Vanilla Cake with Strawberry Rhubarb Glaze Recipe [2024]
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Time to read 7 min
There's something about a homemade cake that just brings a little bit of comfort into any day. Whether you're celebrating a special occasion or just want to treat yourself, a good cake has a way of making everything a bit better. Now, imagine a cake that's not only delicious but also infused with the nostalgic flavors of strawberry rhubarb—sounds pretty perfect, right?
This vanilla cake with a Berry & Brine strawberry rhubarb jam glaze is exactly that kind of treat. It's simple, yet it carries the kind of flavors that transport you back to summer mornings when everything seemed a little brighter and a slice of something sweet could turn an ordinary day into a special one. Growing up, strawberry rhubarb jam was a staple in my house, slathered on toast for breakfast or as a quick snack. The combination of sweet strawberries and tart rhubarb is pure magic, and it's the star of this cake's glaze.
When you make this cake, you're not just baking a dessert; you're creating a moment—a reason to gather friends or family, brew some tea or coffee, and share something that feels both classic and new. The cake itself is soft, buttery, and rich with vanilla, but it's the strawberry rhubarb glaze that really takes it to the next level. That sweet and tangy topping, made with our Berry & Brine Strawberry Rhubarb Jam, adds a layer of flavor that’s bound to impress.
Whether you're hosting a casual get-together, celebrating a milestone, or just want something sweet on hand, this cake is one you’ll want to keep in your recipe arsenal. It’s the kind of cake that makes you slow down, savour the moment, and appreciate the simple joys in life. So go ahead, preheat that oven, and get ready to bring a little bit of summer into your kitchen, no matter the season.
Table of content
What is in a Vanilla Cake with Strawberry Rhubarb Glaze? Tools you will need to make a Vanilla Cake with Strawberry Rhubarb Glaze Related Berry & Brine Products You may also like Watch how the Vanilla Cake with Strawberry Rhubarb Glaze is made! Ingredients Directions Products used in the Peach Bellini Twist Pair the Dill Shrimp Nicoise Salade with the Peach Bellini Twist:
What is in a Vanilla Cake with Strawberry Rhubarb Glaze?
Butter
Butter is the base that gives the cake its rich, moist texture. Use unsalted, room-temperature butter for easy creaming and a light, fluffy cake. Consider European-style for a creamier taste.
Sugar
Sugar sweetens the cake and adds moisture, creating a tender texture. Stick with granulated sugar, but mix in some light brown sugar for a hint of caramel flavor if you’re feeling adventurous.
Olive Oil
Olive oil adds moisture and a subtle depth of flavor. Choose light or extra virgin for a balanced taste, or swap for a neutral oil like vegetable oil if you prefer a more traditional flavor.
Eggs
Eggs bind the cake, adding structure and richness. Use large, room-temperature eggs for the best results. Want more richness? Swap one egg for an extra yolk, but stick with three for balance.
All-Purpose Unbleached Flour
Flour provides structure to the cake. Unbleached flour offers a richer flavor, but regular all-purpose works too. Measure carefully to avoid a dense cake, or try cake flour for a lighter crumb.
Baking Powder
Baking powder is the leavening agent that makes the cake rise. Fresh baking powder ensures a light, airy texture. Stick to the recipe for the best results, or substitute with a baking soda and cream of tartar mix if needed.
Baking Soda
Baking soda gives the cake extra lift and tenderness, working with the buttermilk to balance flavors. Ensure it’s fresh for the best rise; otherwise, your cake might fall flat.
Kosher Salt
Salt balances the sweetness and enhances flavors. Kosher salt disperses evenly in the batter. If using table salt, reduce the amount to avoid overpowering the cake.
Pure Vanilla Extract
Vanilla extract adds a classic, warm flavor. Pure extract is worth it for a richer taste. You could use vanilla bean paste or seeds for an extra burst of flavor, but pure extract is perfect.
Buttermilk
Buttermilk adds tang and tenderness to the cake. If you don’t have it, a milk and lemon juice mixture works well. Whole milk can be used for richness, but buttermilk adds depth.
Strawberry Rhubarb Jam
This jam gives the cake its sweet-tart punch. Our Berry & Brine Strawberry Rhubarb Jam is perfect for this, balancing sweetness and tang. It’s key to the cake’s unique flavour.
