Name: Cherry Blossom Dream Cake: A Slice of Springtime Elegance
Prep time: 25 min
Cook time: 28 min
Total time: 53 min
Cuisine: Japanese-inspired / Western fusion
Ingredients: For the Cherry Sponge Cake (3 layers):; 2½ cups (315 g) cake flour; 1½ tsp baking powder; ½ tsp baking soda; ½ tsp fine salt; 1 cup (240 ml) whole milk, room temperature; ¼ cup (60 ml) cherry juice (from jarred or canned cherries); 2 tsp pure vanilla extract; ½ tsp almond extract; ¾ cup (170 g) unsalted butter, softened; 1¾ cups (350 g) granulated sugar; 4 large eggs, room temperature; ½ cup (120 g) sour cream, room temperature; A few drops of pink food coloring (optional); For the Cherry Buttercream Frosting:; 1 cup (225 g) unsalted butter, softened; 4 cups (480 g) powdered sugar, sifted; 3 tbsp heavy cream or milk; 2 tbsp cherry puree (blend jarred cherries); 1 tsp vanilla extract; Pinch of salt; Optional: 1–2 drops pink food coloring; For Decoration:; Candied or edible cherry blossoms; Whole cherries for topping; White chocolate curls or flakes

The first bite of a Cherry Blossom Dream Cake feels like spring in dessert form—soft, fragrant, and visually stunning. Inspired by the delicate beauty of sakura season, this cake combines light cherry-infused sponge layers with a silky cherry buttercream and a hint of almond essence. Its pastel pink hue and floral aroma make it a showstopper for celebrations, tea parties, or any time you want to bring the freshness of cherry blossoms to your table. Unlike heavy frosted cakes, this one strikes a balance between airy texture and rich flavor. Each layer melts away, leaving notes of sweet cherry and creamy vanilla that linger like a warm April breeze.

Ingredients

For the Cherry Sponge Cake (3 layers):

2½ cups (315 g) cake flour
1½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup (240 ml) whole milk, room temperature
¼ cup (60 ml) cherry juice (from jarred or canned cherries)
2 tsp pure vanilla extract
½ tsp almond extract
¾ cup (170 g) unsalted butter, softened
1¾ cups (350 g) granulated sugar
4 large eggs, room temperature
½ cup (120 g) sour cream, room temperature
A few drops of pink food coloring (optional for a cherry-blossom hue)

For the Cherry Buttercream Frosting:

1 cup (225 g) unsalted butter, softened
4 cups (480 g) powdered sugar, sifted
3 tbsp heavy cream or milk
2 tbsp cherry puree (made by blending jarred cherries)
1 tsp vanilla extract
Pinch of salt
Optional: 1–2 drops of pink food coloring for a pastel finish

For Decoration (optional but beautiful):

Candied or fresh edible cherry blossoms (available in specialty stores)
A few whole cherries for topping
White chocolate curls or flakes

Instructions

1. Prepare the oven and pans

Preheat the oven to 350°F (175°C). Grease and line three 8-inch (20 cm) round cake pans with parchment paper. Lightly dust the sides with flour and tap out any excess. This ensures even baking and smooth release later.

2. Mix dry ingredients

In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. This blend keeps the crumb fine and tender.

3. Combine wet ingredients

In a measuring jug, mix milk, cherry juice, vanilla extract, and almond extract. The almond extract amplifies the cherry flavor while adding a floral note reminiscent of cherry blossoms.

4. Cream butter and sugar

In a large mixing bowl, beat butter and sugar together using an electric mixer on medium speed for 2–3 minutes, until the mixture becomes pale and fluffy. Proper creaming incorporates air, creating a lighter cake.

5. Add eggs and sour cream

Add the eggs one at a time, beating well after each addition. Then mix in the sour cream, which keeps the cake moist and slightly tangy.

6. Alternate dry and wet additions

Reduce the mixer speed to low. Add one-third of the flour mixture, then half of the milk mixture, repeating until both are incorporated. Finish with the last third of flour. Scrape down the sides of the bowl to make sure everything blends evenly. Add a drop or two of pink coloring if desired.

7. Divide and bake

Pour the batter evenly into the prepared pans and smooth the tops. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs. Rotate the pans halfway through baking for even rise.

8. Cool completely

Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack. Allow them to cool completely before frosting. A warm cake will melt the buttercream.

9. Prepare the cherry buttercream

In a clean mixing bowl, beat butter until creamy—about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well between additions. Add heavy cream, cherry puree, vanilla, and salt, then beat on high for 3 minutes until the frosting turns light and fluffy. If it’s too stiff, add 1–2 teaspoons more cream.

10. Assemble the cake

Place the first cake layer on a serving plate or cake stand. Spread a generous layer of cherry buttercream on top. Repeat with the second layer. Place the final cake layer and frost the entire cake with a thin “crumb coat.” Chill for 20 minutes, then finish with a thicker final layer of frosting for a smooth, polished look.

11. Decorate

Use an offset spatula to create soft swirls or peaks. Garnish with candied cherry blossoms, whole cherries, or white chocolate curls for a touch of elegance. For a minimalist style, leave it semi-naked and dust with powdered sugar.

