Cherry Blossom Dream Cake came together during a quiet spring afternoon, with open windows and the soft scent of rain drifting through the kitchen. My granddaughter sat nearby coloring pink blossoms while my husband tended to the garden outside. An old recipe notebook lay open on the counter, its pages filled with notes from years past, and a jar of maraschino cherries added a bright touch of color to the scene.
As the afternoon unfolded, the kitchen carried a gentle sense of anticipation. My daughter stopped in to see what was baking, drawn by the light almond aroma that filled the room. Butter and sugar blended smoothly in the mixer, and a splash of cherry juice gave the batter a delicate pink hue. The cakes baked evenly, filling the house with warmth and quiet expectation.
When the Cherry Blossom Dream Cake was finished, it rested neatly on the cake stand, simple and inviting. Smooth frosting and a few cherries on top were all it needed. It was the kind of dessert that called for a brief pause before slicing, meant to be enjoyed slowly and shared with care.
Short Description
A tender Cherry Blossom Dream Cake with almond scent and a soft pink crumb, layered with creamy cherry frosting and finished with maraschino cherries for a light, graceful dessert.
Key Ingredients
For the Cake
- 2 ½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tsp almond extract
- 1 cup buttermilk
- ½ cup maraschino cherry juice
- 1 cup finely chopped maraschino cherries
- Pink or red food coloring, optional
For the Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 Tbsp maraschino cherry juice
- 1 tsp vanilla extract
- Pinch of salt
- Pink or red food coloring, optional
For Garnish
-
Whole maraschino cherries with stems
Tools Needed
- Two 8 inch round cake pans
- Mixing bowls
- Electric mixer
- Whisk
- Rubber spatula
- Wire cooling rack
- Offset spatula
Cooking Instructions
Step 1: Prepare the Pans and Dry Ingredients
Preheat the oven to 350°F. Grease and flour two 8 inch round cake pans. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the butter, oil, and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
Step 3: Combine Wet and Dry Ingredients
Add the dry ingredients and buttermilk alternately to the creamed mixture, beginning and ending with the dry ingredients. Mix gently until just combined. Stir in the cherry juice and chopped cherries. Add food coloring if desired.
Step 4: Bake the Cake Layers
Divide the batter evenly between prepared pans. Bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: Prepare the Frosting
Beat the butter until creamy. Gradually add powdered sugar, mixing well after each addition. Add cherry juice, vanilla, and salt. Beat until smooth and fluffy. Add food coloring if desired.
Step 6: Assemble the Cake
Place one cake layer on a serving plate. Spread frosting evenly on top, then place the second layer over it. Frost the top and sides smoothly. Garnish with whole maraschino cherries before serving.
Why You’ll Love This Recipe
Soft, tender cake with gentle cherry flavor
Elegant appearance without complicated steps
Balanced sweetness suitable for many occasions
Easily made ahead for celebrations
A dessert that feels special yet approachable
Mistakes to Avoid & Solutions
Dense Cake Texture
Overmixing can make the cake heavy.
Solution: Mix only until ingredients are just combined.
Uneven Layers
Uneven batter distribution causes lopsided layers.
Solution: Measure batter evenly between pans before baking.
Frosting Too Soft
Warm butter can loosen the frosting.
Solution: Chill frosting briefly before spreading if needed.
Muted Cherry Flavor
Too little cherry juice may dull the taste.
Solution: Measure juice carefully and use good quality cherries.
Serving and Pairing Suggestions
Serve at room temperature for best texture
Pair with hot tea or light coffee
Slice and plate simply to highlight the color
Ideal for birthdays, spring gatherings, or anniversaries
Storage and Reheating Tips
Store covered at room temperature for 1 day
Refrigerate for up to 3 days in an airtight container
Bring to room temperature before serving
Freezing is not recommended due to frosting texture
FAQs
1. Can I use milk instead of buttermilk?
Yes, add 1 Tbsp vinegar or lemon juice to 1 cup milk and let stand 5 minutes.
2. Can this cake be made in advance?
Yes, bake layers one day ahead and frost before serving.
3. Can I skip food coloring?
Yes, the cake will still have a light natural tint.
4. What if I do not like almond extract?
Replace with vanilla extract in equal amount.
5. Can I make this as a sheet cake?
Yes, bake in a 9 by 13 inch pan for about 35 minutes.
Tips & Tricks
Sift powdered sugar for smooth frosting
Chop cherries finely for even distribution
Chill cake layers briefly for easier frosting
Recipe Variations
Chocolate Cherry Dream Cake: Replace ½ cup flour with cocoa powder and proceed as directed for a richer flavor.
Vanilla Cherry Cake: Omit almond extract and increase vanilla to 2 tsp.
Cupcake Version: Divide batter into lined muffin tins and bake 18 to 20 minutes.
Final Thoughts
Cherry Blossom Dream Cake often appears at moments when the pace slows and attention shifts to the people gathered nearby. Its soft pink layers and gentle cherry flavor feel carefully considered, adding a quiet sense of occasion without excess. The process of baking settles the kitchen into an easy flow, where small tasks and shared glances fill the space naturally.
Setting Cherry Blossom Dream Cake on the table highlights how baking can honor both meaningful events and simple afternoons. Familiar ingredients, prepared with patience, give shape to memories that unfold around the table. Even after the last slice is served, the experience of sharing that cake tends to stay close.
Cherry Blossom Dream Cake
Ingredients
For the Cake
- 2 ½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- ¼ cup vegetable oil
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tsp almond extract
- 1 cup buttermilk
- ½ cup maraschino cherry juice
- 1 cup finely chopped maraschino cherries
- Pink or red food coloring optional
For the Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 Tbsp maraschino cherry juice
- 1 tsp vanilla extract
- Pinch of salt
- Pink or red food coloring optional
For Garnish
- Whole maraschino cherries with stems
Instructions
- Preheat oven to 350°F. Grease and flour two 8 inch pans. Whisk flour, baking powder, baking soda, and salt.
- Beat butter, oil, and sugar until fluffy. Add eggs one at a time, then mix in almond extract.
- Alternate adding dry ingredients and buttermilk until combined. Stir in cherry juice, chopped cherries, and food coloring if using.
- Divide batter between pans and bake 25 to 30 minutes until set. Cool completely.
- Beat butter, powdered sugar, cherry juice, vanilla, and salt until fluffy. Add food coloring if desired.
- Frost one cake layer, stack the second on top, frost all over, and garnish with cherries.
