A light cake that’s flavored with chamomile tea and is covered with buttercream and decorated with fresh chamomile flowers
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- 2/3 cup (160mL) canola oil or vegetable oil
- 2 cups (400g) sugar
- 1 Tablespoon vanilla extract
- 2 2/3 cups + 2 Tablespoons (345g) all-purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 cup (235mL) chamomile tea
- 6 large (6oz) egg whites
- 2 cups (16 oz) powdered sugar
- 2 sticks of butter, room temperature
- 1 tsp vanilla extract
- pinch of kosher salt
- as needed: a few tablespoons of chamomile tea
- KitchenAid mixer
- three 6” cake pans
- Cake slip
- offset spatula
- Prepare. Pre-heat the oven to 350F, measure out your dry ingredients and wet ingredients. Boil 2 cups of water and steep 16 tea bags or a 1/2 cup of loose-leaf chamomile tea for 5 minutes, then strain and let cool. Spray the cake pans with cake slip.
- Make the cake layers. In a KitchenAid mixer fitted with a whisk attachment, whip egg whites until they are halfway to soft peaks. Then, switch to a paddle attachment, and add in the sugar, oil, butter, eggs and mix to combine. Then add in the dry ingredients + tea alternating in thirds. Pour into prepared pans and bake for 30-40 minutes. let cool completely.
- Make the frosting. In a KitchenAid fitted with a paddle attachment, whip the butter until smooth, then add the powdered sugar in thirds. add in vanilla and a pinch of salt and mix to combine.
- Frost + decorate. We’re just doing a crumb coat, so stack each cake layer and spread first 2 tablespoons or so in between each layer. When all three layers have frosting in between, using an offset spatula apply a few blobs of frosting to the sides of the cake, spread around evenly, so it ends up being a moderately thin amount of frosting on the sides. Turn the offset spatula perpendicular to the cake and scrape off the excess frosting. Top with fresh chamomile flowers and serve!
Keywords: chamomile cake, layer cake, cake, naked cake