Tips for Perfecting the Cherry Blossom Dream Cake

Use room temperature ingredients. Cold butter or eggs prevent the batter from emulsifying, leading to a dense cake.
Avoid overmixing. Mix only until the flour disappears; overmixing creates a tough texture.
Check doneness carefully. Overbaking dries the sponge. Pull the cake out when the edges are set but the center still feels springy.
Make a cherry reduction for stronger flavor. Simmer cherry juice until slightly thickened and use it in the batter or frosting for intensified taste.
Chill before slicing. A brief chill (30 minutes) firms up the frosting, allowing cleaner, more professional slices.

Variations

Cherry Blossom Matcha Cake: Replace ¼ cup of flour with matcha powder for an earthy, floral contrast that complements the cherry notes.
Chocolate-Cherry Twist: Add 2 tablespoons of cocoa powder to the batter and replace cherry juice with cherry syrup for a Black Forest-inspired version.
Vegan Option: Substitute butter with vegan margarine, milk with oat or almond milk, and eggs with ½ cup applesauce or 4 tbsp aquafaba.
Gluten-Free Version: Use a gluten-free 1:1 baking flour blend. Add an extra tablespoon of cherry juice to balance moisture.
Mini Cupcake Version: Spoon the batter into lined cupcake tins and bake for 16–18 minutes. Perfect for spring events or picnics.

Conservation and Storage

Room Temperature: Keep the cake in a covered container or cake dome for up to 2 days. Avoid direct sunlight or heat sources, as buttercream softens quickly.

Refrigerator: Store in an airtight container for up to 5 days. Let it rest at room temperature for 30 minutes before serving to restore softness.

Freezer: Freeze unfrosted cake layers individually wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator, then frost as usual.

Frosting Storage: The cherry buttercream can be refrigerated for up to 1 week or frozen for 2 months. Beat again before using to restore texture.

Serving Suggestions

Elegant Dessert Course: Serve slices on delicate porcelain plates with a drizzle of cherry syrup and a few edible petals for a romantic presentation.
Afternoon Tea Companion: Pair with jasmine or green tea for a light, aromatic contrast.
Celebration Centerpiece: Add pink sugar pearls and gold flakes for birthdays, baby showers, or weddings.
With Fruit Compote: Serve alongside a spoonful of fresh cherry compote or macerated berries to enhance the flavor layers.
Frozen Treat: Chill a slice and serve semi-frozen with whipped cream for a summer twist.

Conclusion

The Cherry Blossom Dream Cake brings beauty, balance, and refinement to your dessert table. Its soft sponge, creamy frosting, and gentle cherry-almond notes create a dessert that feels both luxurious and light. Whether you’re celebrating spring, hosting an elegant brunch, or simply craving something poetic and pink, this cake fits every occasion. It adapts effortlessly—gluten-free, vegan, or chocolate-infused—and always impresses with its floral charm and delicate flavor. Each bite is a reminder that simplicity, when crafted with care, can taste like a dream.

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Cherry Blossom Dream Cake: A Slice of Springtime Elegance

Author: hafsahafsa
Total Time: 53 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

The Cherry Blossom Dream Cake captures spring in every bite—a light cherry-infused sponge paired with silky cherry buttercream and a touch of almond essence. Its delicate pink hue, floral aroma, and melt-in-your-mouth texture make it perfect for weddings, birthdays, or spring celebrations.

Ingredients

Scale

For the Cherry Sponge Cake (3 layers):

2½ cups (315 g) cake flour

1½ tsp baking powder

½ tsp baking soda

½ tsp fine salt

1 cup (240 ml) whole milk, room temperature

¼ cup (60 ml) cherry juice (from jarred or canned cherries)

2 tsp pure vanilla extract

½ tsp almond extract

¾ cup (170 g) unsalted butter, softened

1¾ cups (350 g) granulated sugar

4 large eggs, room temperature

½ cup (120 g) sour cream, room temperature

A few drops of pink food coloring (optional)

For the Cherry Buttercream Frosting:

1 cup (225 g) unsalted butter, softened

4 cups (480 g) powdered sugar, sifted

3 tbsp heavy cream or milk

2 tbsp cherry puree (blend jarred cherries)

1 tsp vanilla extract

Pinch of salt

Optional: 1–2 drops pink food coloring

For Decoration:

Candied or edible cherry blossoms

Whole cherries for topping

White chocolate curls or flakes

Instructions

Preheat Oven & Prepare Pans:
Heat oven to 350°F (175°C). Grease and line three 8-inch (20 cm) pans with parchment. Lightly flour sides.

Mix Dry Ingredients:
In a bowl, whisk flour, baking powder, baking soda, and salt.

Combine Wet Ingredients:
In a jug, mix milk, cherry juice, vanilla, and almond extracts.

Cream Butter & Sugar:
In a large bowl, beat butter and sugar for 2–3 minutes until pale and fluffy.

Add Eggs & Sour Cream:
Beat in eggs one at a time, then add sour cream. Mix until smooth.

Incorporate Dry & Wet:
On low speed, alternate adding dry and wet ingredients, beginning and ending with dry. Add pink coloring if desired.

Bake:
Divide batter among pans. Bake for 25–28 minutes or until a toothpick shows moist crumbs. Cool completely.

Prepare Buttercream:
Beat butter for 2 minutes. Gradually add powdered sugar. Mix in cream, cherry puree, vanilla, and salt. Beat until light and fluffy.

Assemble Cake:
Place first layer on stand, spread buttercream, add second layer, repeat, then frost all sides. Chill 20 minutes before final frosting.

Decorate:
Add swirls, edible blossoms, or chocolate curls for an elegant finish.