If you’ve ever wanted a light, fragrant treat, this cherry blossom cake brings that sweet floral touch into a soft, easy-to-make dessert you can enjoy anytime. It’s got just the right hint of cherry petals and a gentle pink tint that’s pretty to look at.
This cherry blossom cake recipe solves issues like dryness, weak floral taste, frosting instability, and short shelf life, delivering softness, subtle flavor, and reliable storage.
I remember trying to keep the cake moist without it turning crumbly, which was trickier than I thought. This easy cherry blossom recipe solves that by keeping the texture soft and the flavor floral but not too strong. Plus, it’s quick enough for a busy evening when you need a floral dessert that won’t take forever.
This recipe works well every time because it uses some little tricks to hold in moisture and naturally keep that soft texture, all while letting the cherry blossom flavor shine. You can bake the layers in about half an hour and then spend just a bit more time making the frosting, so it’s great when you need something fairly quick but still impressive.
If you enjoy baked goods with zucchini, you’ll want to try my Gluten Free Zucchini Muffins. My recipe for Gluten Free Zucchini Bread is also a must try.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to cake flour in the easy cherry blossom recipe.
- The recipe contains unsalted butter and cream cheese, so it is unsuitable for vegan diets.
- This recipe does not meet keto or low-carb diets because it includes granulated sugar and whole milk.
- The recipe is nut-free as none of the ingredients include nuts or nut derivatives.
- The recipe suits dairy-free diets only when using 1/4 cup plain yogurt substitute and vegan cream cheese.
Why You Will Love This Recipe
- Soft and Moist Texture
Thanks to the addition of yogurt and cornstarch, the cake keeps a tender crumb that stays moist even after a few days in the fridge. I’ve found this really helps prevent dryness common in floral cakes. - Authentic Floral Flavor
Using pickled cherry blossom petals and cherry blossom honey adds a gentle floral note without any artificial extracts. The subtle, natural aroma makes it enjoyable without tasting too strong or sweet. - Stable yet Light Frosting
The cream cheese frosting is firm enough to hold its shape, thanks to a bit of gelatin, but still light and creamy. This makes it easier to slice and serve without worrying about it melting or slipping off. - Good for Planning Ahead
This cake actually stores well when wrapped and refrigerated, keeping its freshness for up to three days. I often bake layers a day early, which saves time without losing quality or texture.
Cherry Blossom Cake
- Prep Time: 20 minutes
- Cool Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: Japanese
- Diet: vegetarian
Description
A light, fragrant cherry blossom cake that brings a sweet floral touch into a soft, easy-to-make dessert.
Ingredients
- 2 ½ cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup plain yogurt (whole milk), room temperature
- ¾ cup whole milk, room temperature
- 1 tablespoon cherry blossom syrup (from pickled petals)
- 2 tablespoons pickled cherry blossom petals, rinsed thoroughly and chopped finely
- 1 teaspoon matcha powder
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tablespoon cherry blossom honey
- 1 teaspoon gelatin powder
- 2 tablespoons cold water (for gelatin bloom)
- 1 teaspoon vanilla extract
Instructions
- Rinsing: Start by rinsing the pickled cherry blossom petals under cold water several times. Then, soak them in warm water for about 10 minutes. This process removes extra salt without losing the petals’ delicate aroma and color. Once soaked, drain and chop them finely to spread their flavor evenly in the cake.
- Sifting: In a medium bowl, sift together the cake flour, cornstarch, baking powder, baking soda, salt, and matcha powder. Sifting ensures no lumps remain and evenly blends the matcha for a gentle green tint that complements the cake’s color softly.
- Mixing: Using a stand or hand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed. Continue until the mixture is pale and fluffy, about 3 to 4 minutes. This step incorporates air, which helps the cake achieve a light crumb.
- Blending: Add eggs one at a time, mixing well after each addition for a smooth batter. Once blended, mix in the yogurt and the cherry blossom syrup. This combination adds moisture and enhances the floral flavor naturally.
- Adding dry ingredients: Add the dry ingredients and milk alternately to the batter in three batches, starting and ending with the dry ingredients. Mix gently until each addition is just combined. After the final mix, fold in the chopped cherry blossom petals carefully to keep the cake tender.
