Strawberry Chamomile Naked Cake: A Delicate Floral Delight

Introduction & Inspiration

This Strawberry Chamomile Naked Cake is a truly unique and elegant dessert, perfect for springtime celebrations or any occasion calling for something light, fresh, and subtly floral. Tender vanilla cake layers are swirled with sweet strawberry jam, then layered with a dreamy chamomile-infused cream cheese frosting, fresh strawberries, and a hint of honey. The “naked” style frosting showcases the beautiful layers within.

My inspiration for this recipe comes from the gentle, calming aroma of chamomile tea and the desire to pair it with the classic sweetness of strawberries in a sophisticated cake. I wanted to create a dessert that felt delicate, natural, and beautifully understated, letting the quality of the flavors shine.

This cake is perfect for showers, garden parties, Mother’s Day (celebrated next month!), or simply when you desire a dessert that’s different from the usual rich layer cakes. The unique chamomile cream is a delightful surprise. This is a very elegant dessert.

Nostalgic Appeal

While chamomile in cake might be a modern touch, the core elements – vanilla cake, strawberries, and cream – are deeply rooted in nostalgic comfort. Strawberry desserts signal spring and summer, while creamy fillings evoke classic celebration cakes. The “naked” cake style itself has a rustic, charming appeal.

This recipe blends the familiar comfort of strawberry cake with the soothing, slightly herbal notes of chamomile, often associated with calming teas and gentle remedies. It creates a unique sensory experience that feels both novel and soothingly familiar.

It’s a cake that feels sophisticated yet grounded, perfect for creating serene and happy moments. A perfect dessert to share with friends.

Homemade Focus

This Strawberry Chamomile Naked Cake celebrates the art of homemade baking with a focus on fresh ingredients and unique flavor infusion. We’re making the moist, strawberry-swirled cake layers from scratch, using oil and yogurt for tenderness. The real star is the homemade chamomile cream, created by carefully steeping tea bags in warm cream before chilling and whipping it with cream cheese.

Infusing the cream is a simple yet impactful technique that imparts a delicate floral flavor you won’t find in store-bought frostings. The entire process, from baking the cake to assembling the naked layers, highlights the care and craft of homemade baking.

The result is a cake with a distinct personality and a fresh, nuanced flavor profile that can only come from making it yourself. The homemade taste is incredible.

Flavor Goal

The primary flavor goal is a delicate balance between sweet vanilla cake, tart strawberry jam swirls, fresh juicy strawberries, and the subtle, floral, almost apple-like notes of chamomile in the creamy frosting. A hint of honey adds another layer of natural sweetness.

The cake crumb should be exceptionally moist and tender, thanks to the oil and Greek yogurt. The chamomile cream should be light, fluffy, tangy from the cream cheese, and subtly infused with chamomile – present, but not overpowering.

The “naked” assembly allows the flavors of the cake, fruit, and cream to be appreciated individually and collectively in each bite. The overall experience should be light, fresh, floral, and elegantly balanced. A perfect combination of texture and flavour.

Ingredient Insights

For the Cake:

• Canola Oil: Ensures a moist cake crumb.
• Plain Greek Yogurt: Adds significant moisture and a slight tang for a tender texture. Room temperature preferred.
• Large Eggs: Provide structure and richness. Room temperature preferred.
• Granulated Sugar: Sweetens the cake.
• Vanilla Extract: Classic flavor base.
• Buttermilk: Adds moisture and tang, contributing to tenderness. Room temperature preferred.
• All-Purpose Flour: Provides structure.
• Baking Soda & Baking Powder: Leavening agents.
• Kosher Salt: Balances sweetness and enhances flavors.
• High Quality Strawberry Jam: Creates beautiful swirls and adds concentrated strawberry flavor. Use a good quality jam that’s not too runny.

For the Chamomile Cream:

• Heavy Cream: Used in two parts: one part is heated to steep the tea bags, the other is added cold during whipping for volume. Must be cold for whipping.
• Chamomile Tea Bags: The source of the unique floral flavor. Use good quality tea bags for the best infusion.
• Cream Cheese (Softened): Provides the tangy, creamy base and structure for the frosting. Must be fully softened.
• Powdered Sugar: Sweetens the frosting slightly. The amount is relatively low, resulting in a less sweet, tangier frosting.

