Honey Chamomile Cake

Made with love (and butter), this Honey Chamomile Cake has Mom written all over it.

What better way to show Mom how much you care than with this tasty masterpiece. This Honey Chamomile Cake with homemade buttercream frosting is light, fluffy and infused with real chamomile flower.


Honey Chamomile Cake

12 servings
For Chamomile Cake:
  • 1 cup whole milk
  • 3 tablespoons dried chamomile flowers
  • 3½ cups sifted cake flour
  • 1 tablespoon plus 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 sticks unsalted butter, softened
  • 2 cups sugar, divided
  • 1 teaspoon vanilla
  • 8 large egg whites
  • ½ teaspoon cream of tartar
For Honey Buttercream:
  • 8 large egg whites
  • 1½ cups sugar
  • 4 tablespoons water
  • 2 teaspoons vanilla
  • ½ teaspoon cream of tartar
  • ½ teaspoon fine sea salt
  • 6 sticks unsalted butter, softened
  • ½ cup wildflower honey

 

Decorate with fresh chamomile flowers & bee pollen.

Directions:

  1. In a medium saucepan bring milk and chamomile flowers just to a simmer over medium heat. Take off heat, cover, and let steep 15 minutes. Strain into a bowl and let cool completely.
  2. Preheat oven to 350℉. Grease and flour three 8” round cake pans and line bottoms with parchment paper.
  3. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
  4. In a large bowl or a stand mixer with the paddle attachment beat butter until smooth. Add 1⅔ cups sugar and beat until light and fluffy, about 5 minutes. Beat in vanilla. Beat in flour mixture in 3 additions, alternating with milk in 2 parts.
  5. In a separate large bowl (or, scrape the butter-sugar mixture into a large bowl, wash and dry stand mixer bowl well, and switch to whisk attachment) beat egg whites with cream of tartar until soft peaks form. Add remaining ⅓ cup sugar very gradually and beat whites until stiff but not dry.
  6. Fold ⅓ of egg whites into batter to lighten it, then fold in remaining whites. Divide batter between cake pans. Bake until a toothpick inserted into the center comes out clean, 15-20 minutes. Let cakes cool 10 minutes in pans on a rack. Run a thin knife between edge of pan and cake. Invert cakes onto a rack, peel off parchment, then turn cakes right side up to cool completely.
  7. To make buttercream, in a large bowl or a stand mixer bowl, combine egg whites, sugar, water, vanilla, cream of tartar, and salt. Whisk briefly to combine. Bring 1” water to a simmer in a large saucepan. Place bowl of egg whites over simmering water and whisk constantly until whites reach 160℉.
  8. Take off heat and beat egg whites on medium-high speed (for a stand mixer, use whisk attachment) until very thick and stiff and until the bowl is no longer warm to the touch, about 10 minutes.
  9. If using stand mixer, switch to paddle attachment and beat in butter 1 tablespoon at a time until completely incorporated and smooth. Gradually beat in honey.
  10. To assemble, level the tops of all 3 cakes by cutting off the domed top with a serrated knife. Place 1 cake on a serving platter or cake stand. Spread ¾ cup buttercream over the top and to edges of cake. Place another cake on top and spread with ¾ cup buttercream. Place last cake on top. Spread a very thin layer of buttercream all over the cake, then refrigerate for 20 minutes to set the frosting.
  11. Frost cake with remaining frosting. Decorate with chamomile flowers and bee pollen.

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