- Baking: Preheat the oven to 350°F. Divide the batter evenly into two greased and floured 8-inch round cake pans or ones lined with parchment paper. Bake for around 28–32 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs attached. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare Gelatin: Sprinkle the gelatin powder over the cold water and let it sit for about 5 minutes until it swells. Warm it gently—either over a double boiler or in short bursts in the microwave—until fully dissolved. This gelatin will be added to the frosting to keep it stable.
- Prepare Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, mixing well after each addition. Then add cherry blossom honey and vanilla extract. Slowly pour the dissolved gelatin into the frosting while mixing on low speed until fully combined but still light and fluffy.
- Topping The Cake: Place one cake layer on your serving plate and spread half the frosting evenly over the top. Carefully place the second layer on top and cover the entire cake with the remaining frosting, smoothing the sides nicely. Refrigerate the cake for at least one hour before serving so the frosting has time to set and the flavors blend.
- Decorating The Cake: For the final touch, decorate the cake with a few whole rinsed cherry blossom petals or edible flowers. This adds a subtle scent and makes the cake visually inviting without overpowering its gentle floral taste.
Notes
- Cherry blossom syrup and honey add natural floral flavor and a mild pink hue without relying on artificial colors or extracts.
- Yogurt helps keep the cake moist, even after refrigeration, and maintains a soft crumb.
- Adding cornstarch lightens the flour, resulting in a more delicate texture.
- Blooming gelatin before mixing it into the frosting stabilizes it, so it remains creamy but firm, supporting neat cake slices and a smooth finish.
- Almond flour can replace cake flour cup-for-cup for a gluten-free version; however, expect a denser and more moist cake. When using almond flour, reduce the milk slightly to keep batter consistency.
- Store the cake covered in the refrigerator for up to 3 days. Before serving, bring it to room temperature to enjoy the best texture and flavor.
- Baking the layers a day in advance and wrapping them securely saves time. Frost the cake close to serving for fresher results.
- Fresh cherry blossoms can be used for garnish if available—they highlight aroma and create a visually appealing cake.
- Use room temperature eggs and dairy ingredients for smoother batter and even baking results.
- Check freshness of baking powder and soda regularly to ensure proper rise and texture of the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Ingredient Notes
- Cake flour: Look for a soft, fine-textured cake flour for a light crumb. Using cake flour helps keep the cake tender, unlike regular flour, which might make it dense. For gluten-free, almond flour works well but expect a moister, denser cake.
- Cornstarch: Add a bit to lighten the texture and soften the crumb. It’s a simple way to keep the cake from feeling heavy, especially when combined with yogurt.
- Baking powder and baking soda: Fresh leavening agents help the cake rise properly. Check the expiration date on the box since old agents can leave the cake flat.
- Granulated sugar: Regular sugar sweetens evenly and helps with the cake’s browning. It also plays a role in moisture retention when paired with yogurt.
- Unsalted butter: Choose softened, unsalted butter for better control over salt balance. Butter adds richness and helps the cake stay moist. Salted butter isn’t advised here because of the pickled cherry petals’ residual salt.
- Large eggs: Use room temperature eggs to bind ingredients and add moisture. Cold eggs can cause the batter to curdle when mixing with butter, so letting them sit a bit helps the texture.
- Plain yogurt: This adds moisture and softens the crumb without thinning the batter. A creamy, whole-milk yogurt will work best. Non-dairy plain yogurt can substitute but may affect flavor slightly.
- Whole milk: Should be room temperature to mix well and keep batter smooth. It hydrates the dry ingredients, adding tenderness without weighing the cake down.
- Cherry blossom syrup: Made by simmering the soaking water from rinsed pickled petals with sugar, it adds subtle floral flavor and a soft pink tint. Using this syrup helps avoid artificial colors and extracts.
- Pickled cherry blossom petals: Rinse well under cold water multiple times to remove salt, then soak in warm water. Chopping finely disperses delicate floral notes without salty spots.
- Matcha powder: Adds a slight green tone and a botanical contrast in flavor. Use a small amount to keep the cake’s color soft and natural, avoiding artificial dyes.
