Description
This delicate Cherry Blossom Cake features a light and fluffy matcha-infused sponge layered with a smooth cherry blossom-flavored cream cheese frosting. The cake is beautifully enhanced with pickled cherry blossom petals, lending a subtle floral aroma and a gentle green tint, making it a perfect centerpiece for spring celebrations or elegant tea times.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups cake flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon matcha powder
Wet Ingredients for Cake
- 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 Ingredients
- 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 multiple times, then soak them in warm water for 10 minutes to remove excess salt while preserving their aroma and color. Drain and finely chop for even flavor distribution.
- Sift Dry Ingredients: In a medium bowl, sift together cake flour, cornstarch, baking powder, baking soda, salt, and matcha powder to ensure a lump-free mixture and uniform color.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter with granulated sugar on medium-high speed for 3-4 minutes until pale and fluffy, incorporating air for a light cake texture.
- Add Eggs and Wet Flavorings: Mix in eggs one at a time until smooth. Then add yogurt and cherry blossom syrup, blending well to keep the batter moist and fragrant.
- Combine Dry and Wet Ingredients: Add the dry ingredients and milk alternately to the batter in three parts, starting and ending with dry ingredients. Mix gently each time until just combined. Fold in the chopped cherry blossom petals carefully to maintain tenderness.
- Bake the Cake Layers: Preheat oven to 350°F. Divide batter evenly between two greased and floured 8-inch round pans or those lined with parchment paper. Bake for 28-32 minutes, checking doneness with a toothpick. Cool 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 until dissolved using a double boiler or microwave.
- Make Frosting: Beat cream cheese and softened butter until creamy. Gradually add powdered sugar, then mix in cherry blossom honey and vanilla extract. Slowly incorporate dissolved gelatin while mixing on low until light and fluffy.
- Assemble Cake: Place one cake layer on serving plate, spread half the frosting evenly on top, then layer the second cake. Cover entire cake evenly with remaining frosting and smooth sides. Refrigerate for at least one hour to set the frosting and meld flavors.
- Decorate: Garnish with whole rinsed cherry blossom petals or edible flowers for a subtle floral scent and an elegant appearance.
Notes
- Ensure all wet ingredients are at room temperature for a smoother batter.
- Pickled cherry blossom petals should be rinsed well to reduce saltiness without losing fragrance.
- Gelatin helps stabilize the frosting, especially important for warmer environments.
- Use parchment paper for easier removal of cake layers after baking.
- Store the cake refrigerated and consume within 3-4 days for freshness.
