Best Easy Panera Strawberry Rhubarb Mini Cake Recipe

Are you looking for a delicious and easy dessert recipe to satisfy your sweet tooth? Look no further than the Panera Strawberry Rhubarb Mini Cake! This delightful treat combines the tangy flavors of fresh strawberries and rhubarb with a moist and fluffy cake, making it a perfect option for any occasion. Here’s how you can make this mouth-watering dessert in the comfort of your own kitchen.

To start, gather the following ingredients: 1 cup of diced strawberries, 1 cup of diced rhubarb, 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, ½ cup of unsalted butter (melted), 1 cup of granulated sugar, 2 large eggs, 1 teaspoon of vanilla extract, and ½ cup of buttermilk.

Preheat your oven to 350°F (175°C) and grease a mini cake pan. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the melted butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Gently fold in the diced strawberries and rhubarb until well combined. Pour the batter into the prepared mini cake pan and smooth the top.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Now, let’s move on to the frequently asked questions about this delectable Panera Strawberry Rhubarb Mini Cake recipe:

1. Can I use frozen strawberries and rhubarb instead of fresh?
Yes, frozen fruits can be used as a substitute, but make sure to thaw and drain them before using.

2. Can I use a regular-sized cake pan instead of a mini cake pan?
Certainly! Just adjust the baking time accordingly.

3. Can I use whole wheat flour instead of all-purpose flour?
Yes, but keep in mind that it may alter the texture and taste of the cake.

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4. Can I replace buttermilk with regular milk?
Yes, you can make a homemade buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.

5. Can I add nuts or other fruits to the cake batter?
Absolutely! Feel free to experiment with different additions to suit your taste.

6. Can I make this recipe vegan?
Yes, you can replace the eggs with flax eggs and use dairy-free butter and buttermilk substitutes.

7. How should I store the leftover cake?
Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.

8. Can I freeze the cake for later use?
Yes, you can freeze the cooled cake, tightly wrapped in plastic wrap, for up to 2 months.

9. Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour.

10. Can I use other types of sweeteners instead of granulated sugar?
Yes, you can use honey, maple syrup, or other sweeteners, but it may affect the texture and taste of the cake.

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11. Can I make this recipe as cupcakes instead of a whole cake?
Absolutely! Just adjust the baking time to around 15-20 minutes.

Now that you have all the information and answers to your questions, it’s time to get baking and enjoy the scrumptious Panera Strawberry Rhubarb Mini Cake!

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