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Home » Recipes » Cakes

Lavender Honey Chamomile Tea Cake

Mar 24, 2023 by Heather Janak · This post may contain affiliate links ·

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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. 

overhead view of lavender chamomile honey tea cake with two slices made

This post may contain affiliate links. Please see my Disclosure Policy.

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.

Jump to:
  • Why you'll love this recipe
  • Ingredients
  • Substitutions and variations
  • How to make lavender honey chamomile tea cake
  • Hot tips
  • Recipe FAQs
  • More recipes you'll love
  • 📖 Recipe
  • 💬 Comments

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

top view of ingredients, clockwise: unsalted butter, powdered sugar, kosher salt, baking powder, milk, eggs, chamomile tea, vegetable oil, vanilla, honey, all-purpose flour, granulated sugar
  • 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:

Save this recipe! ✉️

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  • 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

beating eggs and sugar in a glass bowl with hand beaters

Step 1: Beat together the eggs and sugar together for 7 minutes.

dry ingredients sitting atop wet ingredients

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.

whisk pulled up out of white glaze

Step 3: Combine powdered sugar, honey and milk to make the glaze.

spreading glaze on the round cake with an offset spatula

Step 4: Pour the glaze on the cake and spread with an offset spatula. Garnish with lavender buds, if desired.

Hot tips

  1. 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.
  2. 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.
  3. Use bake-even strips for a less domed top if desired.

Recipe FAQs

Can I use cake flour instead?

This is not recommended as the recipe has not been tested with cake flour.

Can I use wild lavender?

Do not use any lavender for baking that is not labeled as culinary grade.

How do you store this cake?

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.

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    Chamomile Strawberry Layer Cake
  • mango scones on cooling rack with cardamom and mango bits at top in bowls
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    Dutch Butter Cake
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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

overhead view of lavender chamomile honey tea cake with two slices made

Lavender Honey Chamomile Tea Cake

Heather Janak
Lavender- and chamomile-milk steeped tea cake with a honey glaze and lavender garnish.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Dessert, Snack
Cuisine American, British
Servings 8 slices
Calories 270 kcal

Equipment

  • Small saucepan
  • Heatproof bowls
  • Kitchenaid stand mixer
  • 8-inch round cake pan
  • Large Whisk

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
Shop Ingredients on Jupiter

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.

Notes

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.
Reduce the baking time if making cupcakes. Start checking for doneness at 10 minutes and bake until a toothpick inserted comes out clean.

Nutrition

Serving: 1sliceCalories: 270kcal
Keyword cake, chamomile, chamomile tea, glaze, honey, lavender, round cake, snack cake, tea cake
Tried this recipe?Let me know how it was!

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2 Comments
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Lucy
2 months ago

5 stars
My family loved this cake and for good reason, it's so fluffy, light and cozy. I could eat the entire thing on my own!

0
HJ
Heather Janak
2 months ago
Reply to  Lucy

Hi Lucy!! I am so glad you loved it. Thank you so much for taking time to leave a review. Happy baking!!

0
portrait of heather janak in the kitchen

Hi, I'm Heather!

I am a baker with a passion for elevated desserts. I personally write, test and photograph every recipe you see here. Follow along as I develop easy and challenging recipes alike!

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