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–+ servings
Chamomile infused raspberry cake

Infused Chamomile Vanilla Cake with Raspberry buttercream

A delicious way to include chamomile into your cake with enjoying the burst of berries!
5 from 1 vote
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Course Dessert
Cuisine American
Servings 12 people
Calories 513 kcal

Equipment

  • 1 Oven
  • 2 cake pans 3 cake pans if you want to make more layers
  • 1 tea steeper A ball or a tea pot that helps diffuse your tea leaves
  • 1 Stand alone mixer
  • 1 hand mixer for making the frosting

Ingredients
  

Cake recipe

  • 3 cups flour white flour
  • 1 tbsp flour this extra tbsp to toss your raspberries into
  • 1/4 cup tea chamomile tea steeped for a few hours or overnight
  • 1/4 cup coconut yogurt I used vanilla flavored Yoso
  • 1 cup almond milk I used whatever I had on hand, almond or soy is fine, unsweetened
  • 1 tsp vanilla powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 cup sugar
  • 1/2 cup coconut oil slightly melted
  • 2 cups raspberries Frozen or fresh. I used purple raspberries and I also made sure they were frozen

Raspberry layer

  • 2 cups raspberries fresh or frozen, purple or red
  • 2 tsp maple syrup

Frosting ingredients

  • 1 cup vegan butter room temperature
  • 3 cups icing sugar
  • 1 cup raspberries the liquid either squeezing it with a cheesecloth or the liquid that comes out when sauteing it
  • 2 tbsp raspberry juice

Instructions
 

Cake instructions

  • Preheat the oven to 350F. Prepare your cake pans with liners or baking spray
  • Prepare your stand alone mixer or use a hand held mixer if you don't have a stand alone
  • Cream your coconut oil and sugar well until somewhat fluffy. It won't look as fluffy as what butter and sugar look like but it's close
  • Add the rest of your wet ingredients and mix well
  • Add your vanilla powder, baking powder and soda and mix well.
  • Fold in your flour in 3 batches and mix between batches. Making sure not to overmix*
  • If you wish to have three layers, you may wish to double the recipe **
  • Toss your frozen or fresh raspberries carefully with flour. Just a gentle toss will do. Fold in your raspberries VERY carefully. If they're frozen they'll be more forgiving and not bleed into your batter but if they're fresh handle them minimally and try to mix the batter without over mixing the berries
  • Evenly measure out your batter (I use a measuring scale***)
  • Pour into a prepared cake pan and bake for 30-35 minutes ****
  • Check at the end of 30 minutes with a fork/toothpick to see if it's cooked through the centre. If not, add another 5-10 minutes.
  • The cake can be very moist but cooked. Let it cool completely before you decorate/cut into it.
  • I usually wrap the cakes, when cooled, and place it in the fridge to cool them overnight before icing and decorating

Raspberry frosting and raspberry layer

  • your 2 cups of raspberries and saute it gently over a stove top with a small pot or pan
  • Wait 5 minutes until they've softened and use the liquid that comes out from the raspberries for your frosting
  • Using a hand mixer, mix your butter and icing sugar until creamy
  • Add your raspberry juice for color and check for creaminess. If it's too stiff the frosting will break the cake as you ice it and if it's too soft then it won't hold. Add more icing sugar or juice/milk if necessary.

Assembly

  • Remove your cooled cake and cut off the tops with a serrated cake knife.
  • spread frosting evenly on the first layer and then add about 1/2 of raspberry compote that you made. Spread it evenly on this layer
  • Repeat with the second layer and finally top your third frosted layer. Frost the sides of your cake with your spatula.
  • Top your cake with additional raspberries and chamomile and enjoy!

Notes

  • *overmixing your batter can create a dry cake batter when it comes out of the oven. 
  • **I usually double the batter for all my cakes because I love making more layers and having them high.
  • ***Before pouring my batter into a bowl I tare the bowl on a kitchen scale and then weigh just the batter so I can remove half the batter. This will ensure that the bake is even and you have two cake sizes that are the same!
  • ****If you're not baking two separate cake pans then just pour into one cake pan and bake for 45 -50 minutes. 

Nutrition

Calories: 513kcalCarbohydrates: 78gProtein: 4gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gSodium: 313mgPotassium: 120mgFiber: 4gSugar: 49gVitamin A: 736IUVitamin C: 13mgCalcium: 83mgIron: 2mg