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Cherry Blossom Bundt Cake

Cherry Blossom Bundt Cake: A Floral Delight for Spring Days

Experience the delightful Cherry Blossom Bundt Cake, infused with sakura extract and adorned with vibrant pink sprinkles.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American, Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

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 cherry blossom flavor.
  • 1-2 teaspoons water Adjusts icing consistency for piping.
  • gel food coloring Creates vibrant hues for sprinkles.
For the Bundt Cake
  • 1 cup unsalted butter Ensures moistness and richness.
  • 2 cups granulated sugar Provides structure and sweetness to the cake.
  • 0.33 cup refined coconut oil Adds moisture and a hint of flavor.
  • 2 teaspoons pure vanilla extract Flavor enhancer for the cake.
  • 2 teaspoons sakura extract Creates the cake's signature floral taste.
  • 1 teaspoon fine sea salt Balances sweetness for 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.
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.
  • 1 teaspoon sakura extract Enhances glaze flavor.

Equipment

  • Mixing Bowl
  • stand mixer
  • Piping bags
  • Bundt pan
  • Parchment Paper

Method
 

Sprinkle Preparation
  1. In a mixing bowl, whisk together egg white, powdered sugar, vanilla extract, and sakura extract until thick and glossy, about 3-5 minutes.
  2. Divide the mixture into small bowls and use gel food coloring to create vibrant pink hues and set aside to dry.
Sprinkle Shaping
  1. Transfer the colored mixtures into piping bags and pipe small shapes onto a parchment-lined baking sheet. Allow to dry overnight.
Cake Preparation
  1. Preheat oven to 350°F (175°C) and grease a bundt pan. Cream butter, sugar, and coconut oil in a stand mixer until light and fluffy.
  2. Add vanilla extract, sakura extract, and salt, mixing well.
Incorporate Egg Whites
  1. Add egg whites one at a time, beating well after each addition to ensure a smooth batter.
Combine Dry Ingredients
  1. Sift baking powder and flour into the mixture, then fold in kefir until just combined. Stir in colorful homemade sprinkles.
Baking
  1. Pour batter into the bundt pan and bake for about 45 minutes, or until a toothpick comes out clean.
Cooling
  1. Cool the cake in the pan for 5-10 minutes, then invert onto a wire rack to cool completely.
Glazing
  1. Mix powdered sugar, juice or puree, and sakura extract to create the glaze. Pour generously over the cooled cake and sprinkle remaining pink sprinkles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 280mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure egg whites are room temperature for best volume. Adjust glaze consistency as needed.

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