For Assembly:

• Fresh Strawberries (Sliced): Provide fresh flavor, texture, and visual appeal between the layers and potentially on top.
• Honey: Adds a delicate sweetness and complements the floral notes when drizzled on the cake layers.
• Chamomile Flowers (Optional): For a beautiful, thematic garnish. Ensure they are food-safe/unsprayed if using real flowers.

Essential Equipment

• Three 8-Inch Round Cake Pans: For baking the layers.
• Parchment Paper: For lining pans.
• Non-stick Cooking Spray / Butter: For preparing pans.
• Stand Mixer (Recommended) or Handheld Mixer: For cake batter and essential for whipping the chamomile cream.
• Mixing Bowls (Large, Medium, Small): For various components.
• Whisk: For dry ingredients.
• Rubber Spatula: For folding and smoothing batter.
• Small Saucepan: For heating cream to steep chamomile.
• Sieve/Strainer (Optional but Recommended): For straining the infused cream to remove any small tea particles.
• Wire Cooling Racks: For cooling cake layers completely.
• Serving Plate or Cake Stand:
• Pastry Brush (Optional): For drizzling honey.

Ingredients

• 1 cup canola oil
• 1/2 cup plain greek yogurt
• 3 large eggs, room temperature
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk, room temperature
• 3 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup high quality strawberry jam
• 2 cups fresh strawberries, sliced
• honey, for drizzling

Chamomile Cream:

• 2 cups heavy cream, divided (1 cup + 1 cup)
• 6 chamomile tea bags
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar

Step-by-Step Instructions

1. Infuse Cream for Frosting (Start Ahead):

• Add 1 cup of the heavy cream to a small saucepan. Bring it just to a simmer over medium heat (do not boil).
• Simmer for 1 minute, then remove from the heat.
• Add the 6 chamomile tea bags to the hot cream. Cover the saucepan and let the tea steep for 5-10 minutes (taste after 5 min; steep longer for stronger flavor).
• Remove and discard the tea bags, gently squeezing them out. Optional: Strain the cream through a fine-mesh sieve.
• Place the infused cream in a container, cover, and place in the refrigerator to chill completely (at least 2 hours, or until very cold).

2. Prepare Oven and Pans:

• Preheat oven to 350°F (175°C).
• Grease three 8-inch round cake pans. Line the bottoms with parchment paper circles, then grease the parchment paper as well.

3. Mix Wet Cake Ingredients:

• In the large bowl of a stand mixer fitted with the paddle attachment (or using a hand-held mixer), beat together the canola oil, Greek yogurt, room temperature eggs, granulated sugar, vanilla extract, and room temperature buttermilk until well combined.

4. Combine Dry Ingredients and Finish Batter:

• In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.
• Add the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until just combined. Do not overmix.
• Gently swirl the strawberry jam into the batter using a spatula or knife, leaving large streaks. Do not fully incorporate the jam; you want visible swirls.

5. Bake the Cakes:

• Divide the batter evenly among the three prepared cake pans.
• Bake for 28-30 minutes, or until the tops are just set, spring back lightly when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cakes cool in the pans on wire racks for about 5 minutes.
• Run a thin knife around the edges of the pans to loosen the cakes. Carefully invert the cakes onto the cooling racks, remove parchment paper, and let them cool completely.

6. Make the Chamomile Cream:

• Ensure the infused cream (from step 1) is thoroughly chilled.
• In the clean bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese on medium-high speed until fluffy and completely smooth.
• Reduce speed to low. Add the chilled chamomile-infused cream and the remaining 1 cup of cold heavy cream.
• Increase speed to medium-high and whip until stiff peaks form.
• Stir in the powdered sugar on low speed until just combined. Keep stored in the fridge until ready to assemble.

7. Assemble the Naked Cake:

• Ensure cake layers are completely cool. If desired, level the tops with a serrated knife (though slight doming is often fine for naked cakes).
• Place one cake layer on your serving plate or cake stand.
• Lightly drizzle the cake layer with honey using a pastry brush or spoon.
• Spread about one-third of the chamomile cream evenly over the cake layer.
• Arrange a layer of sliced fresh strawberries over the cream (about a handful, don’t overcrowd).
• Place the second cake layer on top. Drizzle with honey, spread with another third of the chamomile cream, and top with another layer of sliced strawberries.
• Place the third cake layer on top. Drizzle with honey and spread the remaining one-third of the chamomile cream over the top layer only (or apply a very thin, rustic layer around the sides if desired, but traditionally naked cakes leave sides exposed).
• Arrange remaining sliced strawberries decoratively on top.

