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cherry blossom bundt cake
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Cherry Blossom Bundt Cake

Tender white cake flavored with real sakura essence, and speckled with homemade pink sprinkles for a beautiful effect that resembles the Japanese tree's flowers.
Course Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings 10

Equipment

  • 10 cup bundt pan

Ingredients

Sakura Sprinkles

  • 1 large egg white
  • 2 ¼ cups organic powdered sugar 282g
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sakura extract rose water or orange blossom can be substituted
  • 1-2 teaspoons water as needed
  • Gel food coloring: various shades of pink

Cherry Blossom Confetti Cake

  • 1 cup unsalted butter softened (226g)
  • 2 cups granulated sugar 400g
  • cup refined coconut oil 72g
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons sakura extract rose water or orange blossom can be substituted
  • 1 teaspoon fine sea salt
  • 2 teaspoons baking powder
  • 4 large egg whites at room temperature
  • 360 g cake flour about 3 cups, shake the flour and sprinkled it into the measuring cup and level the cup
  • 1 cup kefir 225g
  • 1 cup sakura sprinkles from above

Pink Sakura Glaze

  • 1 cup powdered sugar 113g
  • 1-2 tablespoons blood orange juice or frozen raspberry puree seeds removed
  • 1 teaspoon sakura extract

Instructions

Make the sprinkles first, they need to dry overnight:

  • Grease three cookie sheets and line them with parchment paper. Have a piping bag fitted with a two-hole piping tip ready; unfold the bag half way and place it upside down in an empty cup.
  • In a large bowl, whisk together the egg white, powdered sugar, vanilla and sakura extract. You want to get the consistency of ‘glue’ (thicker than elmer’s) so add water as needed but try to avoid adding too much.
  • Separate the paste into three bowls, to each adding a different shade of pink. Beginning with the lightest pink, scrape the paste into the piping bag and with a steady hand and consistent pressure, pipe out lines of paste onto the cookie sheets. Once all the paste is used, open it again by unfolding (it will be sticky and messy) and scrape in the medium pink. Pipe out the lines until the paste is done and repeat with the darkest pink. Set the piped paste at room temperature overnight to allow to harden and dry.
  • The next day, lift the parchment paper and allow the hardened sticks to break apart into small pieces. Use your fingers to break them smaller. They can be left in a bowl at room temperature, uncovered, until you are ready to make the cake.

Make the cake:

  • Preheat the oven to 350 F. Use baking spray to grease a 10 cup bundt pan.
  • In the bowl of a stand mixer, beat together the butter, coconut oil, salt, sugar, extracts and baking powder until very fluffy, at least five full minutes. If you are using a hand mixer beat longer.
  • With the mixer on, add an egg white one by one allowing each to fully be beaten in before adding another. Let the mixer beat for a few more minutes after all the eggs are incorporated. Scrape the bottom of the bowl in case any bits have gotten stuck.
  • Over the batter, sift in the cake flour. Using a rubber spatula, stir the flour in (this way it won’t make a mess when you turn the mixer on). Turn the mixer on and slowly pour in the kefir, let it beat until fully combined, scraping the bottom to ensure the batter is all incorporated.
  • Add the sakura sprinkles and fold them in with a rubber spatula. Pour the batter into the bundt pan and bake for about 45 minutes until you can press the center ring of the cake and it springs back. Allow to cool in the pan for about 5-10 minutes then turn it upside down onto a plate. Let it cool fully.
  • Make the glaze by combining all the ingredients into a paste. To make a thick glaze add less juice, to make a thin add more. Pour it over the cooled bundt. Add remaining sprinkles on top.
  • Kept in an airtight container at room temperature, the cake stays moist for 3 days.