honey chamomile cake with ricotta frosting
Prep time
Cook time
Total time
Looking for a sweet and simple cake for entertaining? This Honey Chamomile Cake with Ricotta Frosting combines a delicate, floral honey cake with a delicious ricotta topping for a winning combination.
Recipe type: Cakes
Serves: one 8" cake
  • *for the cake*
  • 1½ cups all purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup whole milk
  • ¼ cup wildflower honey
  • 3 chamomile tea bags
  • 1 tsp vanilla
  • ½ cup {1 stick} unsalted butter, softened
  • ¾ cups granulated white sugar
  • 2 eggs
  • *for the frosting*
  • ⅓ cup ricotta
  • 2 tbsp unsalted butter, softened
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • pinch of salt
  1. Preheat the oven to 350F, and butter/flour a round 8" cake pan.
  2. In the the bowl of a stand mixer, beat together the butter and sugar for the cake until light and fluffy. Meanwhile, combine the milk, chamomile, and honey in a small bowl and whisk to combine. In another medium bowl, mix together the flour, baking powder, and salt.
  3. When the butter/sugar mixture is ready, add in the eggs, one at a time and beat until combined.
  4. Then, start adding in the dry ingredients, alternating with the milk/honey mixture, and finishing with the dry.
  5. Pour the cake batter into your prepared pan, and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. If the top is browning too quickly, cover with a piece of foil to finish baking. Do not over-bake or it will be dry!
  6. When ready, let cake cool for about 30 minutes, then flip out and onto a serving platter. Finish cooling completely before frosting.
  7. When ready to frost, beat together the ricotta and butter in a medium bowl until smooth and creamy. Add in the vanilla, then beat in the powdered sugar until frosting comes together. Using a spoon or spatula, spread frosting on cake. Decorate with honey granules as desired. Enjoy!
Recipe by The Baking Fairy at https://www.thebakingfairy.net/2018/07/honey-chamomile-cake-with-ricotta-frosting/