Introduction

This Vanilla Almond Rainbow Petal Cake is a stunning and delicious dessert that combines moist layers of vanilla almond cake with smooth, flavorful buttercream. Perfect for celebrations, its colorful petal design adds a festive touch that will impress family and friends.

A tall, round, white frosted cake with three visible layers of yellow sponge separated by white cream. The top is decorated with concentric scalloped circles in bright red on the outer edge, followed inward by orange, yellow, green, blue, and purple, with chocolate sprinkles in the center. A large slice is cut out, showing the smooth white cream and soft layers inside. A white plate sits beside the cake with the cut slice, showing the same bright rainbow decoration on the bottom edge of the slice. A silver fork rests on the plate, surrounded by scattered colorful sprinkles on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 well to prevent sticking, then set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Step 3: Using a stand mixer with the 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 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 until smooth but do not overmix.
Step 6: Divide the batter evenly between the prepared pans. Use a kitchen scale for accuracy if desired. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cakes to cool completely in the pans before carefully inverting them onto a cooling rack.
Step 8: For the frosting, beat the softened butter until creamy in a clean bowl with the paddle attachment. Gradually add powdered sugar, one cup at a time, on low speed.
Step 9: Add the vanilla extract and almond extract, then increase the mixer speed and beat in heavy cream until the frosting is smooth and fluffy, about 1-2 minutes.
Step 10: To assemble the cake, place a spoonful of frosting on your cake board and spread it out to keep the cake stable. Place the first cake layer on the board and spread about one cup of frosting evenly on top.
Step 11: Add the second cake layer and frost the entire cake with a thin crumb coat. Smooth the top well to prepare for the petal design. Refrigerate the cake for at least 30 minutes.
Step 12: Divide about 3 tablespoons of frosting into small bowls and add 1-2 drops of food coloring gel to each to create your desired rainbow colors (red, orange, yellow, green, blue, violet).
Step 13: Transfer each color of frosting to small piping bags with open tips.
Step 14: Starting on the outer edge of the cake top, pipe small dots of the first color all around. Use an offset spatula to press and swipe each dot gently to form petal shapes.
Step 15: Repeat the dotting and swiping process with each color, working slightly below the previous row toward the center of the cake.
Step 16: Finish the center with sprinkles or your choice of decoration. Chill the completed cake in the refrigerator for another 30 minutes before slicing and serving.

Tips & Variations

Using room temperature ingredients ensures even mixing and a smooth batter.
For a precise cake layer size, weigh your batter evenly using a kitchen scale.
Substitute almond extract with more vanilla if you prefer a less pronounced almond flavor.
Try different color combinations or skip colors for a more subtle design.
To avoid a sticky cake surface, chill the crumb coat well before applying colored frosting.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, allow the cake to come to room temperature for about 30 minutes for the best texture and flavor. Leftovers can also be frozen, wrapped tightly, for up to 2 months; thaw in the fridge before serving.

How to Serve

The image shows a colorful cake with six visible layers of frosting petals arranged in concentric circles, each layer made up of petals in different bright colors going from outermost to innermost: red, orange, green, blue, indigo, and violet. Each petal is smoothly piped with a rounded, scalloped shape, giving a textured and glossy look to the cake's surface. The center of the cake is topped with small chocolate sprinkles clustered in a pile. The cake sits on a white plate against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/3 cups of milk and letting it sit for 5-10 minutes before using.

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

Grease the pans well, line them with parchment paper, and grease the parchment and sides again. This double preparation helps the cake release easily after baking.