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Strawberry Chamomile Naked Cake…because it’s SPRING!

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Or it will be on Tuesday, so close enough. And Yes, I know that a lot of you are still covered in snow right now, but I think this cake will bring on the spring vibes, and in turn the weather will play along. It’s all about positive thinking, right?

Yes, right.

Also, happiest FRIDAY!! I am very excited the weekend is here, and hoping for a little bit of down time after a busy week. We have been working endlessly over here on multiple projects, the biggest one being the studio barn. There has been lots of decision making and hair pulling, so I know everyone over here is ready for a bit of a reset. We probably will not get it, but hey, it’s all going to be worth it in the long run!

Thankfully, a lot of my “hard” work and days spent in the kitchen this week resulted in a few beautiful creations, like this strawberry cake that makes ending the work day, extra, extra sweet.

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

As most of you probably know, I am normally all about the chocolate desserts. Read, the more chocolate the better. See this cake for example. BUT that’s not to say that I don’t still love a good fruity dessert. Granted it took me a while to warm up to fruit based desserts, and I do still think of them as more of a brunch type of item than dessert, but regardless, I now love them.

With spring on its way and Easter coming up in less than two weeks, I knew I needed to share this strawberry chamomile cake that I’ve literally been thinking about since December. I’ve said this before, but sometimes I get ideas in my head months and months before I actually create them. Sharing a strawberry cake in December really does not make sense, so I waited and waited and finally the time has come.

And guys? To be expected, I LOVE this cake.

For one, it’s covered in chamomile flowers, which you all know I am obsessed with.

Two, and most importantly, this cake honestly is so DELICIOUS. It’s light, springy, perfectly sweet, hinted with warm chamomile flavors, and studded with fresh springtime strawberries.

Basically, this cake is spring in cake form, and it is good! I also say this often, but you need this cake in your life. My grandpa said it was the best cake he’s ever eaten!

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

I made this cake with Easter in mind, but it’s obviously great for any and all spring (and summer) occasions. Mother’s Day, a spring brunch, or just a simple weekend treat.

It’s pretty easy to make, and I love that it’s a naked cake, as opposed to a cake covered completely in frosting. Naked cake means easy, peasy, and doesn’t require any fancy decorating or really any decorating skills at all. Layer everything up, add strawberries, and done.

Yes, please!

The cake base is my favorite vanilla cake with sweet strawberry jam swirled throughout. It’s simple, but really delish. I used a strawberry jam instead of fresh berries in the cake because I found that using jam was easier. The jam actually resulted in a better strawberry flavor, and baked up prettier than using fresh berries in the cake.

For the topping, originally I was planning on doing a frosting, but during my second attempt at the cake I realized that a lighter topping would compliment the cake much better, so I made a chamomile cream to slather all over cake layers. I love that the cream is hinted with the warm tones of chamomile tea and has just the right amount of sweet. It’s perfect topped with plenty of fresh strawberries.

SO, what do you think? Is this your new Easter cake? Are you going to make it next week to celebrate the start of spring? Or maybe save it for Mother’s Day? Whatever you decide, just be sure to make this cake. The sooner the better, because as soon as you make it this cake will be come your new go-to fruity dessert.

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Strawberry Chamomile Naked Cake

Prep Time 30 minutes
Cook Time 30 minutes
15 minutes
Total Time 1 hour
Servings: 28 servings
Calories Per Serving: 263 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chamomile Cream

Instructions

  • 1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.
    2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 
    3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.
    4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 5-10 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Next, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and remaining 1 cup cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.
    5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh chopped strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers. 

Strawberry Chamomile Naked Cake | halfbakedharvest.com #cake #spring #strawberry #recipes #easter

Layers and layers of spring strawberry perfection.

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Comments

  1. 5 stars
    I give this recipe 10 stars!!! Best cake I’ve ever made. I made this for my Mom’s birthday and EVERYONE raved about it. So moist and not overly sweet. I followed recipe to a T, but I added blueberries and blackberries to the Strawberries. I cannot wait to make again and maybe make into cupcakes again. So good!

