Introduction

The Vanilla Almond Rainbow Petal Cake is a stunning and delicious dessert perfect for celebrations or any special occasion. This moist vanilla almond cake is layered with smooth, colorful buttercream petals that create a vibrant rainbow effect. Delight your guests with both its taste and beautiful presentation.

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
3 tablespoons heavy cream
1 teaspoon vanilla extract (for frosting)
1 teaspoon almond extract (for frosting)
Food coloring gel (various colors for rainbow petals)

Instructions

Step 1: Preheat the oven to 350°F. Grease two 8-inch round cake pans thoroughly and line the bottom with parchment paper. Grease the parchment and sides well to prevent sticking, then set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
Step 3: Using a stand mixer with the paddle attachment, cream together the butter, vegetable oil, and sugar until combined. Add eggs one at a time, beating well after each addition.
Step 4: Mix in the vanilla bean paste, vanilla extract, and almond extract.
Step 5: On the lowest mixer speed, alternate adding the flour mixture and buttermilk, starting and ending with the flour mixture. Mix until combined but do not overmix; the batter should be smooth.
Step 6: Divide the batter evenly between the prepared pans. Using a kitchen scale can help with equal portions. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cakes to cool completely before removing from pans and preparing to frost.
Step 8: For the frosting, beat the softened butter in a stand mixer bowl until smooth and creamy. Slowly add powdered sugar one cup at a time on low speed.
Step 9: Add vanilla extract and almond extract, then increase mixer speed to high and add heavy cream. Beat until the frosting is smooth and fluffy, about 1-2 minutes.
Step 10: To assemble, place a spoonful of frosting on your cake board and spread it to anchor the first cake layer. 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 cover the entire cake with a thin crumb coat. Smooth the frosting and refrigerate for at least 30 minutes to set.
Step 12: Divide some frosting into small bowls and tint each with food coloring gel to create your rainbow colors (red, orange, yellow, green, blue, violet).
Step 13: Fill small piping bags with each colored frosting using an open tip.
Step 14: Starting from the outer edge on top of the cake, pipe a row of small dots with the first color. Use an offset spatula to press and smear each dot gently to form petal shapes.
Step 15: Repeat with each color, layering petals slightly inward toward the center, creating a rainbow petal pattern.
Step 16: Once the center is reached, decorate with sprinkles or your choice of garnish. Chill the cake in the refrigerator for another 30 minutes before slicing and serving.

Tips & Variations

Use a kitchen scale to divide batter and frosting evenly for consistent cake layers and color distribution.
Room temperature ingredients ensure smoother batter and better rise.
For a dairy-free version, substitute butter and cream with plant-based alternatives.
Experiment with different extract flavors like lemon or coconut for a unique twist.
Use gel food coloring for vibrant hues without thinning the frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and keep refrigerated until ready to assemble and frost.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/3 cups of milk. Let it sit for 5 minutes before using it in the recipe.

Vanilla Almond Rainbow Petal Cake Recipe

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★★★★★

4.4 from 58 reviews

This Vanilla Almond Rainbow Petal Cake is a delightfully moist and tender layered cake flavored with vanilla bean paste and almond extract. It features a smooth, creamy buttercream frosting that is beautifully decorated with colorful rainbow petal designs, making it perfect for celebrations and special occasions.

Author: Lila
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 1 hour 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Vanilla Almond 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

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans thoroughly and line the bottom with parchment paper. Grease the parchment paper and sides well to prevent sticking, then set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter, Oil, and Sugar: Using a stand mixer with the paddle attachment, mix softened butter, vegetable oil, and granulated sugar until well combined and creamy.
Add Eggs and Extracts: Add eggs one at a time to the butter mixture, beating well after each addition. Then add vanilla bean paste, vanilla extract, and almond extract, mixing to combine.
Combine Wet and Dry Ingredients: With the mixer on low speed, alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Stir just until combined to avoid overmixing; the batter should be smooth.
Bake Cakes: Divide the batter evenly between the prepared cake pans (use a kitchen scale for precision if desired). Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cool Cakes: Let the cakes cool completely in the pans before inverting them onto a cooling rack.
Prepare Buttercream Frosting: In a stand mixer bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing on low speed. Add vanilla and almond extracts, increase mixer speed to high, then add heavy cream. Beat until the frosting is smooth and fluffy, about 1-2 minutes.
Assemble Cake: Place a spoonful of frosting on a cake board and spread evenly to prevent slipping. Position the first cake layer on top and spread about one cup of frosting evenly over it.
Add Second Layer and Crumb Coat: Place the second cake layer on top and cover the entire cake with a thin crumb coat of frosting. Smooth out the top and sides, then refrigerate the cake for at least 30 minutes to set.
Color the Frosting: Divide about 3 tablespoons of frosting into separate small bowls. Add 1-2 drops of gel food coloring to each bowl to create red, orange, yellow, green, blue, and violet colors. Mix well until evenly colored.
Prepare Piping Bags: Transfer each colored frosting into small piping bags fitted with open tips.
Create Petal Design: Starting at the outer edge of the cake top, pipe a ring of small dots with the first color. Using an offset spatula, gently press and swipe each dot to form petals. Repeat inwards with each color in rainbow order, overlapping slightly to reach the center.
Decorate Center and Chill: Optionally cover the center with sprinkles or desired decorations. Place the cake back into the refrigerator to chill for 30 minutes before slicing and serving.

Notes

Use room temperature ingredients for better mixing and texture.
Ensure cakes are completely cooled before frosting to prevent melting.
Use gel food coloring for vibrant colors without thinning the frosting.
Chilling the cake after crumb coating and decorating helps set the frosting for clean slicing.
A kitchen scale can improve batter division accuracy and even cake layers.

Keywords: Vanilla Almond Cake, Rainbow Cake, Layer Cake, Buttercream Frosting, Celebration Cake, Party Cake, Petal Design Cake, Easter Cake