Meet your new favorite spring treat: Hibiscus Bliss Cake! This lovely cake is everything its name promises—a true celebration of floral, tangy, and citrusy flavors, all wrapped in a pillowy-soft crumb. Ground dried hibiscus petals deliver a subtle rosy hue and an exotic aroma, while a hint of lemon makes every bite refreshing. Whether you’re hosting a brunch, potluck, or simply looking for a sweet way to upgrade your dessert game, Hibiscus Bliss Cake is sure to add a touch of magic—and a pop of color—to your table.
Ingredients You’ll Need
The ingredients for Hibiscus Bliss Cake are straightforward, but each one plays a special role in creating the cake’s eye-catching color and delightful flavor. From creamy butter to finely ground hibiscus petals, every element brings something unique to the party.
- All-purpose flour: This forms the backbone of your cake, providing structure but keeping the crumb tender and light.
- Baking powder: Helps the cake rise beautifully, resulting in a soft, fluffy texture.
- Baking soda: Works with the acidic ingredients for extra lift and tenderness.
- Salt: Just a pinch to balance sweetness and deepen all the wonderful flavors.
- Unsalted butter: Softened to room temperature—this adds richness and creates that irresistible melt-in-your-mouth softness.
- Granulated sugar: Sweetens the deal and helps whip up a light, creamy batter.
- Eggs: Each egg brings moisture and stability, keeping your Hibiscus Bliss Cake perfectly cohesive.
- Vanilla extract: Rounds out the floral and citrus notes with some warm, classic flavor.
- Dried hibiscus petals (ground finely): The star of the show; look for edible flowers, grind them up, and a little goes a long way!
- Whole milk: Adds moisture for a supple crumb—don’t skimp on the full-fat goodness here.
- Sour cream: Upgrades the texture and adds a savory tang, keeping your cake moist longer.
- Lemon juice: A splash of bright acidity that lifts the floral notes to a new level.
- Optional hibiscus glaze (powdered sugar + hibiscus tea): For an extra hit of hibiscus flavor and a stunning finish on top!
How to Make Hibiscus Bliss Cake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s hot and ready. Next, grease a 9-inch round cake pan, making sure to coat the bottom and sides thoroughly. This simple step ensures your Hibiscus Bliss Cake will turn out perfectly and release with ease!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Blending these dry ingredients evenly right from the start helps your cake bake up uniformly fluffy without lumps of leavening hiding inside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream the butter and granulated sugar until the mixture becomes light, fluffy, and pale in color. This process aerates the batter, which means your Hibiscus Bliss Cake will have that heavenly, tender crumb. Don’t rush—this is a key to perfect texture!
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract for a subtle warmth that balances out the zestier and floral flavors.
Step 5: Mix Milk, Sour Cream & Lemon
In a separate small cup or bowl, combine the whole milk, sour cream, and lemon juice. The dairy and citrus together help keep your cake supremely moist and add a subtle tanginess that really makes the hibiscus sing.
Step 6: Bring It All Together
Alternate adding the dry ingredients and the milk mixture to your creamed butter-sugar base, mixing gently and stopping as soon as just combined. Over-mixing can make a cake tough, so fold the batter gently for the softest, fluffiest Hibiscus Bliss Cake.
Step 7: Fold in the Hibiscus
Sprinkle in your finely ground dried hibiscus petals and fold them through the batter. Watch as the specks of hibiscus infuse the batter with their signature blush and mysterious aroma—this is the step that transforms your cake into something special!
Step 8: Pour and Smooth
Pour the batter into the prepared cake pan, then use a spatula to smooth the top evenly. This helps your cake bake up perfectly level and ensures an even crumb throughout.
Step 9: Bake
Bake for 30–35 minutes, or until a toothpick inserted in the very center comes out clean or with just a few moist crumbs attached. Let the cake cool completely inside the pan before you even think about toppings—patience pays off!
Step 10: Glaze (Optional but Gorgeous!)
If you’re adding the optional hibiscus glaze, whisk together powdered sugar with a splash of concentrated hibiscus tea until it’s smooth and pourable. Drizzle generously over your cooled Hibiscus Bliss Cake for an extra floral boost and the prettiest finish imaginable.
