This delicately fragrant chamomile cake is infused with whole chamomile buds to give it an aromatic, summery taste. Gently floral, it’s complimented by the salted honey buttercream.
Commissioned Recipe
Recently I was commissioned by We Are Tea to create a series of tea recipes for About Time Magazine. I really enjoyed testing out recipes using leaf tea and whole buds – they add such a fragrant dimension to cakes and desserts!
This delicately fragrant chamomile cake is infused with whole chamomile buds to give it an aromatic, summery taste. Gently floral, it is complimented by the salted honey buttercream to create a cake that is elegant and grown up – perfect for Mother’s Day or a spring party.
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.
Head over to We Are Tea for the recipe for Chamomile Cake with Salted Honey Buttercream.
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
Have you tried baking with tea? Let me know in the comments – I love to hear from you!
Disclosure: We are Tea commissioned this recipe.
BakeBake
I really want to make this recipe as it sounds delicious! One question, I noticed in the recipe it asks for 2 tablespoons of baking powder, is this correct or should it be 2 teaspoons?
Kate Hackworthy
Hi, yes it should be 2 tsp. I hope you enjoy the cake!
Janice
What a great way to use chamomile, I can imagine how well that would go with the slated honey buttercream – delicious!
Janet @ Lady Janet Kitchen.
Thanks for sharing this lovely recipe with us. It looks fabulous and yummy. I can’t wait to try it out with me kids. Brilliant post with fascinating pictures, kudos!!!
nessjibberjabberuk
What a lovely combination and kept so light as well. The decoration really adds a special touch to the cake,
munchies and munchkins
Oh my I keep looking at this on your social media and blog and it just sounds and looks perfect. You had me at salted honey!!! x
Sarah Trivuncic, Maison Cupcake
This looks so elegant, I never came across a camomile cake before but I bet it’s lovely! Thanks for joining in with #BAKEoftheWEEK !
Cathy @ Planet Veggie
Hmm, I’m intrigued – this looks really different and interesting!
choclette
Love the idea of a summary floral chamomile cake, but it’s the salted honey buttercream that’s really got me going – wow!
fabfood4all
Baking this cake would so remind me of my grandmother, her entire cellar was filled with the aroma of Chamomile tea. I love your flavour combination with the salted honey butter cream and such a pretty cake, a real treat for all the senses:-) Thanks for linking to my cake recipe;-)
Becca @ Amuse Your Bouche
I’ve never had edible flowers but these are just stunning! They add such a spring-like feel to this cake 🙂
Kirsty Hijacked By Twins
I really do enjoy using teas in bakes. Your cake looks so pretty and sounds so good! x #bakeoftheweek
Kaitie
What a great idea! I’m not going to lie, this sounds like the perfect cake for an afternoon tea. I have never baked tea into the flavours but am quite intrigued!!
Lucy
What a beautiful cake! I love chamomile. This would be so perfect for a Mother’s Day brunch. The flowers are so pretty!
Jeanne Horak-Druiff
Oooh pretty! I love chamomile – not only for the pretty flowers but because the infusion is sooo good for digestion. I always travel with some and it’s fantastic when you’ve had a heavy meal.
Lisa |Garlic + Zest
This cake is absolutely a stunner. Can you eat the chamomile flowers, or just pick them off?
Kate Hackworthy
Hi Lisa, I picked them off – they leave behind tiny fragments that are nice, but the full dried flowers would be a bit much 🙂 They left some lovely flavour on the icing as they sat on it.
Sara | Belly Rumbles (@bellyrumbles)
Such a beautiful cake. Now you have to do something for me. Quickly look at that first picture, just glimpse, even sort of out of the corner of your eye.
I read the title and my mind must of focused on the word honey. Then I glimpsed down at the cake. My first impression, eyes playing tricks…. the flowers looked like a mass of bumble bees! Of course when you look properly you can see that they aren’t.
In any case, gorgeous cake!
Kate Hackworthy
Ha ha! Yes, they do look like bees! Swarm Cake 🙂
Tracy | Baking Mischief
What a fun thing to be commissioned for! I love baking with tea, but I’ve never done so with chamomile. It sounds delicious and honey buttercream is the perfect topping for a tea-infused cake!
HedgeComber
So, so beautiful 🙂 Using the buds on top really makes it look extra special
Janie x
Rachel
Oooh this sounds like such a lovely cake! Loved the presentation of it too! xo
Helen at Casa Costello
Oh what a summery delight! I don’t use tea enough in my baking – Those flowers look so sweet. Feel free to join in with #BakeoftheWeek with this recipe – We would love to have you join us.
MissPond
What a wonderful cake! I’ve only ever made tea loaves, so may have to branch out into something different. I do love We Are Tea, I got a load of their teas for Xmas!
Kavey
Note to self. Do not start with making salted honey buttercream or cake may never happen!
Chris @thinlyspread
Oh my word! What a perfect summery creation! I think we may be making this to celebrate the end of GCSEs and A Levels in June!