If you’re in search of a show-stopping dessert that brings together rich chocolate and a floral twist, this Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe is exactly what you need. Imagine a moist, deeply chocolaty Bundt cake wrapped in a luscious, tangy glaze infused with delicate hibiscus notes—each bite offers a perfect harmony of flavors and textures. Whether you’re baking for a special occasion or just treating yourself, this recipe will quickly become a beloved classic in your kitchen.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is the secret to making this Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe so irresistible. Each component plays a vital role—from creating that tender crumb to achieving the glaze’s unique floral brightness.
- Unsalted butter: Provides richness and helps create a tender crumb in the cake.
- Granulated sugar: Sweetens the cake while contributing to its moist texture.
- Large eggs: Bind the ingredients together and add structure.
- Vanilla extract: Enhances the chocolate flavor with a warm, aromatic touch.
- Sour cream: Adds moisture and lends a slight tang to balance the sweetness.
- All-purpose flour: The foundational dry ingredient that builds the cake’s structure.
- Unsweetened cocoa powder: Delivers the rich chocolate flavor and deep color.
- Baking soda: Acts as a leavening agent for a light and fluffy texture.
- Salt: Enhances all the flavors, especially the chocolate.
- Hot brewed coffee: Intensifies the chocolate notes and keeps the cake moist.
- Cream cheese: Essential for the smooth, tangy base of the glaze.
- Powdered sugar: Sweetens and thickens the glaze for easy drizzling.
- Hibiscus tea: Infuses the glaze with a beautiful crimson hue and floral tang.
- Lemon juice: Balances the sweetness with a subtle citrus brightness.
- Additional unsalted butter for glaze: Adds silkiness and richness.
- Pinch of salt in glaze: Enhances the glaze flavors and balances sweetness.
How to Make Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
Step 1: Prepare the Batter
Start by preheating your oven to 350°F (175°C) and generously greasing a 10-cup Bundt pan to ensure your cake slips out beautifully. Next, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy—this is what will give the cake its tender crumb. Add the eggs one at a time, beating well after each addition to ensure a smooth, well-incorporated batter. Stir in the vanilla extract and sour cream to add moisture and subtle tang.
Step 2: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This dry mix will bring the chocolatey foundation and the perfect rise for your cake. Gradually incorporate this dry mixture into the wet ingredients, alternating with hot brewed coffee. The hot coffee intensifies the cocoa while keeping the batter loose and easy to pour. Be careful not to overmix—just combine until everything is smoothly blended.
Step 3: Bake and Cool the Cake
Pour the luscious batter into your prepared Bundt pan and smooth the top with a spatula for an even bake. Pop it into the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake rest in the pan for 10 minutes—it makes it easier to turn out without breaking. Then turn your beautiful Bundt cake onto a wire rack to cool completely before glazing.
Step 4: Make the Hibiscus Cream Cheese Glaze
While your cake cools, it’s time to create the star glaze. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, steeped and cooled hibiscus tea, fresh lemon juice, and a pinch of salt. Continue beating until the glaze is smooth and pourable. The glaze should have a vibrant pinkish-red hue that promises a burst of floral flavor with every drizzle.
Step 5: Glaze and Set
Once your cake is completely cool, drizzle the hibiscus cream cheese glaze generously over the surface. You can use a spoon or a piping bag for a more controlled drizzle. Allow the glaze to set for 10 to 15 minutes—this lets the glaze slightly firm up, creating a delightful contrast to the rich chocolate cake.
How to Serve Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
Garnishes
Adding garnishes to your Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe can elevate its presentation and add textural interest. Fresh edible hibiscus petals or dried hibiscus flowers sprinkled on top bring visual beauty and reinforce the floral theme. A dusting of cocoa powder or a sprinkle of finely chopped dark chocolate can add richness and depth.
Side Dishes
This luscious bundt cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of whipped cream for creaminess that complements both the cake and glaze. Fresh berries, such as raspberries or blackberries, add a tartness that balances the chocolate’s sweetness and the glaze’s floral tang perfectly.
Creative Ways to Present
For a special occasion, slice and serve your bundt cake on a beautiful cake stand paired with a drizzle of extra hibiscus glaze on the plate. You can also layer slices with fresh strawberries and whipped cream to build an indulgent dessert stack. Wrapping individual slices in parchment paper tied with twine makes a charming, edible gift.
