As spring breathes life into our surroundings, there’s nothing quite like the sweet scent of blossoms filling the air. That’s what inspired me to create this delightful Cherry Blossom Bundt Cake. Infused with sakura extract, this cake is not only a feast for the eyes, adorned with vibrant homemade pink sprinkles, but it also captures the essence of the season in every bite. Whether you’re a seasoned home chef or just looking for a fun baking project, this recipe offers a quick, scrumptious way to bring a touch of spring to your kitchen. Plus, with gluten-free and vegan variations, it truly caters to everyone. Are you ready to turn your kitchen into a floral wonderland?
Why is This Cake So Special?
Uniquely Floral Flavor: The infusion of sakura extract creates a delicate taste that stands out among traditional desserts.
Versatility Galore: Whether you want a vegan version or need gluten-free options, this recipe adapts beautifully to your dietary needs.
Visual Appeal: The homemade pink sprinkles not only elevate aesthetics but also add a fun crunch.
Perfect for Spring Celebrations: Ideal for brunch, picnics, or any special occasion, this cake is sure to impress your guests and family.
Simple to Make: With beginner-friendly steps, it’s a great way to dive into baking without feeling overwhelmed. Try this delightful Cherry Blossom Bundt Cake today and check out our Tres Leches Cake for more spring-inspired treats!
Cherry Blossom Bundt Cake Ingredients
For the Sprinkles
- 1 large egg white – Provides structure for creating the sprinkles; ensure it’s at room temperature for better volume.
- 2.25 cups organic powdered sugar – Adds sweetness and texture; sift for best results.
- 1 teaspoon pure vanilla extract – Enhances overall flavor, making the sprinkles more delightful.
- 1 teaspoon sakura extract – Infuses sprinkles with the iconic cherry blossom flavor, aligning with the theme.
- 1-2 teaspoons water – Adjusts icing consistency for piping.
- Gel food coloring – Creates vibrant hues for sprinkles, making them visually stunning.
For the Bundt Cake
- 1 cup unsalted butter – The primary fat that ensures moistness and richness.
- 2 cups granulated sugar – Provides structure and essential sweetness to the cake.
- 0.33 cup refined coconut oil – Adds moisture and a hint of tropical coconut flavor.
- 2 teaspoons pure vanilla extract – Acts as a flavor enhancer for the cake.
- 2 teaspoons sakura extract – This key ingredient creates the cake’s signature floral taste.
- 1 teaspoon fine sea salt – Balances the sweetness for a well-rounded flavor.
- 2 teaspoons baking powder – Helps the cake rise beautifully.
- 4 large egg whites – Adds volume and stability for a light texture.
- 1 cup kefir – Contributes to moisture and a tender crumb, essential for a delicious bundt cake.
For the Glaze
- 1 cup powdered sugar – Sweetens the glaze, making it a perfect topping.
- 1-2 tablespoons blood orange juice or frozen raspberry puree – Adds a zesty contrast that pairs well with the floral notes.
- 1 teaspoon sakura extract – Enhances the glaze flavor, tying it back to the cake’s core inspiration.
With these ingredients, you’re just a few steps away from creating a charming Cherry Blossom Bundt Cake that will brighten up any spring day!
Step‑by‑Step Instructions for Cherry Blossom Bundt Cake
Step 1: Sprinkle Preparation
In a mixing bowl, whisk together 1 large egg white, 2.25 cups of sifted organic powdered sugar, 1 teaspoon of pure vanilla extract, and 1 teaspoon of sakura extract until thick and glossy. This should take about 3-5 minutes. Divide the mixture into small bowls and use gel food coloring to create vibrant pink hues. Set aside to dry later.
Step 2: Sprinkle Shaping
Transfer the colored egg white mixtures into piping bags and pipe small shapes onto a parchment-lined baking sheet. Allow the shapes to dry at room temperature overnight, ensuring they harden completely. This will create your delightful homemade pink sprinkles that will add the perfect finishing touch to your Cherry Blossom Bundt Cake.
Step 3: Cake Preparation
Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan. In a stand mixer, cream 1 cup of unsalted butter with 2 cups of granulated sugar and 0.33 cup of refined coconut oil until light and fluffy, about 5-7 minutes. Add 2 teaspoons of pure vanilla extract, 2 teaspoons of sakura extract, and 1 teaspoon of fine sea salt, blending well.
Step 4: Incorporate Egg Whites
Add 4 large egg whites one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter. This step is crucial for achieving a light and airy texture in your Cherry Blossom Bundt Cake.
