Name: Cherry Blossom Bundt Cake: A Floral Delight for Spring
Prep time: 15 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 large Egg White (Substitution: Use aquafaba for a vegan version.); 2 cups Organic Powdered Sugar (Sift for best results.); 1 tsp Pure Vanilla Extract; 1 tbsp Sakura Extract; 2 tbsp Water (Adjusts icing consistency.); as needed Gel Food Coloring (Used for color; various shades of pink.); 1 cup Unsalted Butter; 1.5 cups Granulated Sugar; 0.5 cup Refined Coconut Oil; 1 tbsp Pure Vanilla Extract; 2 tbsp Sakura Extract (Key flavoring.); 0.5 tsp Fine Sea Salt; 2 tsp Baking Powder; 4 large Egg Whites (Use room temperature for maximum volume.); 1 cup Kefir (Substitution: Use buttermilk or non-dairy yogurt.); 1 cup Powdered Sugar (Base sweetener.); 0.5 cup Blood Orange Juice/Raspberry Puree (Provides zesty contrast.); 1 tbsp Sakura Extract (Enhances glaze flavor.)

As I stood in my kitchen, the sweet scent of spring filled the air, reminding me that it was time to create something truly special—a Cherry Blossom Bundt Cake. This enchanting dessert isn’t just a treat for the taste buds; it’s a visual delight that makes any gathering feel festive and magical. Infused with the delicate floral notes of sakura extract, each slice offers a light, airy experience that’s simply irresistible. Plus, with its quick prep time and the option to make it gluten-free or vegan, this cake is perfect for anyone ready to say goodbye to boring desserts and embrace homemade joy. Are you ready to sprinkle a bit of magic in your kitchen?

Why is this cake a spring essential?

Simplicity: This Cherry Blossom Bundt Cake is easy to whip up, making it perfect for both novice bakers and seasoned chefs alike.

Floral Infusion: The enchanting sakura extract creates a unique floral flavor that will have everyone talking about your baking skills.

Customizable Options: Enjoy the freedom of making delicious variations, whether you opt for a chocolate version or a gluten-free twist!

Crowd-Pleaser: Its stunning appearance and delightful taste make it a showstopper at any gathering, from tea parties to family celebrations. Pair it with some fresh fruits, or consider serving it alongside a slice of Strawberry Crunch Cheesecake for an extra treat!

Quick to Prepare: With minimal prep time, you can easily impress friends and family without spending all day in the kitchen.

Cherry Blossom Bundt Cake Ingredients

For the Sprinkles

Egg White – Provides structure for creating the sprinkles. Substitution: Use aquafaba for a vegan version.
Organic Powdered Sugar – Adds sweetness and forms the base. Note: Sift for best results.
Pure Vanilla Extract – Enhances flavor profile.
Sakura Extract – Infuses sprinkles with a cherry blossom flavor.
Water – Adjusts icing consistency.
Gel Food Coloring – Used for color; various shades of pink.

For the Bundt Cake

Unsalted Butter – Serves as the primary fat, contributing to the cake’s moistness.
Granulated Sugar – Provides sweetness and structure.
Refined Coconut Oil – Adds moisture and a hint of coconut flavor.
Pure Vanilla Extract – Enhances the overall flavor.
Sakura Extract – Key flavoring for the cake.
Fine Sea Salt – Balances the sweetness.
Baking Powder – Helps the cake rise.
Egg Whites – Adds volume and stability. Note: Use room temperature for maximum volume.
Kefir – Contributes moisture and a tender crumb. Substitution: Use buttermilk or non-dairy yogurt for a dairy-free option.

For the Glaze

Powdered Sugar – Base sweetener for the glaze.
Blood Orange Juice/Raspberry Puree – Provides zesty contrast.
Sakura Extract – Enhances glaze flavor.

Step‑by‑Step Instructions for Cherry Blossom Bundt Cake

Step 1: Prepare the Sprinkles
Begin by whisking the egg white in a medium bowl until frothy, then gradually add the powdered sugar, vanilla extract, and sakura extract. Mix until the mixture achieves a thick consistency. Divide the icing into small bowls and tint each with gel food coloring to your desired shades of pink. Pipe the icing onto parchment paper in fun shapes and let them dry overnight in a cool place.

Step 2: Preheat Oven & Prep Pan
Preheat your oven to 350°F (175°C) while you prepare the bundt pan. Generously grease a 10-cup bundt pan with unsalted butter or non-stick spray, ensuring every crevice is coated to prevent the cake from sticking. This crucial step is essential for achieving that beautiful bundt shape when you flip the cake out after baking.

