Baking a cake can feel like a warm hug—especially when it’s a special recipe that brings joy and nostalgia. I remember the first time I made a cake just like this one during a spring celebration with friends. The kitchen was filled with sweet aromas, and we all gathered to enjoy every slice. Cherry Blossom Dream Cake holds a special place in my heart as it combines vibrant flavors and the beauty of spring. It’s not just about the taste; it’s about the memories we create while baking together. This cake is perfect for sharing, celebrating, or simply brightening up any day with its lovely charm and delightful flavors.
why make this recipe
This recipe is great for anyone who loves a good cake. The blend of buttery sweetness and delicate cherry flavors makes it unique. It’s perfect for birthdays, tea parties, or just as a treat to brighten your day. Plus, the charming look of the cake, with its light pink hue and beautiful decorations, ensures it stands out. Making this cake allows you to enjoy a lovely baking experience while treating yourself and others to something special.
how to make Cherry Blossom Dream Cake
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- Pink food coloring (optional)
- For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- Cherry blossoms or edible flowers for decoration (optional)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk, vanilla extract, almond extract, and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- If using, stir in pink food coloring to achieve the desired color.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth. Add vanilla extract and milk as needed to achieve a spreadable consistency.
- Frost the cooled cakes, stacking them on top of each other.
- Decorate with cherry blossoms or edible flowers if desired. Slice and serve.
how to serve Cherry Blossom Dream Cake
Slice the cake into even pieces and serve on individual plates. It’s delicious on its own or paired with a nice cup of tea or coffee. You can also add a dollop of whipped cream for extra delight.
how to store Cherry Blossom Dream Cake
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to bring it to room temperature before serving for the best flavor.
tips to make Cherry Blossom Dream Cake
- Ensure your butter is softened to room temperature for easy mixing.
- Don’t over-mix the batter; this keeps the cake soft and fluffy.
- If using food coloring, add a little at a time until you reach your desired shade.
- Let the cake cool completely before frosting for the best results.
variation
You can swap the almond extract for other flavors, like lemon or coconut, to create a different experience. Adding a layer of fresh fruit between the cakes can also enhance the flavor profile.
FAQs
Can I use different types of flour?
Yes, you can use cake flour or a gluten-free blend if you prefer.
Can I make this cake ahead of time?
Absolutely! You can bake the cakes a day in advance and frost them before serving.
What can I use instead of cherry blossoms?
You can decorate with fresh strawberries, raspberries, or other edible flowers for a beautiful touch.
Cherry Blossom Dream Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened Ensure it's at room temperature
- 1 cup milk
- 3 large eggs
- 2 teaspoons baking powder
- 1 teaspoons vanilla extract
- 0.5 teaspoons almond extract Can swap for lemon or coconut extract
- 0.5 teaspoons salt
- Pink food coloring (optional) Add as desired for color
Frosting Ingredients
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 4 cups powdered sugar
- 1 teaspoons vanilla extract
- 2-3 tablespoons milk Add as needed for spreadable consistency
- Cherry blossoms or edible flowers for decoration (optional)
Method
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in milk, vanilla extract, almond extract, and mix until well combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- If using, stir in pink food coloring to achieve the desired color.
- Divide the batter evenly between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
- For the frosting, beat the butter until creamy. Gradually add powdered sugar, mixing until smooth.
- Add vanilla extract and milk as needed to achieve a spreadable consistency.
Assembly
- Frost the cooled cakes, stacking them on top of each other.
- Decorate with cherry blossoms or edible flowers if desired.
- Slice and serve.