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–+ servings
chamomile cake on marble plate on marble surface with piped frosting, strawberry halves, and flowers on top with slice of cake on white plate in front, flowers and strawberries around, and stack of white plates and glass of milk behind

Vanilla Chamomile Cake with Whipped Mascarpone Frosting

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 35 minutes
Steeping Time 15 minutes
Author: Traci Crossland
Sweet, creamy, and oh so delicious! This Vanilla Chamomile Cake with Whipped Mascarpone Frosting is the perfect cake to celebrate the summertime.

Ingredients

Cake

  • 1 cup whole milk
  • 3 chamomile tea bags
  • 1½ cups all purpose flour*
  • ¾ cup granulated sugar
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • ⅜ cup vegetable oil
  • ¾ teaspoon vanilla extract

Frosting

  • ½ cup heavy cream cold
  • ½ cup mascarpone cheese cold
  • ⅛ cup powdered sugar sifted
  • ½ teaspoon vanilla extract
US Customary - Metric

Instructions

Cake

  • Heat oven to 350℉.
  • Spray an 8 inch round cake pan with baking spray. Set aside
  • In a small saucepan, heat milk and tea bags until bubbles form around the edges of the milk.
  • Remove from heat.
  • Steep for 15 minutes.
  • Drain tea bags.
  • Set milk aside.
  • In a medium bowl, whisk together flour, sugar, baking powder, and salt.
  • Add egg, egg yolk, milk, oil, and vanilla.
  • Whisk until smooth.
  • Pour into prepared pan.
  • Wrap pan with a baking strip.
  • Place on a sheet pan.
  • Bake for 35 minutes, or until cake tests done.
  • Allow to cool in pan for 10 minutes before turning out.

Frosting

  • Beat cream to stiff peaks.
  • Add mascarpone.
  • Beat until smooth.
  • Mix in sugar and vanilla.
  • Spread or pipe on top of cooled cake.

Notes

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Let the milk cool before you add it to the dry ingredients.
  • While you can make this cake without a bake-even strip, we don't recommend it. The cake will dome and you will have to cut off quite a bit of cake o get a flat surface, leaving you with a small amount of cake left to decorate.
  • Be careful not to over-whip the frosting.
  • Use a tooth pick or cake tester to see when the cake is done.

Nutrition

Serving: 1sliceCalories: 405kcalCarbohydrates: 41gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 81mgSodium: 259mgPotassium: 97mgFiber: 1gSugar: 23gVitamin A: 529IUVitamin C: 1mgCalcium: 121mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.