Orange-Chamomile Cake

A heavenly cake adorned with our Bunny Sugar Cookies—does it get any sweeter?

By Kate Merker, Beth LiptonUpdated: Apr 2, 2018

2 Ratings

Jump to recipe

Brian Woodcock

Country Living editors select each product featured. If you buy from a link, we may earn a commission. Why Trust Us?

Yields:

16 serving(s)

Prep Time:

30 mins

Total Time:

1 hr 50 mins

With Easter Sunday falling in the spring, the holiday is basically begging you to make a fresh, festive dessert for the special occasion. Fortunately for you, this chamomile cake—enriched with a hint of orange zest—is not only bursting with fruity flavors, but it's also incredibly easy to prepare. To transform this cake into an egg-ceptional centerpiece to feature at your afternoon brunch or evening dinner, it's all about the decorations. Simply arrange our Bunny Sugar Cookies on the sides and top with chamomile flowers. (Don't worry, they're edible.) It's like springtime on a stand!

Advertisement - Continue Reading Below

Ingredients

For the Cake

2 1/2 cups whole milk
8 chamomile tea bags
Cooking spray
4 1/2 cups all-purpose flour, spooned and leveled
4 tsp. baking powder
3/4 tsp. kosher salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/4 cups granulated sugar
5 large eggs, at room temperature
1 Tbsp. finely grated orange zest
2 tsp. pure vanilla extract

For the Frosting:

2 cups (4 sticks) unsalted butter, at room temperature
2 lb. confectioners’ sugar
3 Tbsp. fresh orange juice
1 Tbsp. pure vanilla extract
1/4 tsp. kosher salt
Bunny Sugar Cookies and chamomile flowers, for decorating

Directions

1. Step 1Make the cake: Place milk and tea bags in a small pot. Cook over medium heat until warm to the touch (do not let it boil), 7 to 8 minutes. Turn off heat and cool completely; discard tea bags.
2. Step 2Heat oven to 325°F. Grease 4 (8-inch) round cake pans and line bottoms with parchment paper; grease parchment. Whisk together flour, baking powder, and salt in a bowl.
3. Step 3Beat butter and granulated sugar on medium speed with an electric mixer until light and fluffy, 2 to 4 minutes. Add eggs, one at a time, beating just until blended after each addition. Beat in orange zest and vanilla. Reduce mixer speed to low and beat in flour mixture and milk alternately, beginning and ending with flour mixture, just until incorporated. Divide batter among the prepared pans.
4. Step 4Bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Cool in pans, on wire racks, 10 minutes, then invert onto racks to cool completely.
5. Step 5Make the frosting: Beat butter on medium speed with an electric mixer until creamy, 1 to 2 minutes. Reduce mixer to low and gradually beat in confectioners’ sugar. Beat in orange juice, vanilla, and salt. Increase mixer speed to high and beat until fluffy, 1 to 2 minutes.
6. Step 6Assemble the cake: Place one cake layer on a cake stand or plate and top with 1/2 cup frosting; repeat two more times. Top with the remaining cake layer. Frost top and sides of cake with remaining frosting (save 1/4 cup frosting for bunny tails). Add bunny sugar cookies.