If you are looking for a dessert that perfectly balances rich chocolate indulgence with a hint of floral elegance, this Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe will quickly become your new favorite. Imagine a moist, tender chocolate cake bursting with deep flavors, paired with a uniquely tart and creamy glaze that elevates every bite. This dessert isn’t just about satisfying your sweet tooth; it’s about creating a memorable treat that feels both special and surprisingly comforting. Whether you’re baking for a celebration or a cozy night in, this recipe combines classic and unexpected flavors in the most delightful way.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this luscious Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe. Each component plays an essential role—flour and cocoa powder create the perfect tender crumb, while sour cream ensures moistness that melts in your mouth. The hibiscus petals impart a charming floral tartness that’s absolutely unforgettable.
- All-purpose flour: The foundation for structure and softness in the cake.
- Unsweetened cocoa powder: Delivers a rich chocolate flavor without overpowering sweetness.
- Baking soda and baking powder: Leavening agents that help the cake rise and stay fluffy.
- Salt: Balances flavors and enhances the chocolate’s depth.
- Unsalted butter (softened): Adds richness and tenderness to the cake texture.
- Granulated sugar: Sweetens and helps create a light crumb.
- Large eggs: Bind the ingredients and provide structure.
- Vanilla extract: Enhances the overall flavor with warm floral notes.
- Sour cream: Adds moisture and a slight tang, keeping the cake wonderfully soft.
- Hot water: Intensifies the cocoa flavor and smooths out the batter.
- Cream cheese (softened): The base for a silky, tangy glaze.
- Powdered sugar: Sweetens and thickens the glaze for perfect drizzling.
- Dried hibiscus petals: Infuse the glaze with a bright floral tartness and stunning pink color.
- Water (for steeping): Extracts flavor from hibiscus petals for the glaze.
- Pinch of salt (for glaze): Balances glaze sweetness and enhances floral notes.
How to Make Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
Step 1: Prepare the Bundt Pan and Dry Ingredients
Start by preheating your oven to 350°F (175°C) and greasing a 10-cup Bundt pan with butter and flour or a baking spray to prevent sticking. Next, sift together your flour, cocoa powder, baking soda, baking powder, and salt into a large bowl. Sifting ensures there are no lumps and perfectly blends these dry ingredients for an even texture.
Step 2: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy. This step is crucial because creaming incorporates air, helping your cake achieve that irresistible softness and tender crumb.
Step 3: Add Eggs and Vanilla
One at a time, add the eggs to the butter-sugar mixture, beating well after each addition. This gradual process prevents the batter from curdling and keeps it smooth. Stir in the vanilla extract, which adds a lovely aromatic touch to the cake.
Step 4: Combine Sour Cream and Dry Ingredients
Mix in the sour cream until fully incorporated for that extra moist texture. Then, begin adding the dry ingredients alternately with hot water, starting and ending with the dry mix. This technique ensures your batter comes together evenly without becoming dense or overmixed.
Step 5: Bake the Cake
Pour your silky batter into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean. Once done, let it cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely—this step helps it to firm up and maintain its shape.
Step 6: Prepare the Hibiscus Cream Cheese Glaze
While the cake cools, bring dried hibiscus petals and water to a simmer in a small saucepan. Let them steep for about 5 minutes to extract that beautiful floral tartness, then strain and allow the hibiscus tea to cool. Beat the softened cream cheese until smooth, then add powdered sugar, vanilla extract, salt, and 2 to 3 tablespoons of the hibiscus tea. Mix until it reaches a pourable consistency perfect for drizzling.
Step 7: Glaze the Cake
Drizzle the luscious hibiscus cream cheese glaze generously over the completely cooled cake. The contrast between the dark chocolate cake and the pink-hued glaze looks stunning and tastes divine.
How to Serve Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
Garnishes
For an extra touch of elegance, garnish your glazed Bundt cake with edible flowers or a gentle sprinkle of hibiscus powder. These little accents not only amplify the floral theme but also make the dessert visually irresistible.
