Vanilla Chamomile Cake with Whipped Mascarpone Frosting

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The perfect cake to celebrate the spring and summertime…or just the weekend! This Vanilla Chamomile Cake with Whipped Mascarpone Frosting is oh so simple, but just as delicious as it is gorgeous. A simple vanilla cake made with milk that’s been infused with chamomile tea for a wonderfully creamy and floral flavor, topped with a luscious three ingredient mascarpone frosting. Oh, yes. It doesn’t get any better than this! Every bite is sweet, creamy, vanilla-y, with soft floral undertones. Be sure to finish this cake with fresh strawberries, edible flowers, and a drizzle of honey! It is SO good and so summery.

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

About The Recipe

Happy Friday, everyone!

I couldn’t be more excited to share this recipe with you. It’s so simple, but SO good! Inspired by our visit to Walt Disney World during our last trip, this cake is a true celebration of Spring/Summer.

If you follow us on Instagram, then you’ll know that while we were at Disney last month, we spent a LOT of time at Epcot, as it’s our favorite park, but also for the Flower & Garden Festival! It’s one of our absolute favorite times to go and it makes my mom and I so happy to go through and see all the gorgeous flowers and try delicious food.

This cake, as odd as it may seem, was inspired by our walk through the English Tea Garden in the UK Pavilion at Epcot.

This is something they have for the Flower & Garden Festival. It’s always so cute! Usually large tea cups filled with flowers and herbs that make the teas we all enjoy SO much. This cake was inspired by the chamomile mini garden!

chamomile cake with slice being held by cake knife beside, with frosting on top, flowers, and strawberry halves

There were so many beautiful flowers surround the garden, that it just seemed right to try and make a cake just as beautiful as the garden we explored! For a complimentary flavor, we chose mascarpone, as it’s oh so creamy and perfectly sweet.

Plus, we had literally just read mascarpone cheesecake (if you’d like to check out a similar cheesecake to that on our blog, you can Click Here) on our phones moments before.

So, when we got home, this cake was one of the first things we started trying to figure out. After two or three test bakes, we got it just perfect. We couldn’t be happier with it! It’s vanilla-y with soft tea/floral undertones. Then, when eaten with the whipped mascarpone frosting…ohmygosh. It just melts in your mouth!

There is no better cake to bake during the warmer spring/summer months. SO GOOD.

Reasons You Will Love This Vanilla Chamomile Cake

  • The cake itself is SUPER simple to make.
  • Requires very minimal ingredients.
  • Can be decorated extravagantly or kept simple!
  • Quick to make.
  • SO delicous!
close up of chamomile cake with piped frosting on top, flowers, and strawberries

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Cake:

  • Whole Milk
  • Chamomile Tea Bags
  • All-Purple Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Large Egg
  • Egg Yolk
  • Vegetable Oil
  • Vanilla Extract
flour, baking powder, sugar, chamomile tea bag, salt, eggs, vanilla, milk, and oil on marble surface

For The Frosting:

  • Heavy Cream
  • Mascarpone Cheese
  • Powdered Sugar
  • Vanilla Extract
powdered sugar, mascarpone, vanilla extract, and heavy cream on marble surface

How To Make This Vanilla Chamomile Cake

Step 1: Brew the tea

In a small saucepan, heat milk and tea bags until bubbles form around the edges of the milk. Remove from heat and steep for 15 minutes. Remove the tea bags and set aside.

Step 2: Make the cake

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Add the egg, egg yolk, milk, oil, and vanilla. Whisk until smooth.

Pour into prepared pan and bake for 35 minutes, or until cake tests done.

Allow to cool in pan for 10 minutes before turning out.

baked cake on wire cooling rack

Step 3: Make the frosting

Beat the heavy cream to stiff peaks.

Add the mascarpone and beat until smooth.

Stir in the powdered sugar and vanilla.

Step 4: Decorate

Spread or pipe mascarpone frosting on top of the cooled cake. Serve immediately.

Decorating Ideas

  • Pipe any pattern or design you wish.
  • Use edible flowers (Johnny-jump-ups and marigolds are a personal favorite)!
  • Macerate the strawberries before topping with them.

How To Know Which Flowers Are Edible

The best thing to do is go to your grocery store and see if they have them. It should be in the produce section. This is always the safest and easiest bet. Do NOT use flowers from your garden, as they may have pesticides or other harmful chemicals.

overhead shot of cake with piped frosting, flowers, and strawberries on top with slice on white plate beside, cake knife, flowers, and strawberries around

Why Is There Not a Strong Chamomile Flavor In This Cake?

Chamomile itself doesn’t have a very strong flavor. Instead, it gives this vanilla cake a much creamier, sweeter, and almost floral undertone.

How To Store

You can store this cake covered, in the fridge, for about about 2-4 days. You can also freeze this cake for up to a month!

chamomile cake on marble plate with slice in front on white plate with glass of milk and strawberries behind

Expert Tips

  • Let the milk have time to 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 to not over-whip the frosting.
  • Use a tooth pick or cake tester to see when the cake is done.

When you make this Vanilla Chamomile Cake with Whipped Mascarpone Frosting, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

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

Traci
Sweet, creamy, and oh so delicious! This Vanilla Chamomile Cake with Whipped Mascarpone Frosting is the perfect cake to celebrate the summertime.
5 from 1 vote
Prep Time 10 mins
Cook Time 35 mins
Steeping Time 15 mins
Course Desserts
Cuisine American
Servings 8
Calories 405 kcal

Ingredients
 

Cake

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

Frosting

  • ½ cup heavy cream, cold
  • ½ cup mascarpone cheese, cold
  • cup powdered sugar, sifted
  • ½ teaspoon vanilla extract

Instructions

Cake

  • Heat oven to 350° F.
  • 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

  • Let the milk have time to 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 to not 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.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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