Description
A delightful white cake infused with sakura essence, creating a light and fluffy dessert perfect for any occasion.
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
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- Cream together the softened butter and granulated sugar in a mixing bowl until light and fluffy.
- Add eggs one by one, ensuring they are fully incorporated before the next addition.
- Stir in the sakura essence.
- Combine the flour, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients into the butter mixture, alternating with the milk.
- Divide the batter evenly between the prepared cake pans.
- Bake for approximately 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool for about 10 minutes in their pans before transferring to wire racks to cool completely.
- Decorate with homemade pink sprinkles before serving.
Notes
For an artistic flair, consider adding edible flowers along with pink sprinkles for decoration.
