Cherry Blossom Cake

Indulge in the magic of spring with this stunning cherry blossom cake recipe. Perfect for any occasion, it's a floral delight that's easy to make and unforgettable to taste.

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Prep Time: 20

Cook Time: 30

Cooling Time: 45

Total Time: 1 35

Servings: people

Calories: 320kcal

Cost: $25

Equipment

Stand mixer or hand mixer
Measuring cups and spoons
Round cake pans (8-inch)
Spatula
Parchment paper

Ingredients

2 cups all-purpose flour
1.5 cups granulated sugar
0.75 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
2 teaspoons baking powder
0.5 teaspoon salt
to taste edible dried cherry blossoms (for decoration)
2 cups fresh or frozen cherries (pitted)
1 batch buttercream frosting (store-bought or homemade)

Instructions

Preheat your oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
Beat the softened butter and sugar until light and fluffy in a stand mixer or hand mixer.
Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Gently fold in the pitted cherries using a spatula.
Pour the batter into prepared pans and bake for 25–30 minutes. Let the cakes cool completely before frosting.

Notes

For a nutty twist, use almond extract instead of vanilla. Swap fresh cherries for canned if they're out of season. Use gluten-free flour for a gluten-free version. Vegan butter and plant-based milk can replace dairy ingredients. To enhance the floral flavor, infuse the milk with a couple of edible dried cherry blossoms before use.

Nutrition

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