Introduction to Blush Pink Cherry Blossom Cake
Welcome to the delightful world of baking! Today, I’m excited to share my recipe for the Blush Pink Cherry Blossom Cake. This cake is not just a treat for the taste buds; it’s a feast for the eyes too! Imagine a tender vanilla cake bursting with cherry bits, layered with smooth pink cherry frosting. It’s perfect for impressing your loved ones or simply brightening up a busy day. Whether it’s a birthday celebration or a cozy afternoon tea, this cake will surely bring smiles and sweet memories to your table.
Why You’ll Love This Blush Pink Cherry Blossom Cake
This Blush Pink Cherry Blossom Cake is a true gem in the baking world! It’s not only easy to make, but it also comes together quickly, making it a fantastic choice for busy days. The combination of tender vanilla cake and sweet cherry frosting creates a flavor explosion that will leave everyone asking for seconds. Plus, its stunning appearance makes it a showstopper for any occasion, ensuring you’ll be the star of the dessert table!
Ingredients for Blush Pink Cherry Blossom Cake
Gathering the right ingredients is the first step to creating your Blush Pink Cherry Blossom Cake. Here’s what you’ll need:
- All-purpose flour: The backbone of your cake, providing structure and tenderness.
- Sugar: Sweetens the cake and helps create that lovely fluffy texture.
- Baking powder: This leavening agent gives your cake that perfect rise.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture; make sure it’s softened for easy mixing.
- Egg whites: They help create a light and airy cake without the added fat of yolks.
- Whole milk: Contributes to the cake’s moistness and flavor; room temperature is best.
- Vanilla extract: A must-have for that warm, comforting flavor.
- Sour cream: Adds moisture and a slight tang, making the cake incredibly tender.
- Maraschino cherries: These sweet gems add bursts of flavor and color; be sure to pat them dry!
- Cherry juice: Enhances the cherry flavor in both the cake and frosting.
- Pink gel food coloring: Optional, but it can give your frosting that beautiful blush hue.
- Unsalted butter (for frosting): The base for your creamy, dreamy frosting.
- Powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- Almond extract: Adds a lovely nutty flavor that complements the cherries.
- Extra buttercream in different pink shades: For decorating those adorable cherry blossom flowers.
- Whole cherries or mint leaves: These are for the final touch, adding elegance to your cake.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Blush Pink Cherry Blossom Cake
Step 1: Preheat and Prepare
Let’s get started! Preheat your oven to 175°C (350°F). While it warms up, grease and line three 8-inch cake pans with parchment paper. This step is crucial to ensure your Blush Pink Cherry Blossom Cake comes out easily without sticking. Trust me, there’s nothing worse than a cake that won’t budge!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. This mixture is the foundation of your cake. Make sure there are no lumps, as they can affect the texture. A smooth blend will lead to a tender cake that everyone will love!
Step 3: Cream Butter and Sugar
In another bowl, beat the softened unsalted butter and sugar together until fluffy. This process usually takes about 3 minutes. You want it to be light and airy, which helps create that delightful texture in your Blush Pink Cherry Blossom Cake. It’s like a little cloud of sweetness!
Step 4: Incorporate Wet Ingredients
Now, it’s time to add the egg whites one at a time, mixing well after each addition. Then, pour in the whole milk, sour cream, vanilla extract, and cherry juice. This combination adds moisture and flavor, making your cake irresistible. Mix until everything is well combined, and you can almost taste the cherry goodness!
Step 5: Combine and Fold
Gently mix the dry ingredients into the wet mixture. Be careful not to overmix; you want to keep that light texture. Once combined, fold in the finely chopped maraschino cherries. These little bursts of flavor will make your cake sing with cherry delight!
Step 6: Bake the Cake
Divide the batter evenly among the prepared pans. Bake in the preheated oven for 24–28 minutes, or until a toothpick inserted in the center comes out clean. The aroma wafting through your kitchen will be heavenly, and you’ll know you’re on the right track!
Step 7: Prepare Cherry Filling
While the cakes are baking, prepare the cherry filling. In a saucepan, combine the chopped cherries and cherry juice. Heat over medium until thickened, about 1–2 minutes. Let it cool completely before using. This filling adds a delightful surprise between the layers!
Step 8: Make the Frosting
In a mixing bowl, beat the softened unsalted butter for about 3 minutes until it’s pale and creamy. Gradually add the powdered sugar, mixing until smooth. Then, stir in the cherry juice, almond extract, and vanilla extract. This frosting will be the cherry on top of your Blush Pink Cherry Blossom Cake!
Step 9: Assemble the Cake
Once the cakes are completely cool, it’s time to assemble! Place the first layer on a cake board. Pipe a ring of buttercream around the edge, then fill the center with a thin layer of cherry filling. Spread more buttercream on top before adding the next layer. Repeat this process until all layers are stacked. It’s a labor of love!
Step 10: Decorate
Apply a thin crumb coat of frosting around the entire cake and chill it for 20 minutes. This helps catch any crumbs. After chilling, add a smooth layer of the pink frosting. Finally, use tinted buttercream in different shades of pink to pipe mini cherry blossoms around the sides. Top with soft rosettes and whole cherries or mint leaves for that final touch of elegance!
Tips for Success
- Always use room temperature ingredients for better mixing and a fluffier cake.
- Pat the maraschino cherries dry to prevent excess moisture in your cake.
- Don’t skip the crumb coat; it helps achieve a smooth finish.
