Blush Pink Cherry Blossom Cake

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Blush Pink Cherry Blossom Cake

Blush Pink Cherry Blossom Cake is a soft, tender cherry-infused cake with a delicate pastel-pink crumb, layered with smooth creamy frosting and decorated with dainty buttercream flowers for an elegant, spring-inspired finish. Lightly sweet with subtle cherry flavor, it’s a beautiful dessert for celebrations, birthdays, showers, or any occasion that calls for something charming and feminine.

Yield

10–12 slices

Temperature

350°F (175°C)

Time

25–30 minutes per layer + 40 minutes assembly

Ingredients

Key Ingredients First

  • 1 cup chopped maraschino cherries (drained and patted dry)
  • 2 1/2 cups all-purpose flour

Cake Batter

  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup buttermilk
  • 1/3 cup maraschino cherry juice
  • 1 teaspoon almond extract (enhances cherry flavor)
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • A few drops of pink food coloring (optional but gives a blush pink look)

Frosting

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2–3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Optional: almond extract to taste

Decoration

  • Pink and white buttercream
  • Piping bags with petal and leaf tips

Instructions

1. Prepare the Cake Pans

Preheat oven to 350°F (175°C).
Grease and flour two or three 8-inch cake pans.
Line the bottoms with parchment for easy release.

2. Whip the Butter and Sugar

Beat softened butter and sugar on medium speed until light and fluffy.
Add eggs one at a time, mixing well between each addition.

3. Add Wet Ingredients

Stir in buttermilk, cherry juice, almond extract, and vanilla.
Mix until combined.
Add a few drops of pink food coloring if you want a stronger blush color.

4. Add Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, and salt.
Add gradually to the wet mixture and mix until just combined.
Fold in the chopped maraschino cherries.

5. Bake

Divide batter evenly into prepared pans.
Bake 25–30 minutes or until a toothpick comes out clean.
Cool cakes completely before frosting.

6. Make the Frosting

Beat butter until creamy.
Slowly add powdered sugar.
Add cream and vanilla and whip until smooth and fluffy.
Adjust consistency with more cream if needed.

7. Assemble

Place the first cake layer on a board.
Spread a generous layer of frosting.
Repeat with remaining layers.
Frost the outside with a smooth coat of vanilla or almond buttercream.

8. Decorate

Use pink and white buttercream to pipe cherry blossom flowers.
Use a leaf tip to add small green leaves.
Keep decorations delicate for a floral, airy look.

Tips

  • Drain cherries well to prevent excess moisture in the batter.
  • Add more almond extract for a deeper cherry flavor.
  • Chill cake layers before frosting for cleaner stacking.
  • For extra cherry flavor, fold 1/2 cup cherry preserves between layers.

Conclusion

Blush Pink Cherry Blossom Cake is a visually stunning and delicious cake, offering a soft pastel crumb, gentle sweetness, and elegant floral details. Ideal for spring gatherings, birthdays, or special events, this cake delivers both beauty and flavor in every slice.

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