Some recipes appear in my brain in the same way that some songs appear to musicians or songwriters. All of a sudden, and all at once. And this one just so happened to appear as I was standing in line for something else at my local farmer’s market stand, only to stare down the row to see a beautiful large bundle of fresh chamomile sitting in a metal bucket on water right by checkout.
And since I had a few minutes while others were checking out ahead of me, it was just enough time for me to think up some possible uses. Hence: a tea cake, and a whipped honey whipped cream. (Because, what sounds better than a cup of chamomile with a little honey turned into a dessert?? NOTHING!).
Every spring, chamomile starts popping up in little pockets around my neck of the woods and I get to see it from time to time. Even my friend began growing it this year for her own garden! I always tell myself when I see it that I’ll buy it and dry them for tea, but every year I end up skipping, with a more chamomile ideation than tea-drinking ambition.
This cake recipe I dreamed up in line, well, it was my solution to that! So I grabbed a bundle and set out on a mission.
Fresh chamomile has a softer flavor than you might expect. It’s floral, yes, but not in a perfume-y way. It’s more like honey, apples, and sunshine (if sunshine were somehow an ingredient hehe). When steeped gently in milk and folded into a simple butter cake, it creates something that feels special without requiring much fuss. And if you aren’t working with it fresh, that is okay. Dried whole flowers is honestly probably much similar and works just the same! The flavor is just slightly different.
Okay now let’s talk frosting here. I originally considered a cream cheese frosting, but it felt too heavy for what the cake wanted to be. Chamomile is delicate. I wanted a delicate cake batter. Therefore… the only thing that made sense was a delicate frosting to go along with it. A whipped honey whipped cream frosting keeps everything airy, while letting the floral notes stay front and center instead of getting buried under tangy cream cheese.
One thing I learned while testing this recipe is that fresh chamomile can become bitter surprisingly fast. If you’re used to dried chamomile tea bags, fresh flowers behave a little differently. Keep the milk warm but not boiling and don’t over-steep the flowers. You’re looking for a gentle infusion, not a strong cup of tea. If you aren’t confident in pulling this off right out the gate, buy or have extra chamomile flowers around for a second try. That’s what I had to do at least!
This is the kind of cake I’d bring to a spring brunch, serve at a baby shower, or set for an outdoor tablescape in early summer with a pot of tea to match and absolutely no agenda for the afternoon. It feels a little fancy, but only because fresh flowers tend to make everything feel fancy. Also, as you can see in the photos, I clearly am not a cake decorator as much as I am a baker and flavor-combiner, so you too can pull this off with a little bee pollen and extra flowers!
If you happen to have chamomile growing nearby, consider this your sign to gather a handful and make something with them. And if you don’t have chamomile growing nearby, that’s okay too. There are plenty of good reasons to plant some or still make this by using dried whole chamomile! You’ve got this!
Chamomile Tea Cake with Whipped Honey Cream Frosting
Equipment
- 8-inch round cake pan
- Mixing bowls
- Hand mixer or stand mixer
- Fine-mesh sieve
- Rubber spatula
- Cooling rack
Ingredients
For the Cake
- 1 cup 2% milk
- 1 packed cup fresh chamomile flowers stems removed (if fresh not available, use whole dried. This works just as well.)
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- ¾ cup unsalted butter softened
- 1 cup cane sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¼ cup plain Greek yogurt or sour cream
- 1 tbsp lemon zest
For the Frosting
- 1 ½ cups heavy whipping cream very cold
- 3 tbsp honey
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Pinch of sea salt
Optional Garnish
- Fresh chamomile flowers
- Lemon zest
- Drizzle of honey
- Bee pollen
Instructions
- In a small saucepan, gently warm the 2% milk over low heat until steaming but not boiling.
- Stir in the fresh chamomile flowers and let steep for 20 minutes.
- Strain out the flowers using a fine mesh sieve, pressing lightly to extract flavor. Cool completely.
- Preheat the oven to 350°F. Grease and line an 8-inch cake pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and cane sugar together until light and fluffy, about 3 to 4 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla, Greek yogurt, and lemon zest.
- Alternate adding the dry ingredients and cooled chamomile milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 34 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Add the cold heavy whipping cream, honey, powdered sugar, vanilla, and salt to a chilled bowl.
- Beat until medium-stiff peaks form. Be careful not to overwhip.
- Spread the whipped honey cream over the cooled cake.
- Finish with fresh chamomile flowers, lemon zest, or a light drizzle of honey if desired.
Notes
Fresh chamomile flowers are delicate and can go bitter, so avoid boiling them!
For deeper flavor, steep the chamomile milk overnight in the refrigerator after warming.
Store the cake in the refrigerator because of the whipped cream frosting.