Introduction

This Vanilla Almond Rainbow Petal Cake is a stunning dessert that combines classic flavors with a vibrant, colorful presentation. Soft layers of vanilla almond cake are frosted with creamy buttercream and decorated with rainbow-hued petals, perfect for celebrations or a special treat.

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)

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 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 a paddle attachment, beat the butter, oil, and sugar until well combined. Add eggs one at a time, beating well after each addition.
Step 4: Mix in vanilla bean paste, vanilla extract, and almond extract.
Step 5: On the lowest speed, alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour mixture. Mix until smooth but avoid overmixing.
Step 6: Divide the batter evenly between the prepared pans. Using a kitchen scale can help for accuracy. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Allow cakes to cool completely, then invert onto cooling racks.
Step 8: For the frosting, beat the butter in a stand mixer until creamy. Gradually add powdered sugar one cup at a time on low speed. Add vanilla and almond extracts, then increase speed and beat in heavy cream until smooth, about 1-2 minutes.
Step 9: To assemble, place a spoonful of frosting on a cake board and spread to keep the cake steady. Place the first cake layer down and spread about one cup of frosting evenly on top.
Step 10: Add the second cake layer and cover the entire cake with a thin crumb coat of frosting. Smooth the top and sides well. Refrigerate for at least 30 minutes to set.
Step 11: Divide about 3 tablespoons of frosting into small bowls and tint each with 1-2 drops of food coloring gel to create rainbow colors (red, orange, yellow, green, blue, violet).
Step 12: Fill small piping bags fitted with an open tip with each color of buttercream.
Step 13: Pipe a row of small dots along the outer edge of the cake with the first color. Using an offset spatula, press and smear each dot gently in a swiping motion to create a petal effect. Repeat with each subsequent color, layering rows slightly below the previous until you reach the center.
Step 14: Optionally, decorate the center with sprinkles or your choice of toppings. Chill the cake in the refrigerator for another 30 minutes before serving.

Tips & Variations

Use a kitchen scale to evenly divide batter and frosting for perfectly uniform layers and design.
Try substituting almond extract with a touch of lemon zest for a bright, citrus twist.
For a dairy-free version, use a plant-based butter and milk alternative.
To make the petal design easier, practice piping dots on parchment paper before decorating the cake.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. For best results, let the cake sit at room temperature for about 30 minutes before serving. Leftover cake slices can be tightly wrapped and frozen for up to 1 month. Thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

Yes, you can substitute buttermilk 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.

How do I prevent the cake from sticking to the pans?

Grease the pans thoroughly and line with parchment paper. Also, grease the parchment and sides to ensure the cake releases easily after baking.

Vanilla Almond Rainbow Petal Cake Recipe

Print Recipe

★★★★★

4.7 from 146 reviews

This Vanilla Almond Rainbow Petal Cake is a stunning layered cake featuring a tender vanilla almond-flavored crumb and a smooth, creamy buttercream frosting. The cake is baked in round pans then decorated with colorful buttercream petals arranged in a beautiful rainbow gradient, creating an eye-catching design perfect for celebrations. Moist from the combination of butter, oil, and buttermilk, with aromatic vanilla and almond extracts, this cake balances exquisite flavor with artful presentation.

Author: Lena
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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 cup granulated sugar
1 1/3 cup buttermilk, room temperature
4 eggs, room temperature
1 tablespoon vanilla bean paste
1 teaspoon vanilla extract
1 teaspoon almond extract

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

Prepare cake pans: Preheat oven to 350°F. Grease two 8-inch round cake pans thoroughly and line the bottoms with parchment paper. Grease parchment and sides well to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream butter, oil, and sugar: Using a stand mixer with paddle attachment, beat softened butter, vegetable oil, and granulated sugar until well combined and fluffy.
Add eggs and extracts: Add eggs one at a time, beating well after each addition. Then add vanilla bean paste, vanilla extract, and almond extract and mix until combined.
Combine wet and dry ingredients: On lowest mixer speed, alternately add flour mixture and buttermilk, starting and ending with flour. Mix until smooth but do not overmix to maintain tender crumb.
Divide and bake: Evenly divide batter between prepared pans, using a kitchen scale for accuracy if desired. Bake for 35-40 minutes or until a toothpick inserted into center comes out clean.
Cool cakes: Allow cakes to cool completely in pans before inverting onto cooling racks for frosting.
Make buttercream: In a clean bowl, beat softened butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, on low speed. Add vanilla and almond extracts. Increase speed and add heavy cream; beat until fluffy and smooth, about 1-2 minutes.
Assemble cake: Place a spoonful of frosting on a cake board to anchor bottom. Set first cooled cake layer down, spread about one cup of frosting evenly on top.
Add second layer and crumb coat: Place second cake layer on top and frost entire cake with a thin crumb coat. Smooth top and sides carefully. Refrigerate for at least 30 minutes to set crumb coat.
Color buttercream: Separate about 3 tablespoons of frosting into small bowls. Add 1-2 drops of food coloring gel for each (red, orange, yellow, green, blue, violet) and mix thoroughly.
Fill piping bags: Place each colored buttercream into small piping bags fitted with open tips.
Create petal decoration: Starting at outer edge of cake top, pipe small dots of the first color all around. Use an offset spatula to press and swipe dots into petals. Repeat with each color, working inward in rows until reaching center.
Finish decoration: Cover center of cake with sprinkles or other desired toppings. Return cake to refrigerator to chill for another 30 minutes before slicing and serving.

Notes

Using room temperature ingredients helps ensure a smooth batter and better cake rise.
Carefully grease pans and parchment to prevent sticking and damaged cake edges.
Do not overmix batter to keep cake light and tender.
Chilling the crumb-coated cake before decorating helps achieve smooth frosting finish.
Use gel food coloring for vibrant hues without thinning the frosting.
An offset spatula is ideal for shaping the buttercream petals.
Cake can be kept refrigerated for up to 3 days; bring to room temperature before serving.

Keywords: vanilla almond cake, rainbow cake, buttercream cake, layered cake, colorful cake, celebration cake, petal cake design