Side Dishes
Pairing this cake with a scoop of vanilla bean ice cream or a bowl of fresh berries beautifully balances the dessert’s rich chocolate and tart glaze, offering a refreshing bite alongside each slice.
Creative Ways to Present
Consider serving the cake on a rustic wooden board or a pretty cake stand to showcase its lovely shape and vibrant glaze. For parties, slice into elegant wedges and plate with a drizzle of extra hibiscus glaze or a dollop of whipped cream for a delightful presentation.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover cake covered tightly at room temperature for up to two days or refrigerate it for up to a week. Make sure to cover it well with plastic wrap or store in an airtight container to keep the glaze from drying out.
Freezing
This Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe freezes wonderfully. Wrap cooled, unglazed cake tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready, thaw overnight in the fridge and apply the glaze fresh for the best texture and flavor.
Reheating
If you prefer your cake slightly warm, reheat individual slices in the microwave for about 15 seconds. Avoid reheating the whole cake, since the glaze is best served cool or at room temperature to maintain its perfect consistency.
FAQs
Can I use hibiscus tea bags instead of dried petals?
Yes! If dried hibiscus petals are not available, hibiscus tea bags make a great alternative for infusing the glaze. Just steep the tea bag in hot water and use the liquid as directed in the recipe.
Is this cake suitable for a vegetarian diet?
Absolutely. This Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe contains no meat or animal-derived gelatin, making it perfect for vegetarians.
Can I substitute sour cream with something else?
If you don’t have sour cream, plain Greek yogurt or buttermilk works well as a substitute to keep the cake moist and tender.
How do I know when my cake is done baking?
The best way is to insert a toothpick or thin skewer into the center of the cake. It should come out clean or with just a few moist crumbs attached, never wet batter.
What makes this glaze different from regular cream cheese frosting?
The addition of hibiscus tea gives this glaze a subtle tartness and a delicate floral flavor, which balances the sweetness and creates a unique, refreshing twist on classic cream cheese frosting.
Final Thoughts
This Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe is more than just a dessert; it’s an experience that combines rich, comforting chocolate with a bright and unexpected floral touch. Whether you’re baking for friends, family, or yourself, this cake promises to impress with its delightful flavors and elegant presentation. Give it a try—you might just find your new go-to cake for every occasion!
Print
Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This rich and moist Chocolate Bundt Cake features a beautiful floral twist with a Hibiscus Cream Cheese Glaze. The cake combines deep cocoa flavors with a tender crumb, complemented perfectly by a tangy and subtly tart hibiscus-infused cream cheese glaze that adds color and elegance to this comforting dessert.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1 cup hot water
For the Hibiscus Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 2 tablespoons dried hibiscus petals
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter and dust it with flour or use baking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt to ensure even distribution and remove any lumps.
- Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, beating well after each addition to maintain a smooth texture. Stir in the vanilla extract thoroughly.
- Add Sour Cream: Beat in the sour cream until the batter is smooth and well combined, which adds moisture to the cake.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the hot water, starting and ending with the dry ingredients. Mix until just combined to keep the batter tender.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set. Then carefully turn out onto a wire rack and cool completely before glazing.
- Prepare Hibiscus Tea: In a small saucepan, bring the dried hibiscus petals and water to a simmer. Let it steep for 5 minutes to extract the flavor and color, then strain out the petals and cool the hibiscus tea.
- Make the Glaze: Beat the softened cream cheese in a bowl until smooth. Gradually mix in powdered sugar, vanilla extract, and a pinch of salt. Add 2 to 3 tablespoons of the cooled hibiscus tea until the glaze reaches a pourable consistency.
- Glaze the Cake: Drizzle the hibiscus cream cheese glaze evenly over the cooled cake, allowing it to flow over the sides for a beautiful, glossy finish.
Notes
- Dried hibiscus flowers provide a subtle floral tartness and a lovely pink hue to the glaze, enhancing both flavor and appearance.
- If dried hibiscus petals are unavailable, hibiscus tea bags can be used as a substitute to make the glaze.
- For an elegant presentation, garnish the cake with edible flowers or a light sprinkle of hibiscus powder.
