Cherry Blossom Cake
Indulge in the delicate flavors of Cherry Blossom Cake, a soft, floral-infused dessert perfect for spring gatherings and special celebrations.
Ingredients
For the Cake:
- 2 ½ cups 310g cake flour – Provides a soft, tender crumb
- 2 ½ tsp baking powder – Helps the cake rise beautifully
- ½ tsp salt – Enhances the flavors
- 1 cup 226g unsalted butter, softened – Provides a creamy texture and enhances moisture
- 1 ¾ cups 350g granulated sugar – Sweetens the cake while aiding in structure
- 4 large egg whites – Contributes to a light fluffy texture
- 1 cup 240ml whole milk – Ensures a soft and moist cake texture
- 1 tsp vanilla extract – Enhances the floral notes
- 1 tbsp cherry blossom essence or sakura syrup – Gives the cake its signature flavor
- Pink food coloring optional – For a delicate cherry blossom hue
For the Frosting:
- 1 cup 226g unsalted butter, softened – Creates a smooth and creamy base
- 4 cups 480g powdered sugar – Sweetens and stabilizes the frosting
- ¼ cup 60ml heavy cream – Ensures a fluffy consistency
- 1 tsp cherry blossom essence – Infuses the frosting with floral notes
- A few drops of pink food coloring optional – Adds a soft pink tint
Optional Garnishes:
- Edible cherry blossoms or dried sakura petals – For a beautiful authentic touch
- White chocolate shavings – Adds elegance and texture
- Fresh cherries or berries – Complements the flavors perfectly
- With these ingredients ready you’re one step closer to baking a stunning and delicious Cherry Blossom Cake. Up next, let’s walk through the step-by-step instructions to bring this dreamy dessert to life!
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans, or line them with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
- In a medium bowl, combine cake flour, baking powder, and salt, then whisk until evenly blended.
- Set aside—this helps distribute the leavening agents evenly for a consistent rise.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat butter and sugar together on medium-high speed until light and fluffy (about 3–4 minutes).
- This step is key for creating an airy cake, so don’t rush it!
Step 4: Add the Wet Ingredients
- Beat in the egg whites one at a time, mixing well after each addition.
- Stir in the vanilla extract and cherry blossom extract for that signature floral aroma.
Step 5: Combine and Color
- Slowly incorporate the dry ingredients, alternating with the milk, beginning and finishing with the dry mixture.
- Stir until just blended, as overmixing may result in a dense cake.
- If using, stir in a few drops of pink food coloring for a soft blush tone.
Step 6: Bake to Perfection
- Evenly distribute the batter into the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted in the center emerges clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 7: Make the Cherry Blossom Frosting
- Beat the butter until smooth and creamy.
- Gradually add the powdered sugar, mixing on low to avoid a sugar cloud.
- Stir in the vanilla, cherry blossom extract, and heavy cream, then beat until fluffy.
- If desired, add a touch of pink food coloring for a pastel finish.
Step 8: Assemble and Decorate
- Place one cake layer on a serving plate and evenly spread a thick layer of frosting over
- the top
- Add the second layer and frost the entire cake with a smooth or textured finish.
- Garnish with edible cherry blossoms, white chocolate shavings, or fresh cherries for a stunning presentation.
- Your Cherry Blossom Cake is now ready to enjoy! In the next section, I’ll share some expert tips and creative variations to make this cake uniquely yours.
Notes
Nutrition Information (Per Serving):
- Calories: 320 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 55mg
- Sodium: 220mg
- Total Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 4g