Introduction

The Vanilla Almond Rainbow Petal Cake is a stunning and delicious dessert perfect for special occasions. Layers of moist vanilla almond cake are beautifully covered with colorful buttercream petals, creating a vibrant and eye-catching centerpiece.

Vanilla Almond Rainbow Petal Cake Recipe - Recipe Image

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup vegetable oil
1 1/2 cups granulated sugar
1 1/3 cups buttermilk, room temperature
4 eggs, room temperature
1 tablespoon vanilla bean paste
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup (2 sticks) unsalted butter, softened to room temperature (for frosting)
7 cups powdered sugar (for frosting)
3 tablespoons heavy cream (for frosting)
1 teaspoon vanilla extract (for frosting)
1 teaspoon almond extract (for frosting)
Food coloring gel (various colors)

Instructions

Step 1: Preheat the oven to 350°F. Grease two 8-inch round cake pans thoroughly and line the bottoms with parchment paper. Grease the parchment and sides well to prevent sticking, then set pans aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: Using a stand mixer with a paddle attachment, cream together the butter, vegetable oil, and sugar until well combined. Add eggs one at a time, beating well after each addition.
Step 4: Stir in the vanilla bean paste, vanilla extract, and almond extract.
Step 5: On the lowest mixer speed, alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined; the batter should be smooth but not overmixed.
Step 6: Divide the batter evenly between the prepared cake pans; using a kitchen scale can ensure equal portions for even layers. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow cakes to cool completely in the pans before inverting onto a cooling rack.
Step 8: To make the frosting, beat the softened butter with a stand mixer paddle attachment until smooth and creamy. Slowly add powdered sugar one cup at a time on the lowest speed.
Step 9: Add vanilla extract and almond extract. Increase speed to high, then add heavy cream and beat until combined and silky, about 1-2 minutes.
Step 10: For assembly, place a spoonful of frosting on a cake board and spread it slightly to prevent slipping. Place the first cake layer on top and spread about one cup of frosting evenly over it.
Step 11: Add the second cake layer and apply a thin crumb coat over the entire cake. Smooth the top and sides well. Refrigerate for at least 30 minutes to set the crumb coat.
Step 12: Divide a few tablespoons of frosting into small bowls and add 1-2 drops of food coloring gel to each to create rainbow colors (red, orange, yellow, green, blue, violet). Mix thoroughly.
Step 13: Fill small piping bags fitted with open tips with each colored buttercream.
Step 14: Starting at the outer edge of the cake top, pipe a row of small dots with the first color. Using an offset spatula, gently press and swipe each dot to form petals. Repeat each row with the next color, layering slightly below the previous, moving towards the center.
Step 15: Once the center is reached, decorate with sprinkles or your choice of garnish. Chill the cake for another 30 minutes before slicing and serving.

Tips & Variations

Using a kitchen scale to divide the batter and frosting helps create even layers and a smooth finish.
Room temperature ingredients ensure the batter mixes smoothly and bakes evenly.
For a dairy-free version, substitute buttermilk with a mix of plant-based milk and vinegar, and use dairy-free butter.
Try different extract combinations, like adding lemon or coconut, to customize the flavor.
If you don’t have vanilla bean paste, extra vanilla extract works well as a substitute.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for about 30 minutes for the best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the cake layers ahead of time?

Yes, you can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store in the refrigerator until ready to assemble and frost.

How do I prevent the cake layers from sticking to the pan?

Thoroughly grease the pans and line with parchment paper on the bottom, then grease the parchment and sides. This ensures easy removal without damaging the cake layers.

Vanilla Almond Rainbow Petal Cake Recipe

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★★★★★

5 from 144 reviews

This Vanilla Almond Rainbow Petal Cake is a stunning layered dessert featuring moist vanilla almond-flavored cake layers paired with a creamy almond vanilla buttercream frosting. The cake is adorned with vibrant rainbow-colored buttercream ‘petals’ that create a beautiful floral design, perfect for celebrations and special occasions.

Author: Maya
Prep Time: 25 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Vanilla Almond Cake:

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1/2 cup vegetable oil
1 1/2 cups granulated sugar
1 1/3 cups buttermilk, room temperature
4 eggs, room temperature
1 tablespoon vanilla bean paste
1 teaspoon vanilla extract
1 teaspoon almond extract

For the Almond Vanilla Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened to room temperature
7 cups powdered sugar
3 tablespoons heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract
Food coloring gel (red, orange, yellow, green, blue, violet)

Instructions

Preparation: Preheat the oven to 350°F. Grease two 8-inch round cake pans thoroughly and line the bottoms with parchment paper. Grease the parchment and sides of the pans well to prevent sticking, then set aside.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Mix Wet Ingredients: Using a stand mixer fitted with the paddle attachment, cream together the softened butter, vegetable oil, and granulated sugar until well combined and fluffy. Add eggs one at a time, beating well after each addition.
Add Flavorings: Mix in the vanilla bean paste, vanilla extract, and almond extract until combined.
Incorporate Dry and Wet Mixtures: With the mixer on low speed, alternate adding the flour mixture and the buttermilk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined; the batter should be smooth but avoid overmixing.
Bake the Cake Layers: Evenly divide the batter between the prepared cake pans using a kitchen scale if desired for precision. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool Cakes: Allow cakes to cool completely in the pans before inverting onto a cooling rack to remove parchment and prepare for frosting.
Make the Buttercream: In the stand mixer bowl with the paddle attachment, beat the butter until smooth and creamy. On low speed, gradually add powdered sugar one cup at a time. Add vanilla extract and almond extract. Increase mixer speed to high, add heavy cream, and beat for 1-2 minutes until the frosting is smooth and fluffy.
Assemble the Cake: Place a spoonful of frosting onto a cake board and smear it in the center to secure the cake. Place one cooled cake layer on top and spread about one cup of frosting evenly over it using an offset spatula.
Layer and Crumb Coat: Add the second cake layer on top and frost the entire cake with a thin crumb coat. Smooth the top and sides carefully, then refrigerate the cake for at least 30 minutes to set the crumb coat.
Color the Buttercream: Divide about 3 tablespoons of frosting into small bowls and add 1-2 drops of food coloring gel for each desired color (red, orange, yellow, green, blue, violet). Mix each well to achieve vibrant colors.
Prepare Piping Bags: Spoon the colored buttercream into piping bags fitted with an open tip for easier decorating.
Create the Petal Design: Starting at the outer edge of the top of the cake, pipe a row of small dots with the first color all around the cake. Using an offset spatula, press each dot down and gently smear it in a swiping motion to create a petal shape. Repeat with each color slightly closer to the center, layering colors in the order ROYGBV.
Finish and Chill: For the cake center, decorate with sprinkles or your choice of decoration. Refrigerate the decorated cake for another 30 minutes before slicing and serving.

Notes

Make sure all wet ingredients (butter, eggs, buttermilk) are at room temperature to ensure smooth batter and even baking.
Using a kitchen scale to divide the batter helps achieve even cake layers.
Do not overmix the batter once flour is added to maintain a tender crumb.
Chilling the cake after crumb coating firms the frosting and makes decorating easier.
Gel food coloring works best for vibrant buttercream colors without altering frosting consistency.
For best results, use high-quality vanilla bean paste and pure almond extract for rich flavor.

Keywords: Vanilla Almond Cake, Rainbow Buttercream Cake, Layer Cake, Festive Cake, Birthday Cake, Flower Buttercream Cake