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rainbow lamassu cake

adapted from Butter Be Ready’s vanilla almond petal cake

Ingredients

for the cake:

  • 200g all purpose flour (1 1/2 cups)
  • 7g baking powder (1 1/2 teaspoons)
  • 3g salt (1/2 teaspoon)
  • 55g unsalted butter, softened to room temperature (4 tablespoons)
  • 55g neutral-flavored oil (1/4 cup)
  • 150g granulated sugar (3/4 cup)
  • 2 large eggs, room temperature (110g)
  • 160g buttermilk, room temperature (2/3 cup)
  • 15g orange blossom water (1 tablespoon)

for the cream cheese frosting:

  • 225g (8 oz) package cream cheese, softened to room temperature
  • 115g butter, softened to room temperature (8 tablespoons)
  • 250g powdered sugar (2 cups)
  • 7g orange blossom water (1 1/2 teaspoons)
  • 1 pinch salt

to assemble and decorate:

  • Cooled cake
  • Cream cheese frosting
  • Rainbow sprinkles

Instructions

  1. For the cake: Preheat the oven to 350°F (180°C) convection (without convection, it might just take a couple more minutes to bake). Butter an 8-inch cake pan, line it with a parchment round, and then butter the parchment.
  2. Use a mesh sieve to sift together the flour, baking powder, and salt, and set it aside.
  3. Place the butter, oil, and sugar in the bowl of a stand mixer. Beat at medium-high speed with the paddle attachment until it comes together, then beat for another 3 minutes until it lightens a bit.
  4. Add the eggs, one at a time, allowing each to incorporate completely before adding the next. Then add the buttermilk and orange blossom water, and beat until combined.
  5. Add the dry ingredients to the wet ingredients, and mix just until it comes together into a smooth batter (don’t overmix it—it’s ok if there are a couple little lumps).
  6. Pour the batter into the cake round. Bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Trace around the edge of the cake with a thin knife, and then invert onto a cooling rack (flip it one more time, so it’s cooling flat-side-down). Let it cool completely before leveling or frosting.
  8. For the cream cheese frosting: Combine the cream cheese, butter, and powdered sugar in the bowl of a stand mixer. Beat with the paddle attachment until light and fluffy, about 3 minutes.
  9. To decorate: Once the cake cools, carefully shave a little off the top if it has a hump.
  10. Evenly frost the cake with the frosting (use a rotating cake tray and offset spatula if you have them).
  11. Decorate with rainbow sprinkles, or try your hand at a rainbow lamassu (follow instructions below—it’ll take an additional 30 minutes or so).

Notes

To make this cake ahead:

The cake itself can be baked 16 hours ahead and left at room temperature. If you want to bake it a day ahead of time (or longer), wrap it tightly and freeze it as soon as it cools, or it will get stale (it will stale even faster in the refrigerator than at room temperature). Let the cake thaw for a couple hours at room temperature before you’re ready to frost it.

Frosting can be made a couple days ahead of time and stored in the refrigerator, but must be brought to room temperature so that it’s spreadable before you frost the cake.

The white chocolate lamassu can be made a couple days ahead of time and stored in the refrigerator. Leave it on the cutting board, and wrap the board with plastic wrap once the chocolate has hardened.

Cakes are best assembled and decorated as close to the last minute as possible, because they tend to stale a little in the refrigerator (especially as the butter hardens), but it can be kept in the refrigerator for about 8 hours without much negative effect. Try to let it come to room temperature for about an hour before you serve it.