Strawberry Chamomile Naked Cake

The inspiration came from wanting to create a layer cake that was light, sophisticated, and celebrated the gentle flavors of spring and summer. Chamomile, with its calming, slightly apple-like notes, felt like a perfect, unexpected partner for sweet strawberries. Swirling jam into the batter adds visual appeal and pockets of intense fruitiness.

Making the chamomile-infused cream is a simple yet transformative step that elevates the entire dessert. Paired with the incredibly moist cake (thanks to oil, yogurt, and buttermilk!) and fresh berries, it creates a truly unique and memorable flavor profile.

Perfect for brunches, showers, garden parties, or any occasion calling for a beautiful, subtly flavored dessert, this Strawberry Chamomile Naked Cake is a delightful departure from overly sweet or heavy cakes.

Nostalgic Appeal (Rustic Elegance & Tea Time Charm)

While distinctly modern in its flavor pairing, this cake evokes a certain nostalgic charm. The “naked” cake style, with its exposed layers, has a rustic yet elegant appeal, reminiscent of simple, homemade cakes served at countryside gatherings or charming cafes. It feels honest and beautiful in its imperfection.

The combination of fruit and cream is, of course, timelessly comforting. Adding the gentle floral note of chamomile brings to mind relaxing cups of tea and peaceful afternoons. It’s a sophisticated twist on familiar comforts.

There’s a quiet elegance to this cake. It doesn’t shout with bold flavors but rather whispers with subtle complexities – the jam swirl, the chamomile infusion, the hint of honey. It feels special and thoughtfully crafted.

Making this cake feels like creating something both beautiful and calming. It’s perfect for slowing down and savoring a moment of sweetness, perhaps shared over tea with good company.

Homemade Focus (Infusing Cream & Mastering Naked Frosting)

I love recipes that showcase simple yet impactful homemade techniques, and this cake delivers. The homemade focus here shines in two key areas: infusing the cream with real chamomile and mastering the elegant “naked” frosting style.

Steeping chamomile tea bags in warm cream is an easy way to impart a delicate floral flavor into the frosting base. It’s a simple infusion technique that adds a layer of sophistication. Making the rest of the cream cheese-whipped cream filling from scratch ensures a fresh, balanced flavor.

The “naked” frosting technique is also part of the homemade charm. It involves applying just enough frosting to glimpse the cake layers underneath, creating a rustic, effortlessly chic look. It requires a lighter touch than fully frosting a cake but is quite achievable with an offset spatula.

This recipe celebrates the art of subtle flavor infusion and elegant, minimalist decoration. It’s about creating a stunning homemade cake through thoughtful techniques rather than elaborate piping.

Flavor Goal: Moist Jam-Swirled Cake, Floral Chamomile Cream, Fresh Berries

The flavor goal is a delicate and refreshing harmony: a super moist, tender vanilla cake with visible streaks of sweet strawberry jam baked within; layered with a creamy, subtly floral chamomile-infused frosting (with a cream cheese base); bursts of fresh, juicy strawberries; and a hint of sweet honey drizzled between layers.

The cake itself, enriched with oil, yogurt, and buttermilk, should be exceptionally moist. The jam swirl adds pockets of intense fruitiness and visual appeal.

The chamomile cream is the unique star – its flavor should be discernible but delicate, complementing the strawberry without overpowering it. The cream cheese adds a slight tang and richness.

The fresh strawberries provide brightness and natural sweetness, while the honey drizzle adds another layer of floral sweetness. The overall effect should be light, airy, fresh, subtly complex, and beautifully balanced – not overly sweet.

Ingredient Insights: Building the Delicate Flavors

Let’s explore the key components of this unique cake:

For the Cake:

• Oil, Greek Yogurt, Buttermilk: A trifecta of moisture! Oil ensures lasting moistness, while yogurt and buttermilk add tenderness and tang. All contribute to a very soft crumb.
• Eggs (Room Temp): Provide structure, richness, binding. Room temp ensures proper mixing.
• Granulated Sugar: Sweetness.
• Vanilla Extract: Enhances flavors.
• All-Purpose Flour, Baking Soda, Baking Powder, Salt: Standard cake structure and leavening. Soda reacts with buttermilk/yogurt.
• High-Quality Strawberry Jam: Swirled into the batter before baking, creating flavorful streaks and pockets. Seedless or seeded works.

