Chamomile Vanilla Bundt Cake: A Gentle Taste of Home
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This is the kind of cake that makes people pause — not because it’s flashy, but because it’s so quietly comforting. Chamomile has always reminded me of long chats at the kitchen table, hands wrapped around warm mugs. This Chamomile Vanilla Bundt Cake captures that peaceful, nostalgic vibe in cake form. It’s soft and fragrant with just enough floral lift to feel special. I love baking it for brunches, quiet celebrations, or anytime I want to gift someone a little edible hug. And bonus — it makes the kitchen smell amazing.
📌 Why You’ll Love This Recipe
- 🌼 Gentle and calming flavor
- 🍰 Moist, fluffy crumb with warm vanilla notes
- 👩🍳 Easy to make with minimal fuss
- 🍵 Pairs perfectly with tea, coffee, or lemonade
- ✨ Gorgeous on its own or dressed up with glaze
📌 Quick Reference Section
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Servings: 10–12
Dietary Info: Vegetarian
Key Ingredients at a Glance: chamomile tea, vanilla, butter, flour, eggs, sugar
📌 Ingredients List
For the Cake:
¾ cup milk
2 chamomile tea bags (or 1 Tbsp loose dried chamomile)
½ cup unsalted butter, softened
1 cup granulated sugar
3 large eggs
1½ tsp vanilla extract
1¾ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
Optional Glaze:
1 cup powdered sugar
2–3 Tbsp milk or steeped chamomile tea
½ tsp vanilla extract
Optional Add-Ins & Customizations:
Add lemon zest for a citrusy lift
Use a vanilla bean for extra depth
Top with dried chamomile flowers or edible blossoms
📌 Step-by-Step Cooking Instructions
Infuse the Milk
- In a small saucepan, heat milk until steaming. Remove from heat and steep chamomile tea bags for 10 minutes. Squeeze and discard tea bags. Let the milk cool completely.
Make the Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and cooled chamomile milk to the wet mixture, beginning and ending with dry. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 40–45 minutes or until golden and a toothpick comes out clean.
- Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool fully.
Optional Glaze
- Whisk together powdered sugar, milk (or tea), and vanilla until smooth. Drizzle over cooled cake and garnish as desired.
📌 Serving & Pairing Ideas
Serve with chamomile or lemon herbal tea
Pair with fruit salad or lemon curd
Lovely with a light dusting of powdered sugar if skipping the glaze
📌 Storage & Make-Ahead Tips
Room temp: Store in an airtight container for up to 3 days
Fridge: Keeps up to 5 days — let sit at room temp before serving
Make ahead: Bake 1 day ahead and glaze before serving. Freezes beautifully unglazed for up to 1 month
📌 Final Thoughts & Call to Action
This cake feels like a quiet morning in the garden — soft light, warm tea, and simple joy. If you’re new to baking with floral flavors, chamomile is a gentle place to begin. Let me know how yours turns out — tag @SouthernSoilSunshine or share your creation with a mama who needs a moment of peace. 💛
🌿 Try another herb-infused treat: Lavender Honey Sheet Cake or Blueberry Sage Tea Cake!
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