Sorrel Cake Recipe is a rich, moist dessert made using sorrel puree and Caribbean spices. This cake tastes incredibly delicious, bursting with bold, tangy, and spiced flavours.
I decided to make this Sorrel Cake Recipe after watching a Caribbean cooking show where it was freshly baked. Inspired by its vibrant colour and unique ingredients, I made it at home.
Now I will show up and guide you step by step on how to prepare this flavourful and memorable Sorrel Cake Recipe.
About This Sorrel Cake Recipe
The main speciality of this Sorrel Cake Recipe lies in its vibrant use of sorrel (hibiscus) puree, which gives the cake a unique tangy flavor and natural reddish hue.
Combined with warm Caribbean spices like cinnamon and nutmeg, the cake offers a moist, aromatic, and subtly fruity taste that stands out from traditional cakes.
The optional cream cheese glaze infused with sorrel concentrate adds a creamy, tangy finish, enhancing the cake’s distinctive tropical flair.
This Sorrel Cake Recipe beautifully marries bold flavours with moist, tender texture, making it a festive and memorable dessert.
How To Prepare Sorrel Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 12 slices
Course: Dessert
Cuisine: Caribbean / Fusion
Kitchen Utensils
- Mixing bowls (2–3)
- Hand or stand mixer
- Sifter
- Whisk or spatula
- Measuring cups and spoons
- 9-inch bundt pan
- Cooling rack
- Small saucepan (if making sorrel puree from scratch)
- Toothpick (for doneness check)
Ingredients
For The Cake:
- 2 cups strained sorrel puree
- ½ cup unsalted butter, softened
- 2 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup neutral oil (e.g., vegetable or canola oil)
- 2¼ cups milk
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons sorrel concentrate or lemon juice
- A few drops of red food coloring (optional, for deeper color)
- 2 tablespoons cream cheese, softened
- 1–2 tablespoons heavy cream
- A handful of edible dried hibiscus petals or candied fruit, for garnish
How To Make Sorrel Cake Recipe?
1. Get The Oven Ready.
Start by preheating your oven to 350°F (175°C). Lightly grease your bundt pan and dust it with flour, or just line it with parchment paper if you prefer less mess.
2. Make The Sorrel Puree.
If you’re using fresh or dried sorrel, boil it in water until it softens, then strain it to get a thick, smooth puree. Let it cool completely. You’ll need about 2 cups for the recipe.
3. Cream The Butter And Sugar.
In a large mixing bowl, beat the softened butter with the sugar until the mixture is pale and fluffy. This should take around 2 to 3 minutes.
4. Add The Eggs And Flavorings.
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts until everything’s nicely mixed together.
5. Mix The Dry Ingredients.
In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
6. Combine The Wet Ingredients.
Stir the cooled sorrel puree into the egg and butter mixture. Slowly add the oil and milk. Don’t worry if the batter looks a little curdled that’s normal.
7. Bring Everything Together.
Add the dry ingredients to the wet mixture in parts, folding gently with a spatula or mixing on low speed. Stop once everything is just combined. Don’t over mix, or the cake will turn out dense.
8. Time To Bake.
Pour the batter into your prepared pan and smooth the top. Bake in the oven for 45 to 50 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean.
9. Let It Cool.
Once out of the oven, let the cake rest in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool completely before adding any glaze.
10. Make The Glaze And Finish It Off.
Whisk together powdered sugar with either a bit of sorrel concentrate or lemon juice for a tangy glaze. For a richer topping, mix up a cream cheese drizzle until smooth. Pour or drizzle over the cooled cake, and finish with a sprinkle of hibiscus petals or candied fruit for a pretty touch.
Nutrition Facts Of Sorrel Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 390 kcal |
| Carbohydrates | 50g |
| Protein | 6g |
| Fat | 20g |
| Saturated Fat | 8g |
| Cholesterol | 60mg |
| Sugar | 30g |
| Fiber | 1g |
| Sodium | 200mg |
Healthy Nutrition Benefits
➤ Sorrel (hibiscus) is rich in antioxidants that help fight free radicals and support overall health.
➤ The cake contains cinnamon and nutmeg, which have anti-inflammatory properties.
➤ Using sorrel puree adds natural vitamins such as vitamin C that boost the immune system.
➤ Incorporating almond extract provides small amounts of healthy fats and nutrients.
➤ The recipe balances carbs and protein, offering sustained energy and satisfying flavor.
Helpful Tips
➣ Ensure the sorrel puree is fully strained to avoid any gritty texture in the cake.
➣ Beat the butter and sugar until light and fluffy to create a tender crumb.
➣ Alternate adding dry ingredients and milk to keep the batter smooth and prevent over mixing.
➣ Let the cake cool completely before applying the glaze to prevent it from melting.
➣ Use fresh spices like cinnamon and nutmeg for the best aroma and flavor impact.
Ways To Use It
Sorrel Cake Recipe adds a vibrant twist to dessert menus, offering a unique floral and tangy flavor that delights the palate.