    1. Hey Pri,
      I’ve never tried this and don’t know how well it would work so I would recommend using the tea bags. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Sara,
      Sure, either of those should work well for you! Please let me know if you give the recipe a try! xTieghan

    1. Hey Beth,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

        1. Hey Teri,
          You can keep them on the counter in an airtight container. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Emily,
      Yes, that will work, you will probably have some leftover batter you could use to make cupcakes! Also, you will want to reduce your baking time slightly. I hope you love this recipe, please let me know if you give it a try! xTieghan

  2. 5 stars
    This has become my go to cake recipe! I’ve made it four times now and it’s a hit every single time! For the frosting Chamomile cream I did learn it should be VERY cold, not just cool.. or else it won’t ever thicken. The time frame wasn’t an hour for me. Just because of cooling times for the cakes and cream, it took me longer than an hour by the time I finished assembling. Definitely recommend this delicious recipe !

    1. Hey Amanda,
      Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan

    2. Hello~ does it matter if it’s jam or preserves? I purchase a good quality brand of preserves and would like to use that.

      1. Hey Nicole,
        Preserves will also work well here! I hope the recipe turns out amazing, please let me know if you give it a try! xTieghan

  3. I am very excited to make this! Is there a substitute for malted milk powder? My local Whole Foods doesn’t have it. Thanks!

  4. I haven’t tried this yet, but am excited to do so – just wondering how less sugar will affect recipe, or if you have tried any other sweeteners? Looks lovely, can’t wait to make it!
    Thanks, Victoria

    1. Hey Victoria,
      I would recommend following the recipe as is. Reducing the sugar could affect the outcome of your cake and I have never tested this with other sweeteners. I hope you love the recipe, please let me know if you give it a try! xTieghan

  5. 5 stars
    This is one of THE BEST cakes I have ever made. I bake a lot but cake often tends to be a bit of a flop for me – so many recipes that just aren’t reliably tasty, too dry, too moist, too dense/crumbly/airy etc. But this cake was an instant win. I made it twice in one week.. And I still want to make it again. The texture of the cake is incredible, dense but still feels airy, and though I was skeptical when I took it out of the oven, it tasted fantastic. The flavours are understated, but pair so well together for a light and refreshing treat – sweet, but so far from cloying. The icing is just divine. I made extra and we used it on top of waffles and pancakes the following days. This will be one of my go-to desserts for gifting or hosting parties now, especially for summer time. It has already received rave reviews from multiple people (who eat a lot of the things I bake!) Thank you!!

    1. Hey Laura,
      Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan

        1. Hey Darlene,
          I like to order my edible flowers from Gourmet Sweet Botanicals. I hope you love the cake! xTieghan

    1. Hey Layla,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  6. This looks absolutely beautiful and sounds delicious. We are huge HBH fans at our house!!
    Where did you get this cake stand? It’s gorgeous.

    1. Hey Cheryl,
      Thanks so much! So sorry I do not have a link for this cake stand. Let me know if you give the recipe a try! xTieghan

  7. 5 stars
    Made this one for a special birthday celebration. Of course like all your cakes it was a huge hit! I will be making this one for many more special occasions in the future! Also loved discovering that chamomile flowers are the perfect added touch on a very yummy cake!

    1. Hey Iris,
      Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed!! xTieghan

  8. Hi Tieghan!
    The cake looks beautiful! I would like to make it next week but would like to get some advice on your use of edible flowers
    – On average how long are you able to keep your edible flowers?
    – How long can this cake last? Does the cream begin to flop after a few hours or does it stay firm like butter cream?

    Thank you so much in advance!

    1. Hey Tony,
      My edible flowers usually last about 1 week, I order from Gourmet Sweet Botanicals. You will want to serve the cake immediately or store in the fridge for up to one day. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. This looks amazing! Would like to make this for our Greek Orthodox Easter coming up on May 2nd, but I can’t find fresh chamomile flowers anywhere! Where can I order from?

    1. Hey Maria,
      I like to order mine from Gourmet Sweet Botanicals. I hope you love this cake, please let me know if you have any other questions! xTieghan

    2. 5 stars
      Made this cake again this last weekend forgot how easy it is. And how delicious. It’s not too sweet, not too heavy, tastes like summer.

    1. Hey Yve,
      I am so excited that this recipe was enjoyed, thanks a bunch for giving it a try! 💕Tieghan

  10. 5 stars
    This is the best cake I have ever eaten in my entire life – and everyone who ate it said the same thing. It is perfectly fluffy and moist. The cake is so light yet so flavorful and yummy. I will definitely be making this 10000 more times.