Step 5: Combine Dry Ingredients
Gently sift 2 teaspoons of baking powder and any preferred flour into the mixture, then fold in 1 cup of kefir until just combined. Be careful not to overmix; you want to keep the batter light and airy. Finally, stir in your colorful homemade sprinkles from the earlier step, ensuring even distribution.
Step 6: Baking
Pour the cake batter into the prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 45 minutes, or until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean. Let the aroma of this Cherry Blossom Bundt Cake fill your kitchen!
Step 7: Cooling
Once baked, remove the bundt pan from the oven and allow it to cool for 5-10 minutes. Carefully invert the cake onto a wire rack to cool completely. This step helps maintain the cake’s tender crumb while allowing it to cool evenly before glazing.
Step 8: Glazing
While your cake cools, mix together 1 cup of powdered sugar, 1-2 tablespoons of blood orange juice or frozen raspberry puree, and 1 teaspoon of sakura extract to create the glaze. Once the cake is fully cooled, pour the glaze generously over the top, letting it dribble down the sides. Finish by sprinkling the remaining pink sprinkles for an enchanting touch.
Expert Tips for Cherry Blossom Bundt Cake
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Room Temperature Egg Whites: Make sure your egg whites are at room temperature to whip up to maximum volume, ensuring a light cake.
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Gentle Mixing: Avoid overmixing the batter; mix until just combined to retain the airy texture that defines your Cherry Blossom Bundt Cake.
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Sprinkle Drying Time: Allow your homemade pink sprinkles to dry overnight to achieve perfect texture—this ensures they won’t dissolve into the glaze.
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Glaze Consistency: Adjust the glaze consistency by carefully adding juice or puree; you want it thick enough to drizzle but not runny.
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Creative Variations: Don’t hesitate to play with flavors—substitute sakura extract with rose water for a unique twist or add berries for a fruity surprise!
Make Ahead Options
These Cherry Blossom Bundt Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the sprinkles up to 24 hours in advance by whisking together the egg white and powdered sugar, piping them onto parchment, and letting them dry overnight. The cake batter can be mixed and refrigerated for up to 3 days; just be sure to keep it covered to prevent drying out. When you’re ready to bake, bring the batter to room temperature before pouring it into the greased bundt pan and baking. Following these steps ensures that your Cherry Blossom Bundt Cake remains just as delicious and visually stunning, making it an ideal choice for effortless spring celebrations!
What to Serve with Cherry Blossom Bundt Cake
Pair this enchanting cake with delightful accompaniments to enhance its floral notes and create a memorable spring dessert experience.
- Vanilla Ice Cream: Creamy vanilla ice cream offers a rich contrast, balancing the floral notes of the cake and enhancing its tender crumb.
- Fresh Berries: A medley of strawberries, raspberries, and blueberries adds a burst of freshness, making each bite a delightful celebration of springtime flavors.
- Lemonade Spritzer: A chilled glass of homemade lemonade brings a zesty brightness, perfectly complementing the sweetness of the bundt cake and refreshing the palate.
- Whipped Cream: Light and airy whipped cream provides a velvety texture that beautifully enhances each slice, inviting a luxurious layer of indulgence.
- Herbal Tea: A steaming cup of chamomile or green tea not only complements the cake’s delicate flavor but also elevates the overall experience, perfect for a serene afternoon gathering.
- Dark Chocolate Drizzle: A drizzle of dark chocolate adds a rich, contrasting flavor, deepening the cake’s delightful essence with a touch of decadence.
- Coconut Macaroons: Chewy coconut macaroons create an intriguing textural contrast while echoing the tropical notes in the bundt cake.
- Chilled Prosecco: A glass of sparkling prosecco brings a touch of celebration, enhancing the joyous atmosphere of enjoying this stunning dessert together.
- Fruit Salad: A light fruit salad with mint adds a refreshing element, making it a perfect palate cleanser after savoring a slice of bundt cake.
- Cardamom Coffee: A warm cup of cardamom coffee rounds off the meal beautifully, tying in complementary spices that enhance the floral nuances of the cake.
How to Store and Freeze Cherry Blossom Bundt Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to maintain its freshness and flavor.
Fridge: If you have leftovers, you can refrigerate the cake for about a week, keeping it wrapped to prevent it from drying out.
Freezer: For longer storage, wrap the cooled bundt cake tightly in plastic wrap, then aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
Reheating: If desired, warm slices in the microwave for about 15-20 seconds to revive the cake’s tender texture, but enjoy it at room temperature for the best flavor experience.
Cherry Blossom Bundt Cake Variations
Customize your Cherry Blossom Bundt Cake for an even more delightful baking experience that tickles your senses!
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Floral Swap: Substitute sakura extract with rose water for a different floral flavor that dances on your palate. This twist adds a romantic feel to your cake!
