Easy Cherry Blossom Cake Recipe
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It’s cherry blossom season! If you live in a colder climate like me, blossoms don't come until late spring. That’s ok we can easily bake cherry blossoms into our cake.
I discovered this cherry blossom cake by chance and I immediately fell in love with it. I knew I had to convert it into a quick and easy recipe with ingredients we can find at our local grocery store.
By the way this recipe is the “shortcut” version of Buttermilk’s “Cherry Blossom Cake (Inside and Out)”. Get the original recipe here Cherry Blossom Cake | Buttermilk by Sam
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| CLICK HERE to order my homemade, from scratch (no cake mix here), special CHIFFON CHERRY BLOSSOM CAKE. |
Ingredients Source:
Peace Tea Cheeky Cherry Flavored Tea I bought at Walmart. If you can’t find it you may use milk or pure black cherry juice. The cherry juice will add a hint of pink into your cake. If you don’t like that use milk instead. The cherry flavored sprinkles I made from scratch and you can order it here. You can experiment and use smashed up cherry jolly ranchers. Pink sprinkles are good to use and you can get them at Bulk Barn.
Tips:
Adding more sprinkles/ candy in the vanilla batter makes the cake sweeter. It won't change the texture
of the cake.
Easy Cherry Blossom Cake
Ingredients
1 x 432 package of vanilla cake mix
1 cup Peace Tea Cheeky Cherry Flavored Tea (I bought mine at Walmart) or milk
½ cup extra virgin olive oil
3 eggs
2 T cocoa powder (measured then sifted)
½ cup cherry flavored sprinkles, or regular pink sprinkles
Frosting
1 cups unsalted softened butter
2 cups icing sugar, sifted
¼ teaspoon salt
1 tablespoon vanilla extract
Instructions:
Preheat the oven at 350 F. Grease two 9 inch round cake pans and line the bottom with parchment paper.
Pour vanilla cake mix into a large bowl. Sift or whisk cake mix to get rid of any lumps.
In a smaller bowl whisk together milk, olive oil and eggs. Set aside.
Make a well in the middle of the prepared cake mix. Pour in wet ingredients.
Carefully mix everything together.
Set aside ¼ cups of cake batter and mix in sifted cocoa powder.
Divide the chocolate batter into two piping bags (sandwich bag is good too). Set aside. We will use it later to create branches in the cake batter.
Mix in your flavored pink sprinkle into the remaining vanilla cake batter.
Take one of the prepared cake pans and fill it with 2 cups of vanilla cake batter. Take one of the chocolate piping bag, and cut a small hole at the tip. Draw squiggly lines with chocolate cake batter. This will form the branches.
Spread 1 cup of vanilla cake batter on top of the chocolate squiggles. Draw more squiggly lines on top of second layer of vanilla batter. Top off with 2 cups cake batter. Set aside.
Do the same with the other cake pan.
Bake them in the oven for 24 minutes or until the toothpick comes out clean. (Whichever happens first).
Cool both cakes in the pan for 10 minutes, then score the side of the cakes with a knife. This will loosen the cake from the pan. Invert each cake onto a wire rack. Tap the bottom of the cake pans. Carefully lift the cake pans off the cakes. Cool on the counter top for another 3 hours.
While cake cools prepare vanilla buttercream.
To prepare vanilla buttercream. Attach wire whisk onto electric mixer. Whip butter until creamy and fluffy. Beat in icing sugar, vanilla, and salt. Whip until creamy and fluffy.
When the cake has cooled, place one of the cakes on a serving plate. Ice the top of the cake. Place the other cake face down on top of the other cake. Ice the whole thing with the remaining buttercream. ENJOY!!!
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