Cherry Blossom Dream Cake

Why You’ll Love This Recipe

I love this cake for its dreamy texture and flavor. The almond and cherry combination is nostalgic yet fresh, and the vibrant color makes it a centerpiece-worthy dessert. The buttercream is smooth, light, and flavored with cherry juice, tying the whole cake together. Plus, the recipe uses simple pantry staples, so I can whip it up whenever the craving hits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• 2 ½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• ¼ cup vegetable oil

• 1 ½ 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

• 1 pinch salt

• Pink or red food coloring (optional)

• Whole maraschino cherries with stems (for garnish)

Directions

1. I start by preheating my oven to 350°F (175°C) and greasing two 8-inch round cake pans with butter and a light dusting of flour.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt to get the dry ingredients ready.

3. In a large bowl, I cream the softened butter, oil, and sugar until light and fluffy. Then I beat in the eggs one at a time, mixing well after each addition, and stir in the almond extract.

4. I alternate adding the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry. This keeps the batter smooth and well combined.

5. I gently fold in the cherry juice and chopped maraschino cherries. If I want a more vibrant pink color, I add a drop or two of food coloring.

6. I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

7. Once baked, I let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.

For the Frosting:

8. I beat the butter until creamy, then gradually add the powdered sugar, mixing thoroughly between each addition.

9. I pour in the maraschino cherry juice, vanilla extract, and a pinch of salt, mixing until smooth and fluffy. I’ll add a touch of food coloring if I want a more defined pink shade.

10. Once the cakes are completely cool, I place one layer on a serving plate, spread a generous layer of frosting on top, add the second cake layer, and frost the top and sides.

11. To finish, I garnish the cake with whole maraschino cherries just before serving for a picture-perfect presentation.

Servings and Timing

This cake serves 12 slices generously.

• Prep time: 25 minutes

• Cook time: 30 minutes

• Total time: 55 minutes

It’s quick enough for a weekday baking project but beautiful enough for a special event.

Variations

• Stronger Cherry Flavor: I sometimes replace 1–2 tablespoons of buttermilk with more cherry juice for a punchier flavor.

• Cupcake Version: I’ve made these as cupcakes—just reduce the baking time to about 18–22 minutes.

• Chocolate Twist: For a cherry-chocolate version, I fold in mini chocolate chips or drizzle the frosted cake with chocolate ganache.

• Whipped Frosting: If I want a lighter finish, I use a cherry whipped cream frosting instead of buttercream.

Storage/Reheating

I store the cake covered in the fridge for up to 4 days. The frosting firms up when chilled, so I let slices sit at room temperature for 15–20 minutes before serving for the best texture. If I want to freeze the layers, I wrap them tightly in plastic wrap and foil and freeze them (unfrosted) for up to 2 months.

FAQs

Can I use fresh cherries instead of maraschino cherries?

I don’t recommend it for this recipe. Maraschino cherries provide both flavor and moisture, plus their bright color makes the cake pop.

What can I substitute for buttermilk?

If I’m out of buttermilk, I mix 1 tablespoon of white vinegar or lemon juice with 1 cup of milk and let it sit for 5 minutes to curdle slightly—works perfectly!

Can I use a hand mixer instead of a stand mixer?

Yes, I use a hand mixer often for both the cake batter and frosting. Just make sure to beat long enough to get the right texture.

Is it necessary to use food coloring?

Not at all. The cake will still be delicious without it—just a bit paler in color. I only add coloring when I want that extra pop of pink.

How do I keep the cake from being too sweet?

The balance of almond, cherry, and buttercream makes it naturally well-rounded. But I sometimes use less frosting between the layers or opt for a lightly sweetened whipped topping instead.

Conclusion

The Cherry Blossom Dream Cake is one of those magical desserts that’s as beautiful as it is delicious. It’s soft, flavorful, and just sweet enough with the perfect blend of cherry and almond. Whether I’m baking for a celebration or just want to bring a little joy to the table, this cake never fails to impress.

Print