8. Serve or Chill:

• Serve the cake immediately for the freshest taste and texture.
• Alternatively, you can store it, covered, in the fridge for up to 1 day. Let it sit out briefly before serving if refrigerated for a long time.
• If desired, decorate the cake with fresh (food-safe) chamomile flowers just before serving.

Troubleshooting

• Cake Dry/Dense: Overbaking, overmixing batter, ingredients too cold. Oil/yogurt/buttermilk should ensure moisture if not overbaked.
• Jam Sank: Batter might be too thin, or jam too heavy/dense. Ensure cake ingredients are properly measured. Swirl gently.
• Chamomile Flavor Too Weak/Strong: Adjust steeping time. Start with 5 minutes and taste the cream; steep longer for more flavor, but be aware it can become slightly bitter if steeped too long. Use good quality tea bags.
• Cream Didn’t Whip/Too Soft: Cream wasn’t cold enough, bowl/beaters weren’t cold/clean, or cream cheese wasn’t fully softened/beaten smooth first. Ensure infused cream is fully chilled before adding to the final whip.

Tips and Variations

• Room Temp Ingredients: Important for cake batter (eggs, buttermilk, yogurt) for even mixing. Cold cream is essential for whipping. Softened cream cheese is essential for smooth frosting.
• Gently Swirl Jam: Don’t fully mix the jam into the batter; you want distinct streaks for visual appeal and flavor bursts.
• Steeping Cream: Ensure the cream is hot enough to infuse flavor but not boiled. Chilling thoroughly after steeping is crucial.
• Naked Cake Style: Embrace the rustic look! Don’t worry about perfectly smooth sides. Focus on neat layers of cream and fruit between the cake.
• Different Jam/Fruit: Use raspberry or apricot jam swirls, and pair with corresponding fresh fruit.
• Different Tea: Try infusing the cream with Earl Grey, lavender, or chai tea for different floral/spiced notes (adjust steeping time accordingly).

Serving and Pairing Suggestions

• Serve Cool Room Temperature or Chilled: Perfect straight from the fridge or after sitting out for 15-30 minutes.
• Spring/Summer Events: Ideal for brunches, showers, garden parties, Mother’s Day.
• With Herbal Tea: Complement the chamomile notes with a cup of herbal tea.
• Elegant Presentation: The naked style is naturally beautiful; simple fresh fruit or edible flowers are the best garnish.

Nutritional Information

(Note: Estimated, per slice, assuming 12 slices)

• Calories: 450-550
• Fat: 28-35g
• Saturated Fat: 8-12g
• Cholesterol: 80-100mg
• Sodium: 200-250mg
• Total Carbohydrates: 50-60g
• Dietary Fiber: 1-2g
• Sugars: 35-45g
• Protein: 5-7g

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Recipe Summary and Q&A

Summary: This Strawberry Chamomile Naked Cake features moist vanilla cake layers swirled with strawberry jam, filled with a unique chamomile-infused cream cheese whipped cream frosting, fresh strawberries, and a hint of honey. The “naked” assembly showcases the layers. The process involves baking the cake, separately infusing and chilling cream, making the frosting, and layering the components.

Q&A:

• Q: Does the cake taste strongly of chamomile?
  • A: It shouldn’t be overpowering. The goal is a subtle floral note that complements the strawberry and vanilla. Adjust the steeping time (5-10 minutes) based on your preference – taste the infused cream before chilling it.
• Q: Can I fully frost the cake instead of leaving it “naked”?
  • A: Yes, absolutely. This frosting recipe might yield just enough for thin layers and a top coat. If you want thicker frosting or enough to cover the sides completely and pipe decorations, you might consider increasing the frosting ingredient quantities by about 50%.
• Q: Can I make this ahead of time?
  • A: You can bake the cake layers a day ahead (cool, wrap well). You can make the infused cream a day ahead. Assemble the cake up to 1 day before serving and keep refrigerated. Add final fresh fruit garnish just before serving for best appearance.
• Q: Where do I find food-safe chamomile flowers for garnish?
  • A: Check specialty food stores, farmers’ markets, or online retailers that sell edible flowers. Ensure they are specifically labeled as edible and haven’t been treated with pesticides. Alternatively, omit them or use extra fresh strawberries.