Chamomile Cake with Honey Frosting

Cakes, Desserts

Chamomile Cake with Honey Frosting

This cake is up on da blog. Which means I’m officially out of a slump (I think). I feel like there’s been this little emoji cloud hanging above me as I walk around.

I flunked at making yeasted biscuits. They were boring and bland and made me fall asleep because I hated them so much. I burned rhubarb jam because I was distracted with texting. The carrot soup I made was just ok, but not anything that wooed me. And then this cake exited the oven and I was like….deng…bowchicabowowow.

I feel like it’s a cross between sexy and demure. Like, a girl who can work a stripper pole but who is then capable of putting on a dress and sit in church (or temple, whatever you’re into to) nicely, quietly, prettily. Think of it like a V dimensional cake. She is capable of that 360 life.

Chamomile Cake with Honey Frosting

Chamomile Cake with Honey Frosting

Chamomile Cake with Honey Frosting

Chamomile Cake with Honey Frosting

This cake is light and fluffy with the faintest hint of chamomile. (I fiddled with this recipe.)

Chamomile is a gentle flavor. It’s not a strong tea flavor but it helps that the milk in the cake recipe is steeped in tea and then tea leaves are added to the actual cake.

The frosting taste like sweet buttery honey with a touch of salt. I had dreams of putting the frosting on a biscuit, which sounds a little gross and something someone who loves food eating contests would do but whatever.

This cake screams spring; it screams the weekends; it screams celebrations. Cakes aren’t made everyday but if you do find yourself with some free time, make this one.

Chamomile Cake with Honey Frosting

Chamomile Cake with Honey Frosting

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Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Serving Size: 1 (eight-inch) cake

Ingredients

Chamomile Cake:

  • 1 cup whole milk
  • 5 teaspoons finely ground chamomile tea leaves, from about 3 tea bags, divided
  • 5 egg whites, will equal to a scant 3/4 cup
  • 2 1/4 cups cake flour, plus more for dusting pans
  • 1 1/2 cups white granulated sugar
  • 1 tablespoons, plus 1 teaspoon, baking powder
  • 1 teaspoon salt
  • 3/4 cups 1 1/2 sticks unsalted butter, at room temperature and cubed
  • 2 tablespoons honey

Honey Frosting:

  • 1 1/2 cups 3 sticks of unsalted butter, at room temperature
  • 3 cups of powdered sugar, sifted
  • 4 tablespoons honey
  • Pinch of salt

For Garnish:

  • 1 bunch of fresh organic chamomile leaves

Directions

  • To make the cake: Start by flouring, greasing and lining the bottoms of the cake pans with parchment. Set aside.
  • Pour the milk and honey in a medium saucepan and set it over medium-low heat. Mix 2 teaspoons of chamomile leaves into the milk mixture. Heat the milk until a digital thermometer reads 100 degrees F or until it's warm to the touch (in case you don't have one). Immediately turn off the heat and cover, allowing the tea to steep for about 10 minutes. Run the mixture through a strainer, discarding the used up tea (bits of chamomile leaves might still be in the milk and that's ok!). Whisk in the egg whites. Set aside.
  • Preheat the oven to 350 degrees F. In the bowl of a stand-up mixer, with the paddle attachment, combine the remaining 3 teaspoons chamomile leaves, cake flour, sugar, baking powder and salt. At a slow speed, add the cubed butter and mix until it resembles soft crumbs. Add about 1/2 of the milk/egg white mixture and continue beating for about 30 seconds. Add the remaining 1/2 of the milk/egg white mixture and beat for an additional 30 seconds or so, scrape down the sides and give it one last mix.
  • Divide the batter evenly between the two prepared cake pans. Using a rubber spatula, spread the batter to pan walls, smooth the tops and give the pans a gentle bang on the kitchen counter. Arrange pans at least 3 inches from the oven walls and 3 inches apart (this will help with proper cake circulation, yes this is a thing). Bake until thin skewer or toothpick inserted in the center comes out clean, 20 to 23 minutes. (If you're using nine-inch cake pans, the cake might take around 25 minutes to bake, just keep that in mind.)
  • Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely,
  • To make the icing: Add the butter, sifted powdered sugar, honey and salt to a stand-up mixer with the paddle attachment. Beat until very smooth, about 2 minutes. Frost the cake to your liking. I did a crumb coat, which means I gave the cake a very thin layer of frosting, stuck it in the freezer for 5 minutes, and then frosted it with a thick layer of frosting. I arranged organic chamomile flowers all over the cake. These don't taste all that great, they're more for decoration. Feel free to skip the flowers, if you like!

