Comments on: Light and Fluffy Strawberry Rhubarb Crumble Cake

By: Jen

Jen — Thu, 27 Mar 2025 18:57:39 +0000

In reply to Barbara. I completely agree! This went against all common cake baking knowledge. Should have just used the cookbook recipe to start.

By: Jen

Jen — Thu, 27 Mar 2025 18:55:57 +0000

I’m deeply disappointed by this cake. It, of course, baked up to only half an inch. I can’t believe you said to start in the stand mixer with the flour! And adding everything and mixing it for over 3-4 minutes! I used room temp, weighed ingredients! It went against all of my baking intuition. Five eggs wasted! That buttermilk The vanilla bean paste! The butter!! Ugh! So sad! I looked up your recipe in your cookbook and it was completely different procedure and seems like it will be successful. Please update this recipe so that people won’t have to waste their precious time and money.

By: Barbara

Barbara — Sat, 15 Mar 2025 15:21:11 +0000

I am an experienced baker but have never made a cake batter in this method before. I found the instructions a tad confusing. In step 3 it says “combine the dry ingredients together”. Should this include the sugar or not? The sugar is not listed with the dry ingredients, but further down the ingredient list. I know from experience that sugar is not always a dry ingredient, so clearer instructions would be helpful here.

By: Anne Marie

Anne Marie — Wed, 18 Sep 2024 23:45:13 +0000

Omg what a decadent cake! 12 ladies devoured it! I made it gluten and Lactose Free and it was delicious. Thank you.

By: Abigail Smith

Abigail Smith — Thu, 08 Aug 2024 15:06:33 +0000

Always the best recipes and advice for building the best cakes 🎂 !

By: Tara Callan

Tara Callan — Wed, 13 Sep 2023 05:11:07 +0000

How many will this serve? I need it to serve 20-24. Would I need to make a 10″ 3 layer? If so how much should I increase the batter?

By: Tara

Tara — Wed, 13 Sep 2023 05:09:25 +0000

How many will this serve? I need it to serve 20-24. Would I need to make a 10″ 3 layer? If so how much should I increase the batter?

By: Patti

Patti — Fri, 31 Mar 2023 00:04:02 +0000

Hi Courtney
I made this cake this past week since I had freshly picked strawberries. I did not use rhubarb because I don’t care for it. When I made the compote though it was soft strawberries with a lot of juice. It wasn’t thick at all (I’m assuming this is because I didn’t use rhubarb with it). I drained the juice from the strawberries and just added those in the filling which seemed to work ok. I halved the strawberries per your instructions. The only thing I noticed is when I sliced the cake the compote didn’t really hold the cake layers together because it was just halved strawberries with crumble. What would you recommend for next time? I thought maybe if I had diced the strawberries really small along with adding cornstarch to thicken it?
The other thing I noticed was when I sliced the cake the buttercream was kind of flaking off (the cake was cold from the fridge) on the edges. Do you think that is because the cake was cold and not room temperature?
Overall it turned out beautiful and tasted amazing! I’m making notes for how to improve for the next time.

By: Lauren

Lauren — Thu, 07 Jul 2022 09:18:59 +0000

Could I use whole milk instead of heavy whipping cream for the frosting ?

By: cakebycourtney

cakebycourtney — Tue, 20 Jul 2021 14:09:31 +0000

In reply to matthew. Yes.

By: matthew

matthew — Sat, 17 Jul 2021 00:15:18 +0000

Is the frosting yield enough to duplicate your swirl decoration?

By: cakebycourtney

cakebycourtney — Mon, 10 May 2021 19:46:31 +0000

In reply to Amy. Updating now!

By: cakebycourtney

cakebycourtney — Mon, 10 May 2021 19:36:30 +0000

In reply to Amy. It should be 1 tbsp which is about 13g. I will change that error now!

By: Amy

Amy — Fri, 07 May 2021 22:12:54 +0000

Hi!

For the cake (and buttercream) you have 1 tablespoon (4.2g) vanilla paste listed, but 4.2g next to teaspoon measurements as well. I’m confused! Do you mean teaspoon or tablespoon? Or should the tablespoon metric be updated?? How can they be the same?

Thank you!!

By: cakebycourtney

cakebycourtney — Fri, 19 Jun 2020 03:51:27 +0000

In reply to Rebecca. It should be 416g. I'll change that now.

By: Rebecca

Rebecca — Wed, 17 Jun 2020 21:44:43 +0000

Hi Courtney, I made half this recipe so I measured in grams and it seems like the flour measurement is off. Is it 366g for a full recipe?

By: cakebycourtney

cakebycourtney — Mon, 06 May 2019 13:07:35 +0000

In reply to Nin. They need to sit out for about 30 minutes before you frost them.

By: Nin

Nin — Thu, 02 May 2019 22:44:02 +0000

First, what a beautiful and delicious looking cake! One question: If the cake layers are frozen overnight, can they be frosted immediately, or do they need to sit out at room temperature for a bit? Thank you.

By: cakebycourtney

cakebycourtney — Tue, 26 Feb 2019 00:23:06 +0000

In reply to Kristin. You could do another type of nut.

By: Kristin

Kristin — Mon, 25 Feb 2019 20:54:59 +0000

Could you sub the almonds for anything else?

By: cakebycourtney

cakebycourtney — Mon, 03 Sep 2018 13:38:15 +0000

In reply to Renee. Just regular vanilla.

By: Renee

Renee — Mon, 03 Sep 2018 03:30:53 +0000

what would you recommend as a sub for vanilla bean paste?

By: Classic Vanilla Cake with Chocolate Buttercream Frosting | The Millennial Baker

Sat, 30 Jun 2018 18:21:03 +0000

[…] from one of my go to inspirational bakers, Cake by Courtney. You can find the original recipe here. As many of you know, I like to mix and match different recipes to my desire and pull my […]

By: cakebycourtney

cakebycourtney — Thu, 14 Jun 2018 03:11:21 +0000

In reply to Emma. Yes the filling and crumble will be enough, you'll just need a little more batter. Maybe another 1/4 of the recipe.