Strawberry and chamomile buttercream cake. A delicate cake with a silky aroma, fresh strawberries and an airy texture. You will love it.
This cake was made on the occasion of my friend Anna’s birthday. My friend Anna was the one who told me a few years ago, “Why don’t you start a blog?”.
This is one more reason for me to jump on the kitchen for here and make her a birthday cake, even if we spent her birthday separately. So Anna’s birthday cake should be special, as special as she is as a friend. It should not look like the others and not be too sweet.
Strawberry and chamomile buttercream cake
This particular cake is based on one of my favorite cake recipes. A recipe that I also used in the cake with raspberries, cherries and white chocolate buttercream. You can find a recipe here. Only this time I reduced the amount of sugar a bit, as well as that of flour.
What makes this cake special and airy is the use of sour milk. The sour milk in combination with the baking soda create the necessary bubbles and so the cake becomes lighter. A test will convince you.
Inspired by one of my latest recipes in which I used chamomile, I thought of using it again. In my previous recipe I used chamomile to make chamomile syrup with which I drizzled mini meringues. You can find a recipe here. Now, I decided to infuse my buttercream with it.
Chamomile buttercream follows the same logic as a typical buttercream. All you have to do is to melt the butter and infuse it with chamomile. Then you have to re-freeze it – not too much – and it is ready to welcome the sifted powdered sugar.
Strawberry and chamomile buttercream cake
- 1 cup corn oil
- ½ cup strained yogurt
- 1 ½ cup sour milk
- 3 large eggs
- 300 granulated sugar
- 500 gr all-purpose flour
- 1 tsp soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp vanilla extract
- 120 gr butter
- 4 tbsp dry chamomile
- 1 ½ cup powdered sugar
- 1 pinch of salt
- 2 tbsp heavy cream
For the chamomile buttercream
- In a small saucepan over medium heat, add the butter and melt. Remove from the heat and add the chamomile. Leave for 15 minutes.
- Strain the melted butter to remove the chamomile. Place the melted butter in the refrigerator to cool for 45 minutes to 1 hour. The butter should soften but not hard.
- Sift the powdered sugar into a fine sieve and set aside.
- Add the soft butter in a bowl and beat with the mixer on medium speed for 2 minutes or until fluffy.
- Reduce speed and add sugar and salt. Beat for 2 minutes on low speed.
- Increase the speed and add the heavy cream. Beat the mixture for 1 minute. Set aside.
For the cake
- Preheat the oven to 180 ° C and butter two circular baking pans (I used 24 cm diameter pans).
- In the mixer bowl add the oil, yogurt, sour milk and sugar. Then add the eggs one by one.
- Then add the flour slowly. Once homogenized add baking soda, baking powder, salt, and vanilla.
- Add the mixture to the pans and bake at the low level of the oven for 40-50 minutes, depending on the oven. Before removing the cakes from the oven, make the test with the knife (pin the cake with a knife, if the knife is clean then the cake is fine).
- Let the cakes cool for 5 minutes and then remove them and place them on a cooling rack in order to cool completely.
- After cooling (it will take about 4-5 hours, depending on the temperature of the room), with the help of a knife, cut in the middle, horizontally the cake in order to create two layers.
Resembling the cake
- On the dish where you will serve the cake add a spoonful of buttercream and spread it over the dish. This will prevent the cake from slipping.
- Place the first layer of the cake and then spread over a quantity equal to 1/2 of the buttercream and sliced strawberries. Continue with the rest.
- Make sure to leave some buttercream in order to slightly cover the cake from the outside. Add some fresh fruits on top.
So this was the birthday cake I made for my friend Anna. A cake inspired by the beautiful chamomiles and aromatic strawberries of spring. Do not hesitate to adapt the above recipe to each season.
I would be thrilled to hear from you. Even more if your make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!