Light Sorrel Cake: A Tangy Twist on a Classic Flavor
Sorrel isn’t just a drink, it’s a vibe! This beloved Caribbean ingredient is known for its bold, tangy flavor and vibrant ruby-red hue. In this recipe, we take the festive charm of sorrel and turn it into a light, citrus-infused cake that’s as stunning as it is delicious. If you love a dessert that’s equal parts refreshing and indulgent, this sorrel cake is calling your name!
When you think of sorrel, the first thought might be a festive drink, deeply tied to Caribbean holiday Christmas traditions. Or the nontraditional use as a BBQ sauce for wings. But the use of this flower has become much more versatile.
Let me introduce you to my version of a sorrel cake. This is an easy sorrel cake recipe that takes those bold, tangy flavors of the sorrel fruit to a new dimension, blending the floral notes of sorrel juice with zesty citrus and a nice tangy glaze. It’s a dessert that’s both refreshing and indulgent—perfect for any season.
Why you’ll love this cake
Most people when they hear sorrel cake think of the heavy sorrel fruit cake. But this version is a light cake version. It’s a cake showstopper with its moist texture, striking color, and vibrant flavor profile.
The infusion of sorrel juice into the batter gives it an unparalleled depth, while the citrus enhancers brighten every bite. Finished with a sorrel glaze, it’s a dessert that feels as special as it tastes.
The batter starts with a creamy blend of butter and sugar, with the addition of eggs, sorrel juice, and a mix of dry ingredients. Each element works to create a perfectly tender and flavorful cake.
Once baked, the warm cake is soaked with sorrel syrup. This step locks in moisture and infuses every bite with bold, tangy notes. Then a sorrel-based glaze is drizzled over the cooled cake, creating a beautiful sheen and an extra punch of flavor.
How to make a light sorrel cake
Key ingredients
This cake has your typical cake ingredients and then some:
Wet Ingredients:
- Eggs
- Sour cream – for additional moisture
- Fresh sorrel juice – provides the cake’s signature color and tangy undertones
Dry Ingredients
- Flour
- Cornstarch
- Baking powder
- Baking soda
Flavor enhancers
- Citrus zest
- Vanilla extract
Instructions
Making the cake:
- Set your oven to 350 degrees and grease your pan well. This bundt pan I have here is so gorgeous and reminds me of a flower that matches the sorrel.
- Add dried sorrel to boiling water. Boil for 5 – 8 minutes then remove from stove. Cover and let seep till cooled.
- In a bowl mix the flour, baking powder, baking soda, salt, and cornstarch with a whisk and set aside.
- In your mixer bowl, beat the butter until creamy. Then gradually add in sugar.
- Add in the zest (or essence if using) and continue mixing. The texture should be fluffy looking.
- Gradually add the eggs one at a time, making sure that you beat well after each addition.
- Add in the sour cream, and vanilla essence. Making sure they are all incorporated.
- Lower the speed of your mixer.
- Add in 1/3 of the flour and mix till combined. Then add 1/2 of the sorrel juice and lightly mix in. Continue alternating with the flour and the juice. Make sure you end with the flour. I mix the last set using a rubber spatula and make sure everything is incorporated. If you would like to make the color a bit more vibrant, you can add a few drops of red food coloring to the batter.
- Place the batter in your greased pan. Make sure and tap the pan a few time to make sure air pockets are not in there.
- Bake your cake for 30 – 35 minutes. Test at 30 to see if the cake springs back when lightly touched or a skewer comes out clean when inserted
- Transfer the cake in the pan to a wire rack so that it cools.
Making and using the sorrel syrup:
- Over low heat, in a saucepan, mix 4 tablespoons of sorrel juice, and the sugar till the sugar is totally dissolved. Remove from the heat.
- Poke holes into the cake using a skewer and pour it over the cake. You can use a brush and spread out the juice over the cake.
- Continue to let the cake cool in the pan for another 10 minutes.
- Turn the cake over out of the pan to continue to cool.
Cream cheese glaze
- In a bowl mix together the cream cheese, and powdered sugar until there are no lumps.
- Add in 2 tablespoons of sorrel juice along with a tablespoon of heavy cream. Continue to mix until you have a thick but pourable consistency. You can add a little more heavy cream if needed.
- Once the cake is totally cooled, pour the glaze over the top of the cake or you can add it to a piping bag and spread on the top which is what I did.
- Once the glaze has hardened, cut and serve.
Tips for success
- Make the sorrel juice in advance: Allow the juice to steep and cool, intensifying its flavor. Don’t Skip the Infusion: This step is key to achieving the moist, flavor-packed result that sets this cake apart.
- Cool the cake before glazing: Ensuring the cake is completely cool prevents the glaze from running off.
- Citrus play: The combination of orange and lemon zest provides a lively flavor. Adjust the amount of zest for a stronger citrus profile. You can also use essence but fresh zest really makes it better.
- Room temperature ingredients: This ensures smooth blending and better incorporation, leading to a more consistent bake.
- Flexibility with orange juice: You can intensify the orange flavor by increasing the juice, but be mindful of the balance between liquid and other ingredients.
Storing and Serving
This cake is best enjoyed fresh but can be stored in an airtight container for up to three days. Serve it with a dollop of whipped cream or a scoop of soursop ice cream for a delightful treat.
More sorrel recipes
- Sorrel martini
- Sorrel jam
- Sorrel rum punch
- Sorrel black cake
Recipe
Light Sorrel Cake
Ingredients
Method
- Bring sorrel and water to a boil over medium-high heat.
- Boil for 5 minutes, then remove from heat and cover to steep until cooled.
- Strain and discard the petals. Set aside the liquid.
- Preheat oven to 350°F. Grease and flour a cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch. Set aside.
- In a stand mixer with the paddle attachment, cream butter until smooth.
- Lower speed and gradually add sugar, orange zest, and lemon zest.
- Increase speed and beat until fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Mix in sour cream and vanilla extract.
- Reduce speed and add 1/3 of the dry ingredients. Mix gently.
- Add 1/4 cup sorrel juice, then another 1/3 of dry mix.
- Add remaining sorrel juice and fold in the final 1/3 of flour using a rubber spatula. Do not overmix.
- Pour batter into the prepared pan.
- Bake for 25–30 minutes, until a toothpick comes out clean or the center springs back when lightly touched.
- Let cool in pan on a wire rack while making syrup.
- In a small saucepan, heat sorrel juice and sugar over low heat until sugar dissolves.
- Poke holes in the warm cake with a skewer and pour syrup over the top.
- Brush syrup around the base and let the cake cool for 8 more minutes.
- Invert onto a platter and let cool completely.
- In a bowl, whisk cream cheese and powdered sugar until smooth.
- Add sorrel juice and heavy cream. Whisk until thick but pourable.
- Drizzle over the fully cooled cake and let set for at least 1 hour.