    1. Hey Sarah,
      Thanks so much for giving this recipe a try, I am so glad that it was enjoyed! Have a great week:) xTieghan

  11. I was wondering what elevation you live at? I am at 5,000 ft and need to compensate for every other cake I make….but wondering if you are high elevation as well and whether I need to make some adjustments to your cake recipes or not? Thank you!!!!

    1. Hey Nikki,
      You can follow the recipe as is, please let me know if you have any other questions! xTieghan

  12. 4 stars
    Hey!

    I’m just baking your cake and I’ve got something to mention: next time I’ll totally halve the amount of sugar. I think that’s a plenty of sugar and it’s really sweet, not to mention that even honey should be drizzled on it. I think I’ll skip that step this time.
    But overall, I like your recipe! 🙂

    Have a nice evening!
    Cheers,
    Luca

  13. This sounds so good! I was wondering though, could you make the cake batter strawberry too, or would that be too much strawberry going on?

    1. Hey Brandyl,
      I think that is personal preference, if you really love strawberry it could be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  14. Loved the cake , super easy to make and turned out beautifully. I did add some cream of tartar to set the cream , as I live in a hot country and wasn’t sure how fast the cake would be gobbled up.

    1. Hey Ellen,
      I like to use the wire attachment for frosting. I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Tamara,
      I use liquid buttermilk. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. Your picture looks so beautiful!! I plan to make this for my moms birthday coming up but I had a couple of questions:

    -I wanted to use three 6 inch round cake pans. What quantities would you suggest?
    -Also, while beating the oil, yoghurt, sugar and vanilla are we looking to cream them together for a while like in a sponge cake or just till combined?
    -When in the oven are we looking to see if the toothpick will come out clean or just till the top is set?

    Thanks in advance! 🙂

  16. I tried this recipe and it’s amazing. Just one question if I want to go with a 2 layer only how can I reduce the ingredients?

    1. Hi Jawaher,
      You can make 2/3 of the recipe and divide between 2 cake pans. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  17. Absolutely love your stuff. I’ve made so many of your desserts! If I wanted to cover the cake in icing, would that also work? Should I double the cream recipe or maybe 1.5?
    Thanks!

    1. Hi Nina,
      I would recommend doubling the recipe if you want to cover the entire cake. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  18. This cake looks beautiful and am planning to make it as a birthday cake, I discovered in the back of my tea pantry citrus mint tea. Was wondering what you though of that as a substitute for camomile. And if so, would I need the same 6 tea bags

    1. Hi Janice,
      I haven’t tested this and it would create a completely different flavoring, but if this is something you enjoy then it will work. Yes use 6 tea bags. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  19. Would it be possible to make this as cupcakes and if so, would any modifications to baking temperature/time need to be made? It looks amazing and delicious!

    1. Hi,
      Yes you could do cupcakes, I would bake for 25-30 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  20. I used this cake as a base for a wedding cake and it was a huge hit! I added lemon oil as the bride requested lemon rhubarb cake. I baked two 8” layers (and a couple cupcakes to practice on). Split the layers and filled them with rhubarb compote, rhubarb curd pastry cream, lemon curd pastry cream, and lemon curd. And covered the whole thing in rhubarb whipped cream and lemon whipped cream! Thank for for my new go to cake recipe! I bake at high altitude and had several flood with other recipes before using this recipe since I knew it would work!

    1. Wow that is so amazing!! I am really glad everyone enjoyed this cake, Lindsay! Thank you! xTieghan

  21. Hi! Would I be able to use avocado oil or olive oil instead of canola? Or would that not work? That’s all I have on hand right now! Thank you!

    1. Hi Jean,
      Olive oil would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  22. I only have 9″ pans. Do you think I can make 3 layers or just 2? It looks so amazing and I have all the ingredients needed. Company coming tomorrow so I don’t want to mess it up.

    1. Hi Sue,
      I think you could do (3) 9 inch pans. I haven’t tested this but I would recommend reducing the baking time just a bit. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  23. 5 stars
    My daughter made this cake for my dad’s 95 birthday. She made it exactly according to the recipe and it was a 10 out of 10. Beautiful, light moist not so sweet and a very straight forward recipe that looks smashing. Could not have asked for a better cake. Thank you.