For the Chamomile Cream:

• Heavy Cream (Divided): Part is infused with chamomile, part is whipped for volume. Must be cold for whipping.
• Chamomile Tea Bags: The key flavor infusion! Use good quality chamomile tea bags for the best flavor.
• Cream Cheese (Softened): Provides the tangy, creamy base for the filling/frosting. Must be softened for smoothness.
• Powdered Sugar: Sweetens the cream filling/frosting.

Assembly & Garnish:

• Honey: Drizzled between layers for subtle floral sweetness and moisture.
• Fresh Strawberries (Sliced): Layered within the cake and used for garnish.
• Chamomile Flowers (Optional): Edible garnish to reinforce the theme.

Essential Equipment: Tools for Cake and Cream

You’ll need standard cake-baking tools plus a few specifics:

• Three 8-inch Round Cake Pans: As specified for three layers.
• Parchment Paper & Nonstick Spray: For pan preparation.
• Stand Mixer (Highly Recommended): Useful for the cake batter and essential for whipping the cream cheese/cream mixture properly.
• Large & Medium Mixing Bowls.
• Small Saucepan: For heating cream for chamomile infusion.
• Whisk & Rubber Spatula.
• Knife: For swirling jam in batter.
• Wire Cooling Racks.
• Offset Spatula: Essential for applying the “naked” frosting style.
• Cake Turntable (Optional): Helpful for frosting.

List of Ingredients with Measurements (Ready for Floral Notes!)

Here is your checklist for this sophisticated Strawberry Chamomile Cake:

For the Cake:

• 1 cup canola oil
• ½ cup plain greek yogurt, room temperature
• 3 large eggs, room temperature
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 ½ cups buttermilk, room temperature
• 3 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ¾ cup high-quality strawberry jam
• Nonstick baking spray, parchment paper

For the Chamomile Cream:

• 2 cups heavy cream, divided
• 6 chamomile tea bags
• 8 ounces cream cheese, softened
• ¼ cup powdered sugar

Assembly & Garnish:

• Honey, for drizzling
• 2 cups fresh strawberries, sliced (plus more for garnish)
• Edible chamomile flowers (optional)

Ensure dairy/eggs for the cake are at room temperature! Heavy cream for whipping should be cold.

Advertisements

Step-by-Step Instructions: Crafting Your Naked Cake Beauty

Let’s bake this elegant Strawberry Chamomile Naked Cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment paper, then butter/spray the parchment.

2. Combine Wet Cake Ingredients:

In the bowl of a stand mixer (or large bowl with hand mixer), beat together the canola oil, Greek yogurt, eggs, granulated sugar, and vanilla extract until well combined.

Add the buttermilk and mix briefly on low speed. (Self-correction: Directions add buttermilk later with flour. Following directions for alternating method).

3. Combine Dry Cake Ingredients:

In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.

4. Combine Wet and Dry (Alternating Method Recommended):

(Revised following standard alternating method implied by similar recipes, as directions are slightly ambiguous): With the mixer on low speed, add about one-third of the dry ingredients to the wet ingredients. Mix briefly. Add about half of the buttermilk. Mix briefly. Repeat, adding another third dry, the remaining buttermilk, and ending with the final third of dry ingredients. Mix only until just combined. Do not overmix.

5. Swirl in Jam:

Gently dollop spoonfuls of the strawberry jam over the surface of the batter. Use a knife or skewer to gently swirl the jam into the batter, creating streaks. Do not fully incorporate the jam.

6. Bake the Cake Layers:

Pour the batter evenly among the three prepared cake pans.

Bake for 28-30 minutes, until the tops are just set, slightly golden, and a toothpick inserted into the center comes out clean.

