This post may contain affiliate links.
Elegant, seasonal, and perfectly balanced, this Rhubarb and White Chocolate Layer Cake is a celebration of spring flavors. The star of the show is the homemade rhubarb compote, tucked between layers of moist vanilla sponge and a luxurious whipped white chocolate ganache. If you’ve been looking for a way to use fresh rhubarb that feels elevated and modern, this white chocolate pairing offers a velvety sweetness that perfectly complements the rhubarb's signature tang.
This Rhubarb and White Chocolate Layer Cake is a real spring treat. There is something so nostalgic about rhubarb, but pairing it with white chocolate takes it to a whole new level. I used Callebaut white chocolate because it has this beautiful, milky creaminess that mellows out the sharp 'zing' of the rhubarb. When you cut into a slice, you see those beautiful layers of golden vanilla sponge and bright pink fruit. It’s sophisticated enough for a dinner party, but easy enough that you can whip it up on a Saturday afternoon.
For more layer cake recipes, try Strawberry Layer Cake, Coconut Raspberry Layer Cake and Lemon Raspberry Layer Cake.
Jump to:
WHY THIS RECIPE WORKS
- Rhubarb compote: The tartness of the rhubarb compote perfectly balances with the white chocolate cream.
- Light whipped white chocolate ganache: The white chocolate ganache is super easy to make, and whips up into a beautiful cream.
- Showstopper: This layer cake is a beautiful showstopper of cake, and is perfect to serve for friends and family.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Eggs: The eggs are separated and the egg whites are whisked into a meringue and the egg yolks are add afterwards.
- All-purpose flour: I always use an all-purpose flour that has 10-11% protein. The lower the protein in the flour, the less gluten gets produced, which makes for a soft and tender sponge.
- Rhubarb: You can use both frozen and fresh rhubarb to make the compote.
- White chocolate: I recommend using a high quailty white chocolate for the best taste and result. I use Callebaut W2.
STEP BY STEP INSTRUCTIONS
WHITE CHOCOLATE AND RHUBARB COMPOTE
Here is how to make and bake this Rhubarb and White Chocolate Layer Cake. This recipe needs an electric mixer with a whisk attachment, as well as a 20 cm baking pan lined with baking paper.
The full recipe is down below in the recipe card.
STEP 1: For the white chocolate ganache, start by melting the white chocolate. In a small saucepan, heat up the heavy cream until it starts to steam. Then pour it over the white chocolate and stir it together with a rubber spatula. Cover it with some cling film, so it touches the surface of the cream, and place it in the fridge for 3-4 hours until completely cold or overnight.
STEP 2: For the compote, start by cutting the cleaned rhubarb into smaller pieces. (IMPORTANT! Do NOT add any of the leaves as they are toxic and unsafe to eat). Add the chopped rhubarb, sugar and lemon juice to a medium saucepan and heat it up. Once bubbling, turn it down to a simmer. Let it simmer for 8 minutes. Then mix together cornstarch and water and pour it into the compote. Continuously stir it around for 1 minute while it thickens.
STEP 3: Pour the jam into a bowl, covered with plastic wrap, and place it in the fridge. Let it cool down until cold.
Preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20 cm round cake pan lined with baking paper.
VANILLA SPONGE AND ASSEMBLING
STEP 1: For the sponge, separate the egg whites and egg yolks. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, and beat the egg whites until foamy, on medium speed. Then in a slow steady stream pour in the sugar while the egg whites continue to whisk. Continue whisking on high speed until stiff peaks.
STEP 2: Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined. Sift the dry ingredients and mix it into the meringue on low speed.
STEP 3: Then finally heat up the heavy cream until it starts to steam and pour it into the batter and again mix until just combined. Pour the cake batter into the pan and bake it for 30 minutes.
STEP 4: Once baked, immediately trace a thin knife along the edge of the pan and flip it upside down, onto a cooling rack. Remove the parchment paper and flip it back around so it faces the right way up.
STEP 5: Let's assemble the cake. Whip the white chocolate ganache until medium stiff peaks. Using a serrated knife, cut the sponge into two layers. Add the first sponge layer onto your serving plate and pipe the whipped white chocolate ganache around the edge onto the cake. Fill in the center of the cake, piping a swirl of the cream. Add half of the rhubarb compote to the center and even it out. Add the second layer and pipe the ganache and dollop the remaining rhubarb compote on top. Optionally, decorate with edible flowers.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
Whipped white chocolate ganache has a higher fat content and a smoother mouthfeel. It compliments the sharp tartness of the rhubarb, providing a more balanced flavor profile than sugary frosting.
Yes, the cake is great for making ahead and the ganache and compote needs to be completely cold before assembling. You can bake the sponge 1-2 days in advance and store it tightly wrapped at room temperature. The fully assembled cake can also be made a day ahead and kept chilled.
