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
Units
Scale
- 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