7. Cool the Cakes:

Remove pans from the oven and let cool for five minutes on wire racks.

Run a knife around the edges of the pans. Invert the cakes onto the cooling racks, remove parchment paper, and let the cakes cool completely before assembling.

8. Infuse Chamomile Cream:

While cakes bake/cool, make the infused cream. Add 1 cup of the heavy cream to a small saucepan. Bring it just to a simmer over medium heat (do not boil).

Remove from heat. Add the 6 chamomile tea bags, cover the saucepan, and let steep for 5-10 minutes (or longer for stronger flavor, taste periodically).

Remove and discard the tea bags, squeezing them gently to release all the cream.

Place the infused cream in the fridge to chill completely (at least 1-2 hours). It must be very cold before incorporating into the frosting.

9. Make the Chamomile Cream Frosting:

Beat the softened cream cheese in a stand mixer (or large bowl with hand mixer) until light and fluffy.

Add the chilled chamomile-infused cream and the remaining 1 cup of cold heavy cream. Whip on medium-high speed until stiff peaks form.

Stir in the powdered sugar until just combined. Keep stored in the fridge until ready to assemble.

10. Assemble the Naked Cake:

Level the tops of the completely cooled cake layers if necessary.

Place one cake layer on a serving plate or cake stand.

Drizzle the cake layer lightly with honey.

Spread about 1/3 of the chamomile cream over the cake layer.

Add a layer of sliced fresh strawberries (about half of the 2 cups).

Repeat with the second cake layer: drizzle with honey, spread with another 1/3 chamomile cream, top with the remaining half of the sliced strawberries.

Place the third cake layer on top. Drizzle lightly with honey.

11. Apply “Naked” Frosting:

Use the remaining 1/3 of the chamomile cream to apply a very thin layer of frosting around the sides of the cake using an offset spatula or bench scraper. Scrape most of it off, leaving the cake layers partially exposed for the “naked” look. You can apply a slightly thicker layer on top.

12. Garnish and Serve:

Decorate the top of the cake with additional fresh strawberries and edible chamomile flowers, if desired.

Serve immediately, or store covered in the fridge for up to 1 day (best enjoyed same day for optimal texture). Slice and enjoy!

Advertisements

Troubleshooting: Perfecting the Delicate Balance

This cake involves several delicate components:

Problem: Cake is Oily or Dense

Cause: Overmixing batter; oil measurement incorrect; ingredients not room temp. Solution: Mix just until combined. Measure oil accurately. Use room temperature eggs/dairy.

Problem: Jam Swirl Disappeared/Sank

Cause: Jam too thin; over-swirling; batter too thin. Solution: Use a thick jam. Swirl very gently just a few times. Ensure batter is correct consistency.

Problem: Chamomile Flavor Too Weak/Strong

Cause: Steeping time; quality of tea bags. Solution: Adjust steeping time (5 mins for subtle, 10+ for stronger). Use good quality chamomile tea.

Problem: Chamomile Cream Split or is Runny

Cause: Cream cheese too cold/warm; cream not cold enough; over-whipping; infused cream still warm. Solution: Use softened cream cheese. Ensure both infused cream and remaining cream are very cold before whipping. Whip only to stiff peaks. Do not overmix after adding sugar.

Problem: Achieving the “Naked” Look is Hard Solution: Apply a thin layer, then scrape most of it off the sides with a bench scraper or straight spatula, leaving just enough in the crevices. Less is more!

Tips and Variations: More Floral & Fruity Ideas

Customize this elegant cake:

• Chamomile Infusion: For stronger flavor, gently crush the chamomile flowers in the tea bags before steeping. Ensure cream is fully chilled after infusion.
• Naked Frosting Technique: Apply a thin layer first, then use a bench scraper held vertically against the side while rotating the cake to scrape off excess, revealing the layers.
• Different Tea: Try lavender, Earl Grey, or rose tea for different floral infusions in the cream.
• Different Jam: Use raspberry, apricot, or peach jam for the swirl.
• Fruit: Swap strawberries for raspberries, sliced peaches, or blueberries.
• Zest: Add lemon zest to the cake batter or cream for extra brightness.
• Fully Frosted: If you prefer, double the frosting recipe to fully cover the cake smoothly.