Notes

Here's a link to my post:
How to Bake Cake Layers Flat
I do this with all my cakes and this means flat cake layers! YAY! That means no slicing cake layers to make them even, no doming or cracking.
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68 Comments

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  • Avatar
    Reply Ellie April 28, 2015 at 1:01 am

    Beautiful! The decoration is so delicate and perfect for spring

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    Reply Medeja April 28, 2015 at 2:25 am

    Such a lovely cake! Sounds super delicious!

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    Reply Jessica @jessicatom.com April 28, 2015 at 4:42 am

    So lovely and dainty! I’m imagining it during tea time with some crustless cucumber sandwiches…

  • Avatar
    Reply Laura (Blogging Over Thyme) April 28, 2015 at 6:06 am

    So, so, SOOOOO beautiful!!!! And those chamomile flowers as the final garnish are just too cute! Love your comparison of this cake to a stripper / girl who can sit in church 😉

    Also, you have perfected the art of the casual (yet intentional) linen prop fold!

    • Adrianna Adarme
      Reply Adrianna Adarme April 28, 2015 at 9:38 am

      I actually haven’t. There’s a reason this linen is my favorite: it’s the perfect weight so it stays wherever I put it! I want a million like it in different colors. :/

  • Avatar
    Reply Ashley Nathalie April 28, 2015 at 6:17 am

    I must bake this cake! Chamomile and honey?!?!? Such a lovely combo! Can’t wait to try this out!

  • Avatar
    Reply Mollie April 28, 2015 at 7:53 am

    This may just be the most lovely cake I have ever seen! Plus honey in a cake? Sold!

    xoxo Mollie
    http://www.molliebellezza.com

  • Avatar
    Reply aimee @twiggstudios April 28, 2015 at 8:29 am

    What a beautiful cake, i love the flavour combo xx

  • Avatar
    Reply Chelsea Capurro April 28, 2015 at 8:50 am

    I’m glad to know I’m not the only one who goes through cooking slumps! This cake though…I’m dying to try it. However, I never trust myself with a full cake, perhaps I’ll make it for the next celebration I need to go to! Thanks for sharing!

  • Avatar
    Reply S Lauren | Modern Granola April 28, 2015 at 9:46 am

    I love it when people are creative with their cake flavors especially when they use tea. For some reason it always blows my mind. This is no exception. I love how you decorated it too. Gorgeous and elegant, perfect for spring, and for Mother’s Day!

  • Avatar
    Reply Emily Jetland April 28, 2015 at 9:50 am

    Oh wow this looks absolutely delicious! What a perfect dessert to end an afternoon coffee/wine session with your girlfriends! Nicely done!

  • Avatar
    Reply Chrissy April 28, 2015 at 12:32 pm

    This is the prettiest. I am so stealing your idea to impress my friends.

  • Avatar
    Reply Kari April 28, 2015 at 1:03 pm

    Yum! I love chamomile tea, but I’ve never heard of transforming it into a cake!
    Kari
    http://www.sweetteasweetie.com

  • Avatar
    Reply Megan April 28, 2015 at 1:12 pm

    Oh your cake looks so lovely! I love chamomile tea, so I will have to give this a try soon. 🙂 What do you usually do to get out of a recipe slump? I have just started blogging, and I am trying to come up with more original recipe ideas. 🙂

    • Adrianna Adarme
      Reply Adrianna Adarme April 28, 2015 at 6:52 pm

      Eat lots of food! I find that going to restaurants and bakeries help so very much. x

      • Avatar
        Reply Megan April 28, 2015 at 7:03 pm

        Thanks so much!

  • Avatar
    Reply Katrina @ Warm Vanilla Sugar April 28, 2015 at 2:48 pm

    This is so stunning!! Chamomile CAKE? Awesome idea!

