As the warm embrace of spring fills the air, I find myself yearning for a sweet escape reminiscent of blooming cherry blossoms. Enter the Cherry Blossom Bundt Cake—a whimsical treat that pairs a delicate floral aroma with an invitingly tender crumb. With the added fun of homemade pink sprinkles, this dessert doesn’t just taste divine; it’s also a stunning centerpiece for any gathering. Not only is it surprisingly easy to make, but it also offers endless possibilities for variations, whether you’re leaning towards a gluten-free version or accentuating it with fresh berries. So, why not swap the fast food routine for a delightful baking session that will entice your palate and impress your guests? Are you ready to bring the essence of spring to your kitchen with this enchanting cake?
Why is this bundt cake a spring must?
Simplicity at Its Finest: This Cherry Blossom Bundt Cake comes together with minimal effort, perfect for both novice and experienced bakers.
Unique Flavor Profile: Infused with sakura extract, this cake brings a gentle floral essence that will awaken your senses.
Beautiful Presentation: Adorned with playful homemade pink sprinkles, it’s a stunning showstopper for any gathering.
Versatile Adaptations: Craving a twist? Try adding berries or switching to a gluten-free version for dietary needs.
Time-Saving Delight: With a cook time of just 45 minutes, indulge your sweet tooth without a full day’s commitment.
Elevate your dessert game and consider pairing this cake with fresh berries or a dollop of whipped cream, just like in my delightful Cozy Jam Cake.
Cherry Blossom Bundt Cake Ingredients
• Note: Gather these ingredients for a delightful Cherry Blossom Bundt Cake that celebrates the beauty of spring!
For the Sprinkles:
Large Egg White – Provides structure for creating the sprinkles.
Note: Ensure room temperature for better whipping.Organic Powdered Sugar (2.25 cups) – Sweetens and forms the base for the sprinkles.
Sift for best results.Pure Vanilla Extract (1 teaspoon) – Enhances the overall flavor profile of the sprinkles.
Sakura Extract (1 teaspoon) – Infuses sprinkles with a cherry blossom flavor.
Water (1-2 teaspoons) – Adjusts the icing consistency for piping.
Gel Food Coloring – For creating various shades of pink.
For the Bundt Cake:
Unsalted Butter (1 cup) – Serves as the primary fat for moistness.
Granulated Sugar (2 cups) – Provides structure and sweetness.
Refined Coconut Oil (0.33 cup) – Adds moisture and a hint of coconut flavor.
Pure Vanilla Extract (2 teaspoons) – Flavor enhancer for the batter.
Sakura Extract (2 teaspoons) – Key flavoring for the unique taste of the cake.
Fine Sea Salt (1 teaspoon) – Balances sweetness.
Baking Powder (2 teaspoons) – Helps the cake rise.
Large Egg Whites (4) – Adds volume and stability to the cake.
Kefir (1 cup) – Contributes moisture and a tender crumb.
For the Glaze:
Powdered Sugar (1 cup) – Sweetens the glaze.
Blood Orange Juice or Frozen Raspberry Puree (1-2 tablespoons) – Provides a zesty contrast.
Sakura Extract (1 teaspoon) – Enhances the flavor of the glaze.
Step‑by‑Step Instructions for Cherry Blossom Bundt Cake
Step 1: Sprinkles Preparation
Start by whisking together one large egg white, 2.25 cups of organic powdered sugar, 1 teaspoon of pure vanilla extract, and 1 teaspoon of sakura extract in a bowl until you achieve a thick consistency. Divide the mixture and color it using gel food coloring as desired. Pipe your colorful icing onto parchment-lined sheets in various shapes and let them dry overnight to harden, setting the playful stage for your Cherry Blossom Bundt Cake.
Step 2: Bundt Cake Preparation
Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan. In a large mixing bowl, cream 1 cup of unsalted butter, 0.33 cup of refined coconut oil, and 2 cups of granulated sugar together until light and fluffy, about 3-5 minutes. Incorporate 2 teaspoons of pure vanilla extract and 2 teaspoons of sakura extract, along with 1 teaspoon of fine sea salt, ensuring a harmonious blend before moving on to the eggs.
Step 3: Mixing the Batter
Add 4 large egg whites to the mixture one at a time, beating well after each addition to maintain a smooth texture. Carefully fold in the sifted cake flour and 1 cup of kefir until just combined, avoiding any overmixing that could lead to a dense cake. As you integrate the batter, gently stir in your homemade sprinkles, readying your Cherry Blossom Bundt Cake for the oven.
