Springtime always reminds me of that one sunny afternoon in Arizona when my niece turned seventeen. The warm breeze danced through the backyard, carrying laughter and the scent of sweet vanilla. But what truly stole the show was the cherry blossom cake—a small, blushing beauty topped with hand-piped petals that looked like they could flutter away. It wasn’t just a dessert. It was a moment captured in sugar.
That was the first time I realized a cake could feel like poetry—light, pink, and blooming with love. Since then, this sakura-inspired recipe has become a staple for milestone birthdays and dreamy celebrations. Whether you’re planning a cherry blossom birthday party or simply craving something delicate and charming, this cake will have your guests swooning from the very first slice.
From my kitchen to yours, let’s bring this dish to life.
Why You’ll Love This Recipe
This cherry blossom cake isn’t just pretty—it’s packed with tender flavor and charm. The vanilla-almond base is moist and light, with a whisper of floral essence that makes each bite sing.
You’ll find this recipe easy to follow, even if you’re not a seasoned baker. The decorating process is creative and fun, perfect for a relaxing weekend bake or prepping for a teen’s special birthday.
Ready in under 90 minutes (including cool time!), it’s a sweet showstopper without a stressful timeline.
Because it’s a smaller cake design, it fits beautifully on any table—whether you’re hosting a cozy backyard gathering or a sakura-themed soirée indoors.
Plus, the soft pink buttercream and delicate piped blossoms make it ideal for showcasing your personal touch. A perfect match for celebration-style recipes and other small cake ideas on my site.
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Cherry Blossom Cake
- Total Time: 1 hour
- Yield: 6 servings
- Diet: Vegetarian
Description
This cherry blossom cake features tender almond-vanilla sponge and soft sakura essence, wrapped in blush buttercream petals—ideal for birthdays or spring celebrations.
Ingredients
- 1 ½ cups cake flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 4 egg whites
- 1 tsp almond extract
- ½ tsp cherry blossom extract (or ¼ tsp rose water)
- ½ cup whole milk, room temperature
- Optional: 1–2 drops pink gel food coloring
- Buttercream frosting (homemade or store-bought)
Instructions
- Prep the pans and oven: Preheat oven to 350°F. Grease and line two 6-inch round cake pans.
- Cream butter and sugar: Beat softened butter with sugar until light and fluffy, about 3–4 minutes.
- Mix in egg whites and flavor: Add egg whites one at a time, then almond and cherry blossom extract.
- Combine dry and wet: Alternate adding dry ingredients and milk to the bowl. Mix gently to combine.
- Add color and bake: Add gel food coloring if desired. Pour into pans and bake for 28–32 minutes. Cool completely.
- Frost and decorate: Layer with buttercream, then pipe cherry blossom flowers on top or along the sides.
Notes
For deeper flavor, bake the cake layers a day ahead and wrap tightly. You can substitute rose water for cherry blossom extract, but use sparingly. For a surprise twist, add a cherry jam core.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American-Japanese Fusion
Ingredient Overview
This cake is soft, floral, and visually stunning—perfect for spring birthdays or tea parties. Think of it as a blend between classic white cake and light Japanese-style sponge, with a cherry blossom twist.
- Cake Flour: Keeps the crumb delicate and airy.
- Unsalted Butter: Adds richness and a smooth, creamy base flavor.
- Granulated Sugar: Sweetens without overpowering the blossom notes.
- Egg Whites: Help create a tender, fluffy structure.
- Almond Extract: Gives that nostalgic, nutty undertone you taste in many elegant birthday cakes.
- Cherry Blossom Extract (or Rose Water): A little goes a long way! Brings the floral magic.
- Milk: Softens the batter for a perfectly smooth mix.
- Baking Powder + Salt: Ensures the cake rises evenly and stays flavorful.
- Pink Gel Food Coloring (Optional): Just a dab gives that soft sakura hue.
- Buttercream Frosting: Lightly tinted and whipped to perfection. Great for piping petals and creating that stunning cherry tree cake look.
Style Tip: Garnish with delicate edible flowers or a sprinkle of powdered sugar for that fairytale finish. For more decorating tips, check out my buttercream piping guide.
Step-by-Step Instructions
Step 1: Prep Your Cake Tins and Ingredients
Preheat your oven to 350°F and grease two 6-inch round cake pans. Line the bottoms with parchment paper. Bring your butter, milk, and eggs to room temperature so they mix smoothly. A good prep routine makes all the difference in baking—trust me!
Step 2: Cream Butter and Sugar Until Fluffy
In a stand mixer, beat the unsalted butter and sugar together for 3–5 minutes until pale and fluffy. This step builds air into the batter, ensuring your cherry blossom cake bakes up beautifully soft and light.
Step 3: Add Egg Whites and Extracts
Gradually mix in the egg whites, one at a time, scraping down the bowl as you go. Add your almond and cherry blossom extract for that signature flavor. The batter should start to smell sweet and lightly floral—almost like springtime in a bowl.
