Chamomile Layer Cake
A light cake that’s flavored with chamomile tea and is covered with buttercream and decorated with fresh chamomile flowers
Ingredients
Chamomile Tea Cake
- 6 tablespoon butter room temperature
- ⅔ cup canola oil
- 2 cups sugar
- 1 tablespoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup chamomile tea
- 6 oz egg whites
Frosting
- 2 cups powdered sugar
- 2 butter room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon of kosher salt
- as needed: a few tablespoons of chamomile tea
Instructions
- 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 ½ cup of loose-leaf chamomile tea for 5 minutes, then strain and let cool. Spray the cake pans with cake slip.
- 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.
- 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.
- 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!
Nutrition
Serving: 1eighth of cakeCalories: 741kcalCarbohydrates: 113gProtein: 7gFat: 30gSaturated Fat: 4gSodium: 778mgPotassium: 79mgFiber: 1gSugar: 80gCalcium: 96mgIron: 2mg
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