Cherry Blossom Dream Cake Recipe

Introduction

The Cherry Blossom Dream Cake is a delicate and flavorful treat inspired by the beauty of spring. This moist cake blends almond and cherry flavors with a soft pink hue, creating a stunning centerpiece for any celebration. Its light, fluffy texture and cherry-infused frosting make it a delightful indulgence.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons almond extract
• 1 cup buttermilk
• 1/2 cup maraschino cherry juice
• 1 cup finely chopped maraschino cherries
• A few drops of pink or red food coloring (optional)
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar, sifted (for frosting)
• 2 tablespoons maraschino cherry juice (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• Pinch of salt (for frosting)
• Pink or red food coloring (optional, for frosting)
• Whole maraschino cherries with stems (for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. Step 3: In a large mixing bowl, cream the butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in almond extract.
4. Step 4: Alternately add the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Stir in maraschino cherry juice and chopped cherries. Add a few drops of food coloring if desired for a pink color.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Step 6: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Step 7: For the frosting, beat the butter in a large bowl until creamy. Gradually add powdered sugar, 1 cup at a time, beating well on medium speed and scraping the bowl often.
8. Step 8: Add maraschino cherry juice, vanilla extract, and a pinch of salt. Beat until well combined. Add food coloring if you want a pink frosting.
9. Step 9: Once the cakes are cool, place one layer on a serving plate. Spread frosting over it, then top with the second layer. Frost the top and sides of the cake with remaining frosting.
10. Step 10: Garnish the top of the cake with whole maraschino cherries just before serving.
11. Step 11: Serve the cake at room temperature for the best flavor and texture.

Tips & Variations

• Use fresh cherries in place of maraschino for a less sweet, more natural cherry flavor.
• Substitute almond extract with vanilla extract if you prefer a milder aroma.
• Add a teaspoon of lemon zest to the batter for a subtle citrus brightness.
• For a dairy-free version, replace buttermilk with almond milk mixed with a teaspoon of vinegar.
• Try layering with a cherry jam filling for extra cherry sweetness between the cake layers.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep it fresh. Bring slices to room temperature before serving to enjoy the best flavor and texture. You can also freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months; thaw completely before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day or two in advance and keep them wrapped in the refrigerator. Prepare the frosting and assemble the cake on the day you plan to serve it for the freshest taste.

What if I don’t have maraschino cherry juice?

If you don’t have maraschino cherry juice, substitute it with an equal amount of cherry juice or a mixture of cherry syrup and water. This will maintain the cherry flavor and moisture in the cake and frosting.

Cherry Blossom Dream Cake Recipe

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★★★★★

4.8 from 52 reviews

The Cherry Blossom Dream Cake is a delightful and visually stunning confection that combines the sweet and tangy flavors of maraschino cherries with a moist, tender crumb infused with almond extract and cherry juice. Topped with a creamy cherry-flavored buttercream frosting and garnished with whole cherries, this cake is perfect for spring gatherings, bridal showers, or any festive occasion where elegance and flavor are desired.

• Author: Naya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 teaspoons almond extract
• 1 cup buttermilk
• 1/2 cup maraschino cherry juice
• 1 cup finely chopped maraschino cherries
• A few drops of pink or red food coloring (optional)

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 tablespoons maraschino cherry juice
• 1 teaspoon vanilla extract
• Pinch of salt
• Pink or red food coloring (optional)

For Garnish:

• Whole maraschino cherries with stems

Instructions

1. Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes do not stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
3. Cream Butter, Oil, and Sugar: In a large mixing bowl, beat the unsalted butter, vegetable oil, and granulated sugar until the mixture becomes light and fluffy, indicating proper aeration for a soft cake texture.
4. Add Eggs and Flavoring: Add the eggs one at a time to the creamed mixture, beating well after each to ensure thorough incorporation. Stir in the almond extract to infuse a nutty aroma.
5. Combine Wet and Dry Mixtures: Alternately add the dry flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry mixture. This method helps maintain batter consistency and prevents overmixing.
6. Add Cherry Elements: Stir in the maraschino cherry juice and finely chopped maraschino cherries for a moist texture and bursts of cherry flavor. Add a few drops of pink or red food coloring if desired for a visual pink hue.
7. Bake the Cakes: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
8. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely, preventing condensation and sogginess.
9. Prepare Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar one cup at a time, beating on medium speed and scraping the bowl sides to ensure a smooth frosting.
10. Add Flavor and Color to Frosting: Incorporate maraschino cherry juice, vanilla extract, and a pinch of salt into the buttercream. Beat until fully combined, and add pink or red food coloring if a cherry pink shade is desired.
11. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over it, then position the second cake layer on top. Use remaining frosting to cover the top and sides evenly.
12. Garnish: Decorate the cake with whole maraschino cherries with stems on top for an elegant presentation.
13. Serve: Serve the Cherry Blossom Dream Cake at room temperature for optimal flavor and texture, slicing carefully with a sharp knife for clean pieces.

Notes

• Use fresh buttermilk or make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
• Ensure all ingredients, especially butter and eggs, are at room temperature for better mixing.
• If you prefer a stronger cherry flavor, increase the maraschino cherry juice slightly in the batter and frosting.
• For a dairy-free variation, substitute butter with plant-based margarine and use almond or oat milk with vinegar as buttermilk substitute.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
• Wiping the knife clean between slices will help keep the cake layers neat and prevent smudging the frosting.

Keywords: Cherry Blossom Cake, Maraschino Cherry Cake, Almond Extract Cake, Pink Cake, Spring Dessert, Elegant Cake Recipe