Step 4: Alternate Dry and Wet Ingredients
In a separate bowl, whisk together cake flour, baking powder, and salt. With the mixer on low, add the dry ingredients in thirds, alternating with milk. Start and end with dry ingredients. Mix just until combined; don’t overwork it!
Step 5: Add a Touch of Pink
If you’d like that soft sakura blush, stir in a drop or two of pink gel food coloring. A little goes a long way! Your batter should look like early dawn—delicate, glowing, and just pink enough.
Step 6: Divide and Bake
Pour the batter evenly into the prepared pans. Smooth the tops and bake for 28–32 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto a rack to cool completely.
Step 7: Whip the Buttercream
While the cakes cool, whip your buttercream until light and airy—about 4–5 minutes. Tint it a blush pink or pale ivory for the perfect cherry blossom look. Tip: Don’t overdo the liquid flavorings, or your frosting may turn runny.
Step 8: Stack and Frost
Level the cooled cakes if needed. Spread a thin layer of buttercream between the layers, then frost the entire cake with a smooth coat. Chill briefly before piping blossoms or branches to keep everything firm.
Step 9: Decorate with Petals and Blossoms
Using a small round or petal tip, pipe simple five-petal cherry blossoms onto the sides or top of the cake. You can also create a “cherry tree” effect with dark frosting for branches—perfect for that show-stopping sakura cake feel.
Now that your cake is coming together beautifully, let’s explore some pro tips and creative variations!
Pro Tips
Let your butter come fully to room temperature before creaming. Cold butter can lead to dense cake layers, which steals that soft, cloud-like texture we love in a cherry blossom cake.
Use cake flour rather than all-purpose. It keeps the crumb ultra-tender and delicate—just right for a pretty birthday cake like this one.
If you’re piping cherry blossoms, use a petal tip for a more natural shape. Practice a few on parchment before going straight to the cake.
Store leftovers in the fridge in an airtight container. The cake stays fresh for up to 3 days, and the floral flavor deepens slightly overnight.
For an extra festive touch, tuck a surprise in the center like a cherry jam filling or cake core candies. This trick has become one of my favorite birthday ideas.
Variations
Want to go fruity? Fold in diced fresh cherries or maraschino cherries into the batter before baking. It adds a juicy pop in every slice and ties beautifully with the floral notes.
To make this cherry blossom cake gluten-free, swap the cake flour with a 1-to-1 gluten-free baking blend and be gentle when mixing to avoid a gummy texture.
Feeling adventurous? Infuse your milk with dried sakura flowers or rose petals before using. Just warm, steep, and strain. It adds a beautiful layer of aroma.
Swap the almond extract for vanilla bean paste if serving to those with nut allergies. It will still taste light and elegant with a blossom feel.
Hosting a picnic or outdoor birthday bash? Bake the batter into cupcakes and top each with a piped blossom. You’ll find it pairs well with other floral-forward treats from my spring cake collection.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! Bake the cake layers a day ahead and wrap them tightly once cooled. You can also make the buttercream a day early and re-whip before frosting.
Is cherry blossom extract the same as rose water?
Not quite. While both have floral notes, cherry blossom extract is subtler and more delicate. You can substitute rose water in small amounts if needed.
Can I use all-purpose flour instead of cake flour?
You can, but it will change the texture slightly. For a true sakura cake softness, cake flour is best.
How do I get my buttercream the perfect pink?
Use gel food coloring in tiny amounts. Add a toothpick’s worth at a time, and mix until you reach your dream cherry blossom shade.
What kind of occasion is this cake best for?
It’s perfect for birthdays (especially a 17th!), spring celebrations, tea parties, or a cherry blossom birthday party theme.
Still curious? Feel free to leave a comment or question — I’m always happy to help from my kitchen to yours!
Serving Suggestions
This cherry blossom cake is just the thing for a delicate dessert moment at your next spring brunch, baby shower, or intimate birthday dinner. It pairs beautifully with a chilled glass of sparkling rosé or jasmine tea, adding to the gentle floral ambiance. For a bigger party, serve alongside a fruit salad laced with mint or some petite matcha cookies to create a whimsical dessert table. I also love pairing this with light finger foods when planning a cherry blossom birthday party or an outdoor picnic under real blooming trees.
Conclusion
Creating a cherry blossom cake is more than just baking—it’s storytelling in layers, frosting, and petal flourishes. Whether it’s for a milestone birthday or a quiet afternoon celebration, this cake brings a sense of joy and creativity that blossoms right from your kitchen. It’s a gentle reminder that sometimes the most beautiful things are also the simplest to create when shared with love.
I’d be so delighted if you gave this cherry blossom cake a try in your own kitchen. Let me know how it turns out by leaving a comment below—I always love seeing your twists and ideas! Don’t forget to tag us with your gorgeous creations on Instagram or Pinterest. It makes my day every single time.
Let’s make memories one bite at a time.
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