Step 4: Baking
Pour the prepared batter into the greased bundt pan, spreading it evenly with a spatula. Bake in the preheated oven for approximately 45 minutes, checking for doneness by inserting a toothpick into the center; it should come out clean. As the cake bakes, let the delightful aroma of cherry blossoms fill your kitchen, creating anticipation for your delicious creation.
Step 5: Cooling
Once baked, remove the Cherry Blossom Bundt Cake from the oven and let it cool in the pan for 5 to 10 minutes. Carefully invert the pan onto a cooling rack, allowing the cake to slide out gently. Let it cool completely before icing, ensuring the texture and flavor fully develop, making this cake a delightful treat.
Step 6: Glazing
In a medium bowl, whisk together 1 cup of powdered sugar, 1 to 2 tablespoons of blood orange juice or frozen raspberry puree, and 1 teaspoon of sakura extract until the glaze reaches your desired consistency. Once the bundt cake has cooled completely, drizzle the glaze over the top, letting it cascade down the sides. Finish by decorating with your vibrant homemade sprinkles, making this Cherry Blossom Bundt Cake a true showstopper.
Make Ahead Options
These Cherry Blossom Bundt Cakes are perfect for busy home cooks looking to save time! You can prepare the sprinkles up to 24 hours in advance by following the sprinkles preparation steps and letting them dry overnight. Additionally, the bundt cake can be made up to 3 days ahead; simply bake it, cool completely, and store it in an airtight container at room temperature. When you’re ready to serve, just mix the glaze ingredients and drizzle it over the cake for a fresh finish. This way, you’ll ensure every bite retains its delightful taste and texture while minimizing last-minute stress!
What to Serve with Cherry Blossom Bundt Cake
Create the perfect spring spread to complement your delightful cake!
Fresh Berries: Light and juicy, fresh strawberries or raspberries add a vibrant color and tartness that balances the sweetness of the cake.
Earl Grey Tea: The floral notes of Earl Grey harmonize beautifully with the cherry blossom flavor, making each sip a delightful experience.
Whipped Cream: A dollop of fresh whipped cream adds creaminess, creating a lovely contrast to the tender crumb of the bundt cake.
Blood Orange Sorbet: The zesty citrus of blood orange sorbet refreshes the palate while echoing the cake’s glaze flavors.
Lemonade Fizz: A sparkling lemonade provides a refreshing burst of acidity that brightens each forkful of the moist, sugary dessert.
Vanilla Ice Cream: Serve alongside a scoop of creamy vanilla ice cream to enhance the cake’s floral flavor with a rich and luscious touch.
Elevate the enjoyment of your Cherry Blossom Bundt Cake with these delightful pairings that add texture and flavor, ensuring every bite is a festive celebration!
Expert Tips for Cherry Blossom Bundt Cake
- Room Temperature Egg Whites: Ensure your egg whites are at room temperature; this step is vital for achieving maximum volume and fluffiness in your cake.
- Sifting Matters: Sift your powdered sugar and cake flour before measuring to avoid lumps and achieve a smooth texture in your Cherry Blossom Bundt Cake.
- Avoid Overmixing: Be cautious of overmixing the batter once you incorporate the dry ingredients. A gentle fold helps keep the cake light and airy.
- Customize Your Glaze: Adjust the thickness of your glaze by varying the liquid. Start with less and add more until you get your preferred consistency.
- Creative Sprinkles: Experiment with different piping tips to create various shapes for your sprinkles—this not only adds a visual appeal but also makes your cake truly unique.
Cherry Blossom Bundt Cake Variations
Feel free to sprinkle your own magic on this Cherry Blossom Bundt Cake with these personalized twists that will tease your taste buds.
Rose Water: Swap out sakura extract for rose water for a new floral aroma. It adds a romantic touch to your spring celebrations.
Chocolate Twist: Incorporate cocoa powder into half the batter for a delightful marbled effect. The combination of chocolate and floral creates a captivating flavor duo that will have everyone asking for more.
Citrus Burst: Add lemon or lime juice to the glaze for a zesty lift. It pairs wonderfully with the sweetness, elevating your cake to a refreshing delight.
Berry Bliss: Fold in fresh blueberries or raspberries to the batter for a juicy, vibrant surprise in every bite. It’s a fruity addition that embodies the spirit of spring!