Step 3: Make the Batter
In a large mixing bowl, cream together the unsalted butter, coconut oil, and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Slowly stir in the pure vanilla extract and sakura extract, followed by a pinch of fine sea salt. Add the egg whites one at a time, mixing well after each addition. Gradually fold in the sifted flour and kefir until just combined, being careful not to overmix.

Step 4: Incorporate Homemade Sprinkles
Gently fold in a handful of your prepared homemade pink sprinkles into the batter for a delightful surprise in every slice. This will not only add a fun element but also enhance the beautiful floral theme of your Cherry Blossom Bundt Cake. Make sure the sprinkles are evenly distributed throughout the batter.

Step 5: Bake
Pour the prepared batter into the greased bundt pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 45 minutes or until a toothpick inserted into the center comes out clean. As the cake bakes, enjoy the delightful aroma wafting through your kitchen, hinting at the spring-inspired flavors to come.

Step 6: Cool the Cake
Once baked, remove the bundt pan from the oven and allow it to cool for 5-10 minutes. This rest helps the cake set. Carefully invert the pan onto a wire cooling rack, gently tapping if needed, to release the cake. Let it cool completely to room temperature before glazing for an even finish.

Step 7: Prepare the Glaze
In a small bowl, whisk together the powdered sugar, blood orange juice (or raspberry puree), and a splash of sakura extract until smooth. Adjust the consistency as needed by adding a little more juice for a thinner glaze or more powdered sugar for thicker. The glaze should be pourable and glossy, perfect for drizzling over the cool cake.

Step 8: Glaze and Decorate
Once the cake is completely cool, place it on a serving plate. Pour the glaze generously over the top, allowing it to drip lovely down the sides. To finish, sprinkle with the remaining homemade pink sprinkles, creating a vibrant, festive look for your Cherry Blossom Bundt Cake that will impress anyone!

Cherry Blossom Bundt Cake Variations

Feel free to sprinkle your creativity into this lovely cake, transforming it into your own delightful version!

Gluten-Free: Use a gluten-free flour blend to keep the cake light while accommodating dietary needs. It maintains the beautiful texture and allows everyone to enjoy it.
Vegan: Substitute egg whites and kefir with flaxseed meal mixed with water and coconut yogurt, creating a rich and moist cake that’s entirely plant-based.
Chocolate Twist: Add 1/2 cup of cocoa powder to half the batter for a luscious chocolate half, creating a stunning marbled effect. This exciting variation offers a delightful contrast to the floral notes.
Berry Burst: Incorporate fresh raspberries or strawberries into the batter for juicy surprises in every slice. Their tartness pairs beautifully with the sakura extract, enhancing the overall experience.
Different Floral Notes: Swap sakura extract for rose water for a lovely, aromatic twist. It’ll offer an intriguing variation that’s equally enchanting and perfect for special occasions.
Citrus Zing: Add the zest of a lemon or orange to the batter for a zesty kick that balances the sweetness and infuses a delightful brightness into the cake.
Layered Cake: Instead of a bundt cake, bake the batter in two round pans for a beautiful layered cake. Fill and frost with your favorite cream cheese or whipped cream.

Feel inspired? This Cherry Blossom Bundt Cake is not only a delight but also a canvas you can paint with flavors and textures! Don’t forget to enjoy it with a scoop of ice cream or perhaps a slice of Chocolate Cherry Cake for an extra sweet treat!

Make Ahead Options

These Cherry Blossom Bundt Cake components are perfect for meal prep, allowing you to save valuable time on busy days! You can prepare the homemade pink sprinkles up to 24 hours in advance and store them in an airtight container at room temperature, ensuring they stay crunchy. Additionally, the Bundt cake itself can be baked up to 3 days ahead; just cool it completely, then wrap it tightly in plastic wrap and refrigerate to maintain moisture. When it’s time to serve, simply prepare the glaze and pour it over the chilled cake for a fresh, delightful finish, ensuring it remains just as delicious and vibrant as when it was first baked!

How to Store and Freeze Cherry Blossom Bundt Cake

Room Temperature: Keep the cake covered at room temperature for up to 3 days to maintain its moist texture and fresh flavor.

Fridge: For longer freshness, refrigerate the cake in an airtight container for up to a week, ensuring it stays delightful for all your sweet cravings.

Freezer: You can freeze the Cherry Blossom Bundt Cake for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn.

Reheating: When ready to enjoy, let the cake thaw in the fridge overnight. For a warm treat, pop individual slices in the microwave for about 10-15 seconds.

