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As spring begins to awaken the world around us, there’s a delightful dance of scents and colors that fills the air. I recently found myself enchanted by the delicate aroma of cherry blossoms, reminiscent of quiet strolls through blooming parks. Inspired by this seasonal beauty, I set out to create a Cherry Blossom Bundt Cake that captures the essence of these fleeting flowers. This tender cake, infused with authentic sakura extract, offers a gentle floral taste that transports you right into a serene garden filled with blossoms.

The real magic happens when you pair this enchanting flavor with homemade pink sprinkles, adding a playful crunch and a striking visual that draws everyone in. Perfect for spring celebrations, this cake is not just a treat for the palate but also a stunning centerpiece for gatherings with friends and family. Join me in crafting this deliciously unique dessert that promises to make your springtime occasions truly unforgettable!

Why Is This Cherry Blossom Bundt Cake Special?

Delightful Flavor: The sakura extract gives this cake a unique floral aroma that transports you straight to a spring garden.

Homemade Sprinkles: Personalizing your cake with homemade pink sprinkles adds a fun touch and allows for creative expression.

Stunning Presentation: Visually beautiful, the cake becomes a showstopper at any gathering, making it a perfect centerpiece for your spring celebrations.

Versatile Variations: Feel free to experiment with flavors by swapping in rose water or citrus juices for the glaze, creating new taste experiences!

Effortless Recipe: With straightforward steps, you can whip up this enchanting dessert without extensive baking experience, making it accessible for everyone.

Whether you’re hosting a springtime brunch or just want to indulge, this Cherry Blossom Bundt Cake is sure to impress and inspire.

Cherry Blossom Bundt Cake Ingredients

For the Sprinkles

Sakura Sprinkles – Adds vibrant color and texture; can be substituted with store-bought pink options if needed.
1 large egg white – Provides structure for creating the sprinkles.
2 ¼ cups organic powdered sugar (282g) – Sweetens and thickens the sprinkles; sift for best results.
1 teaspoon pure vanilla extract – Enhances the overall flavor profile.
1 teaspoon sakura extract – Infuses the sprinkles with cherry blossom flavor; can swap with rose water for variation.
1-2 teaspoons water – Adjusts the icing consistency to your preference.
Gel food coloring: various shades of pink – Customizes the sprinkles’ color for a playful touch.

For the Bundt Cake

1 cup unsalted butter (226g) – Serves as the primary fat for moistness and rich flavors.
2 cups granulated sugar (400g) – Provides structure and sweetness to the cake.
⅓ cup refined coconut oil (72g) – Adds moisture and a delightful hint of coconut.
2 teaspoons pure vanilla extract – A flavor enhancer for the cake batter.
2 teaspoons sakura extract – Key flavoring that gives the cake its signature taste.
1 teaspoon fine sea salt – Balances the sweetness of the cake.
2 teaspoons baking powder – Helps the cake rise perfectly.
4 large egg whites (at room temperature; 360g) – Adds volume and stability to the cake.
1 cup kefir (225g) – Contributes moisture and a tender crumb.

For the Glaze

1 cup powdered sugar (113g) – Sweetens the glaze for added flavor.
1-2 tablespoons blood orange juice or frozen raspberry puree (seeds removed) – Provides a zesty contrast in flavor and color.
1 teaspoon sakura extract – Enhances the glaze flavor with floral notes.

These carefully selected ingredients come together to create a dreamy Cherry Blossom Bundt Cake that captures the spirit of spring!

How to Make Cherry Blossom Bundt Cake

Prepare the Sprinkles:
Whisk together the egg white, organic powdered sugar, vanilla extract, and sakura extract until you reach a thick consistency. 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. This process allows the sprinkles to harden perfectly, creating delightful decorations for your cake.
Preheat and Grease:
Preheat your oven to 350°F (175°C). While it warms, grease a 10-cup bundt pan to ensure your cake releases easily after baking.
Cream the Batter:
In a large bowl, cream the unsalted butter, coconut oil, and granulated sugar together until fluffy. Mix in the vanilla extract, sakura extract, and fine sea salt for a well-rounded flavor.
Add Egg Whites:
Incorporate the egg whites one at a time into the mixture, ensuring you beat well after each addition to create a light, airy batter.
Mix in Dry Ingredients:
Gently fold the sifted cake flour and kefir into the mixture until just combined. Be careful not to over-mix, as this might lead to a dense cake. Gently stir in your homemade sprinkles for added flavor and texture.
Bake the Cake:
Pour the batter into your prepared bundt pan and bake for 45 minutes. Check for doneness by inserting a toothpick; it should come 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 before adding the glaze.
Prepare the Glaze:
In a mixing bowl, combine the powdered sugar, blood orange juice (or raspberry puree), and an additional teaspoon of sakura extract. Stir until you achieve the desired consistency for your glaze.
Glaze the Cake:
Once the cake is completely cool, pour the glaze over the top, allowing it to cascade down the sides. Finally, decorate with any remaining homemade pink sprinkles for that charming touch.

Optional: Top with fresh fruit for an extra burst of spring flavors!
Exact quantities are listed in the recipe card below.

Expert Tips for Cherry Blossom Bundt Cake

Room Temperature Egg Whites: Ensure your egg whites are at room temperature for maximum volume and airy texture in your cake.
Don’t Overmix: When combining your batter, mix gently until just combined to prevent a dense structure in your Cherry Blossom Bundt Cake.
Moisture Check: Use kefir as it provides extra moisture; however, be cautious with water in your sprinkles mix to avoid loss of color.
Perfect Glaze Consistency: Adjust the amount of blood orange juice to achieve your desired glaze thickness—too much liquid can make it runny.
Creative Sprinkle Shapes: Use fun piping tips to create unique shapes for your homemade pink sprinkles, enhancing your cake’s visual appeal.

