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
Scale
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