  24. Amazing flavors! Just had one issue when making the cream filling: it turned out too runny. Maybe because my cream cheese was at room temperature? Do you have any tips? Will definitely make again though!

    1. Hi Julia,
      Thanks so much for trying the recipe. I am wondering if your tea infused cream was completely chilled? This could have caused the filling to be runny. I hope this helps! xTieghan

  25. Could you use a different kind of tea? I am allergic to chamomile, but love the idea of infusing the icing with tea!

    1. Hi Kailey,
      Totally, use whatever tea you enjoy! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  26. 4 stars
    Hi!
    I made this delicious cake for Mother’s Day today. The cake itself was delicious and so easy to make. The icing was a bit of a different story for me. I attempted to make it twice, assuming my first try (and fail) was of my own fault. Once trying a second time and again a fail, I was compelled to write this review and ask for help. Neither times was I able to achieve icing with a consistency thinker than pancake batter. I ended up making a simple whipped cream topping, ditching the cream cheese, and it was still delicious. But I am hoping you can help me, as I’d love to get the cake 100% right including the chamomile icing. Thanks so much. We love cooking your recipes, especially the crinkle top brownies!

    1. Hi there!! So glad you loved the cake, but sorry to hear you are having trouble with the cream. Was the cream very cold to touch? It’s important it is COLD when you go to whip it or you will not get a whipped cream. You can also add cream cheese to the cream to help stiffen it up as well. Can you give me some more info on what is happening? It’s hard to problem solve when I don’t have details. Hope I can help! Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  27. Hi there! I am SO excited to make this recipe this weekend for Mother’s Day. I am planning to make one for my grandmas (recipe as is) & one for my Mother, who is celiac. What is your take on baking cake with gluten free flour? Any experience? Looking forward to trying it!

    1. Hi Danielle! I have not tried my recipes with GF flour, I am really sorry about that. I have found that cup4cup works really well to substitute though! xTieghan

  28. This looks so delicious and I’ll hopefully be making it for my mom on Mother’s Day! We are bigger fans of raspberry jam though so I am wondering if replacing the strawberry with that would be good do you think?

    1. Hi Mae,
      I think that would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  29. 5 stars
    FANTASTIC recipe!! I saw pictures of this on tumblr and knew I had to try my hand at making it! It was absolutely delicious 🙂 I do have one question though… The cake part turned out great, but I was having a lot of trouble with the icing. The flavour was lovely, but I couldn’t get the texture right (it was more like the consistency of cake batter). In the recipe, you indicated to use a stand mixer, but I don’t have one, so I (possibly naively) thought that a beater would be sufficient. Is this where I went wrong? Or perhaps I didn’t beat it enough? Any help you could give me I would really appreciate as I would love to make it again 😀

    1. Hi Nicki,
      Thanks so much for trying the recipe, I am so glad you enjoyed! The icing is meant to be on the thicker side, but you can always a touch of water to thin it out. I hope this helps, please let me know if you have any other questions! xTieghan

  30. 5 stars
    This cake is delicious, not too light or heavy and it is perfectly moist. I used peach jam instead of strawberry jam and it was good. I couldn’t really taste the chamomile in the frosting. I’d also recommend making sure the frosting is chilled before assembling the cake (I was too excited and the frosting spread too much lol).

  31. 5 stars
    Made this for my daughter’s boss’ bday.The cake is moist, the chamomile cream isn’t overpowering or overly sweet. The flavors compliment each other really, really well. So well, in fact, that I don’t regret stealing an entire layer just for me! Err, I mean, product testing and quality control assurance…
    ????????

    Text messages coming in now, the entire office is absolutely thrilled with the cake!! Thank you so much for sharing this recipe!! You have a new Pinterest follower! ?

  32. 5 stars
    I made this for my family’s Christmas Eve dinner party and it was a hit! This totally hit the spot as we as a family aren’t big fans of super sweet frostings.

  33. 3 stars
    I was so excited to make this cake, after falling in love with the photos and the flavor combination. I tried this recipe, as well as the Blackberry Lavender Naked Cake recipe and they both had the same issue: the frosting. While the cakes turned out moist and flavorful, the frosting did not work. I ended up making a buttercream and infusing the chamomile tea into the butter beforehand, which saved the dessert.