- Cream cheese: Softened cream cheese helps create a smooth, rich frosting. Choose full-fat for best flavor and consistency. Low-fat versions can make frosting less stable and more crumbly.
- Unsalted butter (for frosting): Should be softened but firm enough to whip well with cream cheese, adding body and smoothness to the frosting.
- Powdered sugar: Sifted to avoid lumps, it sweetens and thickens the frosting without graininess. It also lightens the cream cheese, making the frosting easier to spread.
- Cherry blossom honey: Adds gentle floral sweetness to the frosting, complementing the pickled petals without overpowering. Use a mild, light-colored honey to keep frosting color pale.
- Gelatin powder: Bloom by sprinkling into cold water before heating. It stabilizes the frosting, so it stays creamy but firm, especially helpful when the cake is stored in warm environments.
- Vanilla extract: A small amount enhances sweetness and rounds out the frosting’s flavor. Use pure vanilla for better aroma over imitation extracts.
Recipe Baking Tips
- If saltiness remains in pickled petals, rinse under cold water 3 times and soak for 10 minutes before chopping to reduce salt without losing aroma.
- When cake looks dry 20 minutes into baking, cover loosely with foil to prevent over-browning and retain moisture during the remaining baking time.
- If frosting is too soft, bloom 1 teaspoon gelatin in 2 tablespoons cold water, melt gently, and mix in to keep cream cheese frosting stable and firm.
- For subtle pink tint without artificial dyes, add 1 tablespoon cherry blossom syrup and 1 teaspoon matcha powder during batter mixing for balanced color and flavor.
- If wanting gluten-free cake, use 2 ½ cups almond flour and reduce milk by 2 tablespoons to adjust batter consistency for better texture and moisture.
Serving Suggestions
Serve cherry blossom cake with green tea or jasmine tea to highlight floral notes. Pair it with light fruit salads or steamed edamame for a fresh side.
Offer simple cucumber salad or roasted sweet potatoes alongside cherry blossom cake to add contrasting flavors and textures on the plate.
Use cherry blossom cake to make layered trifles or as sandwich filling between thin mochi layers. Incorporate it into parfaits with matcha mousse or yuzu jelly for variation.
Add sliced cherry blossom cake to fruit tart bases or blend crumbled pieces into yogurt or chia puddings for light desserts.
Top cherry blossom cake with a drizzle of lightly sweetened condensed milk or a citrus glaze made with yuzu or lemon juice. Serve with a side of cherry blossom syrup to pore over slices.
Add whipped coconut cream flavored with a few drops of cherry blossom honey or a matcha dusting for aromatic finishing touches.
Recipe variations
- You can use almond flour instead of cake flour in the cherry blossom cake recipe to make a gluten-free version with a moist texture suitable for family members with gluten allergies.
- Add 1 tablespoon of cherry blossom honey and 1 teaspoon of matcha powder to the batter for subtle floral sweetness and a natural green contrast that complements the cherry flavor.
- Either plain yogurt or buttermilk can be used in the cake batter to retain moisture and tenderness, keeping the cherry blossom dessert soft after baking and cooling.
- If using larger batches, double all ingredients to make two 9-inch cakes baked for 32-35 minutes at 350°F, which works well with this quick cherry blossom recipe for celebrations.
Save This Recipe!
How to Store?
To keep your cherry blossom cake fresh and delicious, follow these storage tips:
Room Temperature: Store cake in an airtight container at room temperature up to 2 days. Keep away from direct sunlight and heat sources.
Refrigeration: Place cake in an airtight container or cover with plastic wrap. Refrigerate up to 3 days to maintain moisture and texture.
Freezing: Wrap cake tightly in plastic wrap and foil, place in a freezer-safe container. Freeze up to 2 months. Thaw at room temperature.
Other Recipes You’ll Love
Cherry blossom cake is a sakura-flavored white cake mixed with chocolate batter and pink sprinkles, inspired by cherry blossom branches.
Cherry blossoms taste slightly sweet and floral with a hint of bitterness, like in traditional sakura mochi wrapped in pickled cherry blossom leaves.
Sakura cake tastes subtly sweet with floral notes, slight saltiness from pickled petals, and mild sourness from the umezu used in pickling.
If you enjoyed this cherry blossom cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
