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Rhubarb and White Chocolate Cake
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Rhubarb and White Chocolate Cake

This Rhubarb and White Chocolate Cake is a stunning spring dessert featuring tender vanilla sponge layers, tangy rhubarb compote, and silky white chocolate cream cheese frosting. Perfect for celebrations or elegant gatherings.
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American, european
Keyword: layer cake, rhubarb cake, rhubarb recipes, spring dessert, white chocolate cake
Servings: 12 slices
Calories: 520kcal
Cost: 15

Equipment

  • mixing bowls
  • hand or stand mixer
  • 8-inch cake pans
  • saucepan
  • spatula

Ingredients

  • 2.5 cups cake flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1.75 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla bean paste
  • 1 cup whole milk, room temperature
  • 3 cups fresh rhubarb, sliced
  • 0.5 cup granulated sugar (for compote)
  • 2 tbsp water
  • 1 tsp vanilla extract
  • 1 tsp cornstarch
  • 1 tbsp cold water (for slurry)
  • 6 oz white chocolate, chopped
  • 16 oz cream cheese, room temperature
  • 0.5 cup unsalted butter (for frosting)
  • 1.5 cups powdered sugar
  • 1 tsp vanilla bean paste (for frosting)
  • 1 pinch salt

Instructions

  • Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
  • Whisk flour, baking powder, and salt together. In another bowl, beat butter and sugar until light and fluffy, then add eggs one at a time and mix in vanilla.
  • Add dry ingredients alternately with milk, mixing just until combined.
  • Divide batter into pans and bake for 25–28 minutes. Cool completely.
  • Cook rhubarb, sugar, and water until soft. Add vanilla and cornstarch slurry, cook until thickened, then chill.
  • Melt white chocolate and cool. Beat cream cheese and butter, add powdered sugar and vanilla, then mix in melted chocolate until smooth.
  • Layer cake with frosting and rhubarb compote, repeating for each layer. Apply crumb coat and chill.
  • Finish frosting the cake and decorate with remaining compote. Chill before serving.

Notes

Ensure all components are fully cooled before assembling to prevent melting or sliding layers. Use high-quality white chocolate for best flavor and texture. Chill before slicing for clean, bakery-style cuts.