    1. Hi Olive! I am really sorry to hear that the frosting did not work for you. Can I help you with any questions? Please let me know! xTieghan

  34. 5 stars
    Thank you for sharing your recipe; I made it for a friend’s birthday afternoon tea and it was a real hit. Initially I wasn’t convinced about making the camomile cream but it was lovely so I’m glad I did. This recipe will definitely go into my regular recipe file ?

  35. 5 stars
    I’ve made this recipe twice and both times it’s turned out great! I used 9 inch pans because I don’t have 8 inch ones but it still looks really good and tastes even better!

  36. Hi – my kids have been requesting this cake for the past couple birthdays 🙂 I was recently diagnosed with celiac so I can’t have gluten. I’m curious if you’ve ever made with a GF flour blend, or heard from someone who has? Hoping it can work!

    1. Hey Adrienne! I have never made this with GF so I can’t really say how it will turn out. If you do try it, I recommend Bob’s red milk GF flour blend. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you! xTieghan

  37. 4 stars
    I made this cake today for a friends birthday! It was relatively easy to make, unique and everyone loved it! Got the thumbs up to make it again. The biggest issue I had was the chamomile cream wouldn’t hold it’s shape well, even after I chilled it in the fridge for a bit and cooled the cakes. Any tricks to make it a bit stiffer to hold it’s shape a bit better?

    1. HI there! Was the creaam very cold to touch? It’s important it is COLD when you go to whip it or you will not get a whipped cream. You can also add cream cheese to the cream to help stiffen it up as well. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan

  38. hi!
    I’d like to make this gorgeous cake, but the problem is: we really don’t like chamomile tea. Do you really taste it? And if yes, do you know a replacement?
    thank you.

    1. HI! I would recommend just omitting the tea from the recipe, it will be totally fine minus the tea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  39. 5 stars
    This cake looks amazing and I just made it for Easter and for my mom’s 70th birthday. I can’t wait to try it out. The taste of the frosting was not overwhelming with tea flavoring. Although, my icing did not come out as thick as your picture. I am not sure my guests will notice. Can’t wait to dive into the cake tomorrow!

  40. 5 stars
    This cake looks amazing and I have made it for Easter tomorrow along to celebrate my mom’s 70th birthday. I found that my icing did not look as thick as yours and it seemed to be more temperamental, but overall, I don’t think my guests will notice.

  41. Can I leave the jam out?? How will this effect the cake? I was think of making the cake with a hint of lemon instead?

    1. HI! You can leave the jam out and add 1 tablespoon lemon zest. That will be so great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI there! I recommend just omitting the chamomile all together. the cake will still be just as delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  42. Hi! This looks so good and I’m hoping to make it for my mom’s birthday. My cake pan is 8.5″ in diameter, rather than 8″. Can I still bake at it the same temperature but just for a slightly shorter cooking time?

    1. Hi Shawna! Yes, an 8.5 inch cake pan will work great! I do not think you need to adjust the baking time. It should be just about the same! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  43. HI, I LOVE the look and sound of this cake and want to make it exactly as you did. However, I cannot find edible Chamomile flowers. Any ideas on where I can buy these from?

    1. HI there! I recommend asking your local grocery store or whole foods if they will order them for you. They should do this free of charge! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  44. 5 stars
    Made this cake for my Mom’s Birthday, and not only was it good, but it also was a showstopper. Never made a cake with canola oil, who knew. It was delish, and I enjoyed making it. It made me happy. Thank you for this, i’de definitely make this cake again and soon!

    1. I am so happy to hear that!! Happy Birthday to your mother, Maggie! I hope you all had a great day! xTieghan

  45. Hi! I have been searching for the edible chamomile flowers but I cannot find them. Where do you get your flowers from?

    1. Hey Lisa! I get mine from my local grocery store or Whole Foods. Try asking your grocery store to order them for you! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  46. I made this cake on the weekend and it is gloriously good! The cake part is perfect. I struggled with the cream. I made a first batch and when I added the tea infused cream my cream lost it’s stiffness and peaks. It had no structure. I got more cream and tried again. Same thing. I had no choice but to assemble it because it was my daughter’s birthday cake. It looked less than pretty but it did taste amazing. I only layered two bc all the cream just ran out all over the place. Would love to hear advice on this bc the taste was incredible.

