Strawberry Hibiscus Swirl Bundt Cake

There’s something utterly enchanting about a Strawberry Hibiscus Swirl Bundt Cake cooling on a kitchen counter. The vibrant colors and delightful aroma wafting through the air always remind me of my favorite spring gatherings. I vividly remember the first time I baked this cake. It was a sunny afternoon, and I had friends over for tea. As soon as that bundt came out of the oven, the room transformed into a cozy haven filled with laughter and sweet anticipation. Each slice was a surprise, revealing beautiful swirls of strawberry and a hint of hibiscus. It became an instant favorite and is now a staple at all my gatherings. Whether it’s a birthday celebration or just a weekend treat, this cake brings everyone together.

Ingredient List for Strawberry Hibiscus Swirl Bundt Cake

When it comes to baking, the right ingredients make all the difference. The Strawberry Hibiscus Swirl Bundt Cake features a harmonious blend of flavors, with each ingredient playing a crucial role in creating its unique taste and texture. The key players are the freeze-dried strawberries and dried hibiscus flowers, which impart not only flavor but also a beautiful visual element to the cake.

• Freeze-dried strawberries (1/2 ounce or 14g): These delightful little pieces add a concentrated strawberry flavor that elevates the cake’s taste, making each slice a flavorful adventure.
• Dried hibiscus flowers (1 teaspoon or 3g): Known for their tart flavor profile, these flowers infuse the cake with a refreshing twist and a stunning hue.
• Granulated sugar (1/4 cup plus 2 tablespoons or 90g): It’s essential for sweetness and helps in creating the perfect cake texture.
• Unsalted butter (12 tablespoons or 1 1/2 sticks, at room temperature): The foundation of a moist cake, butter adds richness and flavor that can’t be beaten.
• Cream cheese (6 tablespoons or 3oz or 85g, at room temperature): This ingredient contributes to the creamy texture, enhancing the cake’s indulgence.
• Salt (3/4 teaspoon): Just a pinch balances the sweetness and enhances the overall flavor.
• Sugar (1 1/2 cups or 300g): The primary source of sweetness that makes the cake irresistible.
• Baking powder (1 teaspoon): This leavening agent helps the cake rise, making it light and fluffy.
• Vanilla extract (1 teaspoon): A classic flavor enhancer that rounds out the taste beautifully.
• Almond extract (1 teaspoon): It adds a unique twist that complements the strawberries and hibiscus perfectly.
• Eggs (5 large, at room temperature): Eggs provide structure and moisture, making the cake rich and dense.
• Milk (3 tablespoons or 45g): Adds moisture and helps to create a tender crumb.
• All-purpose flour (1 3/4 cups or 220g): The backbone of the cake, flour gives it structure and stability.
• Powdered sugar (3/4 cup or 90g, sifted, plus more for dusting): Used for the glaze and optional dusting, it provides sweetness and a lovely finish.
• Brewed hibiscus tea (2-3 tablespoons): This final touch brings the cake together, adding flavor and color to the glaze.

How to Make Strawberry Hibiscus Swirl Bundt Cake

Making the Strawberry Hibiscus Swirl Bundt Cake is a delightful experience, filled with aromatic ingredients and cheerful colors. You’ll find that it’s a straightforward process, perfect for any baker. Now, let’s dive into the steps to create this stunning cake!

