Our delicious Cherry Blossom Cake is the ultimate dessert for any celebration, with its tender, cherry-filled layers and creamy frosting.
Each bite is a burst of cherry goodness, perfectly balanced with a light and fluffy texture.
Its delightful combination of maraschino cherries and smooth buttercream frosting makes it a truly irresistible treat, for special parties or any occasion.
Servings: 12
Equipment
- large mixing bowl
- Medium mixing bowl
- Electric mixer
- Whisk
- spatula
- Measuring cups and spoons
- toothpick
- Heavy-duty stainless 3-quart pot
- 2 9" round pans
Ingredients
- 2 1/2 cups sifted cake flour
- 1 1/2 cups sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 3/4 cup whole milk
- 1/4 cup maraschino cherry juice
- 1 teaspoon vanilla
- 2 teaspoons almond extract
- 4 egg whites unbeaten
- 1/2 cup chopped maraschino cherries blotted dry
- 1/2 cup chopped pecans or walnuts optional
Butter Cream Frosting
- 4 cups powdered sugar
- 4 tablespoons butter
- 1 teaspoon almond extract
- 8 tablespoons cherry juice
- 1-2 drops red food coloring optional
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round pans.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well blended.
- Add the shortening to the dry ingredients and set the bowl aside.
- In another bowl, mix together the milk, cherry juice, and extracts.
- Pour the wet mixture into the bowl with the dry ingredients and shortening. Use an electric mixer to beat the mixture for 2 minutes until evenly blended.
- Add the egg whites and beat for an additional 2 minutes.
- Gently fold in the chopped cherries.
- Divide the batter evenly between the two greased and floured pans.
- Bake in the preheated oven for 25 to 30 minutes. Check for doneness using a toothpick inserted in the center; it should come out clean.
Buttercream Frosting
- In a large mixing bowl, combine the butter and powdered sugar. Gradually add the milk and cherry juice while beating the mixture until light and fluffy.
- Stir in the extract of your choice (vanilla or almond).
- If needed, add more milk a few drops at a time until the frosting reaches a smooth and spreadable consistency.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Grease and Flour Pans: Always grease and flour your pans to ensure the cake releases easily.
- Avoid Overbeating: Mix the batter just until combined to maintain a light and fluffy texture.
- Extra Moist Cake: Drizzle layers with a simple syrup made from maraschino cherry juice or boiled sugar water for added moisture.
- Fold in Fruit: Fold in the cherries last, making sure they are blotted dry to prevent excess moisture.
- Flavor Variations: Add nuts or other types of fruit for variety and extra crunch.
- Alternative Toppings: The cake tastes great with just whipped cream or a dusting of powdered sugar instead of frosting.
- Versatility: Make muffins instead of a full cake, or bake two cakes and freeze one for up to six months, wrapped properly.