    1. Hi Joanne! Did you chill the chamomile cream before adding to the chilled cream? That is a very important step. Also, did the cream ever boil? That can cause issues as well. Any details you can give me would be so helpful in problem solving. So sorry for any trouble. Glad you still enjoyed the cake! Thank you! xTieghan

  47. My cream frosting “curdled” when I added the powdered sugar. Do you know what would have caused that?

    1. Hey Carly, Did the cream boil at any point? That is the only think I can think that would have made the cream curdle. Hope the cake still turned out for you!

  48. 5 stars
    I prepared this cake yesterday to celebrate the first day of Spring. It was easy to prepare and was absolutely delicious.
    THIS IS ONE GORGEOUS CAKE!!!! I made a few minor modifications- cake flour instead of all purpose, I decreased the salt to 3/4 tsp and instead of the chamomile tea infusion I added almond extract. I also increased the powdered sugar by 1/4 cup.
    My whole family raved about this cake and commented that it is the “perfect cake” because it is not too sweet. In fact, I allowed my daughter to eat some for breakfast this morning:)
    I can’t wait to make it again and this time I will try infusing the cream with chamomile tea as written.

    1. Thank you so much Denise! This is such a special treat for the first day of Spring! Oh, no judgment on cake for breakfast, I love that!! Thank you so much Denise! xTieghan

    1. HI! This is too much batter for a 9×13 inch pan. I’d recommend reducing the amount of batter by a 1/3 and then it will fit into a 9×13. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTiegha

  49. 5 stars
    This cake was my introduction to your blog last week, and I have to say it was one of the best cakes I’ve ever made! It was beautifully balanced and unfussy. So glad I stumbled onto it.

  50. Hi. Making this today!!! I would like to know if I can make this cake ahead of time? Or if the icing will make the cake soggy?

    1. HI! You can make the cake 1 day ahead of time and keep in the fridge. Do not drizzle the cake with honey until ready to serve. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much!! xTieghan ?

  51. Could I make this cake but use your whipped ricotta cream instead? I want to bake a cake for my father and he doesn’t like Chamomile. Just wondering if you had a recipe for a simple cake

    1. HI! Yes, the whipped ricotta will be amazing with this cake. Sounds awesome! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! x Tieghan

  52. Hi There – I love this cake! I made the strawberry cake with vanilla buttercream for my sons birthday in April. My daughter now wants it for her birthday party next weekend, but I have recently been diagnosed with Celiac :(. Do you know if this might translate to Gluten Free with a one-for-one GF flour mix (Ie Bob’s red mill). And insight you can give is appreciated!

    1. HI! So glad you love this cake! I have not tested this with gluten free flour, but I recommend either bobs red milk or king Arthur GF flour. I think either should work great for the cake. Please let me know if you have other questions. Again, glad you love this recipe! Thanks! 🙂

  53. Would this work for cupcakes…use the same batter for cupcakes, the frosting on top, and add a strawberry on top?

    1. HI! This will work great as a cupcake, but it will make a lot of cupcakes, maybe about 32-40 cupcakes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  54. Hi Tieghan, I am absolutely in love with this cake, it looks so fresh and beautiful. I decided to make it for tomorrow’s 4th of July Celebration, and I already bakes the 3 cake layers. I am a real beginner in the kitchen and I like to plan ahead, can I also make the cream a day in advance?

  55. Hi Tieghan, i simply fell in love with this cake, it is just beautiful and so fresh! I decided to make it for tomorrow’s 4th of July celebration. I am really a beginner in the kitchen especially in baking so I like to plan ahead in order not to have bad surprises. I have already baked the 3 layers of cake, but I wanted to know if I could make the Chamomile cream 1 day in advance as well. Thanks a lot 🙂

    1. Hey Vanessa! You can certainly make the cream the night prior…and so sorry for the late response. Hope the cake was a huge hit and you had a great 4th! Please let me know if you have other questions. Thanks! 🙂

  56. Oh wow I just came across this recipe it’s so beautiful I can’t wait to try it. Can I use cake flour and does the measurement have to be the same?and also can I use whole milk? Thank you

    1. I am not too familiar with cake flour, but yes I think you can use it in a an equal amount to regular flour. Whole milk will be great. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  57. Hi can I please use whole milk in place of buttermilk since it isn’t sold where I live or can I make a substitute thank you

  58. I made this cake and it was delicious and so fun to make! The frosting is the perfect flavor, not too sweet and very fluffy. soooo good!