1. Preheat your oven to 350 degrees F and position the baking rack in the lower third of the oven. Lightly grease a 10-cup capacity bundt pan with butter or cooking spray. This helps ensure your cake comes out neat and intact.
2. In a clean coffee or spice grinder, pulse the freeze-dried strawberries and dried hibiscus flowers together with 2 tablespoons of granulated sugar until very finely ground. This mixture will add a burst of flavor and lovely color to your cake, so transfer it to a small bowl and stir in the remaining 1/4 cup of granulated sugar. Set this aside.
3. In a mixing bowl or the bowl of a stand mixer, beat together the unsalted butter, cream cheese, salt, 1 1/2 cups of sugar, baking powder, vanilla extract, and almond extract until the mixture is light and fluffy. This should take about 3 to 5 minutes. This step is essential for creating a light texture in the cake.
4. Now, add the eggs one at a time, ensuring you beat well after each addition. It’s important to scrape down the sides of the bowl once or twice to incorporate everything fully. After adding the last egg, increase the mixer speed to high and beat for another 3 minutes to achieve a fluffy consistency.
5. Reduce the mixer speed back to low. Gradually add half of the all-purpose flour, mixing until almost incorporated. Then, mix in the milk before adding the remaining flour. Be careful not to overmix; the batter should be smooth, thick, yet still pourable.
6. Spoon about 1/4 of the batter evenly around the bottom of your prepared bundt pan. Now, sprinkle generously with about 2 tablespoons of the strawberry sugar mixture. This step is what creates the delightful swirls in the cake.
7. Next, spoon about half of the remaining batter on top of the sugar layer and sprinkle with another 2 tablespoons of sugar. Reserve what’s left for the glaze. Spread the remaining batter evenly over the top, ensuring everything is nicely layered.
8. Position the bundt pan on a baking sheet to catch any drips, and bake for 40 to 50 minutes. Check for doneness by inserting a toothpick into the thickest part; it should come out clean. Using an instant-read thermometer, the temperature should register around 200 to 205 degrees F.
9. Once done, remove the bundt from the oven and place it on a wire cooling rack for about 15 to 20 minutes. Gently invert the cake onto a cake stand or a serving plate. It should release easily, leaving you with a beautiful bundt. Let it cool completely.
10. To prepare the glaze, whisk together the remaining powdered sugar with the leftover strawberry sugar (about 4 tablespoons or so). Gradually add in 2 tablespoons of hibiscus tea and whisk until smooth. If the glaze is too thick, add more tea, one teaspoon at a time, ensuring it remains thick but pourable.
11. Drizzle or pipe the glaze over the cooled cake. Allow it to set for a few minutes before slicing and serving. You’ll love the way the glaze enhances the flavors!
12. Store any leftover cake in an airtight container at room temperature for up to 2 days. You can also freeze the unglazed cake, tightly wrapped in plastic wrap or an airtight bag, for up to 1 month. Be sure to let it thaw completely before glazing.

Recipe Notes about Strawberry Hibiscus Swirl Bundt Cake

To ensure your Strawberry Hibiscus Swirl Bundt Cake is perfect every time, here are some helpful notes:

• Storage: Store leftover cake in an airtight container at room temperature for up to 2 days to maintain its moisture.
• Freezing: You can freeze the unglazed cake wrapped tightly for up to 1 month. Thaw it completely before applying the glaze.
• Pairing: This cake pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings.
• Glazing Timing: For the best result, glaze the cake just before serving to keep it fresh and appealing.
• Serving Variations: Try serving with fresh fruit or whipped cream for an added touch of decadence.

Perfect Matches for Strawberry Hibiscus Swirl Bundt Cake

Serving the Strawberry Hibiscus Swirl Bundt Cake can be just as delightful as baking it. Here are some ideas to elevate your experience:

• Tea Parties: This cake is an elegant addition to any tea party, pairing well with herbal or fruity teas.
• Picnics: Slice it up for a picnic; its beautiful presentation will impress your guests.
• Spring Celebrations: The vibrant flavors make it a perfect dessert for spring events, such as brunches or Easter gatherings.
• Light Afternoon Snack: Enjoy a slice with a cup of coffee for a light afternoon treat.
• Birthday Parties: Impress friends and family at birthday celebrations with its unique flavors and stunning appearance.

FAQ

Conclusion

The Strawberry Hibiscus Swirl Bundt Cake is a delightful celebration of spring flavors, combining the sweetness of strawberries with the unique tartness of hibiscus. This cake not only tastes amazing but also brings a vibrant look to your dessert table. I encourage you to try making this cake for your next gathering. You’ll be surprised at how quickly it becomes a favorite among family and friends!

