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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/cherry-blossom-dream-cake-recipe/