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
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.
Notes
Always use room temperature ingredients for even mixing.
Avoid overmixing to maintain tenderness.
For deeper cherry flavor, reduce cherry juice slightly before adding.
Chill cake before slicing for neat layers.
Substitute butter with vegan margarine for a plant-based version.
- Prep Time: 25 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired / Western fusion
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
Keywords: cherry blossom cake, sakura dessert, spring cake, cherry almond cake, buttercream layer cake