Chamomile Tea Cake with Whipped Honey Cream Frosting
A soft, lightly floral chamomile tea cake made with fresh chamomile flowers and cane sugar, finished with a cloud-like whipped honey cream frosting. This cake feels delicate and cozy at the same time, with gentle honey notes and a tender crumb that pairs perfectly with tea or spring gatherings.
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
2% milk keeps the crumb soft while still allowing the floral chamomile flavor to shine through.
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.
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.