Serving and Pairing Suggestions: Elegant Afternoon Tea or Dessert

This cake shines in sophisticated settings:

Serving Suggestions:

• Serve chilled or at room temperature.
• Perfect for brunches, showers, garden parties, afternoon tea, or light spring/summer desserts.
• Garnish with fresh chamomile flowers (ensure they are edible/unsprayed) and extra berries.

Pairing Suggestions:

• Beverages: Herbal tea (especially chamomile or lemon balm), black tea, iced tea, coffee, or a light sparkling wine like Prosecco.
• Simplicity: Best enjoyed on its own to appreciate the delicate flavors.

Nutritional Information (Approximate, as of April 2, 2025)

The original prompt did not provide Nutrition Facts. Based on the ingredients (oil, sugar, eggs, flour, cream cheese, heavy cream, jam), this is a moderately rich layer cake. A rough estimate per slice (assuming 10-12 slices) could be:

• Calories: 500 – 650+
• Fat: High (30-40g+), significant saturated fat.
• Carbohydrates: High (50-65g+).
• Sugars: High.
• Protein: Moderate (6-8g).

Enjoy this beautiful cake as a special treat!

Print

Strawberry Chamomile Naked Cake

• Author: Alyssa

Pin Recipe

Print Recipe

---

Description

This Strawberry Chamomile Naked Cake is such a breath of fresh air! I absolutely adore the delicate dance of flavors here – a moist, tender cake with beautiful strawberry jam swirls, layered with a subtly floral chamomile-infused cream, fresh berries, and a hint of honey

---

Ingredients

Scale 1x2x3x

For the Cake:

• 1 cup canola oil
• ½ cup plain greek yogurt, room temperature
• 3 large eggs, room temperature
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 ½ cups buttermilk, room temperature
• 3 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ¾ cup high-quality strawberry jam
• Nonstick baking spray, parchment paper

For the Chamomile Cream:

• 2 cups heavy cream, divided
• 6 chamomile tea bags
• 8 ounces cream cheese, softened
• ¼ cup powdered sugar

Assembly & Garnish:

• Honey, for drizzling
• 2 cups fresh strawberries, sliced (plus more for garnish)
• Edible chamomile flowers (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

Let’s bake this elegant Strawberry Chamomile Naked Cake:

1. Prepare Oven and Pans:

Preheat oven to 350°F (175°C). Grease three 8-inch round cake pans. Line the bottoms with parchment paper, then butter/spray the parchment.

2. Combine Wet Cake Ingredients:

In the bowl of a stand mixer (or large bowl with hand mixer), beat together the canola oil, Greek yogurt, eggs, granulated sugar, and vanilla extract until well combined.

Add the buttermilk and mix briefly on low speed. (Self-correction: Directions add buttermilk later with flour. Following directions for alternating method).

3. Combine Dry Cake Ingredients:

In a separate large bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt.

4. Combine Wet and Dry (Alternating Method Recommended):

(Revised following standard alternating method implied by similar recipes, as directions are slightly ambiguous): With the mixer on low speed, add about one-third of the dry ingredients to the wet ingredients. Mix briefly. Add about half of the buttermilk. Mix briefly. Repeat, adding another third dry, the remaining buttermilk, and ending with the final third of dry ingredients. Mix only until just combined. Do not overmix.

5. Swirl in Jam:

Gently dollop spoonfuls of the strawberry jam over the surface of the batter. Use a knife or skewer to gently swirl the jam into the batter, creating streaks. Do not fully incorporate the jam.

6. Bake the Cake Layers:

Pour the batter evenly among the three prepared cake pans.

Bake for 28-30 minutes, until the tops are just set, slightly golden, and a toothpick inserted into the center comes out clean.