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Chocolate Marbled: Add cocoa powder to half of the batter for a marbled effect. Picture the rich chocolate against the floral notes – a beautiful contrast!
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Berry Boost: Fold in crushed berries like raspberries or blueberries for a fruity burst in every bite. This adds a vibrant color and refreshing taste perfect for spring!
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Gluten-Free Necessity: For a gluten-free option, use a gluten-free flour blend. You won’t lose the delightful texture, and everyone can enjoy a slice!
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Vegan Delight: Swap eggs for flaxseed meal and use plant-based yogurt instead of kefir for a vegan version. This way, each slice remains deliciously moist and airy!
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Spicy Warmth: Incorporate spices like cardamom or cinnamon for a hint of warmth in flavor. It brings a cozy touch, perfect for those breezy spring afternoons!
For more creative dessert ideas that celebrate the season, check out our delightful Strawberry Crunch Cheesecake or the refreshing Oreo Icebox Cake.
Cherry Blossom Bundt Cake Recipe FAQs
How do I choose the right sakura extract?
Absolutely! When selecting sakura extract, look for high-quality options made from natural ingredients without artificial additives. You want a product that has a strong floral aroma and flavor. Check for the word “pure” or “natural” on the label, and opt for organic when possible for the best taste and health benefits.
How should I store the Cherry Blossom Bundt Cake?
To keep your Cherry Blossom Bundt Cake fresh, store it in an airtight container at room temperature for up to 3 days. If the cake needs to last longer, refrigerate it for about a week, tightly wrapped to avoid drying out. If you want to freeze your cake, wrap it well in plastic wrap followed by aluminum foil, which will protect it for up to 3 months. When you’re ready to enjoy it, simply thaw at room temperature.
Can I freeze the cake with the glaze on?
It’s best to freeze the Cherry Blossom Bundt Cake without the glaze. Freezing with the glaze might alter its texture, making it less appealing once thawed. Instead, freeze the plain cake, and once you’ve thawed it, you can add the glaze fresh for maximum flavor and visual appeal.
What should I do if my cake sinks in the middle?
Very well! A sinking cake may be caused by a few factors, like overmixing the batter or opening the oven door too early. To troubleshoot, always mix until just combined and avoid checking the cake until the minimum baking time has passed. If you find the cake sinks regardless, you can try adding an extra teaspoon of baking powder next time to ensure it rises properly.
Are there any allergens I should be aware of for this recipe?
Absolutely! This Cherry Blossom Bundt Cake contains eggs, dairy (from the butter and kefir), and gluten (unless using a gluten-free flour blend). If you or someone you’re serving has allergies, consider using egg substitutes like flaxseed meal, plant-based butter, and a gluten-free flour mix to accommodate dietary restrictions, making it a delightful treat for everyone.
Cherry Blossom Bundt Cake: A Floral Delight for Spring Days
Ingredients
Equipment
Method
- In a mixing bowl, whisk together 1 large egg white, 2.25 cups of organic powdered sugar, 1 teaspoon of pure vanilla extract, and 1 teaspoon of sakura extract until thick and glossy. This should take about 3-5 minutes.
- Divide the mixture into small bowls and use gel food coloring to create vibrant pink hues. Set aside to dry later.
- Transfer the colored egg white mixtures into piping bags and pipe small shapes onto a parchment-lined baking sheet.
- Allow the shapes to dry at room temperature overnight, ensuring they harden completely.
- Preheat your oven to 350°F (175°C) and generously grease a 10-cup bundt pan.
- In a stand mixer, cream 1 cup of unsalted butter with 2 cups of granulated sugar and 0.33 cup of refined coconut oil until light and fluffy, about 5-7 minutes.
- Add 2 teaspoons of pure vanilla extract, 2 teaspoons of sakura extract, and 1 teaspoon of fine sea salt, blending well.
- Add 4 large egg whites one at a time into the creamed mixture, beating well after each addition to ensure a smooth batter.
- Gently sift 2 teaspoons of baking powder and any preferred flour into the mixture, then fold in 1 cup of kefir until just combined.
- Finally, stir in your colorful homemade sprinkles, ensuring even distribution.
- Pour the cake batter into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted comes out clean.
- Once baked, remove the bundt pan from the oven and allow it to cool for 5-10 minutes.
- Carefully invert the cake onto a wire rack to cool completely.
- Mix together 1 cup of powdered sugar, 1-2 tablespoons of blood orange juice or frozen raspberry puree, and 1 teaspoon of sakura extract to create the glaze.
- Pour the glaze generously over the cooled cake and sprinkle the remaining pink sprinkles.
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