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–+ servings
Sorrel cake with sorrel glaze on a light blue plate with a patterned napkin in the background.

Light Sorrel Cake

A light and refreshing sorrel cake infused with citrus and topped with a tangy sorrel glaze. Perfect for holidays or any time you crave a unique dessert!
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling time 6 hours
Total Time 7 hours
Servings: 10
Course: Dessert
Cuisine: Caribbean Influenced
Ingredients Method Notes

Ingredients
  

For the sorrel juice:
  • 1 cup dried sorrel leaves
  • 1 1/2 cups water
For the cake:
  • 160 g all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 3 tbsp cornstarch
  • 1/2 tsp lemon zest
  • 1/2 tsp vanilla extract
  • 114 g unsalted butter softened
  • 211 g granulated sugar
  • 1/2 tbsp orange zest
  • 2 large eggs at room temperature
  • 57 g sour cream at room temperature
  • 1/2 cup sorrel juice
For the sorrel syrup:
  • 4 tbsp sorrel juice
  • 1 1/2 tbsp granulated sugar
For the sorrel glaze:
  • 2 tbsp cream cheese softened
  • 1/2 cup + 1 tbsp powdered sugar
  • 1 –2 tbsp heavy cream

Method
 

Make the sorrel juice:
  1. Bring sorrel and water to a boil over medium-high heat.
  2. Boil for 5 minutes, then remove from heat and cover to steep until cooled.
  3. Strain and discard the petals. Set aside the liquid.
Make the cake:
  1. Preheat oven to 350°F. Grease and flour a cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, and cornstarch. Set aside.
  3. In a stand mixer with the paddle attachment, cream butter until smooth.
  4. Lower speed and gradually add sugar, orange zest, and lemon zest.
  5. Increase speed and beat until fluffy, about 5 minutes.
  6. Add eggs one at a time, mixing well after each addition.
  7. Mix in sour cream and vanilla extract.
  8. Reduce speed and add 1/3 of the dry ingredients. Mix gently.
  9. Add 1/4 cup sorrel juice, then another 1/3 of dry mix.
  10. Add remaining sorrel juice and fold in the final 1/3 of flour using a rubber spatula. Do not overmix.
  11. Pour batter into the prepared pan.
  12. Bake for 25–30 minutes, until a toothpick comes out clean or the center springs back when lightly touched.
  13. Let cool in pan on a wire rack while making syrup.
Make the sorrel syrup:
  1. In a small saucepan, heat sorrel juice and sugar over low heat until sugar dissolves.
  2. Poke holes in the warm cake with a skewer and pour syrup over the top.
  3. Brush syrup around the base and let the cake cool for 8 more minutes.
  4. Invert onto a platter and let cool completely.
Make the glaze:
  1. In a bowl, whisk cream cheese and powdered sugar until smooth.
  2. Add sorrel juice and heavy cream. Whisk until thick but pourable.
  3. Drizzle over the fully cooled cake and let set for at least 1 hour.

Notes

A 10-cup Bundt pan was used for appearance; a 6-cup cake pan also works well.
An electric hand mixer can be used in place of a stand mixer.

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