Strawberry Hibiscus Swirl Bundt Cake

The ultimate spring treat, the Strawberry Hibiscus Swirl Bundt Cake combines the flavors of sweet strawberries and tart hibiscus for a delightful dessert. Moist, fluffy, and topped with a beautiful glaze, every bite is a celebration of spring. Perfect for gatherings or a cozy afternoon at home, this cake is a must-try!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 ounce Freeze-dried strawberries
• 1 teaspoon Dried hibiscus flowers
• 1/4 cup plus 2 tablespoons cup Granulated sugar
• 12 tablespoons Unsalted butter at room temperature
• 6 tablespoons Cream cheese at room temperature
• 3/4 teaspoon Salt
• 1 1/2 cups Sugar
• 1 teaspoon Baking powder
• 1 teaspoon Vanilla extract
• 1 teaspoon Almond extract
• 5 large Eggs at room temperature
• 3 tablespoons Milk
• 1 3/4 cups All-purpose flour
• 3/4 cup Powdered sugar sifted, plus more for dusting
• 2-3 tablespoons Brewed hibiscus tea

Equipment

• Oven
• Wooden Spoon
• Whisk
• Baking Sheet
• Food Processor
• Mixing Bowl
• Frying Pan

Method

 

1. Preheat oven to 350 degrees F, with the baking rack positioned in the lower third of the oven. Lightly grease a 10-cup capacity bundt pan.
2. In a clean coffee/spice grinder or a small food processor, pulse freeze-dried strawberries and dried hibiscus flowers together with 2 tablespoons of granulated sugar until very finely ground. Transfer to a small bowl and stir in remaining 1/4 cup of granulated sugar.
3. In a mixing bowl or the bowl of a stand mixer, beat together the unsalted butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until light and fluffy, about 3 to 5 minutes.
4. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl once or twice. After you’ve added the final egg, increase the mixer to high and beat for 3 minutes.
5. Reduce mixer speed to low. Add half of all-purpose flour, mixing until almost incorporated. Mix in milk, followed by remaining flour, mixing until just combined. The batter will be smooth and thick, but still pourable.
6. Spoon about 1/4 of the batter evenly around the bottom of prepared bundt pan. Sprinkle generously with about 2 tablespoons of strawberry sugar mixture. Spoon about half of remaining batter on top, sprinkle with another 2 tablespoons sugar (reserve what’s left for the glaze). Spread remaining batter evenly over top.
7. Place the bundt pan on a baking sheet (just in case) and bake for 40 to 50 minutes or until a toothpick inserted in the thickest part comes out clean. If you use an instant-read thermometer, the temperature should register about 200 to 205 degrees F.
8. Remove from the oven and place on a wire cooling rack for 15 to 20 minutes, then gently invert the cake onto a cake stand or serving plate. It should come out cleanly. Let cool completely, then dust generously with powdered sugar (optional, but it makes the glaze stand out more).
9. For glaze, whisk powdered sugar with remaining strawberry sugar (about 4 tablespoons or so). Add 2 tablespoons of hibiscus tea and whisk until smooth. Add more tea as needed, 1 teaspoon at a time, until glaze is thick but pourable (too thin and it’ll just run down the sides of the cake). Pour or pipe onto cake. Let set for a few minutes before slicing and serving.
10. Store leftover cake in an airtight container at room temperature for up to 2 days. You can also freeze the unglazed cake, wrapped tightly in plastic wrap and/or in an airtight bag, for up to 1 month. Let thaw completely before glazing.

Notes

• Tip 1: Store leftover cake in an airtight container at room temperature for up to 2 days to maintain its moisture.
• Tip 2: You can freeze the unglazed cake wrapped tightly for up to 1 month. Thaw it completely before applying the glaze.
• Tip 3: This cake pairs beautifully with a cup of tea or coffee, making it perfect for afternoon gatherings.
• Tip 4: For the best result, glaze the cake just before serving to keep it fresh and appealing.
• Tip 5: Try serving with fresh fruit or whipped cream for an added touch of decadence.

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Meet Nora Wells

The Hearth Keeper For me, cooking is about hospitality. I want every recipe we create to make people feel welcome and safe. I love the old ways of cooking cast iron skillets, wooden spoons, and recipes passed down through generations. I work with the team to add that touch of nostalgia to our dishes. Whether we are making a modern pasta or a vintage cake, I’m there to ensure it tastes like home.