Description
Delight in the delicate floral notes of this Cherry Blossoms Cake. Infused with sakura (cherry blossom) essence and adorned with pickled blossoms, it’s a beautiful and airy cake perfect for spring celebrations, Hanami parties, or elegant afternoon teas.
Ingredients
Units
Scale
- Cake
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp sakura syrup (or cherry blossom essence)
- 1/2 cup whole milk
- 1 tbsp finely chopped pickled sakura blossoms (rinsed)
- Buttercream Frosting
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 1–2 tbsp sakura syrup
- 1 tbsp heavy cream or milk
- Optional: pink food coloring
- Garnish
- Whole pickled sakura blossoms (rinsed and soaked)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 6-inch or one 8-inch cake pan.
- Whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and sakura syrup.
- Alternate adding the flour mixture and milk, beginning and ending with the flour. Fold in chopped blossoms.
- Pour into pans and bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool completely on wire racks.
- For the frosting
- Beat butter until creamy. Gradually add powdered sugar, sakura syrup, and cream. Tint with pink food coloring if desired.
- Frost the cooled cake and decorate with whole sakura blossoms.
Notes
- Pickled sakura blossoms must be rinsed and soaked to remove excess salt.
- Sakura syrup adds floral sweetness—adjust to taste.
- Store cake in a cool place and consume within 2 days for best freshness.
Nutrition
- Calories: 420
- Sugar: 38g
- Sodium: 110mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 95mg
