If you’re looking to wow your friends and family with a dessert that’s both decadent and refreshingly unique, this Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze is about to become your new favorite. Imagine biting into a moist, rich chocolate cake, only to be surprised by a tangy, floral glaze that’s as beautiful as it is delicious. The combination of deep cocoa and the vibrant pink hue of hibiscus makes this cake a true showstopper, perfect for celebrations or just because you crave something special.
Ingredients You’ll Need
Gathering the right ingredients is key to making a cake that’s tender, flavorful, and visually stunning. Each component in this Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze brings something essential to the table, from the richness of butter and cocoa to the brightness of hibiscus.
- Unsalted butter (1 cup, softened): Creates a tender crumb and adds rich flavor—make sure it’s at room temperature for easy creaming.
- Granulated sugar (1 3/4 cups): Sweetens the cake and helps achieve that light, fluffy texture.
- Large eggs (4): Bind the ingredients together and provide structure and richness.
- Vanilla extract (2 teaspoons): Enhances the chocolate and gives a warm, inviting aroma.
- All-purpose flour (2 cups): The foundation of the cake, giving it body and structure.
- Unsweetened cocoa powder (3/4 cup): Delivers deep chocolate flavor—use a good-quality cocoa for the best taste.
- Baking powder (2 teaspoons): Ensures the cake rises beautifully in the Bundt pan.
- Baking soda (1/2 teaspoon): Works with the sour cream and cocoa to create a light texture.
- Salt (1/2 teaspoon): Balances the sweetness and enhances the chocolate notes.
- Sour cream (1 cup): Makes the cake incredibly moist and tender—don’t skip it!
- Brewed coffee or hot water (1/2 cup): Deepens the chocolate flavor; coffee is subtle, but hot water works too.
- Cream cheese (4 ounces, softened): For that luscious, tangy base in the hibiscus glaze.
- Unsalted butter (1 tablespoon, softened): Adds richness and helps the glaze set smoothly.
- Dried hibiscus petals or hibiscus tea bag (1–2 tablespoons or 1 bag): Infuses the glaze with floral notes and a gorgeous pink color.
- Boiling water (1/4 cup): Extracts the color and flavor from the hibiscus.
- Vanilla extract (1/2 teaspoon): Adds a touch of warmth to the glaze.
- Powdered sugar (1–2 cups, to desired consistency): Sweetens and thickens the glaze—add more for a thicker finish.
How to Make Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze
Step 1: Prep the Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with butter or nonstick spray, making sure to get into every curve and crevice—this ensures your Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze will release perfectly, with every detail intact. Gather and measure out all your ingredients so you’re ready for each step.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This step is crucial for a cake with a delicate, airy crumb. Don’t rush it—give it at least 3-5 minutes with an electric mixer.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, scraping down the sides of the bowl after each addition to ensure even mixing. Add in the vanilla extract, letting its aroma meld with the sweet, buttery base. Your batter should look creamy and cohesive at this stage.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. This helps distribute the leavening agents and cocoa evenly, preventing any lumps and ensuring your Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze bakes up consistently from edge to center.
Step 5: Alternate Dry Ingredients and Sour Cream
Gradually add the dry ingredients to the creamed mixture, alternating with spoonfuls of sour cream. Mix gently, just until combined, to keep the batter tender—overmixing can make the cake dense. Your batter will be thick and chocolatey, thanks to the cocoa and sour cream working their magic.
Step 6: Stir in Coffee or Hot Water
Pour in the brewed coffee (or hot water) and gently stir until the batter is smooth and glossy. Coffee amplifies the chocolate flavor without making the cake taste like coffee—it’s a baker’s secret trick for richness!
Step 7: Bake the Cake
Spoon the batter into your prepared Bundt pan, smoothing the top with a spatula. Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. This helps set the structure and keeps the crumb moist.
Step 8: Make the Hibiscus Cream Cheese Glaze
While the cake cools, steep the dried hibiscus petals or tea bag in 1/4 cup boiling water for about 10 minutes. Strain and let the hibiscus tea cool. In a bowl, beat the cream cheese and softened butter until smooth and creamy. Stir in the vanilla extract and 1 tablespoon of the cooled hibiscus tea. Gradually add powdered sugar, whisking until you achieve a thick but pourable glaze. Adjust with more tea or powdered sugar to reach your desired consistency—the color should be a lovely pink, perfect for drizzling.
Step 9: Glaze and Set
Once the cake is fully cool, place it on a serving platter. Generously drizzle the hibiscus cream cheese glaze over the top, allowing it to cascade down the sides. Let the glaze set for at least 20 minutes before slicing, so it forms a beautiful, slightly tangy shell over the rich chocolate cake. Your Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze is ready for its grand entrance!
How to Serve Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze
Garnishes
For a stunning finish, try sprinkling extra dried hibiscus petals, edible flowers, or a light dusting of powdered sugar over the glazed cake. A few fresh berries or a twist of orange zest can also add color and complement the floral notes of the glaze.
Side Dishes
This cake is rich and satisfying on its own, but if you’re hosting a special gathering, serve it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a more dramatic dessert plate, pair slices with a tart raspberry compote or a handful of fresh berries.
Creative Ways to Present
If you want to make your Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze the centerpiece of a dessert table, place it on a cake stand surrounded by edible flowers, or slice it and arrange on individual plates with a swirl of hibiscus glaze and a few berries. You can even serve mini Bundt versions for an elegant touch at brunches or afternoon teas!
Make Ahead and Storage
Storing Leftovers
Store any leftover cake in an airtight container in the refrigerator for up to 4 days. The glaze helps keep the cake moist, and the flavors actually deepen over time, making it just as delicious on day three as it was fresh out of the oven. Remember to bring it to room temperature before serving for the best texture and flavor.
Freezing
You can freeze the Chocolate Bundt Cake (without the glaze) for up to 2 months. Wrap the cooled cake tightly in plastic wrap, then in aluminum foil. When ready to enjoy, thaw overnight in the refrigerator and bring to room temperature before glazing and serving for that fresh-baked taste.
Reheating
While this cake doesn’t require reheating, if you prefer a slightly warm slice, microwave individual pieces for 10–15 seconds. If the glaze has set, it may melt a bit, creating a delicious, creamy drizzle over the warm chocolate crumb.
FAQs
Can I use a different glaze if I don’t have hibiscus?
Absolutely! If hibiscus isn’t available, try a classic cream cheese glaze with a splash of lemon juice or even a simple chocolate ganache. The cake is incredibly versatile and pairs well with many flavors.
Is brewed coffee necessary, or can I use just water?
Coffee really enhances the chocolate flavor without making the cake taste like coffee, but hot water works in a pinch. If you’re sensitive to caffeine, decaf coffee is a great option too.
Can I make this cake gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. Just check that your blend contains xanthan gum or add a small amount to ensure a good structure.
How do I prevent the Bundt cake from sticking to the pan?
Grease your Bundt pan very generously, making sure to get into every nook and cranny. Some bakers also dust the greased pan with cocoa powder for chocolate cakes, which adds flavor and helps with release.
What’s the best way to get a vibrant pink glaze?
Steep the hibiscus petals or tea bag for the full 10 minutes and use the concentrated tea in your glaze. If you want a deeper color, add a touch more hibiscus tea or even a pinch of natural beet powder for extra vibrancy.
Final Thoughts
I can’t wait for you to try this Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze in your own kitchen. It’s the perfect blend of familiar comfort and surprising elegance, sure to delight everyone who takes a bite. Don’t be surprised if it becomes the most requested treat at all your gatherings—one slice, and you’ll understand why!