Yes and you don't need to thaw them ahead of time.
It is essential to remove rhubarb leaves before you begin baking because they contain high concentrations of oxalic acid, making them toxic and unsafe to eat.
There are two possible reasons why your sponge may have sunk slightly. Either some of the air incorporated during the meringue stage was lost when mixing in the remaining ingredients, or the sponge was slightly underbaked.
Yes absolutely! The compote could instead be made with raspberry, strawberry, blackberry or plums. You simply swap the fruit out 1:1.
HOW TO STORE
Store the cake in the refrigerator for 2-3 days.
Other Cake Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Rhubarb and White Chocolate Layer Cake
Ingredients
WHIPPED WHITE CHOCOLATE CREAM (Make the day before)
- 135 g white chocolate
- 265 g heavy cream
RHUBARB COMPOT (Can also be made the day before)
- 250 g rhubarb
- 50 g granulated sugar
- 2 teaspoon lemon juice
- 1 teaspoon cornstarch
- 2 teaspoon water
SPONGES
- 4 large egg room temperature, separated
- ⅛ teaspoon white vinegar
- 130 g granulated sugar
- ½ teaspoon vanilla bean paste
- 120 g all-purpose flour
- 20 g potato starch
- Pinch of salt
- 65 g heavy cream
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
Instructions
WHIPPED WHITE CHOCOLATE CREAM (Make the day before)
- Start by melting the white chocolate. In a small saucepan, heat up the heavy cream until it starts to steam. Then pour it over the white chocolate and stir it together with a rubber spatula. Cover it with some cling film, so it touches the surface of the cream, and place it in the fridge for 3-4 hours until completely cold or overnight.135 g white chocolate, 265 g heavy cream
RHUBARN COMPOT (Can also be made the day before)
- Start by cutting the cleaned rhubarb into smaller pieces. (IMPORTANT! Do NOT add any of the leaves as they are toxic and unsafe to eat). Add the rhubarb, granulated sugar and lemon juice to a saucepan and heat it up until the rhubarb starts to break down, and the liquid has come to a bubble. Once bubbling, turn it down to a simmer. Stir occasionally and with a rubber spatula mash down rhubarb.250 g rhubarb, 50 g granulated sugar, 2 teaspoon lemon juice
- Let it simmer for 8 minutes or until the rhubarb compote has thickened. Then in a cup mix together cornstarch and water and pour it into the compote. Continuously stir it around for 1 minute while it thickens.1 teaspoon cornstarch, 2 teaspoon water
- Pour the compote into a shallow bowl, covered with plastic wrap, and place it in the fridge. Let it cool down until room temperature or colder. It takes about 1 hour.
SPONGE
- Preheat the oven to 175ºC /350ºF conventional oven. Prepare a 20 cm (8 inch) pan with parchment paper. Do NOT grease the pan as the batter needs to cling to the sides as it rises, which helps the sponge achieve maximum height and a light texture.
- Separate the egg whites and egg yolks into two clean bowls. Add the egg whites and white vinegar to the bowl of a stand mixer, using the whisk attachment, or a hand mixer, and beat the egg whites until foamy, on medium speed, then in a slow steady stream pour in the granulated sugar while the egg whites continue to whisk. Continue whisking at high speed until stiff peaks.4 large egg, ⅛ teaspoon white vinegar, 130 g granulated sugar
- Stir the egg yolks together and add them to the meringue together with the vanilla bean paste. Mix it together at the lowest speed until just combined.½ teaspoon vanilla bean paste
- Sift the all-purpose flour, potato starch and salt and add it to the meringue. Mix it together at the lowest speed until just combined, it’s important not to over mix the batter.120 g all-purpose flour, 20 g potato starch, Pinch of salt
- Then finally heat up the heavy cream until it starts to steam and pour it into the batter and again mix until just combined.65 g heavy cream
- Give the batter a final gentle fold with a rubber spatula to make sure everything is combined.
- Pour the cake batter into the pan and bake it for 30 minutes.
- Once baked, immediately trace a thin knife along the edge of the pan and flip it upside down, onto a cooling rack. Remove the parchment paper and flip it back around so it faces the right way up.
ASSEMBLING
- Whip the white chocolate ganache until medium stiff peaks and add the cream to a piping bag fitted with a round piping tip, e.g. Wilton 2A.
- Using a serrated knife, cut the sponge into two layers. Add the first sponge layer onto your serving plate and pipe the whipped white chocolate ganache around the edge of the cake. Fill in the center of the cake, piping a swirl of the cream. Add half of the rhubarb compote to the center and even it out. Add the second layer and pipe the ganache on top and finish with dollops of the remaining rhubarb compote. Optionally, decorate with edible flowers.
Leave a Reply