Chamomile Vanilla Bean Cake with a Salted Caramel Drizzle
A light and delicate cake infused with chamomile and topped with salted caramel sauce. This recipe is super-easy to follow and tastes delicious.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Ingredients
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
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