Description
Cherry Blossom Cake is a delicate and beautifully flavored dessert that features the subtle floral notes of cherry blossoms combined with the hint of matcha green tea. This moist and tender cake is layered with a creamy cherry blossom-infused cream cheese frosting stabilized with gelatin, making it perfect for special occasions or as an elegant treat. The cake’s gentle pastel green hue, accented by the finely chopped pickled cherry blossom petals inside and atop the frosting, offers not just delightful taste but also a stunning presentation.
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
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (for batter)
- 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 (for frosting)
- 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 to remove excess salt without losing the petals’ delicate aroma and color. Once soaked, drain and chop them finely to distribute their flavor evenly throughout the cake.
- Sifting: In a medium bowl, sift together the cake flour, cornstarch, baking powder, baking soda, salt, and matcha powder. This process ensures there are no lumps and blends the matcha powder uniformly, providing a gentle green tint.
- Mixing: Using a stand or hand mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for 3 to 4 minutes until pale and fluffy. This aeration helps create a light crumb in the cake.
- Blending: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition to form a smooth batter. Next, mix in the yogurt and cherry blossom syrup to add moisture and a floral note.
- Adding dry ingredients: Alternately add the sifted dry ingredients and the milk to the batter in three batches, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter. Fold in the finely chopped cherry blossom petals carefully for even flavor distribution without toughening the cake.
- Baking: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper. Divide the batter evenly between the pans and bake for 28 to 32 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs. Cool the cakes in the pans for 10 minutes before transferring onto wire racks to cool completely.
- Prepare Gelatin: Sprinkle gelatin powder over cold water and let it bloom for 5 minutes. Warm gently over a double boiler or in short microwave bursts until fully dissolved, ensuring no lumps remain. This gelatin will stabilize the frosting.
- Prepare Frosting: Beat the softened cream cheese and butter until smooth and creamy. Gradually add sifted powdered sugar, mixing well after each addition. Incorporate cherry blossom honey and vanilla extract. Slowly blend the dissolved gelatin into the frosting on low speed until combined but maintaining a light, fluffy texture.
- Topping the Cake: Place one cake layer on a serving plate. Spread half the frosting evenly over the top. Carefully add the second cake layer and cover the entire cake with the remaining frosting, smoothing the sides for a neat finish. Refrigerate for at least one hour to allow the frosting to set and flavors to meld.
- Decorating the Cake: Garnish the top with a few whole rinsed cherry blossom petals or edible flowers to impart a subtle floral scent and enhance visual appeal without overwhelming the gentle taste of the cake.
Notes
- Be sure to rinse pickled cherry blossom petals thoroughly to reduce saltiness while preserving their delicate flavor.
- Sifting the dry ingredients and matcha powder helps achieve an even texture and color.
- Use room temperature ingredients for a smoother batter and better emulsion.
- Folding in the petals gently prevents breaking the cake’s tender crumb.
- Allow the cake to cool completely before frosting to prevent melting or sliding of the frosting layer.
- Gelatin stabilizes the frosting, especially in warmer environments.
- Store the frosted cake in the refrigerator and consume within 3 days for best freshness.
