If you’re ready for a dessert that’s a showstopper at any gathering, the Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe will quickly become your new favorite. This divine chocolate cake boasts a rich, moist crumb that melts in your mouth, while the delicate hibiscus cream cheese glaze adds a tangy floral twist with a beautiful pink hue. It’s the perfect balance of indulgence and freshness, making every bite a little celebration of flavor and texture.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward creating this unforgettable cake. Each one plays a key role in building the rich chocolate flavor, tender crumb, and luscious glaze that set this recipe apart.
- Unsalted butter: Adds richness and helps create a tender crumb when softened properly.
- Granulated sugar: Sweetens the cake and aids in moisture retention.
- Large eggs: Provide structure and help with leavening for a perfectly risen cake.
- Vanilla extract: Enhances and rounds out the chocolate and hibiscus flavors.
- All-purpose flour: Forms the base of the batter and gives the cake its body.
- Unsweetened cocoa powder: Delivers deep chocolate flavor with no added sweetness.
- Baking soda: Acts as a leavening agent, helping the cake rise and stay fluffy.
- Salt: Balances the sweetness and intensifies other flavors.
- Sour cream: Keeps the cake moist and adds a slight tang that complements the chocolate.
- Hot water: Blooming the cocoa powder in hot water brings out a richer chocolate taste.
- Cream cheese: Creates a smooth, tangy base for the glaze when softened.
- Powdered sugar: Adds sweetness and ensures the glaze is silky smooth.
- Hibiscus tea: Provides a vibrant pink color and floral tartness to the glaze.
- Butter (for glaze): Adds creaminess and helps the glaze set perfectly.
- Pinch of salt: Enhances the glaze’s overall flavor complexity.
How to Make Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
Step 1: Prepare Your Bundt Pan and Preheat Oven
Begin by preheating your oven to 350°F (175°C) and generously greasing a 10- to 12-cup Bundt pan. This ensures your cake comes out easily and maintains its elegant shape.
Step 2: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This process aerates the batter for a light cake texture.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully combine and create a smooth batter. Then mix in the vanilla extract, which brings warmth and depth to the flavor.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures an even distribution of leavening agents and cocoa throughout the batter.
Step 5: Alternate Adding Dry Ingredients, Sour Cream, and Hot Water
Gradually add the dry ingredients to the wet mixture, alternating with sour cream and hot water, starting and ending with the dry ingredients. Mix until the batter is smooth and fully combined, but avoid over-mixing to keep the cake tender.
Step 6: Bake the Cake
Pour the batter into the prepared Bundt pan, smoothing the top evenly. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10–15 minutes before flipping onto a wire rack to cool completely.
Step 7: Make the Hibiscus Cream Cheese Glaze
Beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and mix until combined. Stir in the brewed and cooled hibiscus tea, vanilla extract, and a pinch of salt until the glaze is silky and pourable.
Step 8: Glaze the Cake
Once the cake is fully cool, drizzle the vibrant hibiscus cream cheese glaze over the top. Allow it to set slightly before serving for that perfect glossy finish and floral touch.
How to Serve Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
Garnishes
Enhance this dessert by sprinkling fresh edible hibiscus petals or a few fresh berries on top. A dusting of cocoa powder or shaved chocolate adds extra drama and texture to each slice.
Side Dishes
This chocolate bundt cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. Freshly brewed coffee or a fruity herbal tea complements the cake’s rich flavor and floral glaze beautifully.
Creative Ways to Present
For a festive touch, serve the cake on a decorative platter surrounded by fresh flowers or hibiscus sprigs. Slice the cake into petite pieces for a buffet or arrange on dessert plates with artistic swirls of extra hibiscus glaze or chocolate sauce.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe covered at room temperature for up to 3 days to maintain freshness. For longer storage, refrigerate the cake tightly wrapped; it will stay moist for up to a week.
Freezing
To freeze, wrap the cooled cake tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and then bring to room temperature before serving for best texture and flavor.
Reheating
If you prefer your cake slightly warmed, gently reheat individual slices in the microwave for about 15 seconds. Avoid overheating to keep the glaze intact and the cake tender.
FAQs
Can I use regular tea instead of hibiscus tea for the glaze?
You can experiment with other teas, but hibiscus tea is unique for its tartness and vibrant color, which are key to this glaze’s standout flavor and appearance.
Is it necessary to use sour cream in the cake batter?
Sour cream adds moisture and a subtle tang that balances the sweetness but can be swapped with Greek yogurt if needed. Avoid skipping it for the best texture.
How do I know when the cake is fully baked?
Insert a toothpick in the center of the Bundt cake; if it comes out clean or with a few dry crumbs, the cake is done. If wet batter sticks, bake a few more minutes and check again.
Can I make this cake gluten-free?
Using a 1-to-1 gluten-free flour blend could work, but results may vary. Be sure to test a small batch first and adjust baking times as needed.
Why does the glaze need to be poured only after the cake cools?
Pouring the glaze on a warm cake can cause it to melt and run off, losing the beautiful pink floral effect. Cooling the cake ensures the glaze sets nicely and looks stunning.
Final Thoughts
This Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe is truly one of those delightful desserts that brings joy with every bite. Its rich chocolate base combined with the tangy, floral glaze creates a flavor duo that’s simply irresistible. Whether you’re celebrating a special occasion or just craving a treat, this cake will win hearts and spark smiles every time. Give it a try—you’ll be so glad you did!
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Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze is a decadent and moist dessert featuring rich cocoa flavors complemented by a tangy, floral hibiscus-infused cream cheese glaze. Perfect for special occasions or as a delightful treat, this recipe blends the classic comforts of chocolate cake with a unique twist from hibiscus tea.
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ¾ cup hot water
For the Glaze:
- 4 oz cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 cup powdered sugar
- 2 tablespoons hibiscus tea (brewed strong and cooled)
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan to ensure the cake releases easily after baking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, which will provide a tender texture to your cake.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then stir in the vanilla extract for added depth of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening agents and cocoa.
- Mix Batter: Gradually add the dry ingredients to the wet mixture by alternating with the sour cream and hot water. Begin and end with the dry ingredients, mixing until the batter is smooth and fully combined without overmixing.
- Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top. Bake in the preheated oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean, signaling the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10–15 minutes. Then invert it onto a wire rack to cool completely before glazing.
- Make the Glaze: Beat the cream cheese and softened butter together until smooth. Gradually add the powdered sugar and mix until combined. Stir in the brewed hibiscus tea, vanilla extract, and a pinch of salt until the glaze is smooth and pourable.
- Glaze the Cake: Once the cake is completely cooled, drizzle the hibiscus cream cheese glaze evenly over the top of the cake. Allow the glaze to set slightly before slicing and serving.
Notes
- Use dried hibiscus flowers steeped in hot water for a bold flavor and vibrant pink color in the glaze.
- For extra flavor, add a teaspoon of lemon juice to the glaze to enhance the tartness and brightness.
- Store the cake covered at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
