Description
Hibiscus Bliss Cake is a beautiful, floral dessert featuring a moist hibiscus-infused cake layered with a delicate hibiscus buttercream. This visually stunning and flavorful cake combines the tart, cranberry-like notes of hibiscus with a balance of lemon and vanilla, perfect for celebrations or an elegant treat. The cake uses both hibiscus tea and finely ground dried hibiscus for maximum flavor and a lovely pink hue, complemented by a syrup soak and a luscious, smooth buttercream frosting.
Ingredients
Scale
Hibiscus Cake
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1/3 cup neutral oil (canola or vegetable)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup buttermilk, room temperature
- 1/2 cup strong hibiscus tea, cooled
- 2 tablespoons finely ground dried hibiscus (optional for stronger flavor and color)
Hibiscus Syrup
- 1/2 cup strong hibiscus tea
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Hibiscus Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 to 5 tablespoons hibiscus tea, cooled
- 1 tablespoon lemon juice
- Pinch of salt
- Optional: 1 to 2 drops pink food coloring
Optional Garnish
- Dried hibiscus petals (food-safe)
- Fresh berries
- Lemon zest
Instructions
- Prepare Hibiscus Tea and Pans: Steep dried hibiscus in hot water until it turns deep ruby-red and allow it to cool completely. Preheat your oven to 350°F (175°C) and grease and line two 8-inch round cake pans or three 6-inch pans with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and if using, finely ground dried hibiscus powder to evenly distribute the flavor and color.
- Cream Sugar and Fats: In a large bowl, beat together granulated sugar, softened butter, and neutral oil until the mixture becomes light and creamy, about 2 minutes. This step ensures a tender, fluffy cake texture.
- Add Eggs and Flavorings: Beat in eggs one at a time to incorporate them fully. Then mix in vanilla extract and almond extract if using, to enhance the aromatic profile of the cake.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredient mixture in three parts with the buttermilk and cooled hibiscus tea in between, mixing gently after each addition. Be careful not to overmix to keep the cake tender.
- Bake the Cake: Pour the batter evenly into the prepared pans and bake for 25 to 32 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
- Cool Cakes: Let the cakes cool in their pans for 10 minutes to set, then turn them out onto a wire rack to cool completely before frosting.
- Prepare Hibiscus Syrup: In a small saucepan, simmer the hibiscus tea and granulated sugar for 2 to 3 minutes until slightly thickened. Remove from heat, stir in lemon juice, and allow to cool. This syrup will keep the cake moist and add extra hibiscus flavor.
- Make Hibiscus Buttercream: Beat softened butter until smooth and creamy. Gradually add powdered sugar, beating until the mixture is fluffy. Mix in a pinch of salt, lemon juice, and hibiscus tea a tablespoon at a time until achieving a smooth, spreadable consistency. Add optional pink food coloring to brighten the frosting.
- Assemble the Cake: Level cake layers if needed. Brush each layer evenly with the hibiscus syrup to infuse moisture and flavor. Spread a layer of buttercream between each cake layer, then cover the entire outside of the cake with the remaining frosting smoothly. Garnish with dried hibiscus petals, fresh berries, or lemon zest to add visual appeal and complementary flavors.
Notes
- Hibiscus lends a tart, cranberry-like flavor that is balanced by lemon and vanilla for a well-rounded taste.
- For maximum hibiscus flavor and vibrant color, use both strong brewed hibiscus tea and finely ground dried hibiscus in the batter.
- If dried hibiscus is unavailable, hibiscus tea bags can be substituted, but expect a lighter flavor impact.
- Store the frosted cake covered in the refrigerator for up to 4 days; let cake slices come to room temperature for 20 to 30 minutes before serving for optimal softness.
