Description
This Cherry Blossom Cake is an elegant, delicate dessert featuring a moist matcha-infused sponge with the subtle floral fragrance of pickled cherry blossom petals and syrup. Layered with a smooth cream cheese frosting stabilized with gelatin and sweetened with cherry blossom honey, it’s a perfect treat for spring celebrations or special occasions, combining Japanese-inspired flavors with a light, fluffy texture.
Ingredients
Scale
Cake
- 2 ½ cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon matcha powder
- 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
Frosting
- 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
- Prepare Cherry Blossom Petals: Rinse the pickled cherry blossom petals under cold water several times, then soak them in warm water for about 10 minutes to remove excess salt while preserving aroma and color. Drain and finely chop the petals for even flavor distribution in the cake.
- Sift Dry Ingredients: In a medium bowl, sift together cake flour, cornstarch, baking powder, baking soda, salt, and matcha powder to remove lumps and evenly incorporate the matcha powder, giving a subtle green tint.
- Cream Butter and Sugar: Using a mixer, beat softened unsalted butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale and fluffy, incorporating air to ensure a light cake texture.
- Add Eggs and Wet Ingredients: Add eggs one at a time, mixing well after each addition. Then blend in the plain yogurt and cherry blossom syrup to add moisture and enhance floral flavor.
- Combine Batter: Alternately add the sifted dry ingredients and whole milk in three batches, starting and ending with the dry ingredients, mixing gently until just combined. Fold in the chopped cherry blossom petals carefully to keep the batter tender.
- Bake the Cake: Preheat the oven to 350°F (175°C). Divide batter evenly into two greased and floured 8-inch round cake pans or ones lined with parchment paper. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Prepare Gelatin: Sprinkle gelatin powder over cold water and let bloom for 5 minutes. Warm gently using a double boiler or microwave until fully dissolved for use in the frosting.
- Make Frosting: Beat softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, beating well after each addition. Mix in cherry blossom honey and vanilla extract. Slowly incorporate dissolved gelatin on low speed until frosting is light, fluffy, and stable.
- Assemble Cake: Place one cake layer on serving plate, spread half the frosting evenly on top. Add second cake layer and cover entire cake with remaining frosting, smoothing sides. Refrigerate for at least one hour to set frosting and meld flavors.
- Decorate and Serve: Garnish with a few whole rinsed cherry blossom petals or edible flowers for a subtle scent and beautiful presentation without overpowering the cake’s delicate floral taste.
Notes
- Ensure all wet ingredients are at room temperature for a smoother batter.
- Be gentle when folding in the cherry blossom petals to keep the cake light and airy.
- Blooming gelatin properly is essential for frosting stability, especially if the cake needs to withstand warmer temperatures.
- The matcha powder adds a subtle color and flavor that complements the cherry blossom beautifully but can be adjusted or omitted to taste.
- Refrigerate the cake well to firm the frosting before slicing for clean cuts.
- This cake can be stored covered in the refrigerator for up to 3 days.
