This apricot chamomile cake features three layers of white cake, thin layers of apricot preserves, and a light coating of sweet chamomile buttercream.
Cake making is a never-ending learning process. With enough curiosity and determination, one can keep pushing to explore new flavors, new combinations, and new techniques.
I share the good cakes on the blog. I can’t even tell you how many cake failures I’ve had. Ones that were too salty, too sweet, too eggy, tasted like concrete, tasted like dirt.
This apricot chamomile cake is a winner.
White Cake with Apricot Preserves
You don’t have to be a big fan of chamomile tea to enjoy this cake.
Often times, chamomile can have that medicine-like smelling/tasting quality.
However, when paired with apricot preserves, it is easier to appreciate the sweet, floral characteristics of chamomile. (Plus, the boozy soaking syrup helps.)
There are several ways to mix together cake batters. Foaming technique is used for making angel food cake. Store-bought cake mixes use the “all-in” or one bowl approach in which all the ingredients are simply mixed together all at once.
Cookies and quick breads use the traditional creaming method. It’s the most commonly used mixing process. Butter and sugar are beat together until light and fluffy. Eggs are added. And then, the liquids and dry mixture follow.
Creaming method traps air during mixing, allowing the batter to rise and expand during baking.
This white cake batter is mixed together using reserve creaming.
Reverse Creaming Method
As the name suggests, reverse creaming is the opposite of traditional creaming. It is also known as the paste method or two-stage creaming method.
In this method, the dry ingredients are first whisked together. Then, butter is added and combined with the dry ingredients until the mixture resembles crumbly, coarse sand.
Eggs and any remaining liquids are then added until the mixture is thick and smooth.
The reverse creaming method produces cakes with little to no air pockets. The baked cake may not rise as high as a creamed method cake batter, but the cake itself is much softer and more tender.
Apricot Chamomile Cake Components
- White Cake: lightly flavored with chamomile. I infused chamomile in the milk used for the cake batter. While it’s not strongly flavored, you get hints of it and you can definitely smell in the cake.
- Apricot Preserves: thin layer of preserves between the cake layers.
- Sweet Chamomile Buttercream: frosting flavored with chamomile simple syrup. Cake is minimally frosted to keep cake light and not too sweet.
Note: The chamomile simple syrup is delicious on it’s own! Use it to sweeten ice tea or tart yogurt!
Edible Cake Decor
Decorate the assembled cake with fresh apricot slices. Lightly sprinkle bee pollen for a pop of earthy flavor.
On top, I lightly sprinkled on some bee pollen for a pop of earthy flavor.
If you decorate the cake with fresh flowers, be sure to use organic, pesticide-free chamomile flowers.
More Tea Infused Dessert Recipes
- This chai layer cake features three layers of chai infused cake frosted with vanilla bean Swiss buttercream.
- Perfect for milk tea fans! This boba milk tea cake consists of sweet black tea infused cake layers, milk tea buttercream, and warm brown sugar tapioca pearls.
- The iconic warm spices of golden milk are translated into this sweet Golden Milk Layer Cake topped with chopped candied nuts.
Apricot Chamomile Cake
- ¾ cup milk
- 2 Tablespoons dried chamomile (or about 4 chamomile tea bags)
- 2 ½ cups cake flour
- 1 ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, cut into tablespoons, softened but still cool to the touch
- 3 large eggs
- 1 large egg white
- 1 teaspoon pure vanilla extract
- ¼ cup apricot preserves or jam*
Chamomile Simple Syrup:
- 2 Tablespoons dried chamomile
- ½ cup granulated sugar
- ½ cup water
- ¼ cup chamomile simple syrup
- 2 Tablespoons white rum
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- pinch fine sea salt
- 1 Tablespoon chamomile simple syrup
- Bring milk to a simmer and remove from heat. Add tea and allow to steep for 30 minutes. Strain out tea.
- Preheat oven to 350°F. Grease and flour three 6-inch round cake pans. Tap out any excess flour. Line with parchment paper and set aside.
- In the bowl of a stand mixer, whisk together 2 cups flour (reserve remaining ½ cup), sugar, baking powder, and sat. Using a paddle attachment, run mixer on low speed. With the mixing running, add butter in three additions. Continue to mix on low speed until mixture is crumbly.
- In another bowl, combined infused milk, egg, egg white, and vanilla. Add half of liquid to mixing bowl. Mix on medium speed until incorporated. Add remaining half of liquid and mix until batter is thoroughly combined. Scrape down bowl as needed to ensure thorough mixing. The batter may look curdled. Add remaining ½ cup flour and mix until batter comes together.
- Evenly distribute batter among prepared cake pans. Bake for 30-35 minutes until toothpick inserted in center of cake comes out clean. Allow cake to cool in pan for 10-15 minutes. Run an offset spatula along the sides of the cake pan to loosen cake. Invert cake onto a wire rack and allow to cool to room temperature.
- Combine dried chamomile, sugar, and water in a sauce pot. Bring to a boil until sugar has dissolved. Remove from heat and allow mixture to steep for 30 minutes. Strain out chamomile. Cool to room temperature and keep stored in the fridge until ready to use
- Combine ¼ cup chamomile syrup with 2 tablespoons white rum before assembling cake.
- In the bowl of a stand mixer fitted with a paddle attachment(or using a hand mixer), cream butter until smooth. Add powdered sugar and mix until incorporated. Scrape down bowl as needed. Add pinch of salt and chamomile syrup. Mix until thoroughly combined.
- Place one cake round on cake board (or serving plate). Brush cake layer with soaking syrup. Spread a thin layer of buttercream over cake layer. Pipe a border of buttercream along the perimeter of cake layer. Spread a thin layer of apricot preserves (about 2 tablespoons) within the buttercream border. Carefully spread a thin layer of buttercream over preserves.
- Top with second cake round and repeat steps.
- Top with third cake round. Brush cake layer with soaking syrup. Spread buttercream over the top of cake. Spread buttercream around the exterior of cake to seal in any crumbs. Chill in the fridge for 10-15 minutes to set up. Add another thin coat of buttercream all over the cake.
- Keep cake chilled until ready to serve. Allow cake to sit at room temperature for at least 30 minutes before serving to soften. Decorate cake with bee pollen, fresh apricot slices and organic, pesticide-free chamomile flowers, if desired.
- I used reduced sugar apricot preserves from Trader Joe’s. It’s not as sweet as traditional preserves/jam.
- Be sure to use organic, pesticide-free chamomile flowers to decorate the cake.
- If desired, omit white rum in soaking syrup.
- Store leftovers in an airtight container in the fridge for up to 4 days. Bring to room temperature before eating.