Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease and line your cake pans with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, and any leavening agents until no lumps remain.
- In a separate bowl, cream the softened butter for 2-3 minutes, then gradually add sugar and beat until fluffy.
- Add the eggs one at a time, mixing well after each addition for richness and stability.
- Blend in cherry blossom extract until evenly distributed, scraping down the bowl sides.
- Gradually add the dry mixture to the wet mixture, alternating with milk, mixing just until combined.
- Gently fold in fresh cherries with a spatula, distributing them evenly throughout the batter.
- Pour the batter into prepared pans and bake for 25-30 minutes until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Frost the cooled cakes and garnish with fresh cherry blossoms or cherries before serving.
Nutrition
Notes
Ensure butter and eggs are at room temperature for better incorporation and achieve a fluffy texture. Avoid overmixing to maintain a light and airy crumb.