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–+ servings

Indulge in Cherry Blossom Dream Cake for a Spring Celebration

Experience the Cherry Blossom Dream Cake, a delightful and easy spring dessert with cherry and almond notes.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 1 tablespoon Baking Powder Helps the cake rise.
  • 0.5 teaspoon Baking Soda Works with acidic ingredients.
  • 0.5 teaspoon Fine Sea Salt Balances sweetness.
  • 0.75 cups Unsalted Butter Feel free to use plant-based butter for a dairy-free option.
  • 1.5 cups Granulated Sugar Brown sugar can add moisture.
  • 3 large Eggs Flax eggs can be used as a vegan alternative.
  • 1 teaspoon Pure Vanilla Extract
  • 0.5 teaspoon Almond Extract Optional; omit for nut-free.
  • 1 cup Buttermilk Yogurt or milk-vinegar mix work as substitutes.
  • 1 cup Whole Milk Switch to alternative milk for dairy-free.
  • 1 tablespoon Pink Gel Food Coloring Optional for color.
For the Cherry Syrup
  • 0.5 cup Water
  • 0.25 cup Granulated Sugar
  • 0.5 cup Cherry Juice
  • 1 teaspoon Cherry Extract Optional; enhances flavor.
For the Frosting
  • 8 oz Full-Fat Cream Cheese
  • 0.5 cup Unsalted Butter
  • 3-4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 0.5 teaspoon Almond Extract
  • 2 tablespoon Cherry Juice Concentrate
  • as needed Heavy Cream To adjust consistency.
For Decoration
  • as desired Edible Sugar Cherry Blossoms/Wafer Paper Flowers
  • as desired Fresh/Maraschino Cherries For garnish.
  • as desired White Chocolate Shavings For garnish.
  • as desired Edible Glitter Optional for decoration.

Equipment

  • Stand mixer
  • Measuring Cups
  • Mixing bowls
  • spatula
  • 8-inch cake pans
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
  2. In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and sea salt.
  3. Cream together the butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add the eggs one at a time, blending well after each addition. Stir in vanilla and almond extracts.
  5. Gradually mix in the dry ingredients and buttermilk, alternating them. Mix until just combined.
  6. Divide the batter among the prepared pans and bake for 25-30 minutes, until a toothpick comes out clean.
  7. Make the cherry syrup by simmering water, sugar, and cherry juice until sugar dissolves. Let cool.
  8. Prepare the frosting by beating cream cheese and butter until creamy, then mixing in sugar and extracts.
  9. Assemble the cake by leveling the layers, brushing with syrup, and frosting between layers.
  10. Smooth frosting over the top and sides, then decorate with edible blossoms and cherries.
  11. Chill the finished cake for 1-2 hours before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 24gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure butter is at room temperature for optimal creaming. Don't overmix the batter.

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