An easy and deliciously moist layer cake bursting with classic vanilla and almond flavor; this cake is completed with a fun + festive buttercream decorated rainbow petal pattern that’s perfect for any celebration!

rainbow petal cake with a slice of cake on a plate

Hey y’all, heeyyyyyy!

Happy month of June. I’m wishing anyone that reads this a very great month and summer ahead. There’s so much goodness in the month of June that resonates with me so I thought that we’ll kick it off with cake, yay!

overhead picture of rainbow layer cake

As previously mentioned, the month of June tends to give me all the feels and cause for some sort of celebration. For example; it’s my birthday month, it’s Pride month, it’s African-American Music Appreciation Month, Juneteenth, and summer is right on our heels too…and I also have some personal things going on behind the scenes as well. See, this month yours truly is turning all the way up, ha!

Therefore, naturally, I’m celebrating the start of the month with cake. In the words of Julia Child, “a party without cake is just a meeting.” And Quin no likey meetings. Anyways this vanilla almond cake is one that you don’t wanna miss, peeps. But I want to know, do you have anything happening this month: any goals, intentions you’ve set, what’s happening for you? Leave me a comment!

close up shot of a slice of vanilla almond rainbow cake

I wanted to do something real cute and I already knew that I was going to share another cake recipe with you. However, my mind drew a blank when it came to the way I was going to decorate said cake until I found some inspiration from this cake by Adrianna. I just adore seeing her creations on sweet treats!

When it comes to my kind of recipe development, I’m forever attached to an elevated yet somewhat simple recipe that’s perfect for home cooks and bakers alike. Just like my blackout chocolate cupcakes and this lemon sheet cake which are two popular BBR recipes! Ohhh shucks, and this apricot snacking cake AND these lemon sweet rolls! And let us not forget this double chocolate bundt cake…OMG!

layer cake with two slices on a plate

A Few Notes On This Vanilla Almond Cake:

  • It is a two layer cake made in two 8-inch cake pans. It’s important to grease your cake pans very well to prevent any cake sticking to the pan.
  • My recipe calls for both butter and oil. I find that the combination of butter and oil yields a nice texture and taste. The use of all butter will yield a more dry/dense cake.
  • Buttermilk ensures some moistness and works with the baking powder leaving the vanilla almond cake with a slight tanginess and depth from the buttermilk.
  • The use of vanilla bean paste is key for that ultimate signature vanilla taste. Plus I live for those gorgeous vanilla bean flecks, swoon. It’s also paired with vanilla extract and almond extract that leave this cake hitting on high fragrant levels!
vanilla almond cake with fiery sparkler

But Wait, That Rainbow Petal Looks Intimidating!

Okay, I feel you on this. While the rainbow petal buttercream pattern is somewhat labor-intensive, it is super easy. I promise! It’s fun and cute and looks like you might’ve picked it up at a local bakery or something.

All you need is some food coloring gel. I also used a small offset spatula but feel free to use the back of a small spoon. You simply make small dots starting on the outer portion of the cake. Then take the offset spatula and gently smear buttercream in a downward motion. You’ll need to repeat this process using your desired colors on top of the last color until you reach the center.

vanilla almond cake with rainbow petal pattern sliced on a plate

Soooo happy it’s almost summer and even happier to share this vanilla almond cake recipe with ya boo- hope y’all enjoy this one as much as me!


Until next time…love and butter,


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overhead picture of rainbow layer cake

Vanilla Almond Rainbow Petal Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 810 1x
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: American
Save Recipe


An easy and deliciously moist layer cake bursting with classic vanilla and almond flavor; this cake is completed with a fun buttercream decorated rainbow petal pattern that’s perfect for any celebration!



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 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

Vanilla Almond Buttercream

  • 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


Vanilla Almond Cake

  1. Preheat the oven to 350°F. Thoroughly grease two 8-inch round cake pans and line bottom of pans with parchment paper. Grease parchment paper and sides of cake pan well to prevent cake from sticking and set aside.
  2. In a separate medium-sized bowl, whisk together the flour, baking powder, and salt then set aside.
  3. Using a stand mixer fitted with the paddle attachment, mix together the butter, oil, and sugar until well combined. Then add in eggs, one at a time, and be sure to beat well after each addition.
  4. Add in vanilla/almond extract and vanilla bean paste.
  5. With mixer on lowest speed, alternate flour mixture with buttermilk, beginning and ending with the flour mixture. Mix until everything is well combined but careful not to over mix batter. The batter should have a smooth texture.
  6. Evenly divide the batter into prepared cake pans. Using a kitchen scale can help for precise measurements if needed. Bake cakes for 35-40 minutes or until toothpick inserted into the center comes out clean.
  7. Let cakes cool completely before inverting them onto a cooling rack and/or frosting. 

Vanilla Almond Buttercream 

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy. With mixer on lowest speed, slowly add in powdered sugar cup by cup. Add in vanilla/almond extract. Adjust speed to high and then add in heavy cream and beat until combined and smooth, about 1-2 minutes.

Cake Assembly:

  1. Place a spoonful of frosting on a cake board and smear in the center. This helps to ensure cake won’t slip and move around as you frost it. Place first cooled cake layer down and add about one cup of frosting to top layer. Using an offset spatula, frost entire top.
  2. Add second cake layer and repeat, this time frosting entire cake. At this stage you want to create a nice thin crumb coat so any excess frosting can be put back into bowl. Be sure to smooth top of cake well for petal patterned buttercream. Once cake has been completely frosted on top and sides, put into the refrigerator to chill for at least 30 minutes.
  3. In a small bowl, add about 3 tablespoons of frosting, and desired 1-2 drops of food coloring gel for each color. I used rainbow colors- ROYGBV: red, orange, yellow, green, blue, and violet. Mix until well incorporated for each color. 
  4. Add colored buttercream into small piping bags with an open tip.
  5. Directly on the top of cake, on the outer portion first, make one row of small dots all around cake with the first color. Using an offset spatula, press dots down and smear gently in a swiping motion- creating a sort of “petal.” Repeat this process for each desired color, each color slightly below the last, until you reach center of cake. 
  6. Once you reach the center, you can cover with sprinkles or other desired choice. Once complete, place cake back into refrigerator to chill for another 30 minutes before slicing into.


Cake can be made ahead and stored in the refrigerator (wrapped in plastic wrap) for up to three days or longer in the freezer. Just be sure to thaw cake out completely before using.

Make sure cakes are completely cooled before applying crumb coat of buttercream.