What to Serve with Cherry Blossom Bundt Cake?

A delightful dessert like this Cherry Blossom Bundt Cake deserves a stunning spread to create a memorable meal.

Earl Grey Tea: The fragrant hints of bergamot in Earl Grey tea enhance the floral notes of the cake, making for a soothing pairing.
Fresh Berries: Juicy strawberries, blueberries, or raspberries add a burst of freshness that contrasts beautifully with the sweet cake and glaze.
Lemonade: A chilled glass of homemade lemonade offers a refreshing tang that balances the sweetness of the cake while amplifying the spring vibe.
Vanilla Ice Cream: The creamy richness of vanilla ice cream will provide a decadent contrast to the light and fluffy cake, making every bite a delight.
Whipped Cream: A dollop of freshly whipped cream adds a luscious texture that beautifully complements the delicate flavor of the cherry blossoms.
Fruit Salad: A medley of seasonal fruits introduces vibrant colors and natural sweetness, creating a fresh accompaniment that harmonizes with your dessert.

Each of these pairings works to elevate your dining experience, turning your Cherry Blossom Bundt Cake into the star of a magnificent spring celebration.

Make Ahead Options

These Cherry Blossom Bundt Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the homemade pink sprinkles up to 24 hours in advance; simply pipe them onto parchment-lined sheets and let them dry overnight before storing in an airtight container. Additionally, the cake batter can be mixed up to 3 days ahead; just refrigerate it in a covered bowl. When ready to bake, allow the batter to come to room temperature before pouring it into the bundt pan—a crucial step to ensure even baking. This way, you can effortlessly whip up a beautiful Cherry Blossom Bundt Cake whenever you need it, offering the same delightful experience as if it were made fresh!

Cherry Blossom Bundt Cake Variations

Feel free to add your personal touch and creativity to this delightful cake recipe!

Rose Water: Swap sakura extract for rose water to infuse a different floral aroma and taste.
Chocolate Twist: Add cocoa powder to half the batter for a marbled effect; it’s an enticing surprise with a rich flavor.
Citrus Burst: Use lime or lemon juice in the glaze for a zesty kick—perfect for those who love a tangy twist with their cake.
Berry Bliss: Fold in fresh raspberries or blueberries into the batter for fruity pops of flavor throughout the cake.
Nutty Delight: Incorporate finely chopped nuts like pistachios or almonds into the batter for added texture and a nutty richness.
Gluten-Free Option: Replace regular flour with gluten-free flour blend for a delicious gluten-free alternative without losing flavor.
Vegan Version: Substitute eggs with flaxseed meal mixed with water, use coconut yogurt instead of kefir, and replace butter with coconut oil for a plant-based delight.
Spiced Variation: Add a touch of cardamom or cinnamon to the batter for a warming, aromatic lift that complements the floral notes beautifully.

Let your creativity flourish as you transform this recipe into something uniquely yours!

How to Store and Freeze Cherry Blossom Bundt Cake

Room Temperature: Keep the cake in an airtight container at room temperature for up to 3 days to maintain its moistness and flavor.

Fridge: If you’d like to extend its freshness, refrigerate the cake for about a week in an airtight container, but note that it may dry slightly.

Freezer: For longer storage, freeze the Bundt cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge before serving.

Reheating: To reheat, simply microwave a slice for about 15-20 seconds or warm it in an oven at 300°F (150°C) for a few minutes, ensuring it stays moist.

Cherry Blossom Bundt Cake Recipe FAQs

What ripeness should my ingredients be?
Absolutely! For the best results, ensure that your egg whites are at room temperature, as they whip up to a greater volume, making your cake light and airy. When using fresh ingredients, always pick good quality butter, and try to use unsalted for a cleaner flavor balance.

How should I store my Cherry Blossom Bundt Cake?
You can keep your cake in an airtight container for up to 3 days at room temperature to maintain its loving moistness. For extended freshness, refrigerate it for about a week, but be aware that it may dry out a bit. I often prefer to slice it first before storing!

Can I freeze the Cherry Blossom Bundt Cake?
Absolutely! To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It will stay fresh for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. Reheat slices in the microwave for about 15-20 seconds, or warm them in the oven at 300°F (150°C) for a few minutes to bring back their tenderness.

What if my cake comes out dense?
Very! If your Cherry Blossom Bundt Cake turns out dense, it’s usually due to overmixing the batter. Remember to mix just until combined—no more! Ensure your egg whites are at room temperature, as this can affect their ability to whip up properly. Using sifted flour and correctly measuring out your ingredients can also help achieve that light, fluffy texture.

Is this recipe suitable for allergies or dietary restrictions?
While the Cherry Blossom Bundt Cake is a delightful treat, it contains gluten and dairy. If you need a gluten-free option, you can try using a gluten-free flour blend. For a dairy-free version, substitute the butter with a non-dairy alternative and the kefir with a plant-based yogurt or milk. Always check the specific brands of sakura extract if you’re concerned about potential allergens.

How can I make my homemade pink sprinkles vibrant and consistent?
To achieve vibrant homemade pink sprinkles, it’s essential to not add too much water to the egg white mixture; a little goes a long way. I recommend dividing the sprinkles into smaller bowls before adding the gel food coloring. This way, you can create different shades of pink! After piping them onto parchment paper, allow them to dry overnight—this ensures a consistent texture and vibrant color.