Cherry Blossom Cake
Indulge in the delicate flavors of CherryBlossom Cake! This light, floral dessert is perfect for any occasion. Learn how tomake it with our easy recipe!
Ingredients
For the Cake:
- 2 ½ cups cake flour – Keeps the sponge light and airy.
- 1 ½ tsp baking powder – Helps the cake rise beautifully.
- ½ tsp baking soda – Adds just the right balance for a fluffy texture.
- ½ tsp salt – Enhances all the flavors.
- ¾ cup unsalted butter softened – Adds richness while keeping the cake tender.
- 1 ¾ cups granulated sugar – Sweetens the cake while helping create a moist crumb.
- 4 large egg whites – Keeps the cake delicate and soft.
- 1 cup whole milk – Ensures moisture and tenderness.
- 1 ½ tsp cherry blossom extract sakura essence – Infuses a gentle floral flavor.
- ½ tsp vanilla extract – Enhances the sweet and floral notes.
- Pink food coloring optional – Gives the cake a soft, cherry blossom hue.
For the Frosting:
- 1 cup unsalted butter softened – The base for a smooth, creamy texture.
- 3 cups powdered sugar – Adds sweetness and stability.
- 2 tbsp heavy cream – Creates a silky-smooth frosting.
- 1 tsp cherry blossom extract – Carries the floral flavor into the frosting.
- ½ tsp vanilla extract – Balances the sweetness.
- Pink food coloring optional – For a soft pastel touch.
For Decoration (Optional but Recommended!):
- Edible cherry blossoms – Adds a stunning authentic touch.
- Sakura syrup – A light drizzle enhances the floral flavor.
- White chocolate shavings – Complements the delicate flavors beautifully.
Instructions
Step 1: Prepare Your Baking Essentials
- Set your oven to 350°F (175°C) and lightly grease two 8-inch cake pans. Line them with parchment paper for easy removal.
- In a medium bowl, whisk the cake flour, baking powder, and salt together, then set it aside.
Step 2: Make the Cake Batter
- Cream the butter and sugar – In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3 minutes).
- Gradually add the eggs – one at a time, mixing thoroughly after each addition.Stir in the vanilla extract and cherry blossom extract for that signature floral touch.
- Alternate dry and wet ingredients – Gradually add the flour mixture in three parts, alternating with the milk and cherry compote. Start and end with the dry ingredients. Mix until just combined—avoid overmixing to keep the cake light and tender.
- Add the color – If desired, stir in a few drops of pink food coloring for a soft, cherry blossom-inspired hue.
Step 3: Bake the Cake
- Pour the batter evenly into the prepared cake pans.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Step 4: Prepare the Frosting
- Whip the butter – In a large bowl, beat the softened butter until smooth.
- Add powdered sugar – Gradually mix in the powdered sugar, one cup at a time.
- Mix in the vanilla extract – cherry blossom extract, and a pinch of salt.
- Adjust consistency – Add heavy cream or milk (one tablespoon at a time) until the frosting is smooth and spreadable.
Step 5: Assemble and Decorate
- Place one cake layer on a serving plate and spread a generous layer of cherry blossom frosting over the top.
- Place the second layer on top and spread the remaining frosting over the entire cake, smoothing it with an offset spatula.
- Decorate with edible cherry blossoms, fresh cherries, or white chocolate shavings for an elegant finish.
Notes
Nutrition Information (Per Serving):
- Calories: 320 kcal
- Fat: 14g
- Carbohydrates: 45g
- Protein: 5g
- Sugar: 30g
- Fiber: 1g