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Cherry Blossom Bundt Cake

Irresistible Cherry Blossom Bundt Cake: A Floral Delight!

Cherry Blossom Bundt Cake is a whimsical treat with a delicate floral aroma and tender crumb, perfect for spring gatherings.
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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
Calories: 320
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.
  • 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 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.
  • 1 cup Kefir Contributes moisture and 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

  • Bundt pan
  • mixing bowls
  • Whisk
  • Spatula

Method
 

Sprinkles Preparation
  1. 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.
  2. Pipe the icing onto parchment-lined sheets and let them dry overnight to harden.
Bundt Cake Preparation
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
  2. Cream together 1 cup of unsalted butter, 0.33 cup of refined coconut oil, and 2 cups of granulated sugar until light and fluffy.
  3. Incorporate 2 teaspoons of pure vanilla extract, 2 teaspoons of sakura extract, and 1 teaspoon of fine sea salt.
Mixing the Batter
  1. Add 4 large egg whites one at a time, beating well after each addition.
  2. Fold in the sifted cake flour and 1 cup of kefir until just combined.
  3. Gently stir in your homemade sprinkles.
Baking
  1. Pour the prepared batter into the greased bundt pan and bake for approximately 45 minutes.
  2. Check for doneness by inserting a toothpick; it should come out clean.
Cooling
  1. Remove the bundt cake from the oven and cool in the pan for 5-10 minutes.
  2. Invert the pan to a cooling rack and let cool completely before icing.
Glazing
  1. 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.
  2. Once the cake is cool, drizzle the glaze over the top and decorate with sprinkles.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Ensure egg whites are at room temperature for volume. Sift ingredients for smoothness. Avoid overmixing for a light cake.

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