Description
A three-layer vanilla cake infused with chamomile, filled with strawberry jam, and finished with a whipped honey cream cheese frosting. The sides are left bare in the naked cake style so every golden layer is visible. It is a great spring dessert for Mother’s Day or any celebration where you want something that looks impressive but is straightforward to make.
Ingredients
For the Chamomile Cake Layers:
3 chamomile tea bags
1 cup buttermilk (warmed to 110°F)
2 and 3/4 cups all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 and 3/4 cups granulated sugar
3/4 cup canola oil
3 large eggs (room temperature)
1/2 cup plain whole-milk yogurt (room temperature)
2 teaspoons pure vanilla extract
For the Honey Cream Cheese Frosting:
16 oz full-fat cream cheese (room temperature)
1 cup heavy whipping cream (cold)
1/4 cup honey
1 teaspoon pure vanilla extract
For the Filling and Topping:
1 cup thick strawberry jam
2 cups fresh strawberries (halved or quartered)
2 tablespoons honey (for drizzling)
1 teaspoon dried chamomile flowers (optional, for garnish)
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38 g
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 75 mg