  59. Hi! This cake looks beautiful and delicious! I would like to make it for my daughter’s birthday but I have a lot of people to feed (18 adults and 6 kids). I’m thinking of making it in an 18 inch wedding cake pan and slicing it in half. Any advice on the proportions? Should I double it? What about cook time?

    Thank you!

    1. HI Danielle! Unfortunately, I do not feel comfortable advising you on this as I have never baked a cake of that size, so I really have no idea how to adjust the proportions or cooking time. So very sorry I could not help you. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  60. Sorry Tieghan ! Not Taegan (My sister is a Taegan). ? thanks for the beautiful blog. All the recipes are amazing

  61. 5 stars
    I made this cake over the weekend for a bbq. Everyone loved it ! It looked beautiful! I didn’t have fresh flowers but I had some dried camomile flowers and they looked great. It tastes super yummy – go make it ! Everyone said it was super delicious! Will make it again for sure – thanks Taegan !

  62. This cake looks so amazing!! I’m going to bake it for a friend’s birthday in June. One quick question, I’m not a huge fan of canola oil, can I use butter instead? Thanks!

  63. This cake looks so amazing!! I’m going to bake it for a friend’s birthday in June. One quick question, I’m not a huge fan of canola oil, can I use butter instead? Thanks!

    1. HI! You dont taste the oil, it just keeps the cake moist. That said, I am sure melted butter will work great too! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    2. Hey Meg! You can use melted butter, that will be great! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  64. 5 stars
    I can’t wait to try this recipe. It is such a beautiful cake and the recipe sounds delicious!

  65. Tieghan – you can ignore my previous question about the flowers….I found your replies and a link to the website when I started from the bottom of all the great comments! Thanks again! Can’t wait to make this!

  66. What a beautiful cake! Sorry if you’ve been asked this many time and I’ve missed your responses…do you grow your own edible flowers? If not, where do you get them? I’d love to replicate what you’ve made for Mother’s Day, but I have no clue where to start in regards to the flowers 🙂
    Thanks!

  67. I live the recipes you have on the site and can’t wait to try this one. I do have one question. If I choose to make two lates only, do I just apply 2/3 to all of the ingredients? (I apologize if the question is rudimentary…I’m a novice cook).

    1. HI! Yes, just make 2/3 of the recipe and divide between 2 cake pans. That will be great!! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  68. I REALLY want to try this recipe! It’s so delightfully springy! Do you think I could make this as cupcakes? Are there any variations you would recommend if I tried doing that?

    1. I think cupcakes will be great! I would bake them 18-22 minutes. This will make around 32 cupcakes. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  69. 5 stars
    This recipe is on another level! I made it for my friend’s birthday and everybody was OBSESSED. 🙂 I will definitely be keeping it in my spring/summer cake rotation. It is BEAUTIFUL. I decorating with blueberries, strawberries, and edible flowers.

  70. Hello Tieghan, this was the highlight of our Eater table!!! Not as beautiful as yours but everyone loved it (I used cream cheese and quark for the frosting with no chamomile because I am not found of chamomile). It was sooo goooooood. Thank you for the recipe.

  71. Hi! I can’t get my frosting to whip into stiff peaks. After trying to get it to in my stand mixer without success I popped it in the fridge in hopes that chilling it colder would help but it didn’t. Is it possible I overmixed it and stiff peaks are now unable to form? Should I start over?

    1. HI Megan, did the cream boil at all? this can cause the cream to not whip. Also was the cream very chilled? it needs to be very cold in order to whip. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. I have not tested this with cake flour, but I am sure it would be just fine. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

    1. HI! Yes, I do think it can be modified, but I am not sure on the baking time. I would use a 9x13inch pan or one slightly larger and then bake 30 minutes and start checking for doneness after that. Please let me know if you have other questions. Hope you love this recipe and let me know how the sheet cake goes! Thanks! 🙂

  72. This is such a BEAUTIFUL cake! It looks perfect for spring too. Sadly i can’t have it. 🙁 I have a gluten intolerance. Do you have a gluten free version? It took me months to figure out that that was my problem but after alot of research and reading we narrowed it down. ( http://bit.ly/2DLgnbz ) If not that is okay, I can still have the icing!

