Description
Whip up a vibrant Cherry Blossom Bundt Cake for Spring Fun. This tender cake is infused with authentic sakura extract for a gentle floral taste, enhanced with homemade pink sprinkles for a playful crunch and striking visual. It’s a perfect centerpiece for spring celebrations, offering a unique flavor and stunning presentation.
Ingredients
- For the Sprinkles:
- 1 large egg white
- 2 ¼ cups organic powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon sakura extract
- 1–2 teaspoons water
- Gel food coloring (various shades of pink)
- For the Bundt Cake:
- 1 cup unsalted butter
- 2 cups granulated sugar
- ⅓ cup refined coconut oil
- 2 teaspoons pure vanilla extract
- 2 teaspoons sakura extract
- 1 teaspoon fine sea salt
- 2 teaspoons baking powder
- 4 large egg whites (at room temperature)
- 1 cup kefir
- For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons blood orange juice or frozen raspberry puree (seeds removed)
- 1 teaspoon sakura extract
Instructions
- Prepare the Sprinkles: Whisk together the egg white, organic powdered sugar, vanilla extract, and sakura extract until thick. Divide the mixture into separate bowls and add gel food coloring for multiple shades of pink.
- Pipe and Dry: Pipe the colored mixture onto parchment-lined cookie sheets in fun shapes and let them dry overnight.
- Preheat and Grease: Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan.
- Cream the Batter: In a large bowl, cream the unsalted butter, coconut oil, and granulated sugar until fluffy. Mix in the vanilla extract, sakura extract, and fine sea salt.
- Add Egg Whites: Incorporate the egg whites one at a time, beating well after each addition.
- Mix in Dry Ingredients: Gently fold the sifted cake flour and kefir into the mixture until just combined. Gently stir in your homemade sprinkles.
- Bake the Cake: Pour the batter into the prepared bundt pan and bake for 45 minutes, or until a toothpick inserted comes out clean.
- Cool Properly: Allow the cake to cool in the pan for 5-10 minutes, then invert it onto a cooling rack to cool completely.
- Prepare the Glaze: Combine the powdered sugar, blood orange juice (or raspberry puree), and sakura extract until desired consistency is reached.
- Glaze the Cake: Once the cake is completely cool, pour the glaze over the top and decorate with any remaining homemade pink sprinkles.
Notes
- Ensure egg whites are at room temperature for maximum volume.
- Do not overmix the batter to prevent a dense cake.
- Adjust the amount of blood orange juice for desired glaze thickness.
- Use fun piping tips for unique sprinkle shapes.
- Top with fresh fruit for an extra burst of spring flavors.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American, Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
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