Chamomile Vanilla Bean Cake with a Salted Caramel Drizzle

I got the itch to make a cake. I have been somewhat burnt out on cakes lately, but I just had that fall feeling where I just needed some sweet smells wafting out of my oven. Plus, I had the time and all the ingredients needed to make my Chamomile Vanilla Bean Cake. I know you’re probably thinking, why chamomile?

Well… first off, it’s very “in” right now to infuse cakes with tea. But that’s not why I did it. Whenever I infuse my butter with chamomile, it gives such a soft, earthy flavor. It’s salty and sweet, and gives a very delicate taste. Which is perfect for a cake you want to smother with Salted Caramel Sauce.

And, chamomile has that extra benefit of reducing stress and helping relaxation. Which, let me tell you, has been needed lately. My office has been going through a bit of a transition, which means more work for me, and more projects galore. I love it. I kind of thrive off it. It’s really the greatest. But, it is causing a little bit of tension and making me head to bed around 7:00 at night. I’m struggling to stay awake past 9:00. Seriously, Great Grandma Karlee.

We are officially driving down to California next week for my sister-in-law’s wedding. That means A) Catching up on regular life before we leave. B) Getting ahead of work before we leave. C) In-N-Out.

It will be a short trip full of set up, take down, and hair spray, but we will at least get to spend some quality time with family and see a very sweet couple tie the knot. Cheers to one more person joining los Flores Familia.

It also means getting to see my friend and fellow food blogger Erica while we are down there. So excited! We have two months to catch up on. She is my GIRL.

We will also be missing my Mom and my little sister’s birthday while we are out. So, we are going to spend our Saturday morning in a park watching Emma run cross-country and then head out to breakfast afterward. Breakfast, my dear, is my favorite meal of the day. Like, we have it multiple times of the day. BFD (breakfast for dinner) is our life. Plus, there are some pretty awesome places to eat breakfast where we live.

So, if you’d like to make a cake this weekend that is soft and melt -in-your mouth yummy, then try this guy out. It’s a very simple cake to whip up and goes well with any type of frosting. I’ve typically used American Buttercream because it’s so quick to make, but I’m thinking that a good Ermine would knock it out of the park. Of course, I topped it with my Salted Caramel Sauce and fresh figs. I used Smith Tea: Meadow because it is the most beautiful smelling tea with just the perfect blend of everything. But, I’m sure any good quality chamomile will work. If you haven’t discovered Vanilla Bean Paste, it’s the most wonderful thing in the world. So easy to use and super affordable for all the vanilla bean you’re getting! It’s my current food obsession.

Chamomile Vanilla Bean Cake with a Salted Caramel Drizzle

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A light and delicate cake infused with chamomile and topped with salted caramel sauce. This recipe is super-easy to follow and tastes delicious.

• Author: Karlee Flores
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x

Ingredients

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1 cup butter

2 tablespoons of good chamomile

2 teaspoons of vanilla bean paste (or one whole vanilla bean)

2 cups white granulated sugar

4 eggs

2 1/2 cups flour

1 tablespoon baking powder

1 teaspoon salt

1 1/4 cups whole milk

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Instructions

Melt the butter in a saucepan and then add the chamomile and stir. Let seep together for a half an hour. Strain the butter and discard the chamomile. 

Preheat the oven to 350 degrees and butter three – 8 inch pans.

Place the melted and infused butter in a standing mixer and add the vanilla and sugar. Mix together for about 30 seconds and then add the eggs one at a time. In a separate bowl, mix the dry ingredients together.

Add the flour mixture and milk into the butter mixture in three parts, starting and ending with the flour. Scrape down the sides of the bowl and mix for another 30 seconds.

Pour evenly into the three cake pans and level. Bake in the oven for 25-30 minutes. The cake will be done when it looks golden on the outside and a toothpick comes out clean when poked in the center of the cake.

Drizzle with Salted Caramel Sauce or top with the frosting of your choice. 

Keywords: cake, chamomile, smith tea, tea time, vanilla bean