Vanilla Chamomile Cake with Whipped Mascarpone Frosting

Introduction

This elegant cake pairs the comforting, floral notes of chamomile with a rich, tender crumb. The whipped mascarpone frosting is lightly sweet and luxuriously creamy, creating a perfectly balanced dessert. You’ll love how the subtle tea flavor shines through, making it a sophisticated yet simple treat.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 8

Ingredients

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
½ cup heavy cream (cold)
½ cup mascarpone cheese (cold)
⅛ cup powdered sugar (sifted)
½ teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a small saucepan, warm the milk over medium heat until steaming but not boiling. Remove from heat, add the chamomile tea bags, and steep for 10 minutes. Gently squeeze the tea bags and discard. Let the infused milk cool to room temperature.
In a medium bowl, whisk together the all purpose flour, granulated sugar, baking powder, and salt.
In a large bowl, combine the cooled chamomile milk, the whole egg, egg yolk, vegetable oil, and the ¾ teaspoon of vanilla extract. Whisk until smooth.
Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
While the cake cools, make the frosting. In a large chilled bowl, combine the cold heavy cream, cold mascarpone cheese, sifted powdered sugar, and the remaining ½ teaspoon of vanilla extract.
Using a hand mixer or stand mixer with the whisk attachment, whip the mixture on medium-high speed until it forms firm, stiff peaks. Be careful not to over-whip.
Once the cake is completely cool, spread the whipped mascarpone frosting evenly over the top. Slice and serve immediately.

Variations

Tea-Infused Frosting: Steep a fourth chamomile tea bag in the heavy cream for 30 minutes, then chill it completely before whipping it with the mascarpone for a double-dose of flavor.
Layered Dessert: Bake the cake in two 6-inch pans for a simple two-layer cake, increasing the bake time slightly and dividing the frosting between the layers and the outside.
Individual Servings: Bake the batter in a lined muffin tin for elegant cupcakes, reducing the bake time to about 18-22 minutes.
Caramelized Top: For a decorative finish, sprinkle a tablespoon of granulated sugar over the batter just before baking to create a delicate, crackly crust.

Tips for Success

Ensure both the mascarpone and heavy cream are very cold for the best, sturdiest whipped frosting. Chill your mixing bowl and whisk for even better results.
For the most intense chamomile flavor, gently press the tea bags against the side of the saucepan after steeping to extract every last drop.
Allow the cake to cool *completely* before frosting. The mascarpone frosting is delicate and will melt if applied to a warm cake.
When measuring flour, use the spoon-and-level method to avoid a dense cake: spoon flour into the measuring cup and level it off with a knife.

Storage & Reheating

FAQ

Can I use chamomile tea leaves instead of bags?

Yes. Use 1 ½ tablespoons of loose-leaf chamomile tea. Steep it in the warm milk and strain it thoroughly through a fine-mesh sieve.

My frosting turned out runny. What happened?

This usually occurs if the dairy wasn’t cold enough or if the mascarpone was over-whipped and began to separate. Ensure all components are fridge-cold and stop whipping as soon as stiff peaks form.

Can I make this cake a day ahead?

Yes. Bake and cool the cake completely, wrap it tightly, and store at room temperature. Make the frosting and frost the cake the day you plan to serve it.

What can I use if I don’t have vegetable oil?

Why is the vegetable oil measured as ⅜ cup?

This is equal to 6 tablespoons. It’s an unusual measurement that helps create the perfect moist texture.

Can I use a different tea?

Absolutely. Earl Grey, lavender, or a light herbal tea like mint would work beautifully with this method.