  • Avatar
    Reply Mary Frances April 29, 2015 at 7:22 am

    Wow, what an incredible cake! I’m sure the chamomile and honey complement each other beautifully. Perfect for this season!

  • Avatar
    Reply Molly April 29, 2015 at 7:05 pm

    So I’m probably just missing it… but what temp should the cake be baked at?

  • Avatar
    Reply Sharon | Cheesy Pennies April 30, 2015 at 12:23 am

    Would that my slumps would all end so well, and with such impressive sound effects! I’m picturing the girl in church wearing a linen dress with little white flowers on it…

  • Reply Thursday Things 04.30.15 - just j.faye April 30, 2015 at 4:41 am

    […] a look at all of these beautiful cakes: raspberry pistachio cake with lemon glaze, chamomile cake with honey frosting, pina colada cake, and rhubarb+strawberry and chocolate+nutella vertical roll […]

  • Avatar
    Reply Shelly @ Vegetarian 'Ventures April 30, 2015 at 2:00 pm

    This cake is gorgeous and I love your description of it straddling the line between trampy and elegant! Also, mad props for not posting the bland recipes just to fill your space – not that you would do that…but I know there are people that would. : )

    • Adrianna Adarme
      Reply Adrianna Adarme May 1, 2015 at 10:21 am

      NEVER! It’s tempting I’ll tell you but quality over quantity always. 🙂

  • Reply I love lists, Friday! - Shutterbean May 1, 2015 at 1:01 am

    […] What a BEAUTIFUL cake! […]

  • Avatar
    Reply Giulia May 1, 2015 at 5:52 am

    Beautiful cake! I NEVER see a cake with the chamomile flowers like decoration, it’s a great idea!!

    Giulia
    http://www.leggitea.it
    http://www.leggiteablog.wordpress.com

  • Avatar
    Reply Meagan May 1, 2015 at 8:07 pm

    Love how you describe the frosting because it is one of the main reasons why I want to make this cake. Per your Instagram direction I might have to purchase some tea and make this cake this weekend.

  • Reply Currently Crushing On. | How Sweet It Is May 2, 2015 at 3:40 am

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  • Avatar
    Reply Cindy May 2, 2015 at 8:05 am

    This cake is so pretty! It makes me nostalgic for my fave 90’s baby doll dresses in petite floral prints, paired with rugged boots and lace-edged socks. Maybe even a blossom style hat. I mean this in the best way possible.

  • Avatar
    Reply Lorna May 2, 2015 at 10:52 am

    This sounds and looks amazing! Wow!

    Lorna | http://www.studsanddreams.com xx

  • Avatar
    Reply Alisha May 2, 2015 at 11:29 am

    Do you think it’d be OK to sub almond milk for the whole milk?

    • Adrianna Adarme
      Reply Adrianna Adarme May 2, 2015 at 3:48 pm

      Yes I think it should be ok! But, you know, I can’t give you an absolute yes bc I haven’t tried it!

  • Avatar
    Reply David Miller May 3, 2015 at 9:24 am

    It looks absolutely delicious to me.Really, Such a lovely cake , I haven’t seen in my home country . I must bake this cake and the flavors of this cake is awesome.Finally,I like too your gorgeous photos along with your description.

  • Avatar
    Reply Yennie Solheim Fuller May 5, 2015 at 8:48 am

    what a gorgeous looking and sounds cake! I don’t usually make cakes, but this post has me reconsidering that, thanks for bring emotion back into baking!!

  • Avatar
    Reply Amallia @DesireToEat May 6, 2015 at 4:34 am

    What a pretty cake 🙂

  • Avatar
    Reply roomy May 8, 2015 at 6:31 am

    Hi!
    This looks so lovely, I’m planning on making it for Mother’s Day!
    I’m wondering about the egg whites into the milk and honey mixture — I’ve never done this before. Do you put the raw, unwhisked egg whites into the milk mixture and then whisk that at together??
    Sorry, not an incredibly experienced baker here!

