Cherry Blossom Cake Recipe


For the Cherry Blossom Cake

  • 2 cups (8 ounces) cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (6 fluid ounces) heavy whipping cream, at room temperature
  • 1/2 cup (4 ounces) Vermont Creamery Vanilla Crème Fraîche, at room temperature (see baker’s notes for sources and substitutions)
  • 1 1/2 teaspoons sakura extract (see baker’s notes)
  • 1 to 2 drops of pink food coloring (I used the “Soft Pink” from this Americolor set)
  • 1 1/4 cups (8.75 ounces) granulated sugar
  • 1 cup (8 ounces) unsalted butter, at room temperature
  • 3 large eggs, at room temperature

For the Cherry Blossom Frosting

  • 1 cup (8 ounces) unsalted butter, at room temperature
  • a pinch of kosher salt
  • 4 cups (16 ounces) confectioners’ sugar
  • 2 tablespoons heavy whipping cream
  • 1 1/2 teaspoons sakura extract
  • food coloring (see baker’s notes)


For the Cherry Blossom Cake

  1. Preheat the oven to 350°F with a rack in the middle (F). Spray two 8-inch cake pans well with cooking coat and line the bottom of each pan with a parchment paper circle; spray the paper and set aside.
  2. 2 cups cake flour, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt, whisked together in a medium mixing basin. Remove from the equation. Combine 3/4 cup heavy whipping cream, 1/2 cup crème fraîche, 1 1/2 teaspoons sakura essence, and food coloring in a large liquid measuring cup. Whisk everything together with a fork until everything is fully blended. Remove from the equation.
  3. 1 1/4 cup granulated sugar and 1 cup unsalted butter in the bowl of a standalone electric mixer equipped with a paddle attachment 2 to 3 minutes on medium-high speed, beat until light and fluffy. Reduce the mixer speed to the lowest level and add 3 big eggs one at a time, only adding the next egg when the previous one has completely blended. Stop the mixer and scrape down the sides of the bowl with a rubber spatula once all of the eggs have been combined. Return the mixer to the slowest setting and alternate adding the dry ingredients in three parts with the wet components in two parts, beginning and finishing with the dry ingredients. Continue to beat on low speed until just incorporated — don’t overmix or you’ll wind up with a difficult cake, and I’ll beg you to forgive me! Scrape down the bowl’s edges and mix any residual dry ingredients in by hand.
  4. Transfer to the preheated oven and divide the batter evenly between the two prepared cake pans. Bake for 30 to 35 minutes, or until a spear inserted into the middle of the cake comes out with few crumbs and the tops of the cake bounce back when gently probed. Allow 20 minutes for the cakes to cool in their pans before putting out onto a wire rack to cool fully before icing.

For the Cherry Blossom Frosting

  1. 1 cup unsalted butter and a sprinkle of kosher salt in the bowl of a freestanding electric mixer fitted with a paddle attachment 2 to 3 minutes on medium-high speed, beat until smooth and creamy. Reduce the mixer speed to the lowest setting and gradually add 4 cups confectioners’ sugar, mixing until the sugar is completely incorporated into the butter. 1 1/2 teaspoons sakura extract and 2 tablespoons thick whipped cream Increase the mixer’s speed to medium-high and beat until the mixture is light and fluffy.

Source: Hummingbird High

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