- Chill the cake after assembly for cleaner slices when serving.
- Experiment with different shades of pink for a stunning decoration!
Equipment Needed
- Mixing bowls: Use large and medium-sized bowls for mixing ingredients. A stand mixer can save time!
- Measuring cups and spoons: Essential for accuracy; consider a kitchen scale for precision.
- Spatula: A silicone spatula is great for folding and scraping.
- Cake pans: Three 8-inch round pans are ideal; you can use two and bake in batches.
- Cooling rack: Helps cakes cool evenly; a plate can work in a pinch!
Variations
- Chocolate Cherry Blossom Cake: Substitute half of the all-purpose flour with cocoa powder for a rich chocolate flavor.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend to make this cake gluten-free without sacrificing taste.
- Vegan Version: Replace egg whites with aquafaba and use plant-based butter and milk for a delicious vegan treat.
- Different Fruit: Swap maraschino cherries for fresh raspberries or strawberries for a fruity twist.
- Almond Flour: Incorporate almond flour for a nutty flavor and a slightly denser texture.
Serving Suggestions
- Pair your Blush Pink Cherry Blossom Cake with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside a refreshing glass of iced tea or sparkling lemonade to balance the sweetness.
- For a stunning presentation, garnish with fresh mint leaves and whole cherries on each plate.
- Consider adding a light fruit salad as a side for a colorful and healthy touch.
FAQs about Blush Pink Cherry Blossom Cake
Can I use fresh cherries instead of maraschino cherries?
Absolutely! Fresh cherries can add a delightful tartness to your Blush Pink Cherry Blossom Cake. Just make sure to pit and chop them, and consider reducing the amount of sugar in the recipe to balance the flavors.
How can I make the frosting less sweet?
If you find the frosting too sweet, try adding a pinch of salt or a splash of lemon juice. This will help balance the sweetness while enhancing the overall flavor of your Blush Pink Cherry Blossom Cake.
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them in the fridge. Frost the cake on the day you plan to serve it for the best results.
What’s the best way to store leftovers?
Store any leftover Blush Pink Cherry Blossom Cake in an airtight container in the fridge. It should stay fresh for up to 3 days. Just remember to let it come to room temperature before serving for the best flavor!
Can I freeze the cake?
Yes, you can freeze the cake! Wrap the layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the fridge overnight before frosting and serving.
Final Thoughts
Baking the Blush Pink Cherry Blossom Cake is more than just a recipe; it’s an experience filled with joy and creativity. Each layer tells a story, from the tender vanilla cake to the luscious cherry frosting. I love how this cake brings people together, whether it’s for a celebration or a simple afternoon treat. The smiles it creates are worth every moment spent in the kitchen. So, roll up your sleeves, embrace the mess, and let this delightful cake be the centerpiece of your next gathering. Trust me, it will be a memory you cherish!
Print
Blush Pink Cherry Blossom Cake: A Delightful Recipe!
- Total Time: 1 hour 58 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A tender vanilla cake with cherry bits, layered with smooth pink cherry frosting and decorated with cherry blossom buttercream flowers.
Ingredients
- 2 ¾ cups (345 g) all-purpose flour
- 1 ¾ cups (350 g) sugar
- 1 tbsp baking powder
- 1 tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 4 large egg whites, room temperature
- 1 ¼ cups (300 ml) whole milk, room temperature
- 2 tsp vanilla extract
- ½ cup (120 g) sour cream
- ¾ cup (150 g) finely chopped maraschino cherries (patted dry)
- 2–3 tbsp cherry juice (from jar)
- Pink gel food coloring (optional)
- 1 ½ cups (340 g) unsalted butter, softened (for frosting)
- 5–6 cups (600–720 g) powdered sugar
- ¼ cup (60 ml) maraschino cherry juice
- 1 tsp almond extract
- 1 tsp vanilla extract
- Extra buttercream in different pink shades (for decoration)
- Whole cherries with stems or small mint leaves (for decoration)
Instructions
- Preheat oven to 175°C (350°F). Grease and line three 8-inch pans.
- Whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add egg whites one at a time.
- Mix in milk, sour cream, vanilla, and cherry juice.
- Add dry ingredients and mix gently.
- Fold in the chopped cherries.
- Add a tiny drop of pink food color if desired.
- Divide into pans and bake for 24–28 minutes.
- Cool fully before frosting.
- Mix cherries, cherry juice, and cornstarch in a saucepan and heat until thickened (1–2 minutes). Cool completely.
- Beat butter for 3 minutes until pale.
- Add powdered sugar gradually.
- Add cherry juice, almond extract, and vanilla. Mix until smooth and fluffy.
- Tint the frosting pale blush pink.
- Layer the cake by placing the first cake layer on a board, adding a ring of buttercream around the edge, filling the center with a thin layer of cherry filling, and spreading buttercream on top. Repeat with remaining layers.
- Apply a thin crumb coat and chill for 20 minutes.
- Add the final smooth pink frosting layer.
- Tint small batches of buttercream in 2–3 shades of pink and pipe mini cherry blossoms around the cake sides.
- Pipe soft rosettes on top using a star tip and place whole cherries (or cherry pearls) with tiny mint leaves at the center of each rosette.
- Chill the cake for 1 hour for perfect clean slices before serving.
Notes
- Ensure cherries are patted dry to avoid excess moisture in the cake.
- Use room temperature ingredients for better mixing.
- Chill the cake after assembly for cleaner slices.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
