These mini raspberry chamomile cakes are simple, tender, and full of bright summer flavor. The combination of fresh raspberries, dried chamomile, and a lemon glaze creates a light, floral treat that’s perfect for parties, tea time, or a casual dessert.
Recipe highlights
- Mini! Individual-sized cakes are fun to serve and easy to share—this recipe yields handheld mini cakes ideal for gatherings.
- Quick. The cake batter is straightforward and the glaze comes together in minutes.
- Versatile. Swap berries, try different herbs or extracts in the batter, or change the glaze flavor to make the recipe your own.
Raspberry chamomile cake tips
Here are a few practical tips to help your mini cakes turn out beautifully.
Grease the bundt pan well. Mini bundt pans have lots of nooks where cake can stick. A light coating of cooking spray gets into the crevices better than a rubbed-on fat.
Don’t overfill the molds. The batter rises, so fill each mold no more than two-thirds full to avoid overflow.
Fold the berries in gently. Add raspberries only after the batter is mixed and fold them in with a light hand. Overmixing will break the berries and can turn the batter an unappetizing blueish color.
If using frozen berries, add them straight from the freezer—do not thaw them first.
Storage
Because the cakes contain berries, they are best the day they are made. Stored in a sealed container at room temperature, they will keep for up to three days without drying out.
Variations & substitutions
This recipe is a flexible base—feel free to customize flavors and ingredients.
Berries: Replace raspberries with blackberries, blueberries, or chopped strawberries.
Chamomile: Leave the chamomile out or substitute other flavorings such as extra vanilla, lemon zest, dried lavender, or finely chopped rosemary.
Glaze: The lemon glaze pairs nicely with the raspberry and chamomile, but you can use another citrus juice, a berry juice, cream, or a vanilla or chamomile-flavored glaze if you prefer.
Make them muffins: The batter works well in a standard muffin tin. If baking as muffins, allow a few extra minutes of baking time compared with mini bundt pans.
If you make these raspberry chamomile cakes, please leave a rating and comment—feedback is always appreciated!
Raspberry Chamomile Tea Cakes
Equipment
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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:
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Preheat the oven to 350°F (175°C). Grease mini bundt pans thoroughly or line a muffin pan with paper liners.
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Whisk together the flour, dry chamomile, baking soda, baking powder, and salt. Set aside.
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In a stand mixer fitted with the paddle attachment, beat the butter until smooth. Add the sugar and cream until light and fluffy, about 1–2 minutes.
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Add the vanilla, then add eggs one at a time, scraping the bowl between additions. Mix on medium speed until the batter is pale and airy, about 3 minutes.
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Add one-third of the dry ingredients to the batter and mix lightly. Add half of the buttermilk and mix. Continue alternating the remaining flour mixture and buttermilk, finishing with the last third of dry ingredients.
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Remove the bowl from the mixer and gently fold in the raspberries, taking care not to overmix.
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Spoon the batter into the prepared pans, filling each about two-thirds full. Bake for 18–25 minutes, or until the cakes spring back when lightly pressed.
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Let the cakes cool in the pans for at least 10 minutes before removing. Allow them to cool completely before glazing.
For the glaze:
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Sift the powdered sugar into a bowl or measuring cup. Stir in the lemon zest, then add lemon juice a little at a time until you reach a thick but pourable consistency. Adjust sugar or juice as needed.
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Drizzle a small spoonful of glaze over each cooled cake.
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Garnish with extra raspberries and fresh or dried chamomile if desired.
Notes
Did you try this recipe?
Be sure to leave a comment below!