Nutty Delight: Add finely chopped nuts, like pistachios or almonds, for extra crunch and flavor depth. The nuttiness complements the soft cake, creating an irresistible texture contrast.
Gluten-Free: Substitute regular flour with a gluten-free blend to make a delicious gluten-free version. No need to sacrifice flavor—this cake shines just as brightly!
Vegan Version: Replace eggs with flaxseed meal, use coconut yogurt instead of kefir, and swap butter for coconut oil. This adaptation still captures the essence of spring while catering to plant-based diets.
For an extra-special treat, consider pairing your cake with a luxurious glaze from my delightful Decadent Nutella Cheesecake for a rich contrast. Don’t forget—experimenting is part of the fun! Enjoy your baking journey!
How to Store and Freeze Cherry Blossom Bundt Cake
Room Temperature: Keep the Cherry Blossom Bundt Cake in an airtight container at room temperature for up to 3 days to maintain its tender crumb and delightful flavor.
Fridge: If you prefer to keep it longer, refrigerate it for about a week. Just remember to cover it well to prevent drying out.
Freezer: For extended storage, freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.
Reheating: To enjoy a slice later, thaw the cake overnight in the fridge, then bring to room temperature or warm in the microwave for about 10-15 seconds.
Cherry Blossom Bundt Cake Recipe FAQs
How do I select the best sakura extract?
Absolutely! When choosing sakura extract, look for purity, preferably organic. A good quality extract has a subtle floral aroma and should be free of artificial flavors and colors. Always check the ingredient list—less is more here!
How should I store the Cherry Blossom Bundt Cake?
To keep your Cherry Blossom Bundt Cake fresh, it’s best to store it in an airtight container at room temperature for up to 3 days. If you want to extend its life, refrigerate it for about a week, but make sure it’s well covered to prevent it from drying out.
Can I freeze the Cherry Blossom Bundt Cake?
Yes, you can! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep nicely for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge, and let it come to room temperature before serving.
What if my cake doesn’t rise properly?
Very! If your Cherry Blossom Bundt Cake doesn’t rise, ensure that your baking powder is fresh and has not expired. Also, remember that overmixing the batter can lead to a dense cake, so mix until just combined. Lastly, for best results, ensure your oven is preheated to the correct temperature to help the cake rise beautifully.
Are there any dietary considerations for this recipe?
Absolutely! If you’re concerned about dietary restrictions, this Cherry Blossom Bundt Cake can easily be adapted. For a gluten-free version, simply substitute regular flour with your favorite gluten-free blend. To make it vegan, swap the eggs for flaxseed meal mixed with water (1 tablespoon flaxseed meal with 3 tablespoons water equals 1 egg) and replace butter with coconut oil.
Can pets have any of the ingredients?
No, most ingredients in this recipe are not safe for pets. While plain cake may not be toxic, the sugar and certain extracts, like vanilla, aren’t suitable for animals. Always keep baked goods out of reach of pets!
Irresistible Cherry Blossom Bundt Cake: A Floral Delight!
Ingredients
Equipment
Method
- Whisk together one large egg white, 2.25 cups of organic powdered sugar, 1 teaspoon of pure vanilla extract, and 1 teaspoon of sakura extract until a thick consistency. Color as desired with gel food coloring.
- Pipe the icing onto parchment-lined sheets and let them dry overnight to harden.
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- Cream together 1 cup of unsalted butter, 0.33 cup of refined coconut oil, and 2 cups of granulated sugar until light and fluffy.
- Incorporate 2 teaspoons of pure vanilla extract, 2 teaspoons of sakura extract, and 1 teaspoon of fine sea salt.
- Add 4 large egg whites one at a time, beating well after each addition.
- Fold in the sifted cake flour and 1 cup of kefir until just combined.
- Gently stir in your homemade sprinkles.
- Pour the prepared batter into the greased bundt pan and bake for approximately 45 minutes.
- Check for doneness by inserting a toothpick; it should come out clean.
- Remove the bundt cake from the oven and cool in the pan for 5-10 minutes.
- Invert the pan to a cooling rack and let cool completely before icing.
- In a bowl, whisk together 1 cup of powdered sugar, 1 to 2 tablespoons of blood orange juice or raspberry puree, and 1 teaspoon of sakura extract.
- Once the cake is cool, drizzle the glaze over the top and decorate with sprinkles.
