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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.

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

  1. 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.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. 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.
  4. Add Flavorings: Mix in the vanilla bean paste, vanilla extract, and almond extract until combined.
  5. 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.
  6. 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.
  7. Cool Cakes: Allow cakes to cool completely in the pans before inverting onto a cooling rack to remove parchment and prepare for frosting.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. Prepare Piping Bags: Spoon the colored buttercream into piping bags fitted with an open tip for easier decorating.
  13. 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.
  14. 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

Find it online: https://messykitchenmagic.com/vanilla-almond-rainbow-petal-cake-recipe/