I enjoy this cake because it’s elegant, aromatic, and surprisingly easy to make. The chamomile-infused milk adds a gentle floral flavor that elevates the soft, tender crumb of the bundt cake. The strawberry glaze is fresh, vibrant, and clings perfectly to the cake, giving it a beautiful finish. I also love that it balances sweetness with a delicate, natural flavor, making each bite feel luxurious without being overwhelming.
Ingredients
(Hint: Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cake 1 cup (240 ml) whole milk 3–4 chamomile tea bags 6 tablespoons (85 g) unsalted butter 2 tablespoons (30 ml) avocado oil 1 tablespoon vanilla extract 1 teaspoon salt 1 1/2 cups (300 g) granulated sugar 4 large eggs, room temperature 2 cups (250 g) all-purpose flour 2 teaspoons baking powder
For the Strawberry Glaze 1 cup (140 g) strawberries 1/4 cup (60 ml) water 2 cups (240 g) powdered sugar, sifted 2 tablespoons butter, at room temperature 3–4 tablespoons strawberry puree 1 tablespoon brewed chamomile tea (or substitute lemon juice or milk)
Directions
I make the chamomile-infused milk by placing the milk and tea bags into a small saucepan over medium heat. I bring it to a simmer, then turn off the heat and let it steep for 30 minutes. I strain the milk, squeezing out as much flavor as possible, and re-measure to 240 ml, adding plain milk if needed.
I preheat the oven to 350°F (175°C) and butter and flour a 10-cup bundt pan.
I sift the flour and baking powder and set aside.
I reheat the infused milk in a small saucepan with butter and avocado oil, bringing it to a simmer. I turn off the heat, then stir in the vanilla extract and salt.
In a stand mixer fitted with a whisk attachment, I whip the sugar and eggs for 3–4 minutes until pale and thick. Using a rubber spatula, I gently fold the flour into the egg mixture in three stages.
I take a cup of the egg-flour mixture and whisk it into the hot milk, then carefully fold in the rest until no streaks remain.
I pour the batter into the prepared bundt pan and bake for 35 minutes, or until a skewer inserted in the center comes out clean. I let it cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
For the Glaze
I make the strawberry puree by combining strawberries and water in a small pot. I simmer until thick and reduced to about 1/4 cup, then strain the liquid.
I sift the powdered sugar into a mixing bowl and make a well in the center. I add the butter and pour 3 tablespoons of the hot strawberry puree over it to melt the butter.
I stir in the chamomile tea and mix until smooth. I adjust the consistency with more powdered sugar or liquid to make a thicker glaze that clings to the bundt cake.
I pour the glaze over the cooled cake and let it set before serving.
Servings and timing
This recipe makes about 8 servings.
Prep time: 20 minutes
Infusing and cooling time: 45 minutes
Bake time: 35 minutes
Total time: 1 hour 40 minutes
Variations
I sometimes use a mix of fresh berries like raspberries or blueberries for the glaze instead of strawberries. I’ve also added a touch of lemon zest to the batter for a subtle citrus note that complements the chamomile. For a more decadent version, I drizzle white chocolate along with the strawberry glaze.
Storage/reheating
I store leftover cake in an airtight container at room temperature for up to 2 days. I don’t recommend refrigerating as it can dry out the cake. The glaze stays fresh at room temperature, but I cover the cake loosely to prevent dust or moisture from affecting it.
FAQs
Can I use loose chamomile flowers instead of tea bags?
Yes, I steep about 2 tablespoons of loose chamomile flowers in the milk, then strain before using.
Can I make this cake gluten-free?
I’ve substituted all-purpose flour with a gluten-free flour blend in equal measure, and it works well. The texture is slightly more delicate but still tender.
Can I prepare the cake in advance?
Yes, I bake the cake and store it uncovered overnight at room temperature. I pour the glaze just before serving for the best appearance and flavor.
Can I use frozen strawberries for the glaze?
Absolutely. I thaw them first and then simmer to make the puree, adjusting the sugar as needed.
How do I keep the glaze thick and cling to the cake?
I make sure to reduce the strawberry puree to concentrate the flavor, and I keep the powdered sugar ratio slightly higher to ensure the glaze is thick enough to cling beautifully.
Conclusion
I find this Chamomile Bundt Cake with Strawberry Glaze to be an elegant, flavorful treat that combines delicate floral notes with sweet, fruity richness. It’s perfect for afternoon tea, dessert after dinner, or any time I want a show-stopping cake that tastes as beautiful as it looks.
