Cherry Blossom Sakura Cake

A delicate and visually stunning layer cake infused with the subtle floral flavor of sakura (cherry blossom) extract. This elegant dessert features a tender pink butter cake layered with a matching cherry blossom–scented buttercream, then decorated with dabs of pastel pink “petals” to evoke the beauty of spring’s first blooms.

Why You’ll Love This Recipe

• Delicate sakura flavor that lends a subtle, perfumey note without overwhelming sweetness.

• Vibrant presentation with a soft pink hue and decorative petal frosting technique.

• Make-ahead flexibility: cake layers can be baked a day in advance and frozen for stress-free assembly.

• Customizable intensity of pink coloring and frosting texture for a personalized look.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 2 cups (8 oz or 227 g) cake flour

• 1 tablespoon baking powder

• ½ teaspoon kosher salt

• ¾ cup (6 oz or 170 g) heavy cream, at room temperature

• ½ cup (4 oz or 113 g) crème fraîche, at room temperature

• 1½ teaspoons sakura extract

• 1–2 drops pink food coloring

• 1¼ cups (8.75 oz or 248 g) granulated sugar

• 1 cup (8 oz or 227 g) unsalted butter, at room temperature

• 3 large eggs, at room temperature

• 4 cups (16 oz or 453 g) confectioners’ sugar, sifted if necessary

• Pinch of kosher salt

• 2 tablespoons heavy cream

• Additional pink food coloring for assembly

Directions

1. Prepare Oven and Pans
   Preheat the oven to 350 °F (175 °C). Grease two 8-inch round cake pans, line bottoms with parchment, and grease the parchment.

2. Mix Dry Ingredients
   In a bowl, whisk together the cake flour, baking powder, and salt.

3. Mix Wet Ingredients
   In a separate bowl or measuring cup, whisk together the heavy cream, crème fraîche, sakura extract, and pink food coloring.

4. Cream Butter and Sugar
   In a stand mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides of the bowl as needed.

5. Incorporate Eggs
   With the mixer on low speed, add the eggs one at a time, beating briefly after each addition until fully incorporated.

6. Combine Dry and Wet
   Alternately add the dry ingredients and the wet ingredients to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix on low speed just until combined.

7. Bake Cakes
   Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Allow cakes to cool completely in the pans on a wire rack.

8. Prepare Frosting
   Sift the confectioners’ sugar and salt into a large bowl. In a separate cup, whisk together the heavy cream, sakura extract, and pink food coloring. In the mixer bowl, beat the butter on medium speed for 1 minute until smooth. Gradually add the sugar mixture, alternating with the cream mixture, and beat until light and fluffy.

9. Assemble Cake
   Level the cake layers if necessary. Place one layer on a cake board or serving plate and spread approximately ½ cup of frosting evenly over the top. Top with the second layer.

10. Crumb Coat
    Apply a thin layer of frosting over the top and sides of the cake to seal in crumbs. Chill for 10–15 minutes to set.

11. Final Frosting
    Frost the cake with the remaining buttercream, smoothing the sides and top.

12. Decorate
    Tint any leftover frosting with additional pink coloring. Using an offset spatula, dab small amounts of tinted frosting onto the cake surface to mimic cherry blossom petals.

Servings and Timing

• Servings: Makes one 8-inch, two-layer cake (serves 10–12)

• Prep Time: 15 minutes

• Bake Time: 30 minutes

• Assembly and Frosting Time: 45 minutes

• Total Time: Approximately 1 hour 30 minutes

Variations

• Matcha Blossom Cake: Replace half of the cake flour with matcha powder and omit the pink coloring for a green tea–infused version.

• Cherry Whipped Cream Filling: Fold cherry compote into whipped cream and use as a filling between the layers.

• Sakura Cheesecake Layer: Create a thin cherry blossom–flavored cheesecake layer to sandwich between the cake layers.

• Gluten-Free Option: Substitute a 1:1 gluten-free baking flour blend for the cake flour and ensure all other ingredients are certified gluten-free.

Storage/Reheating

Store the assembled cake at room temperature under a cake dome for up to 24 hours. For longer storage, wrap each cake layer tightly in plastic wrap and store in the refrigerator for up to 2 days, or freeze for up to 3 months. Thaw frozen layers at room temperature before assembling. Leftover frosted cake can be refrigerated for up to 2 days; bring to room temperature for at least 30 minutes before serving.

FAQs

What is sakura extract and where can I find it?

Sakura extract is a floral essence made from pickled cherry blossoms. It is sold in specialty baking stores and online retailers.

Can I use regular vanilla extract instead of sakura extract?

Yes. You will achieve a vanilla-flavored cake rather than the characteristic cherry blossom aroma.

How do I prevent the cake from drying out?

Avoid overbaking by removing the cake when a toothpick shows a few moist crumbs. Store under a cake dome to retain moisture.

Is crème fraîche necessary in this recipe?

Crème fraîche adds moisture and a subtle tang. You may substitute sour cream or full-fat yogurt if needed.

Can I use natural coloring instead of food dye?

Yes. Beet juice or raspberry powder can provide a gentle pink hue without artificial colors.

How do I achieve petal-like frosting decorations?

Use an offset spatula to press and lift small dabs of tinted buttercream onto the cake surface, creating irregular “petals.”

Can I assemble the cake a day ahead?

You may bake and wrap the layers in plastic wrap up to one day in advance. Thaw and frost on the day of serving.

What tool is best for leveling cake layers?

A cake leveler or a long serrated knife will allow you to trim off any domed tops for even layers.

How should I store leftover frosting?

Place leftover frosting in an airtight container in the refrigerator for up to three days. Allow it to come to room temperature and re-whip briefly before reuse.

Can I make this cake dairy-free?

Substitute dairy-free butter, coconut cream for heavy cream, and coconut yogurt for crème fraîche. Adjust consistency as needed.

Conclusion

The Cherry Blossom Sakura Cake offers an exquisite combination of delicate floral flavor and elegant appearance. Its soft pink layers and subtly scented buttercream make it an ideal centerpiece for spring celebrations, bridal showers, or any special occasion. With straightforward assembly and adaptable variations, this recipe invites you to bring the timeless beauty of cherry blossoms into your kitchen. Enjoy creating and sharing this refined, seasonally inspired dessert.