Confectioner’s Sugar
Confectioner’s sugar makes the glaze smooth and glossy. It dissolves easily and can be adjusted to control the glaze thickness. Add cinnamon or vanilla powder for extra flavor if desired.
Lemon Juice
Lemon juice brightens the glaze, balancing the sweetness. Freshly squeezed is best, but bottled works too. It also thins the glaze to the right consistency and adds a zesty kick.
Cream
Cream adds richness to the glaze, making it smooth and silky. Higher-fat cream like 10% is ideal. You can use heavy cream for a thicker glaze or milk for a lighter one.
Tools you will need to make a Vanilla Cake with Strawberry Rhubarb Glaze
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Bundt pan or cake pan
- Cooling rack
- Small saucepan
- Sifter
- Toothpick or cake tester
- Wire whisk for glaze
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Watch how the Vanilla Cake with Strawberry Rhubarb Glaze is made!
[RECIPE] Vanilla Cake with Strawberry Rhubarb Glaze
Indulge in the perfect blend of moist bundt cake and sweet tangy strawberry rhubarb glaze with this recipe!
Ingredients
For the Cake:
- 1 cup butter, softened
- 1.5 cups granulated sugar
- 1/4 cup olive oil
- 3 large eggs
- 2.75 cups all-purpose unbleached flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1.5 tablespoons pure vanilla extract
- 3/4 cup buttermilk (or 2% milk mixed with 1 tablespoon lemon juice, left to sit for 10 minutes)
- 1/2 cup strawberry rhubarb jam (Berry & Brine recommended)
For the Glaze:
- 1.5 to 2 cups confectioner’s sugar
- 1/2 cup strawberry rhubarb jam (Berry & Brine recommended)
- 1.5 tablespoons lemon juice
- 1 to 2 tablespoons 10% cream
Directions
For the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour your bundt pan or cake pan to prevent sticking.
In a mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy.
Gradually add in the olive oil, mixing until combined. Then, add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and gently fold in the strawberry rhubarb jam, being careful not to over mix.
Pour the batter into your prepared pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
For the Glaze:
In a small saucepan, combine the confectioner’s sugar, strawberry rhubarb jam, lemon juice, and cream. Whisk until smooth and slightly thickened.
Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.
Allow the glaze to set for about 15-20 minutes before serving.
Slice the cake, serve, and enjoy the sweet and tangy flavours of this delicious vanilla cake with strawberry rhubarb glaze!
Products used in the Vanilla Cake with Strawberry Rhubarb Glaze
This vanilla cake with strawberry rhubarb glaze is a perfect blend of sweet and tangy. The rich, buttery cake pairs beautifully with the fruity, slightly tart glaze. It’s simple to make, yet impressive enough to serve at any gathering. Plus, the Berry & Brine Strawberry Rhubarb Jam adds a nostalgic, homemade touch that everyone will love. Perfect with a cup of coffee or tea, this cake brings back those cozy, comforting flavors we grew up with.
Can I use frozen strawberries and rhubarb for the glaze?
Yes, you can use frozen strawberries and rhubarb for the glaze. If using frozen fruit, ensure it's fully thawed and drained to remove excess water before cooking it down. This will help achieve the right consistency for the glaze. Keep in mind that the cooking time may be slightly longer due to the additional moisture from the frozen fruit, but the flavor will remain just as delightful.
How can I store the Vanilla Cake with Strawberry Rhubarb Glaze?
The cake can be stored at room temperature in an airtight container for up to two days. If you plan to keep it longer, refrigerate the cake to extend its shelf life to about five days. When refrigerating, make sure the cake is well-covered to prevent it from drying out. You can also freeze the cake without the glaze for up to a month and add the glaze once it’s thawed and ready to serve.
Can I make the glaze ahead of time?
Yes, you can prepare the Strawberry Rhubarb Glaze ahead of time. After cooking the glaze, let it cool completely, then store it in an airtight container in the refrigerator for up to one week. When you're ready to use it, gently reheat the glaze on the stove or in the microwave until it reaches a pourable consistency, then drizzle it over the cake. This makes it convenient for when you want to prepare the cake in advance.
