If you’re looking for a delightful treat that feels like a gentle hug in every bite, this Chamomile Cake with Blueberries and Lavender-Infused Frosting Recipe is exactly what you need. It combines the subtle floral notes of chamomile and lavender with the burst of fresh blueberries, creating a cake that is both light and luxuriously flavorful. Perfect for a cozy afternoon tea or an elegant dessert centerpiece, this cake is simple to prepare yet sophisticated enough to impress your friends and family. Let’s dive into the magic of this recipe that will soon become your new favorite!

Ingredients You’ll Need

The image shows thirteen small clear glass or white containers arranged neatly on a white marbled surface. There are two smooth brown eggs in a small white oval dish near the bottom right. Around the eggs, starting from the top left and moving clockwise, there are: a clear bowl with white yogurt, a larger clear bowl filled with white flour, a small white creamer with white milk, a white bowl of thick white mascarpone, a small clear bowl of white powdered sugar, a small clear bowl with a handful of dark blueberries, a small white bowl with light yellow honey, a clear bowl with clear chamomile syrup, a very small white dish with white baking soda, a small white bowl with sugar, a clear bowl with oil, and a small white dish with salt. The containers are arranged symmetrically with clean and smooth textures. The lighting is soft and even. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward ingredients, each contributing a vital element to the cake’s texture, flavor, and visual appeal. From the tender crumb to the fresh fruity burst and dreamy frosting, every component is key to making this cake unforgettable.

Chamomile syrup (1 Tablespoon): Homemade syrup brings that warm floral sweetness that sets the tone for the cake.
Flour (1 1/2 cup): The base for a tender crumb.
Sugar (1 cup): Sweetens the cake perfectly without overpowering the delicate flavors.
Eggs (2, room temperature): Help bind and provide structure.
Vegetable oil (2/3 cup): Keeps the cake moist and soft.
Milk (1/3 cup): Adds richness to the batter.
Plain yogurt without sugar (1/4 cup): Adds tenderness and a slight tang.
Baking soda (¼ teaspoon) and baking powder (1/2 teaspoon): Essential leavening agents for a light rise.
Water (1/2 cup) and granulated sugar (1/2 cup) for syrup: Make the floral syrup that infuses chamomile flavor.
Chamomile flowers (2 tbsp): For steeping in syrup and frosting flavor.
Heavy cream (3/4 cup): Whipped into the frosting for lightness.
Powdered sugar (2/3 cup): Sweetens and smoothes the frosting.
Mascarpone (3/4 cup): Adds creamy richness to the frosting.
Chamomile syrup (1/2 Tablespoon) for frosting: To infuse the frosting with subtle floral notes.
Blueberries (1 cup): Fresh and juicy bursts scattered throughout layers and on top.
Honey (1/4 cup): Enhances sweetness and adds a gentle glaze.
Chamomile flowers (3 tbsp) for decoration: Beautiful edible garnish that echoes the flavors inside.

How to Make Chamomile Cake with Blueberries and Lavender-Infused Frosting Recipe

Step 1: Prepare Your Cake Pans and Preheat Oven

Start by preheating your oven to 350 degrees F. Grease two 6-inch round cake pans and line them with parchment paper. Then, grease the parchment paper and dust with flour to ensure your cake layers come out clean and perfect. This simple prep work makes a world of difference for the cake’s texture and ease of handling.

Step 2: Beat Eggs and Sugar

Using a hand mixer, cream together the sugar and eggs in a medium bowl until the mixture looks smooth and somewhat like a milkshake. This process lifts air into the batter, promising a light crumb. It’s an important step for that fluffy texture everyone loves.

Step 3: Incorporate Chamomile Syrup and Oil

Add the homemade chamomile syrup and vegetable oil to the egg mixture. Mix gently on medium-low speed until everything is combined. These liquid ingredients bring moisture and a delicate floral sweetness to your cake batter.

Step 4: Mix in Leaveners and Dry Ingredients

Add baking powder, baking soda, half the flour, half the milk, and half the yogurt. Stir with a spatula to make sure everything is folded in evenly. Repeat by adding the remaining flour, yogurt, and milk, finishing with a gentle hand mix to perfect your batter’s texture.

Step 5: Bake the Cake Layers

Divide the batter evenly between the prepared pans, aiming for about 315-320 grams (2 cups) per pan. Bake for 35 to 45 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Resist the urge to open your oven early and let the cakes cool in the pans for 10 minutes before turning out onto a cooling rack to reach room temperature.