It serves as a festive centrepiece during holidays or special celebrations. Pairing it alongside a cup of tea or coffee enhances its taste.
Slices can be gifted to friends and family as a thoughtful homemade treat. Leftovers work well as a sweet breakfast option or snack throughout the day.
Decorating the cake with edible flowers or fruit elevates its visual appeal, making it a memorable and enjoyable dessert experience.
Why This Sorrel Cake Recipe Is A Must Try?
This Sorrel Cake Recipe offers a unique blend of tangy sorrel and warm spices that create an unforgettable taste experience.
The cake’s moist texture combined with its vibrant red colour makes it visually appealing and delicious. Traditional Caribbean flavours shine through every bite, delivering a special treat that stands out from ordinary cakes.
The optional glaze enhances sweetness and adds a beautiful finish. Everyone who tries this cake will appreciate its rich flavor and delightful combination of ingredients.
Storage And Shelf Life
Sorrel Cake Recipe stays fresh for several days if stored properly. Keep it in an airtight container at room temperature for up to two days to maintain moisture and flavor.
Refrigeration extends its shelf life to about five days, preventing spoilage and keeping the frosting intact. For longer storage, freezing the cake wrapped tightly in plastic wrap and foil preserves its texture and taste for up to three months.
Thaw it gently before serving to enjoy optimal freshness.
Frequently Asked Questions
What Is Sorrel Used In The Cake?
Sorrel, made from hibiscus petals, adds a tangy, fruity flavor and natural red colour to the cake.
Can I Substitute Sorrel Puree?
You can use cranberry juice or pomegranate juice, but the flavor will differ from traditional sorrel.
Is This Cake Gluten Free?
The original recipe uses all purpose flour, so it is not gluten free. You can try gluten free flour blends as a substitute.
Does This Cake Have A Strong Sorrel Taste?
The sorrel flavor is balanced with spices and sweetness, giving a pleasant tang without being overpowering.
Conclusion
I hope you found this Sorrel Cake Recipe easy to follow and enjoyed the delicious results! It’s a wonderful way to bring unique flavours to your kitchen with minimal effort.
I’m sure after making it, you’ll be inspired by its moist texture and vibrant taste. Please come back and tell me how delicious it turned out I can’t wait to hear all about your success!
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Sorrel Cake Recipe
Equipment
- Mixing bowls (2–3)
- Hand or stand mixer
- Sifter
- Whisk or spatula
- Measuring cups and spoons
- 9-inch bundt pan
- Cooling rack
- Small saucepan (if making sorrel puree from scratch)
- Toothpick (for doneness check)
Ingredients
For The Cake:
- 2 cups strained sorrel puree
- ½ cup unsalted butter softened
- 2 cups all-purpose flour sifted
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¾ cup neutral oil e.g., vegetable or canola oil
- 2¼ cups milk
Optional Glaze:
- 1 cup powdered sugar
- 1 –2 tablespoons sorrel concentrate or lemon juice
- A few drops of red food coloring optional, for deeper color
- 2 tablespoons cream cheese softened
- 1 –2 tablespoons heavy cream
- A handful of edible dried hibiscus petals or candied fruit for garnish
Instructions
Get The Oven Ready.
- Start by preheating your oven to 350°F (175°C). Lightly grease your bundt pan and dust it with flour, or just line it with parchment paper if you prefer less mess.
Make The Sorrel Puree.
- If you’re using fresh or dried sorrel, boil it in water until it softens, then strain it to get a thick, smooth puree. Let it cool completely. You’ll need about 2 cups for the recipe.
Cream The Butter And Sugar.
- In a large mixing bowl, beat the softened butter with the sugar until the mixture is pale and fluffy. This should take around 2 to 3 minutes.
Add The Eggs And Flavorings.
- Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts until everything’s nicely mixed together.
Mix The Dry Ingredients.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Combine The Wet Ingredients.
- Stir the cooled sorrel puree into the egg and butter mixture. Slowly add the oil and milk. Don’t worry if the batter looks a little curdled that’s normal.
Bring Everything Together.
- Add the dry ingredients to the wet mixture in parts, folding gently with a spatula or mixing on low speed. Stop once everything is just combined. Don’t over mix, or the cake will turn out dense.
Time To Bake.
- Pour the batter into your prepared pan and smooth the top. Bake in the oven for 45 to 50 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean.
Let It Cool.
- Once out of the oven, let the cake rest in the pan for about 10 minutes. Then transfer it to a wire rack and let it cool completely before adding any glaze.
Make The Glaze And Finish It Off.
- Whisk together powdered sugar with either a bit of sorrel concentrate or lemon juice for a tangy glaze. For a richer topping, mix up a cream cheese drizzle until smooth. Pour or drizzle over the cooled cake, and finish with a sprinkle of hibiscus petals or candied fruit for a pretty touch.
Notes
Nutrition Facts
Calories: 390 kcal | Carbohydrates: 50g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 60mg | Sugar: 30g | Fiber: 1g | Sodium: 200mg“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”