Description
A light, fragrant cherry blossom cake that brings a sweet floral touch into a soft, easy-to-make dessert.
Ingredients
Scale
- 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