    1. HI Leah! Sadly I have not tested this with gluten free flours, so I really cannot be of much help. You could try a gluten free flour bend, but again I have not tested the cake using that. Please let me know if you have other questions. Thanks! 🙂

  73. Looks delicious! Where do you get your edible flowers? I’ve tried calling Earth Fare, Whole Food, and Sprouts near me, and no one has them. :'(

  74. Wow what a gorgeous cake!! Perfect for the welcoming of springtime!
    Quick and very stupid question, how much of a difference on baking time if I were to use 9in pans?

    1. HI! I am not honestly not sure. I would say it’s going to be very similar, but maybe bake a minute or 2 less. Hard to say since I have not tested the recipe this way. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  75. Where did you find fresh camomile flowers this time of year? I love how this loohs–really lovely. Would be great for Easter! Thanks.

    1. Yes, you can make it minus the chamomile. No big deal. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  76. Hey Tieghan,
    I LOVE this cake! I think it would be lovely for Mother’s Day and am excited to make it when I visit my mom. I like the chamomile flowers. 🙂 Where do you get them? My grocery store doesn’t normally have Edible flowers but I’d love to use them more! Also, I like the use of jam and agree fresh berries are difficult in a cake (with moisture levels), and I like that it’s a naked cake. 🙂
    I hope the barn is going well and you’re able to rest this weekend. Maybe a nice Sunday brunch with this cake would be nice.
    I hope you’re staying warm and I’m looking forward to this weekends post!

  77. 5 stars
    LOVE that chamomile cream! This looks incredible Tieghan! So perfect for spring!

  78. Hi Tieghan,
    Your recipes are so unique and look so delicious. This is an interesting looking cake and I love how you decorated with chamomile flowers. This cake is too pretty to cute into!!! Do you grow your own edible flowers?

    I just looked at your recipe for the banana cake with the chocolate frosting! Looks delicious!

    I forward a lot of your recipes to my son in Colorado. He loves to cook and bake.

    Thank you for sharing!

    1. Hi Sandi! I am so glad you like this cake! I do now grow my own edible flowers, but I hope to someday! Thank you so much!

  79. 5 stars
    This cake is dreamy. Such beautiful photos! I’m sure I’d love the flavors too. Have a great weekend!

  80. 5 stars
    Oh yes, still tons of snow in Cleveland; but hooray for this “screams springtime” cake! Gorgeous creation – your hard work always shines through.

  81. 5 stars
    This looks amazing. Definitely making this for both Easter celebrations I am going to! Strawberry cake with fresh strawberries and the chamomile cream….mmmmm. The pictures are making my mouth water, the flowers in the pictures accent the cake very nicely! Your recipes never disappoint, I have yet to make a recipe of yours that I don’t like. Thanks for all the great meals and keep them coming!

  82. 5 stars
    Absolutely gorgeous cake. And I’m obsessed with flowers too. I just think they brighten up everything. I love the simplicity of it and the fruit. I’m pinning and sharing — Your shot of the cake is amazing.

  83. You hit this one out of the ballpark, Tieghan!! I love all things strawberry and I am not a huge fan of frosting, so naked cakes have become a favorite (to look at and eat!). My hubby has been asking me what kind of birthday cake I want this year, and I think this is it!! Can’t wait to see this on my table in just a few short weeks!! Oh and that cake stand – please tell me it is something I could order – I have been searching high and low for one like this!!

    1. YES! I hope you love this cake and it turns out amazing for you on your birthday! Thank you so much Leah!

  84. What a beautiful cake! I’ve had fun making cakes lately even if they are a little more labor intensive. Pinned for making this month! Happy Friday!

  85. Your photography is always so beautiful…..a feast for the eyes! And where did you find that awesome cake stand??
    Also, and belatedly, your parents must be amazing people if you and Red are any example!

  86. I love, love, love the pictures and I love the idea of infusing whipping cream with chamomile. Also, I am not a big fan of American buttercream, it is too sweet for me so this sounds perfect for spring! Thanks for sharing!