How to Serve Hibiscus Bliss Cake
Garnishes
A little flourish goes a long way! Dust your cake with a sprinkle of more ground hibiscus petals or edible dried rose petals for a naturally beautiful touch. If you opted for the glaze, let it drip over the sides and set in glossy rivulets. A dollop of freshly whipped cream or a few curls of lemon zest really complements the flavors.
Side Dishes
This cake is delightful on its own, but pairings can make it sing louder. Try serving Hibiscus Bliss Cake with vanilla ice cream for classic decadence, or spoon over a bit of lightly macerated strawberries or raspberries for added freshness.
Creative Ways to Present
For an elegant brunch, slice Hibiscus Bliss Cake into petite wedges and stack with alternating layers of whipped cream and fresh berries. Want to wow a crowd? Bake as cupcakes or mini loaves and drizzle glaze onto each for personalized treats at showers and garden parties!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Hibiscus Bliss Cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. If it’s extra warm out, pop it in the fridge—the crumb will stay tender and flavors remain bright, especially if you used the glaze.
Freezing
This cake is a fantastic candidate for freezing. To freeze, wrap individual slices or the whole cake (unglazed, for best results) tightly in plastic wrap and then foil. It’ll keep in the freezer for up to two months. Thaw in the refrigerator overnight before enjoying.
Reheating
If you like your cake slightly warm, gently reheat slices in the microwave for 10–15 seconds. This will revive the soft crumb and ensure the floral flavors are front and center—just be sure not to overdo it or the glaze might melt away.
FAQs
Can I use fresh hibiscus flowers instead of dried?
For this recipe, dried hibiscus petals are best as they’re easy to grind and release concentrated flavor and color. Fresh flowers contain more moisture and might alter the texture or taste of the Hibiscus Bliss Cake.
Where can I find dried hibiscus petals?
Check the tea aisle or bulk section of health food stores and markets specializing in Latin American, Caribbean, or Middle Eastern ingredients. Make sure they’re food-grade and unsweetened for baking.
Is there a substitute for sour cream?
Absolutely! You can use full-fat Greek yogurt or crème fraîche as a direct substitute for the sour cream. Either will give your Hibiscus Bliss Cake a lovely creamy tang.
How do I make hibiscus glaze if I can’t find hibiscus tea?
You can steep dried hibiscus petals in hot water for several minutes, then strain and use the vibrant reddish liquid to make the glaze. It’s simple, natural, and will give your glaze that signature jewel-tone finish.
Can I make Hibiscus Bliss Cake as cupcakes?
Yes, you can! Simply divide the batter among lined muffin tins and bake for 15–20 minutes, checking for doneness with a toothpick. The bake time is shorter, but the flavor and color will shine in each cupcake.
Final Thoughts
If you’re on the hunt for a crowd-pleasing dessert that offers something utterly unique, Hibiscus Bliss Cake is a must-bake. Its striking appearance and sophisticated flavor profile never fail to impress, and making it is genuinely joyful. Gather your ingredients, invite your favorite people, and get baking—your next sweet memory awaits!
Print
Hibiscus Bliss Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicate floral flavors of this Hibiscus Bliss Cake. A moist and tender cake with a hint of tanginess, topped with a hibiscus glaze for a delightful finish.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup unsalted butter (room temperature)
- 1¼ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup dried hibiscus petals (ground finely)
- ¾ cup whole milk
- ¼ cup sour cream
- 1 tablespoon lemon juice
Optional:
- hibiscus glaze made with powdered sugar and hibiscus tea
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs and vanilla: Add eggs one at a time, beating well after each. Stir in the vanilla extract.
- Prepare milk mixture: Mix the milk, sour cream, and lemon juice in a separate cup.
- Combine wet and dry: Gradually add the dry ingredients to the wet, alternating with the milk mixture. Fold in the ground hibiscus petals.
- Bake: Pour the batter into the pan and bake for 30–35 minutes until a toothpick comes out clean.
- Cool and glaze: Let the cake cool before drizzling with hibiscus glaze, if desired.
Notes
- Grind dried hibiscus petals finely for best results.
- Enhance color and flavor by using hibiscus tea in the glaze.
- This cake is delicious with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
