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Cherry Blossom Bundt Cake

Irresistible Cherry Blossom Bundt Cake: A Floral Delight!

Cherry Blossom Bundt Cake is a whimsical treat that combines a delicate floral aroma with a tender crumb, perfect for spring gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sprinkles
  • 1 large Egg White Ensure room temperature for better whipping.
  • 2.25 cups Organic Powdered Sugar Sift for best results.
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Sakura Extract
  • 1-2 teaspoons Water Adjusts the icing consistency for piping.
  • Gel Food Coloring For creating various shades of pink.
For the Bundt Cake
  • 1 cup Unsalted Butter Serves as the primary fat for moistness.
  • 2 cups Granulated Sugar Provides structure and sweetness.
  • 0.33 cup Refined Coconut Oil Adds moisture and a hint of coconut flavor.
  • 2 teaspoons Pure Vanilla Extract Flavor enhancer for the batter.
  • 2 teaspoons Sakura Extract Key flavoring for the unique taste of the cake.
  • 1 teaspoon Fine Sea Salt Balances sweetness.
  • 2 teaspoons Baking Powder Helps the cake rise.
  • 4 large Egg Whites Adds volume and stability to the cake.
  • 1 cup Kefir Contributes moisture and a tender crumb.
For the Glaze
  • 1 cup Powdered Sugar Sweetens the glaze.
  • 1-2 tablespoons Blood Orange Juice or Frozen Raspberry Puree Provides a zesty contrast.
  • 1 teaspoon Sakura Extract Enhances the flavor of the glaze.

Equipment

  • 10-cup bundt pan
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Sprinkles Preparation
  1. Whisk together egg white, powdered sugar, vanilla extract, and sakura extract until thick. Color and pipe onto parchment sheets to dry overnight.
Bundt Cake Preparation
  1. Preheat oven to 350°F (175°C). Grease bundt pan. Cream butter, coconut oil, and sugar until fluffy. Mix in vanilla extract, sakura extract, and salt.
Mixing the Batter
  1. Add egg whites one at a time, beating well after each. Fold in sifted flour and kefir, gently incorporating sprinkles.
Baking
  1. Spread batter in the pan evenly. Bake for approximately 45 minutes until a toothpick comes out clean.
Cooling
  1. Let cake cool in the pan for 5 to 10 minutes, then invert onto a rack to cool completely before icing.
Glazing
  1. Whisk powdered sugar with juice or puree and sakura extract until desired consistency. Drizzle over cooled cake and decorate with sprinkles.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Room temperature egg whites are vital for fluffiness. Sift powdered ingredients to avoid lumps. Avoid overmixing the batter.

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