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Cherry Blossom Dream Cake Recipe

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★★★★★

4.8 from 146 reviews

This Cherry Blossom Dream Cake is a delightful and visually stunning dessert featuring layers of moist cherry-infused cake tinted a soft pink, layered with luscious maraschino cherry frosting and topped with whole maraschino cherries. The combination of almond extract, cherry juice, and chopped cherries creates a unique, flavorful experience perfect for special occasions or an elegant treat.

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 Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans to ensure the cakes release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed.
  3. Cream Butter, Oil, and Sugar: In a large mixing bowl, cream the softened butter, vegetable oil, and granulated sugar together until light and fluffy. This step incorporates air for a tender crumb.
  4. Add Eggs and Flavoring: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in almond extract to add a subtle nutty flavor.
  5. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Fold in the maraschino cherry juice and finely chopped maraschino cherries. Add a few drops of pink or red food coloring if desired to enhance the cake’s color.
  6. Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Let the cakes cool in the pans for 10 minutes. Then, transfer them to wire racks and allow to cool completely before frosting.
  8. Prepare the Frosting: In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating on medium speed. Scrape the sides and bottom of the bowl frequently to ensure even mixing. Add maraschino cherry juice, vanilla extract, and a pinch of salt. Beat the frosting until well combined. Add pink or red food coloring if you want a matching pink hue.
  9. Assemble the Cake: Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  10. Garnish and Serve: Decorate the top of the cake with whole maraschino cherries with stems just before serving. Serve the cake at room temperature to enjoy the best flavor and texture.

Notes

  • Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
  • Use high-quality maraschino cherries for the best flavor and appearance.
  • The addition of food coloring is optional and purely for aesthetic; the cake will taste delicious without it.
  • This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
  • Bring refrigerated cake to room temperature before serving for optimal moistness.

Keywords: Cherry Blossom Cake, Maraschino Cherry Cake, Almond Extract Cake, Pink Layer Cake, Festive Cake, Cherry Frosting

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