)

PRÉPARATIONPrepare the Cake

Preheat your oven to 350°F (175°C). Butter and flour three 8-inch round cake pans.
In a medium bowl, combine the flour, baking powder, baking soda, and salt.
In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until combined.
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make the Rhubarb Filling

In a medium saucepan, combine the rhubarb, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb is tender, about 10 to 15 minutes. Let cool completely.

Make the Pink Frosting

In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and heavy cream until the frosting is light and fluffy. Add a few drops of pink food coloring and mix until evenly colored.

Assemble the Cake

1. Place one cake layer on a serving plate. Spread half of the rhubarb filling on top. Place the second cake layer on top and spread the remaining rhubarb filling. Top with the third cake layer.
2. Frost the top and sides of the cake with the pink frosting. Decorate with candied rhubarb, if using.