This Lavender Honey Chamomile Tea Cake uses chamomile- and lavender-steeped milk to create a moist, fluffy tea cake with a honey glaze and lavender garnish. This is the perfect snack cake for afternoon tea or a casual gathering.
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This easy tea cake was inspired by my favorite lavender chamomile tea. I also just wanted to bake a non-fussy cake. Even though I love a beautifully decorated cake, sometimes you just want something simple.
I’ve had so much fun lately incorporating chamomile into my bakes (re: my Chamomile Strawberry Layer Cake.) I love playing with less mainstream flavors sometimes, especially in a low-stakes casual treat. Another low-effort dessert with playful flavors are my Mango Cardamom Scones.
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Why you’ll love this recipe
- The lavender comes through but is not too strong.
- This cake is low-effort, but still cute for a casual get together.
- It is a twist on my favorite vanilla cake recipe that stays moist for days after baking.
- The honey glaze is simple, but tastes SO good.
Ingredients
- This recipe uses all-purpose flour instead of cake flour, because most people only keep all-purpose on hand. It is still a moist cake with a delicate crumb.
- The eggs and sugar are important in this recipe because they get whipped together to lighten the cake.
- Vegetable oil helps the cake stay moist for days.
- Butter lends flavor and richness to the cake.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this cake to your liking:
- No lavender — omit the lavender in the cake and/or garnish to let the chamomile and honey shine on their own
- No honey — omit the honey in the glaze, adding a little extra milk until you reach your desired consistency
- Cupcakes — instead of baking in one round tin, divide the batter into a 12-cavity muffin tin. Reduce the baking time. Start checking for doneness at around 10 minutes.
- No glaze — leave off the glaze completely. The cake is lightly sweet enough without it.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make lavender honey chamomile tea cake
Step 1: Beat together the eggs and sugar together for 7 minutes.
Step 2: Add the mixed dry ingredients to the eggs and sugar gradually before removing a few dollops of the mixture to temper the butter-milk mixture.
Step 3: Combine powdered sugar, honey and milk to make the glaze.
Step 4: Pour the glaze on the cake and spread with an offset spatula. Garnish with lavender buds, if desired.
Hot tips
- I do not recommend leaving the lavender flowers inside the milk butter mixture. They could sink to the bottom and make the cake too bitter.
- You’ll know the cake is done when the edges start pulling away from the tin and/or a toothpick inserted in the center comes out clean.
- Use bake-even strips for a less domed top if desired.
Recipe FAQs
This is not recommended as the recipe has not been tested with cake flour.
Do not use any lavender for baking that is not labeled as culinary grade.
Store tea cake at room temperature in an airtight container for 3-4 days. Storing in the refrigerator will change the texture of the cake.
More recipes you’ll love
Lastly, if you make this Lavender Honey Chamomile Tea Cake be sure to leave a comment or give this recipe a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Lavender Honey Chamomile Tea Cake
Ingredients
Lavender chamomile cake
- ½ cup whole milk
- 4 chamomile tea bags
- 1 cup all-purpose flour 120g
- ¼ teaspoon salt
- 1 ¼ teaspoon baking powder
- 2 large eggs room temperature
- ¾ cup granulated sugar 150g
- ¼ cup unsalted butter 58g
- 1 ½ teaspoon vanilla bean paste
- 1 ½ teaspoon vegetable oil
- ½ tablespoon dried lavender flowers culinary grade
Honey glaze
- ¾ cup powdered sugar 90g
- 3 teaspoon honey
- 3 teaspoon milk
- ½ teaspoon dried lavender flowers culinary grade
Instructions
Do Ahead
- Bring the milk to a boil, immediately remove from the heat and add the tea bags. Let steep on the counter until milk is cool. Cover and place in the refrigerator for at least four hours or overnight to let the chamomile infuse into the milk.
- Prepare an 8-inch round pan with a circle of parchment paper in the bottom.
Make the cake
- Preheat the oven to 350°F.
- Whisk together flour, salt and baking powder until thoroughly combined and set aside.
- Crack eggs into the bowl of a stand mixer fitted with a whisk attachment, or into a medium bowl if using hand beaters. Beat the eggs on medium speed for 1 minute. With the mixer running, slowly stream the sugar in.
- When the sugar is completely in, turn the speed to high and beat for about 7 minutes. The mixture should be light and fluffy.
- Combine the milk, butter and lavender in a saucepan and gently heat until completely melted. Do not let it overheat or simmer. Strain out the lavender. Set aside the milk butter mixture but do not let it cool off too much (do not do this ahead of time).
- Add the flour mixture in three parts to the egg mixture just mixing until almost combined. If you still see flour, finish mixing by hand by folding the batter with a rubber spatula.
- Add vanilla and oil to the milk-butter mixture and whisk to combine.
- Remove two large spoonfuls of batter and add it to the milk-butter mixture and whisk to completely combine. This tempers your milk mixture so that it does not cook your egg mixture.
- Pour the milk mixture into the rest of the egg mixture with the beaters running on low. Continue beating just 10-15 seconds more until combined.
- Bake for 19-22 minutes or until a toothpick inserted comes out cleanly. Remove from the pan and let cool completely on a wire rack.
Make the glaze and assemble
- In a medium bowl, combine the powdered sugar, honey and milk. Whisk thoroughly.
- Pour the glaze over the cooled cake. Garnish with lavender, if desired.
