Lavender Chamomile Cake Recipe
Lavender & Chamomile Cake Recipe
Looking for a calming treat that smells like a spa and tastes like heaven? This Lavender & Chamomile Cake combines the floral aroma of lavender with the soothing sweetness of chamomile, creating a soft, fragrant cake perfect for afternoon tea, birthdays, or a relaxing weekend bake. The gentle flavours pair beautifully with a hot cup of Lavender Chamomile Herbal Tea.
Lavender & Chamomile Cake Recipe
Ingredients
Cake Base
- 1 cup whole milk
- 4 teaspoons Lavender & Chamomile tea (loose leaf)
- 5 egg whites
- 2 ¼ cups cake flour
- 1 ½ cups white granulated sugar
- 1 tablespoon + 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter
- 2 tablespoons honey
Honey Frosting
- 1 ½ cups (3 sticks) unsalted butter, at room temperature
- 3 cups powdered sugar
- 4 tablespoons honey
- Pinch of salt
Prep Time: 10 mins | Bake Time: 25 mins
Directions
- Infuse Milk: In a saucepan, heat milk and honey on medium-low until warm. Remove from heat, add 2 teaspoons of lavender-chamomile tea, steep for 10 minutes, strain, and whisk in egg whites.
- Prepare Batter: Preheat oven to 180°C (350°F). In a mixer on low, combine remaining 2 teaspoons tea, cake flour, sugar, baking powder, and salt. Add butter and mix until crumbly. Add half the milk/egg mixture, beat for 30 seconds, then add the rest and beat again.
- Bake: Pour batter into a greased cake pan. Bake for 25 minutes or until a toothpick comes out clean.
- Frosting: Beat all frosting ingredients until smooth and creamy. Spread over cooled cake.
🍰 Serving Tips
- Sprinkle with edible flowers or drizzle with lavender honey for a finishing touch.
- Pair with Lavender Rose Earl Grey Tea or Lavender Tea Collection.
- Make into cupcakes for party-friendly servings.
🫙 Storage & Make-Ahead
Store in an airtight container for up to 3 days. Freeze (without frosting) for up to 1 month. Defrost, then frost before serving.
❓ FAQs
Q: Can I use dried chamomile flowers instead of tea leaves?
Yes, dried chamomile flowers work perfectly. Just strain them well after steeping.
Q: Can I replace butter with coconut oil?
Yes, but the texture and flavour will be slightly different.
Q: Can I make this gluten-free?
Yes, use a 1:1 gluten-free baking flour blend.
