Description
A delightful sakura essence white cake that captures the spirit of spring with its unique floral flavor and light, fluffy texture.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon sakura essence
- 1 tablespoon baking powder
- ½ teaspoon salt
- Homemade pink sprinkles for decoration
Instructions
- Begin by creaming together the softened butter and granulated sugar in a mixing bowl until the mixture becomes light and fluffy.
- Add in the eggs, one at a time, mixing thoroughly after each addition.
- Incorporate the sakura essence into the mixture, ensuring it distributes evenly.
- In a separate bowl, mix the all-purpose flour, baking powder, and salt together.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
- Finally, decorate with homemade pink sprinkles before serving.
Notes
Use room temperature ingredients for best results. Instead of a frosting, consider leaving the cake naked to showcase its beauty, or pair with whipped cream or fresh berries.