Indulge in the delicate flavors of spring with this Cherry Blossom Cake, inspired by the fleeting beauty of sakura season. This cake combines subtle floral notes with the sweetness of cherries, resulting in a dessert that’s both visually stunning and delectably light.
Why You’ll Love This Recipe
This Cherry Blossom Cake offers a unique twist on traditional desserts by incorporating the gentle essence of cherry blossoms. Its moist texture, combined with the harmonious blend of almond and cherry flavors, makes it an ideal centerpiece for spring gatherings or as a special treat to celebrate the season’s arrival.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- For the Cake:
- Unsalted butter
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder
- Salt
- Milk
- Sakura extract or cherry blossom essence
- Pink food coloring (optional)
- For the Cherry Filling:
- Fresh or frozen cherries, pitted
- Granulated sugar
- Cornstarch
- Water
- For the Frosting:
- Unsalted butter
- Confectioners’ sugar
- Heavy cream
- Sakura extract or cherry blossom essence
- Pink food coloring (optional)
Directions
- Prepare the Cake:
- Preheat your oven and grease your cake pans.
- In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk. Mix in the sakura extract and pink food coloring until the batter is smooth.
- Divide the batter evenly between the prepared pans and bake until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- Prepare the Cherry Filling:
- In a saucepan, combine the cherries, sugar, cornstarch, and water. Cook over medium heat until the mixture thickens and the cherries soften. Let it cool before using.
- Prepare the Frosting:
- In a mixing bowl, beat the butter until creamy. Gradually add the confectioners’ sugar, followed by the heavy cream, sakura extract, and pink food coloring. Beat until the frosting is light and fluffy.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of cherry filling over the top.
- Place the second cake layer on top and apply a crumb coat of frosting. Refrigerate briefly to set.
- Apply the remaining frosting evenly over the cake. Decorate as desired, perhaps with piped cherry blossoms or edible flowers.
Servings and Timing
This recipe yields approximately 10-12 servings. Preparation time is about 30 minutes, with an additional 30-35 minutes for baking and cooling time as needed.
Variations
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend suitable for baking.
- Vegan Adaptation: Use plant-based butter, egg substitutes, and non-dairy milk and cream alternatives.
- Alternative Fillings: Instead of cherry filling, consider using raspberry or strawberry preserves for a different flavor profile.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freezing: Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months. Thaw at room temperature before assembling.
- Reheating: It’s best to enjoy this cake at room temperature. If refrigerated, allow it to sit out for about 30 minutes before serving.
FAQs
What is sakura extract, and where can I find it?
Sakura extract is a flavoring derived from cherry blossoms, offering a subtle floral taste. It can be found in specialty Asian markets or purchased online.
Can I use cherry blossom essence instead of sakura extract?
Yes, cherry blossom essence can be used as an alternative to sakura extract in this recipe.
Is the pink food coloring necessary?
No, the food coloring is optional. It adds a visual appeal but does not affect the flavor.
Can I make this cake without the cherry filling?
Certainly, the cake can be enjoyed without the cherry filling or substituted with another filling of your choice.
How can I decorate the cake to resemble cherry blossoms?
You can use piped frosting to create cherry blossom designs or adorn the cake with edible cherry blossoms or other edible flowers.
Is this cake suitable for individuals with nut allergies?
This particular recipe does not include nuts. However, always ensure that all ingredients used are free from cross-contamination if allergies are a concern.
Can I prepare the cake layers in advance?
Yes, the cake layers can be baked ahead of time, wrapped tightly, and stored at room temperature for a day or frozen for longer storage.
What is the texture of this cake?
The cake has a moist and tender crumb, complemented by the smoothness of the frosting and the richness of the cherry filling.
Can I use maraschino cherries for the filling?
While fresh or frozen cherries are recommended for a natural flavor, maraschino cherries can be used if desired, keeping in mind they will impart a different taste and sweetness level.
How do I prevent the cake from becoming too dense?
Ensure that you do not overmix the batter and that all ingredients are at room temperature to achieve a light and fluffy texture.
Conclusion
This Cherry Blossom Cake captures the essence of spring with its delicate flavors and elegant presentation. Whether you’re celebrating a special occasion or simply indulging in a seasonal treat, this cake is sure to impress and delight.
Print
Cherry Blossom Cake
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10–12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Description
Cherry Blossom Cake is a light, tender vanilla or cherry sponge cake infused with a hint of sakura (cherry blossom) essence and layered with cherry or white chocolate buttercream. Decorated with blush-pink frosting and edible blossoms, it’s a poetic celebration of spring in dessert form.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp cherry blossom (sakura) extract or paste
- 1 cup whole milk
- Optional: 1/4 cup finely chopped maraschino or preserved cherries
- For the Cherry Blossom Buttercream:
- 1 1/2 cups unsalted butter, room temperature
- 4–5 cups powdered sugar
- 2 tbsp cherry syrup or cherry blossom tea concentrate
- 1 tsp vanilla or sakura extract
- Pinch of salt
- Optional: pink food coloring
- For Decoration:
- Edible sakura blossoms (preserved or candied)
- Fresh or candied cherries
- Pink chocolate curls or cherry blossom piped decor
- Edible glitter or gold leaf (optional)
Instructions
- Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
- Whisk together flour, baking powder, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla and sakura extract.
- Alternate adding flour and milk, mixing until just combined. Fold in chopped cherries if using.
- Divide batter into pans and bake 25–30 minutes. Let cool completely.
- Make the Buttercream:
- Beat butter until smooth. Gradually add powdered sugar, cherry syrup, sakura or vanilla extract, and a pinch of salt. Add a touch of pink color if desired. Beat until fluffy.
- Assemble the Cake:
- Layer cakes with cherry blossom buttercream between. Frost the top and sides smoothly.
- Decorate with edible blossoms, cherries, chocolate curls, or gold accents.
Notes
- Use sakura extract sparingly as it can be strong; balance with vanilla if needed.
- Preserved sakura blossoms must be rinsed and soaked before using.
- Store cake refrigerated, and serve at room temperature for best texture.
Nutrition
- Calories: ~520
- Sugar: ~48g
- Sodium: ~210mg
- Fat: ~28g
- Saturated Fat: ~17g
- Unsaturated Fat: ~9g
- Trans Fat: ~0.5g
- Carbohydrates: ~60g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~95mg
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