Hollyhock Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan (or two 6-inch) with parchment and lightly butter the sides.

Whisk together the flour, baking powder, salt, and beet powder (or ground petals) in a medium bowl until evenly combined and the color is dispersed.

In a large bowl, cream the softened butter and granulated sugar using a hand mixer or stand mixer on medium speed until pale and fluffy, about 3–4 minutes.

Beat in the eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract.

With the mixer on low, alternately add the dry ingredients and the milk in three additions, beginning and ending with the dry ingredients. Mix just until combined — do not overmix.

Pour the batter into the prepared pan(s), smooth the top and tap the pan gently on the counter to remove large air bubbles.

Bake for 28–35 minutes (8-inch) or 20–25 minutes (6-inch) until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking if your oven runs hot.

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before frosting.

While the cake bakes or cools, make the floral syrup. Combine the dried hollyhock petals, water, and granulated sugar in a small saucepan.

Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer 5–7 minutes to extract color and flavor.

Remove from heat, stir in the lemon juice, and let the mixture steep for 15–20 minutes to intensify flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a small bowl, pressing on the solids to extract liquid. Discard solids. Taste and adjust sweetness or acidity if needed. Set aside to cool to room temperature.

In a chilled bowl, beat the softened cream cheese and butter together until smooth and homogenous, about 2 minutes.

Add the vanilla extract, lemon zest, and pinch of salt and beat briefly to combine.

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated and then medium speed until smooth and spreadable. If frosting is too thick, add 1–2 teaspoons of milk; if too thin, add a little more powdered sugar.

Reserve about 1/3 of the frosting if you want to lightly tint some with a drop of the floral syrup (optional) for a pale pink accent.

If the cake layers dome, level them with a serrated knife. If you made a single 8-inch cake, slice horizontally to make two layers if desired.

Brush the surface of each cake layer lightly with 1–2 tablespoons of the cooled hollyhock syrup to infuse floral flavor and moisture. Allow syrup to absorb for a minute.

Place the first layer on a serving plate or cake board. Spread a thin layer of cream cheese frosting (about 1/3 of total) over the top.

Top with the second layer and apply a thin crumb coat of frosting over the entire cake. Chill in the refrigerator 15–20 minutes to set the crumb coat.

Finish frosting the cake with the remaining cream cheese frosting, smoothing the sides and top. If you reserved tinted frosting, use it to pipe small rosettes or a wash on top.

Garnish the finished cake with fresh edible hollyhock petals, scatter toasted sliced almonds around the base or on top, and dust very lightly with powdered sugar just before serving.

Store any leftover cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture and flavor.