This delicately fragrant chamomile cake is infused with whole chamomile buds to give it an aromatic, summery taste. Gently floral, it's complemented by the salted honey buttercream.
This moist and delicious cake has the delicate flavor of chamomile tea!
The tea is infused into the cake batter, leaving floral notes throughout the cake. It's then beautifully balanced with the salted honey buttercream frosting.
It's an elegant, grown-up cake that will WOW anyone with it's interesting and delicate taste.
Originally published in April 2016, updated Feb 2020.
This delicately fragrant chamomile cake is infused with whole chamomile buds to give it an aromatic, summery taste. But if you don't have any, then use 4 chamomile tea bags instead.
Gently floral, this cake is complemented by the salted honey buttercream to create a cake that is elegant and grown-up - perfect for Mother's Day or a spring party.
It's an easy cake recipe that's sure to delight!
You'll also love these 15 Afternoon Tea Recipes
To infuse this cake with the chamomile buds, I gently heated milk and butter, then allowed the dried buds to steep and allow their fragrance to perfume the butter, before straining it and beating it into the batter.
This is an easy way to infuse cakes and desserts with special tea flavours.
The salted honey buttercream is an easy way to add a pleasantly surprising flavour to the icing.
The honey gives it a deep flavour, while the sea salt adds a sophisticated element to cut through the sweetness.
- Be sure to let the chamomile steep in the butter - it adds so much flavor.
- If you don't have loose chamomile tea, then use tea bags.
- If you don't want to decorate the top with chamomile tea buds, try pretty sprinkles instead.
- Don't overmix the batter once the wet and dry are combined. Ensure there are no streaks of flour, but don't beat it. Otherwise the cake won't be as light and fluffy.
- Ensure the cake is completely cooled before adding the frosting.
Baking with Tea
I love making desserts with tea, so take a look at some of my other tea recipes:
Beetroot and Chocolate Truffles with Lapsang Souchong Tea
Pea, Lemon and Lavender Cupcakes with Earl Grey Buttercream
Matcha Coconut and Yogurt Tarts
Lemon Tart with Chamomile Crust
Rooibos Tea Millionaire's Shortbread
Fruit Salad with Tea Simple Syrup
Have you tried baking with tea? Let me know in the comments - I love to hear from you!
Disclosure: We are Tea originally commissioned this recipe.
Get the Chamomile Cake with Salted Honey Buttercream Recipe
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Chamomile Cake with Salted Honey Buttercream
- 3 tablespoon loose chamomile tea plus extra to decorate
- 1 cup (225g) butter
- ½ cup (100ml) milk
- ¾ cup (150g) granulated sugar
- 3 eggs
- 2 teaspoon vanilla extract
- 1 ⅔ cups (200g) all-purpose flour (plain flour)
- 2 tablespoon baking powder
- ½ teaspoon sea salt
For the Salted Honey Buttercream
- ¼ cup (60g) butter at room temperature
- 2 tablespoon honey
- 2 tablespoon milk
- 1 cup (250g) powdered icing sugar
- ¼ teaspoon sea salt
- Preheat your oven to 350°F / 180°C. Grease and line a 9” round cake pan.
- Add the butter, milk and chamomile tea to a small pan and over a medium/low heat until it melts together. Reduce the heat and simmer for 3 minutes.Remove from the heat, stir well and leave to steep for 10 minutes.
- Place a sieve over a mixing bowl and pour the chamomile-infused butter over it, to strain out all the tea. Reserve as much of the infused butter as possible and discard the sieved out tea.
- Beat the infused butter and sugar together for a few minutes. Add the eggs, one at a time, and beat in well. Add the vanilla and beat again.
- Sift the flour, baking powder and salt into the bowl, then stir to gently combine.
- Pour the batter into the prepared pan and smooth to the edges. Bake for 30-35 minutes or until an inserted skewer comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
How to make the Salted Honey Buttercream
- Beat the butter with an electric mixer until smooth.
- Add the honey and beat well. Add the powdered icing sugar and milk, then beat until smooth.
- Stir in the salt then spread the salted honey frosting over the cooled cake as desired.
- Decorate with chamomile flowers, if desired.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.