    • Adrianna Adarme
      Reply Adrianna Adarme May 8, 2015 at 8:06 am

      Yep! So I used a 2-cup liquid measure to do this. You measure out the milk, pour in the RAW egg whites and honey and whisk the entire thing together. It won’t completely combine but if you do it for like 30 seconds it should be good to go! Let me know if you have any other questions–happy to help. x

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    Reply Flor May 11, 2015 at 9:09 pm

    This cake is amazing! I made it for Mother’s Day and it was the highlight of my Mother’s Day brunch. I made it in a beehive mold and had to increase the time to 35 minutes. Thanks Adrianna for the buttering tips. It didn’t stick at all.

  • Avatar
    Reply Kelly May 16, 2015 at 6:46 pm

    Hi! Love your recent posts! Any chance you could highlight some of your photo props/cooking tools in a post sometime? Like the wooden server pictured in this post…the glass milk jug in the strawberry spelt muffin post, etc.

  • Reply May 2015 Stuff!! June 2, 2015 at 12:00 am

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    Reply Allison from Baking: a Love Story June 28, 2015 at 1:09 pm

    So, so pretty. Can’t wait to read more of your blog. Yay!

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    Reply Quinn July 1, 2015 at 6:36 am

    Actually I’m really bad at decorating cake. I’ll try this way tomorrow. Guess that my friend will be very surprise with this gift ^^

  • Avatar
    Reply Christopher July 21, 2015 at 6:36 pm

    Definitely in love with your recipe! I’ll try this tomorrow! Thank you for the post.

  • Reply Plantas para temperar nosso dia. | Seja Poesis July 29, 2015 at 2:47 pm

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    Reply Jim August 24, 2015 at 11:07 am

    It looks absolutely delicious and also nice.Basically, Such a lovely cake , I haven’t seen in my country . I myself and wife must bake this cake. the flavors of this cake is awesome.and also,I like your gorgeous photos along with your post description.Thanks a lot for sharing.

  • Avatar
    Reply Neha August 25, 2015 at 10:50 am

    Can this cake be made eggless? My son is allergic. What would you recommend as a substitute?

    • Adrianna Adarme
      Reply Adrianna Adarme August 25, 2015 at 2:34 pm

      Hi Neha, I’ve never made this cake eggless so unfortunately I’m not sure.

    • Adrianna Adarme
      Reply Adrianna Adarme August 25, 2015 at 2:35 pm

      I feel like your best bet would be to find an eggless cake and infuse the flavors of honey and chamomoile in it and then use this frosting recipe.

    • Avatar
      Reply Neha August 25, 2015 at 2:50 pm

      Thanks for the suggestion!

  • Avatar
    Reply Athena September 18, 2015 at 7:16 am

    Love how you describe the frosting because it is one of the main reasons why I want to make this cake. Per your Instagram direction I might have to purchase some tea and make this cake this weekend.

  • Avatar
    Reply Juanna April 19, 2017 at 9:44 am

    This cake looks so nice, wow!
    I really don’t make cakes but I think I will try this one out.
    Thanks for sharing.

  • Avatar
    Reply Emma April 25, 2017 at 7:39 pm

    Thanks for your guide! Simple and easy to follow. I will make this cake on my son’s birthday.

  • Avatar
    Reply Sara May 12, 2017 at 12:46 pm

    Have you ever tried making this cake with a buttrrcream frosting instead? Do you think they would pair well together?

    • Adrianna Adarme
      Reply Adrianna Adarme May 14, 2017 at 6:13 am

      this is technically a buttercream frosting with honey added. So feel free to just leave out the honey! 🙂

  • Avatar
    Reply Kim Stone March 1, 2018 at 1:41 am

    Thanks a lot for this recipe, I was thinking of surprising my parents on their anniversary with my handmade cake. I’m sure they will be much happy ^_^

  • Avatar
    Reply Kirstan June 12, 2018 at 5:11 pm

    Hi! Do you think after completion and cooling this cake could be frozen (even with flowers and frosting) and then eaten two- three days after freezing?

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    Reply Jess May 13, 2019 at 3:30 am

    Hi, this looks lovely!
    But is it correct in the Ingredients list where it says to use a tablespoon of baking powder?
    It’s just that I haven’t ever seen that much called for before.

  • Avatar
    Reply Adrianna D July 18, 2019 at 8:34 am

    This looks awesome! I just harvested and dried some chamomile so I’m definitely going to use it in this! Any tip on the bake time if I did cupcakes?