7. Cool the Cakes:

Remove pans from the oven and let cool for five minutes on wire racks.

Run a knife around the edges of the pans. Invert the cakes onto the cooling racks, remove parchment paper, and let the cakes cool completely before assembling.

8. Infuse Chamomile Cream:

While cakes bake/cool, make the infused cream. Add 1 cup of the heavy cream to a small saucepan. Bring it just to a simmer over medium heat (do not boil).

Remove from heat. Add the 6 chamomile tea bags, cover the saucepan, and let steep for 5-10 minutes (or longer for stronger flavor, taste periodically).

Remove and discard the tea bags, squeezing them gently to release all the cream.

Place the infused cream in the fridge to chill completely (at least 1-2 hours). It must be very cold before incorporating into the frosting.

9. Make the Chamomile Cream Frosting:

Beat the softened cream cheese in a stand mixer (or large bowl with hand mixer) until light and fluffy.

Add the chilled chamomile-infused cream and the remaining 1 cup of cold heavy cream. Whip on medium-high speed until stiff peaks form.

Stir in the powdered sugar until just combined. Keep stored in the fridge until ready to assemble.

10. Assemble the Naked Cake:

Level the tops of the completely cooled cake layers if necessary.

Place one cake layer on a serving plate or cake stand.

Drizzle the cake layer lightly with honey.

Spread about 1/3 of the chamomile cream over the cake layer.

Add a layer of sliced fresh strawberries (about half of the 2 cups).

Repeat with the second cake layer: drizzle with honey, spread with another 1/3 chamomile cream, top with the remaining half of the sliced strawberries.

Place the third cake layer on top. Drizzle lightly with honey.

11. Apply “Naked” Frosting:

Use the remaining 1/3 of the chamomile cream to apply a very thin layer of frosting around the sides of the cake using an offset spatula or bench scraper. Scrape most of it off, leaving the cake layers partially exposed for the “naked” look. You can apply a slightly thicker layer on top.

12. Garnish and Serve:

Decorate the top of the cake with additional fresh strawberries and edible chamomile flowers, if desired.

Serve immediately, or store covered in the fridge for up to 1 day (best enjoyed same day for optimal texture). Slice and enjoy!

---

Recipe Summary and Q&A: Your Chamomile Cake Guide

Let’s recap this unique Strawberry Chamomile Naked Cake!

Summary: This recipe features moist cake layers (made with oil, yogurt, and buttermilk) with strawberry jam swirled into the batter. The cake is layered with a delicate chamomile-infused cream cheese & whipped cream frosting, fresh strawberries, and a hint of honey, then finished in a rustic “naked” style.

Q&A:

Q: How strong is the chamomile flavor?

A: It depends on the quality of your tea bags and the steeping time. For a subtle floral note, steep 5 minutes; for a more pronounced flavor, steep 10 minutes or even longer (taste the cream). It should complement, not overpower, the strawberry and vanilla.

Q: Can I make this cake ahead of time?

A: You can bake the cake layers a day ahead (store wrapped at room temp). Make the chamomile cream base (infused cream + cream cheese + sugar) a day ahead and store covered in the fridge. Whip the final heavy cream and assemble the cake no more than 24 hours before serving for best results, keeping it refrigerated.

Q: What if I don’t have cake flour? A: The original recipe lists All-Purpose flour, which should work well given the oil/yogurt/buttermilk for moisture. If a recipe called for cake flour, you could substitute by removing 2 Tbsp AP flour per cup and adding 2 Tbsp cornstarch.

Q: Can I use frozen strawberries? A: Fresh sliced strawberries are best for layering. Frozen (thawed and drained) could potentially be used, but they will be much softer and release more liquid, potentially making the cake soggy. They might work better folded directly into the cream.

We’d love to know—did you give our recipe a try?

Your review

Your overall rating Select a Rating5 Stars4 Stars3 Stars2 Stars1 Star

Title of your review

Your review

Your name

Your email

This review is based on my own experience and is my genuine opinion. ​

Submit Review