Description
A delightful and visually stunning cake that captures the essence of spring with layers of rich butter cake, cherry preserves, and fluffy whipped cream, garnished with fresh cherries and edible cherry blossoms.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup cherry blossoms (edible, optional)
- 1/2 cup cherry preserves
- 1 cup whipped cream for topping
- Fresh cherries for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, cream together softened butter and sugar until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour and baking powder, then gradually mix into the creamed mixture, alternating with milk.
- If using cherry blossoms, gently fold them into the batter.
- Divide the batter evenly between prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Once cool, spread cherry preserves between the cake layers.
- Top with whipped cream and garnish with fresh cherries.
Notes
Make ahead by baking the cakes a day in advance. Store covered in the fridge until ready to assemble.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg