Introducing our delightful creation: a honey-infused chamomile cake, delicately flavored with natural sweetness and topped with fresh, juicy blueberries. Delight in the harmonious blend of soothing chamomile and the luscious touch of honey, crowned with bursts of vibrant blueberry goodness. A treat that captures the essence of nature's bounty in every bite.

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Overhead view of blueberry honey chamomile cake.

Delicious desserts don't have to be packed with sugar and loaded with icing! Just take this honey-infused chamomile cake, for example. Delicately flavored with natural sweetness and topped with fresh, juicy blueberries, this amazing treat captures the essence of nature's bounty in every bite. And since it's simple to bake and decorate, it's sure to impress your guests without too much effort in the kitchen.

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What Do I Need to Make Chamomile Cake?

Thanks to its short list of basic ingredients, this naked cake couldn't be easier to prepare! All you need to whip up your own honey chamomile cake at home are these supplies:

Homemade Chamomile syrup
Flour
Sugar
Eggs
Oil
Milk
Yogurt
Baking soda
Baking powder
Heavy cream
Powdered sugar
Mascarpone
Blueberries
Honey
Chamomile flowers

How Do I Make Chamomile Cake?

Once your ingredients are gathered, all that's left to do is mix the batter and bake the cake! To prepare your own lightly sweetened dessert featuring the relaxing flavors of chamomile tea, follow these easy instructions:

Step One: Prepare the Pan

Start by preheating the oven to 350 degrees. Then, grease two six-inch cake pans with butter. Line the pan with parchment paper and sprinkle some flour over the butter to keep the cake from sticking to the pan.

Step Two: Make the Cake Batter

Beat the sugar and eggs in a medium bowl using a hand mixer until the mixture reaches a milkshake-like consistency. Then, mix the syrup and oil at medium to low speed until combined. Add the baking powder, baking soda, half the flour, half the milk, and half the yogurt to the bowl and mix until combined. Next, add the remaining flour, milk, and yogurt. Continue mixing, scraping the sides of the bowl as needed, until fully incorporated. Use a spatula to scrape the sides of the bowl and mix by hand a few times.

Step Three: Bake the Cake

Divide the batter evenly between the two prepared baking pans, adding around 2 cups into each pan. Bake in the preheated oven for 35 to 45 minutes, until the edges of the cake are golden brown and a toothpick inserted into the center comes out clean.

Step Four: Cool the Cake

When the cake is finished baking, remove it from the oven and allow it cool in the pan for at least 10 minutes. Then, transfer it to a wire cooling rack to cool completely. Make sure the cakes reach room temperature before adding the frosting.

Step Five: Decorate the Cake

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After the cake has finished cooling, beat together the mascarpone, heavy cream, powdered sugar, and chamomile syrup until light and fluffy. Transfer the frosting to a piping bag fitted with a round tip and pipe it onto each layer of the cake. Then, decorate the top of the cake with fresh blueberries.

How Do You Assemble a Naked Cake?

Since this pretty cake only features icing on top of each layer and omits extra icing along the sides, it's called a "naked cake." That makes it super easy to assemble and decorate!

Start by placing the first layer of your cake on a flat surface, like a cutting board or turntable. Hold your knife or cake leveler parallel to the top of the cake and slowly slice off the top dome to create a level top. Repeat this process for the second layer of your cake.

Then, place the bottom layer on your serving dish or cake stand. Drizzle honey over top of cake. Then, spread half the chamomile frosting over the top of the layer. Next, add a handful of blueberries to the top of the icing. Then, place the second cake layer on top and repeat the same process with the honey, frosting and blueberries.

How to Make Chamomile Syrup

Preparing a simple syrup is a great way to add flavoring to your desserts! So, if you want to add chamomile flavoring to cake batter, you'll need some chamomile syrup. Luckily, it's easy to make your own syrup from scratch at home!

To make the chamomile syrup, you'll need:

Once you have all your ingredients gathered, combine the water and sugar in a small saucepan. Heat the mixture over medium heat, stirring constantly until the sugar fully dissolves.

Then, add the chamomile flowers and bring the liquid to a simmer. Allow it to cook for five minutes, stirring occasionally, then remove the pan from heat and allow the chamomile to steep in the water for 10 to 15 minutes.

After it's finished steeping, strain the chamomile flowers out of the syrup, pressing the flowers into the strainer to extract as much flavor as possible. Then, transfer the syrup to a clean jar or bottle for storage. Allow the syrup to cool completely, then place it in the refrigerator. When chilled, it will stay good for up to two weeks.

How Do You Store Chamomile Cake?

This delicious dessert is sure to be enjoyed by everyone at your get-together. But if you have a few extra slices left when the party is over, cover the cake or transfer the slices to an airtight container. Since the icing is made with mascarpone cheese, you should store the leftovers in the refrigerator. The cake will stay good for up to four days before it starts to dry out.

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Chamomile Cake Topped with Blueberries

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Course: Dessert

Cuisine: American

Keyword: Chamomile Cake with Blueberry Topping

Prep Time: 30

Cook Time: 35

Servings:

Calories: 504kcal

Equipment

2 6-inch cake pans
Piping Bag and Tips Optional, for frosting cake (recommend using .47 inch to .59 inch diameter tips)

Ingredients

For Cake:

1 Tablespoon homemade chamomile syrup (see instructions below)
1 ½ cup flour
1 cup sugar
2 eggs room temperature
⅔ cup vegetable oil
⅓ cup milk
¼ cup plain yogurt without sugar
¼ teaspoon baking soda
½ teaspoon baking powder

For Chamomile Syrup

½ cup water
½ cup granulated sugar
2 tablespoon chamomile flowers

For Frosting:

¾ cup heavy cream
⅔ cup powdered sugar
¾ cup Mascarpone
½ Tablespoon chamomile syrup

For garnish 1 cup of Blueberries, honey and or fresh chamomile

1 cup blueberries
¼ cup honey
3 tablespoon chamomile flowers

Instructions

For the cake:

Preheat the oven to 350 degrees F. Grease two 6-inch round cake pans. Line with parchment paper, then grease it with butter, and sprinkle some flour to make sure it doesn't stick.
In a medium bowl, use a hand mixer to beat together the sugar and eggs until you achieve a somewhat milkshake-like consistency.
Add the syrup and oil, then mix on medium-low speed until combined. Incorporate the baking powder, baking soda, half of the flour, half of the milk, and half of the yogurt. Mix until combined, using a spatula to scrape down the sides and ensure thorough incorporation.
Add the remaining flour, yogurt, and milk, mixing until fully incorporated. Use a spatula to smooth the batter and give it a final mix by hand.
Divide the batter evenly between the prepared pans, aiming for about 315 - 320 grams (2 cups) of batter in each.
Bake in the oven for approximately 35 - 45 minutes, depending on your oven. The edges should turn golden brown, and when you insert a toothpick into the center, it should come out clean.
After removing them from the oven, allow the cakes to cool in the pans for at least 10 minutes. Then carefully remove them from the pans and transfer them to a cooling rack. Ensure they reach at least room temperature before frosting.

For the chamomile syrup:

In a small saucepan, combine the water and sugar.
Heat the mixture over medium heat, stirring constantly until the sugar has completely dissolved.
Once the sugar has dissolved, add the dried chamomile flowers. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally.
Remove the saucepan from the heat and allow the chamomile to steep in the syrup for an additional 10-15 minutes.
Strain the syrup to remove the chamomile flowers, pressing down to extract as much flavor as possible.
Transfer the chamomile syrup to a clean jar or bottle and let it cool completely before using. Store the syrup in the refrigerator for up to two weeks.

For the frosting:

Using a mixer, blend cheese, heavy cream, powdered sugar, and chamomile syrup until thoroughly combined and fluffy.
2.Put the cream into a pastry bag fitted with a round nozzle and pipe it onto each layer of cake.
Customize the top with decorations of your choice (blueberries, flowers, etc…)
Chill in the refrigerator for a minimum of 6 hours to stabilize.

Assembling the cake:

Place the first cake layer on a flat surface, such as a cutting board or a turntable.
Hold the knife or cake leveler parallel to the surface of the cake.
Slowly and carefully slice off the top dome of the cake to make it as even and level as possible.
Repeat this process for all cake layers to ensure they are all level and even.
To assemble, place one cake layer on a serving platter or cake stand and drizzle lightly with honey.
Spread ½ of the chamomile cream over the cake and add a handful of fresh blueberries. Ensure the filling is spread evenly to the edges. Repeat with the remaining layer.
Notes: I recommend using a turntable for frosting the cake if you have one. This way it is easier to place the frosting .