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Cherry Blossom Bundt Cake

Cherry Blossom Bundt Cake: A Floral Delight for Spring

A delightful Cherry Blossom Bundt Cake that is perfect for spring gatherings, offering floral flavors and easy customization.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Desserts
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sprinkles
  • 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.
For the Bundt Cake
  • 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.
For the Glaze
  • 1 cup Powdered Sugar Base sweetener.
  • 0.5 cup Blood Orange Juice/Raspberry Puree Provides zesty contrast.
  • 1 tbsp Sakura Extract Enhances glaze flavor.

Equipment

  • Bundt pan
  • mixing bowl
  • Whisk
  • Piping Bag

Method
 

Prepare the Sprinkles
  1. Whisk the egg white in a medium bowl until frothy, gradually adding powdered sugar, vanilla extract, and sakura extract. Mix until thick. Divide and tint each with gel food coloring. Pipe onto parchment and let dry overnight.
Prepare the Bundt Cake
  1. Preheat your oven to 350°F (175°C) and grease a bundt pan with unsalted butter or non-stick spray.
  2. In a large bowl, cream butter, coconut oil, and sugar until light and fluffy. Stir in vanilla and sakura extracts, and salt. Add egg whites one at a time, then fold in flour and kefir until just combined.
  3. Fold in prepared pink sprinkles.
  4. Pour the batter into the prepared bundt pan and smooth the top. Bake for 45 minutes or until a toothpick comes out clean.
  5. Cool in the pan for 5-10 minutes, then invert and cool completely.
Make the Glaze
  1. Whisk powdered sugar, blood orange juice (or raspberry puree), and sakura extract until smooth. Adjust consistency as desired.
  2. Pour glaze over the cooled cake and sprinkle with remaining sprinkles.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 60mgSodium: 180mgPotassium: 50mgSugar: 25gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Ensure egg whites are at room temperature for maximum volume. Avoid overmixing the batter after adding flour.

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