Strawberry Rhubarb Swirl Cake
This cake is light and airy with just the right amount of sweetness, allowing the bright, tart flavor of the strawberry-rhubarb compote to shine. It’s perfect for spring and summer gatherings, and especially lovely served slightly warm with whipped cream or a scoop of vanilla ice cream.
What you'll need:
For the strawberry rhubarb compote:
1 cup chopped fresh or frozen rhubarb
1 cup chopped strawberries
1/3 cup sugar
1 tbsp lemon juice
1 tsp vanilla extract
For the spongy white cake:
2 1/4 cups cake flour (or all-purpose, sifted)
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
1/4 cup avocado oil
1 1/2 cups granulated sugar
1 tbsp vanilla extract
5 large egg whites, room temperature
1 cup whole milk, room temperature
How to make it:
In a small saucepan, combine strawberries, rhubarb, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until fruit is soft and jammy (about 10–12 minutes). Remove from heat and stir in vanilla. Let cool completely before swirling it into the batter—it helps maintain the cake’s fluffy texture.
Preheat the oven to 350°F. Grease and flour a 9x13" cake pan or two 8" round pans. Line bottoms with parchment paper if using round pans.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a separate larger bowl, cream butter, oil, and sugar until light and fluffy (about 3–4 minutes). Add vanilla extract and egg whites one at a time, beating well after each addition. Alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined—don’t overmix.
Pour half the cake batter into your prepared pan. Dollop several spoonfuls of the strawberry-rhubarb compote over the batter and swirl gently with a knife or toothpick. Repeat with remaining batter and compote. Just be gentle with the swirl so the fruit doesn’t sink to the bottom.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Dust with powdered sugar or top with whipped cream and fresh berries for serving. Enjoy!
Store leftovers covered at room temperature for up to 2 days, or refrigerate for longer freshness.
