These mini raspberry chamomile cakes are sweet and simple. With the bright flavors of fresh berries, dried chamomile, and lemon glaze, they’re a nice little summer treat.
Recipe highlights
- Mini! Because what’s more fun than an individual sized cake? This recipe makes little handheld cakes, perfect for parties and potlucks.
- Quick. Simple cake recipe, even simpler glaze.
- Versatile. Use your favorite type of berry, add different herbs or extracts to the cake batter, flavor the glaze another way – make this recipe your own!
Raspberry chamomile cake tips
To make these mini cakes perfect, I have a few hot tips for you.
Grease the bundt pan well. If you’re using a mini bundt cake pan for this recipe, you’ll want to coat it well before adding the cake batter. In my experience, mini bundt pans stick to cake even more than regular sized bundt pans do. I don’t use cooking spray often (I usually opt for butter), but it works best in this scenario to get into all the tiny crevices.
Don’t overfill the molds. This cake rises quite a bit, so leave room for that. Fill the bundt molds no more than ⅔ full of cake batter.
Fold the berries in gently. Don’t add the raspberries until the rest of the cake batter is mixed. Then, fold the berries in with a light hand – just a few folds until they’re somewhat evenly distributed. If you fold them in too heavily, they’ll start to bleed and break apart. This will turn your cake batter a funky blueish color.
If you’re using frozen berries, do not let them thaw before adding. Toss them into the cake batter straight from the freezer.
Storage
Because of the moisture content in the berries, these little cakes don’t keep for very long. They’re best within a day of being made, but can be stored in a sealed container at room temperature for up to three days.
Variations & substitutions
This cake recipe is easy to customize. Feel free to use this recipe as a base and change the flavors as you see fit.
Raspberries: Swap the raspberries for blackberries, blueberries or chopped strawberries.
Chamomile: Skip the chamomile and add flavor in another way. More vanilla extract? Lemon zest? Dried lavender? Chopped fresh rosemary? Get creative!
Glaze: I made a bright lemony glaze to pair with the raspberry chamomile cakes, but you can flavor it just about any way you like. If you skip the fresh lemon juice, you can replace the liquid with another citrus juice, berry juice, or cream. A vanilla or chamomile glaze would also be delicious on these cakes.
Make them muffins: This recipe bakes up perfectly as muffins as well! If using a muffin pan, you may need to bake them for a few minutes longer than you would if using a mini bundt cake pan.
If you’re a chamomile fan, be sure to check out my recipes for Chamomile Shortbread Cookies and Chamomile Macarons!
Did you make these raspberry chamomile cakes? Please leave a star rating and a comment below! Thank you!
Raspberry Chamomile Tea Cakes
Equipment
- Mini bundt cake pan or muffin pan
Ingredients
Raspberry Chamomile Cakes
- 2 cups all purpose flour
- 1 ½ tablespoons dry chamomile, (about 3 tea bags)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- 4 ounces unsalted butter, room temperature
- ½ cup buttermilk
- 1 teaspoon vanilla
- 2 eggs, room temperature
- ¾ cup raspberries, fresh or frozen
Lemon Glaze
- 3/4 cup powdered sugar
- 1 lemon, zested
- 1-2 tablespoons fresh lemon juice
Instructions
For the cakes:
- Preheat your oven to 350° F. Grease mini bundt pans or line a muffin pan with paper liners.
- Mix flour, chamomile, baking soda, baking powder, and salt together in a bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add sugar; cream until fluffy, 1-2 minutes.
- Add vanilla. Add eggs, one at a time, scraping the sides of the bowl in between. Mix on medium speed until light and fluffy, about 3 minutes.
- Add about ⅓ of dry ingredients and mix lightly. Add half of buttermilk; mix lightly. Continue alternating remaining flour mix and buttermilk, mixing in last ⅓ of dry ingredients last.
- Remove from stand mixer and gently fold in raspberries, being careful not to overmix.
- Divide batter amongst baking cups. The batter should come about ⅔ of the way up – it will rise a decent amount. Bake for 18-25 minutes, until the cakes spring back when gently pressed.
- Allow to cool at least 10 minutes, then remove cakes from the mold. Let cakes cool completely before icing.
For the glaze:
- Sift the powdered sugar and pour into a liquid measuring cup. Add the zest. Add lemon juice, stirring, a little bit at a time. You may need to adjust the amount of lemon juice and sugar accordingly. You want a glaze that is relatively thick, yet pourable.
- Drizzle a small spoonful onto each cake.
- Decorate with raspberries and fresh or dried chamomile.
Notes
Did you try this recipe?
Be sure to leave a comment below!