Step 6: Make the Chamomile Syrup

While the cakes are baking, prepare your chamomile syrup by combining water and sugar in a saucepan. Stir over medium heat until the sugar dissolves. Add dried chamomile flowers and simmer gently for 5 minutes. Remove from heat, steep for 10-15 minutes, then strain out the flowers. This syrup will flavor both your cake and frosting, adding signature chamomile charm.

Step 7: Prepare the Lavender-Infused Frosting

Blend mascarpone, heavy cream, powdered sugar, and a touch of the chamomile syrup using a mixer until fluffy and smooth. This frosting is creamy and lightly floral with a hint of lavender, making every bite heavenly. Transfer to a pastry bag and get ready to assemble.

Step 8: Assemble the Cake

Level the tops of each cake layer so your final cake is beautifully even. Place the first layer on your serving platter or cake stand, drizzle with honey, then spread half the chamomile cream evenly. Scatter fresh blueberries on top before adding the second layer and repeating the process. Finally, pipe the remaining frosting on the outside or top of the cake as you like, and decorate with the leftover blueberries and chamomile flowers.

How to Serve Chamomile Cake with Blueberries and Lavender-Infused Frosting Recipe

The image shows a two-layer round cake on a white marbled surface. Each layer is light brown with a soft texture. Between the two layers, there is a thick layer of white cream filling. On top, the cake is decorated with large dollops of white cream arranged in a circle near the edges and a cluster of fresh, dark blue blueberries in the center. Small white and yellow chamomile flowers are placed on top and around the cake, along with a light dusting of powdered sugar on the blueberries. Additional blueberries and flowers are scattered casually around the base of the cake. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh blueberries and edible chamomile flowers both bring natural color and freshness, elevating your cake’s presentation instantly. Light drizzles of honey over the frosting add a glossy finish that looks exquisite and tastes lightly sweet.

Side Dishes

This cake pairs beautifully with a mild cup of chamomile or lavender tea, enhancing the floral notes. For brunch or special occasions, consider serving alongside lightly whipped cream or a scoop of vanilla ice cream to complement the cake’s softness.

Creative Ways to Present

Try serving individual slices on delicate china with a sprig of lavender or a dusting of powdered sugar. You could also create mini versions in cupcake form for an elegant tea party, decorating each with a single blueberry and a tiny chamomile flower.

Make Ahead and Storage

Storing Leftovers

Once frosted, keep your cake covered and refrigerated. It will stay fresh and moist for up to 4 days. Make sure to use an airtight container or cake dome to prevent the delicate flavors from absorbing other fridge aromas.

Freezing

You can freeze the unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before frosting. Avoid freezing the frosted cake as the texture of the lavender-infused frosting may change when thawed.

Reheating

This cake is best enjoyed chilled or at room temperature to fully appreciate its delicate flavors. If you want a warmer slice, gently warm a piece in the microwave for about 10 seconds, but do so sparingly to avoid melting the frosting.

FAQs

Can I use fresh chamomile flowers for the syrup?

Fresh chamomile can be used, but dried flowers are preferred as they provide a more concentrated flavor and are more readily available year-round. If using fresh, increase the quantity slightly for a stronger taste.

Is there a substitute for mascarpone in the frosting?

If you don’t have mascarpone, cream cheese is a good substitute, though the frosting will be tangier. For a closer texture and flavor, let the cream cheese soften and mix well with a little heavy cream.

What type of blueberries works best in this cake?

Fresh, firm blueberries that are at their peak ripeness are best, as they provide juicy bursts without sogginess. Avoid frozen blueberries unless you plan to thaw and drain them thoroughly first.

Can I make this cake vegan or dairy-free?

Making this recipe vegan or dairy-free requires several substitutions, such as using plant-based yogurt, non-dairy milk, and frosting alternatives like coconut cream. However, the subtle flavor of chamomile and the creaminess of mascarpone make it difficult to replicate exactly without adjustments.

How long does the chamomile syrup keep?

The homemade chamomile syrup should be refrigerated in a sealed container and will keep for up to two weeks. You can also use it to sweeten tea or drizzle over other desserts.

Final Thoughts

Sharing the Chamomile Cake with Blueberries and Lavender-Infused Frosting Recipe is like offering a little piece of calm and sweetness wrapped up in a beautiful dessert. Whether it’s for a special occasion or simply to treat yourself, this cake impresses with layered flavors and delicate floral accents that feel truly special. I hope you enjoy making and savoring every bite as much as I do — it’s a true showstopper that brings smiles and cozy moments to any table.