What to Serve with Cherry Blossom Bundt Cake

This stunning dessert is sure to be the star of your spring gatherings, and pairing it with delightful sides can elevate the experience to new heights.

Fresh Berries:
Juicy strawberries, blueberries, or raspberries add a refreshing burst of flavor that enhances the floral notes of the cake, making every bite an explosion of spring sweetness.
Light Whipped Cream:
A dollop of lightly sweetened whipped cream provides a rich, creamy contrast to the airy texture of the bundt cake, making it feel even more indulgent.
Vanilla Ice Cream:
Serving a scoop of creamy vanilla ice cream alongside your bundt cake is a classic choice. The cold creaminess perfectly balances the delicate warmth of the cake.
Mint Infused Sparkling Water:
Quench your thirst with a refreshing glass of sparkling water infused with fresh mint. This vibrant, effervescent drink complements the floral undertones and cleanses the palate.
Citrus Salad:
A zesty citrus salad drizzled with honey adds a bright and tangy touch that contrasts beautifully with the sweetness of the Cherry Blossom Bundt Cake.
Earl Grey Tea:
Pairing this delightful cake with a cup of aromatic Earl Grey tea adds a refined note, echoing the floral vibes and creating a lively conversation starter at your gatherings.
Strawberry Rhubarb Compote:
A spoonful of tangy strawberry rhubarb compote on top of each slice enhances the sweetness of the cake while giving it a deliciously unique flavor twist.
Chocolate Drizzle:
Drizzle some dark chocolate over your cake slices for an elegant touch. The bittersweetness of chocolate harmonizes beautifully with the floral sakura extract.

Expert Tips for Cherry Blossom Bundt Cake

Egg White Temperature: Ensure egg whites are at room temperature to allow for maximum volume when whipped. This creates a light and fluffy cake.
Avoid Overmixing: Mix the batter gently after adding flour and kefir to prevent developing gluten, which could lead to a dense Cherry Blossom Bundt Cake texture.
Check for Doneness: To avoid an undercooked center, use a toothpick to check for doneness. It should come out clean from the thickest part of the cake.
Adjust Glaze Consistency: If your glaze is too runny, add more powdered sugar. Conversely, if it’s too thick, incorporate a few drops more of blood orange juice for the perfect pourable texture.
Room Temperature Batter: Allow your cake batter to sit at room temperature for about 15 minutes before baking for even cooking and rise.
Keep Sprinkles Crisp: Store any leftover homemade pink sprinkles in an airtight container to ensure they stay crunchy for your next baking adventure!

Cherry Blossom Bundt Cake Recipe FAQs

What type of sakura extract should I use?
I recommend looking for a high-quality, food-grade sakura extract, which is often available at specialty Asian markets or online. This extract should capture the delicate floral essence effectively. Alternatively, if you’re in a pinch, a rose water can provide a lovely floral note as well.

How should I store my Cherry Blossom Bundt Cake?
Store your cake covered at room temperature for up to 3 days to maintain its lovely texture. If you need a longer storage solution, place it in an airtight container and refrigerate for up to a week. This keeps it fresh and moist, ready to dazzle your guests whenever you need a sweet treat!

Can I freeze the Cherry Blossom Bundt Cake? How do I do it?
Absolutely! To freeze your Cherry Blossom Bundt Cake, first, make sure it’s completely cooled. Wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. This way, it will maintain its loveliness for up to 3 months. When you’re ready to enjoy it, thaw the cake in the fridge overnight, and if desired, warm individual slices in the microwave for 10-15 seconds for the ultimate indulgence.

What should I do if my cake sinks in the middle?
If your cake sinks, it might be related to overmixing the batter or too much liquid added. To avoid this next time, remember to fold in the dry ingredients gently and use room temperature egg whites for their optimal volume. Also, make sure to check for doneness with a toothpick; this will help ensure your cake is baked through.

Are there any allergenic ingredients in this recipe?
Yes, the Cherry Blossom Bundt Cake contains egg whites and dairy (from butter and kefir). If you have allergies or dietary restrictions, consider making substitutions. You can easily use aquafaba instead of egg whites and choose a non-dairy yogurt for a dairy-free version. Gluten-free options are possible by substituting regular flour with a gluten-free blend, making it accessible for everyone.

Can I make this cake vegan? If so, how?
Very! To make a vegan Cherry Blossom Bundt Cake, you can substitute egg whites with flaxseed meal mixed with water (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg white). Also, replace kefir with coconut yogurt, and use coconut oil for the fat. These substitutions will keep the cake moist and delicious while being fully plant-based!