Make Ahead and Storage
Storing Leftovers
Your Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe stays fresh when stored at room temperature, covered tightly to prevent drying out, for up to 2 days. Beyond that, refrigeration is best, especially because of the cream cheese glaze—just allow the cake to come to room temperature before serving for optimal flavor and texture.
Freezing
You can freeze the cake without the glaze wrapped tightly in plastic wrap and foil for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator. To preserve the glaze’s perfect texture and flavor, prepare and add it fresh after thawing.
Reheating
Warm individual slices gently in the microwave for about 15 to 20 seconds to bring back a soft, freshly baked feel. Avoid overheating as it can affect the glaze and cake moisture. Serving slightly warm enhances the chocolate aroma and cozy texture.
FAQs
Can I use instant coffee instead of brewed coffee in this recipe?
Absolutely! Using hot brewed coffee gives a subtle depth to the chocolate, but instant coffee dissolved in hot water works just as well. Just ensure the coffee is fully cooled before adding to the batter to maintain the right consistency.
How do I make hibiscus tea for the glaze?
Steep dried hibiscus petals or hibiscus tea bags in hot water for about 5 to 10 minutes until you get a vibrant deep red color. Let it cool completely before mixing into the glaze. If you prefer a stronger flavor, reduce the liquid by simmering gently.
Can I make this cake gluten-free?
Yes, you can substitute all-purpose flour for a gluten-free blend designed for baking. Be sure your blend contains xanthan gum or a similar binder to maintain the cake’s structure and moistness.
Is it necessary to use sour cream in the batter?
Sour cream adds tenderness and a slight tang that balances the sweetness. If you don’t have sour cream, Greek yogurt is a great substitute. It will still keep the cake moist and flavorful.
How do I get the glaze to the right consistency?
If your glaze is too runny, add a little more powdered sugar until it thickens to a pourable glaze. If it’s too thick, add more hibiscus tea or lemon juice a few drops at a time until you reach the perfect drizzling consistency.
Final Thoughts
This Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe is one of those rare treats that feels both comforting and elegant at the same time. The velvety cake paired with the floral, tangy glaze creates a dessert experience that’s truly unforgettable. Whether it’s a weekend baking project or a centerpiece for your next celebration, I wholeheartedly encourage you to give this recipe a try—it’s guaranteed to become a favorite for all the right reasons.
Print
Chocolate Bundt Cake with Hibiscus Cream Cheese Glaze Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This decadent Chocolate Bundt Cake features a moist and rich cocoa-infused batter enhanced with hot coffee for depth of flavor. It’s topped with a unique hibiscus cream cheese glaze that adds a floral, tangy twist, elevating this classic dessert to a sophisticated treat perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup hot brewed coffee
For the Glaze
- 4 ounces cream cheese, softened
- 1 tablespoon unsalted butter, softened
- 1 1/2 cups powdered sugar
- 2 tablespoons hibiscus tea (steeped and cooled)
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Prepare the Pan: Preheat the oven to 350°F (175°C) and generously grease a 10-cup Bundt pan to ensure the cake does not stick during baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, incorporating air for a tender cake crumb.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, mixing well after each addition to maintain a smooth batter. Then stir in the vanilla extract and sour cream until the mixture is completely smooth.
- 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 agent and cocoa.
- Mix Batter: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the hot brewed coffee. Begin and end with the dry ingredients, mixing each addition until just combined to avoid overmixing and ensure a moist texture.
- Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully invert it onto a wire rack to cool completely before glazing.
- Prepare the Glaze: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, hibiscus tea, lemon juice, and a pinch of salt, beating until the glaze is smooth and pourable.
- Glaze the Cake: Drizzle the hibiscus cream cheese glaze evenly over the cooled cake and let it set for 10 to 15 minutes before slicing and serving to allow the flavors to meld and the glaze to firm slightly.
Notes
- For a stronger hibiscus flavor, steep loose hibiscus flowers or tea bags in a small amount of hot water and then reduce by simmering to intensify the flavor before adding to the glaze.
- Store the cake covered at room temperature for up to 2 days to maintain freshness, or refrigerate for extended storage.
