Cherry Blossom Dream Cake came into my kitchen one quiet spring afternoon when the trees along our street were just beginning to bloom. The windows were open, letting in a light breeze and the distant sound of children playing outside, and the house felt ready for something soft and cheerful.
My husband was seated at the table sorting through old photographs, pausing now and then to comment on familiar faces, while I gathered ingredients on the counter. A bowl of maraschino cherries sat nearby, their bright color standing out against the pale light of the room. One of my grandchildren wandered in, curious about the pink hue beginning to form in the batter, asking if the cake would taste as pretty as it looked.
As the mixer turned, the scent of almond extract and butter slowly filled the kitchen, blending with the sweetness of cherry juice. I moved steadily through each step, enjoying the unhurried pace that baking often brings.
Cherry Blossom Dream Cake felt suited to this season, gentle in flavor and appearance, something meant to be shared rather than rushed. By the time the layers were cooling on the rack, the afternoon had settled into a calm rhythm, marked by quiet conversation and small moments of connection.
Later, as frosting was spread carefully across the cooled layers, the cake began to take its final shape. Cherry Blossom Dream Cake rested on the counter, finished with cherries placed neatly on top, ready for the table. Cakes like this often become part of family memory, not because they are elaborate, but because they arrive at just the right moment.
Short Description
Cherry Blossom Dream Cake is a tender cherry flavored layer cake made with maraschino cherries, cherry juice, and a soft pink frosting. Lightly sweet and beautifully colored, it is ideal for spring gatherings and celebrations.
Key Ingredients
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup vegetable oil
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons 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 tablespoons maraschino cherry juice
- 1 teaspoon 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
- Hand mixer or stand mixer
- Whisk
- Spatula
- Cooling racks
Cooking Instructions
Step 1: Prepare the Pans and Oven
Preheat the oven to 350°F. Grease and flour two 8 inch round cake pans, tapping out excess flour.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
Step 3: Cream Butter and Sugar
In a large bowl, beat butter, oil, and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Stir in almond extract.
Step 4: Combine Batter
Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Stir gently. Add cherry juice and chopped cherries, mixing just until combined. Add food coloring if using.
Step 5: Bake
Divide batter evenly between pans. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to racks to cool completely.
Step 6: Make the Frosting
Beat butter until creamy. Add powdered sugar gradually, beating well. Mix in cherry juice, vanilla extract, salt, and food coloring if desired.
Step 7: Assemble the Cake
Place one cake layer on a serving plate. Spread frosting evenly on top. Add second layer and frost the top and sides. Garnish with whole cherries just before serving.
Why You’ll Love This Recipe
Soft, tender crumb
Gentle cherry flavor
Simple ingredients
Elegant appearance
Ideal for spring celebrations
Mistakes to Avoid & Solutions
Overmixing the batter
Overmixing can make the cake dense.
Solution: Mix only until ingredients are combined.
Skipping pan preparation
Cakes may stick and tear.
Solution: Grease and flour pans thoroughly.
Frosting warm layers
Warm cake can melt frosting.
Solution: Cool cakes completely before assembling.
Serving and Pairing Suggestions
Serve with tea or coffee
Pair with fresh berries
Offer as a dessert centerpiece
Slice and serve family style
Storage and Reheating Tips
Store covered at room temperature for 1 day
Refrigerate up to 3 days
Bring to room temperature before serving
Reheating is not recommended
FAQs
1. Can Cherry Blossom Dream Cake be made ahead of time?
Yes, the cake layers can be baked a day ahead and frosted later.
2. Can almond extract be replaced?
Vanilla extract can be used instead.
3. Does the food coloring affect flavor?
No, it only adds color.
4. Can this cake be frozen?
Unfrosted layers freeze well up to one month.
5. Are fresh cherries suitable?
Maraschino cherries provide the intended flavor and texture.
Tips & Tricks
Chop cherries finely for even distribution
Chill frosting briefly if too soft
Use a serrated knife for clean slices
Recipe Variations
Chocolate Cherry Version: Add ¼ cup cocoa powder to the batter and reduce flour slightly.
Lemon Cherry Cake: Replace almond extract with lemon extract and add lemon zest.
Cupcake Option: Bake as cupcakes for 18 to 20 minutes.
Final Thoughts
Cherry Blossom Dream Cake settles naturally into moments meant for pause and connection. Its soft color and gentle sweetness bring a quiet sense of celebration to the table.
Preparing Cherry Blossom Dream Cake often unfolds alongside conversation and shared time in the kitchen. Cakes like this hold their place not through grandeur, but through the memories made while they are prepared and enjoyed.
Cherry Blossom Dream Cake
Ingredients
- 2½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¼ cup vegetable oil
- 1½ cups granulated sugar
- 3 large eggs
- 2 teaspoons 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 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
- Preheat oven to 350°F and grease and flour two 8 inch round cake pans.
- Whisk flour, baking powder, baking soda, and salt until combined.
- Beat butter, oil, and sugar until light and fluffy, then add eggs one at a time and mix in almond extract.
- Alternate adding dry ingredients and buttermilk, then stir in cherry juice, chopped cherries, and food coloring if using.
- Divide batter evenly and bake 25 to 30 minutes until a toothpick comes out clean, then cool completely.
- Beat butter until creamy, then add powdered sugar, cherry juice, vanilla, salt, and food coloring.
- Layer cakes with frosting, frost top and sides, and garnish with cherries.
