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Cherry Blossom Bundt Cake

Delightful Cherry Blossom Bundt Cake for Spring Celebrations

This Cherry Blossom Bundt Cake encapsulates the essence of spring with its floral notes and vibrant appearance, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sprinkles
  • 1 large egg white Ensure it's at room temperature for better volume.
  • 2.25 cups organic powdered sugar Sifting this ingredient will yield the best results.
  • 1 teaspoon pure vanilla extract Enhances the overall flavor profile.
  • 1 teaspoon sakura extract Infuses the sprinkles with the cherry blossom flavor.
  • 1-2 teaspoons water Adjusts the icing consistency for easy piping.
  • gel food coloring Adds vibrant colors to your sprinkles.
For the Bundt Cake
  • 1 cup unsalted butter Serves as the primary fat for moisture.
  • 2 cups granulated sugar Provides structure and sweetness.
  • 0.33 cup refined coconut oil Adds moisture with a subtle hint of coconut flavor.
  • 2 teaspoons pure vanilla extract Acts as a crucial flavor enhancer in the batter.
  • 2 teaspoons sakura extract Key to achieving the signature floral flavor.
  • 1 teaspoon fine sea salt Balances the sweetness.
  • 2 teaspoons baking powder Essential for helping the cake rise.
  • 4 large egg whites Contributes volume and stability.
  • 1 cup kefir Provides moisture, leading to a tender crumb.
For the Glaze
  • 1 cup powdered sugar Sweetens the glaze beautifully.
  • 1-2 tablespoons blood orange juice or frozen raspberry puree Offers a zesty contrast.
  • 1 teaspoon sakura extract Enhances glaze flavor.

Equipment

  • 10-cup bundt pan
  • electric mixer
  • Medium Bowl
  • Small Bowl
  • spatula
  • baking sheet

Method
 

Preparation
  1. Whisk together the egg white, powdered sugar, vanilla extract, and sakura extract until thick and glossy, about 2-3 minutes. Divide mixture into small bowls, add gel food coloring, and pipe onto a parchment-lined baking sheet. Allow them to dry overnight.
  2. Preheat your oven to 350°F (175°C) and grease a 10-cup bundt pan with butter or baking spray.
  3. Beat the unsalted butter, coconut oil, and granulated sugar until light and fluffy, around 4-5 minutes. Add vanilla and sakura extracts with fine sea salt, mixing until incorporated.
  4. Gradually add the egg whites to the mixture, beating well after each addition to ensure incorporation.
  5. Gently fold in sifted cake flour and kefir using a spatula.
  6. Pour the batter into the prepared bundt pan and smooth the top. Bake for 45 minutes, checking for doneness with a toothpick.
  7. Allow the cake to cool in the pan for 5-10 minutes, then invert onto a wire rack to cool completely.
  8. Whisk together powdered sugar, blood orange juice or raspberry puree, and sakura extract until smooth for the glaze.
  9. Pour the glaze over the cooled cake and decorate with your homemade pink sprinkles.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Beat the egg whites until pale and frothy for fluffiness; always sift cake flour for better texture; cool the cake correctly before inverting to avoid breakage.

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