I have always loved the quiet sophistication of naked cakes—thin veils of frosting let the sponge speak for itself.
When spring strawberries crowd the market stalls, their perfume makes me think of chamomile tea cooling on sunny windowsills.
Pairing those two aromas struck me as the perfect way to capture the season in a single dessert.
After several test bakes, this recipe became my go‑to for celebrations where I want elegance without fussy fondant.
Nostalgic Appeal
Strawberries take me straight back to childhood afternoons spent picking berries until my palms were pink and sticky.
Chamomile, on the other hand, reminds me of evenings when my mother brewed a pot to lull us toward sleep.
Bringing those memories into one cake feels like bottling an entire day—from bright morning orchards to calm twilight kitchens.
Each slice, then, is a gentle time machine: sunlight in the fruit, moonlight in the tea.
Homemade Focus
I favor cakes made entirely from scratch because the flavors stay clean and the textures plush.
Infusing heavy cream with real chamomile tea bags provides a subtle floral note that bottled extracts can’t imitate.
Swirling good strawberry jam through vanilla batter adds pockets of pink without collapsing the crumb.
Even the naked finish—bare sides and exposed layers—celebrates the cake’s natural beauty rather than hiding it.
Flavor Goal
The base sponge leans on buttermilk and Greek yogurt for tenderness and a hint of tang.
Ripples of jam deliver concentrated berry sweetness that pops against the mild vanilla.
Chamomile cream offers cooling floral lift, preventing the cake from drifting into sugary heaviness.
Finally, fresh berries and a drizzle of honey layer bright acidity and mellow warmth, rounding the profile.
Ingredient Insights
Canola oil supplies moisture while keeping flavors neutral so the strawberry and chamomile shine.
Plain Greek yogurt enriches the crumb, adding protein that balances oil’s softness with gentle structure.
Buttermilk’s acidity reacts with baking soda, producing a fine, airy texture and subtle tang.
High‑quality strawberry jam provides intense fruit flavor without requiring out‑of‑season berries.
Fresh strawberries bring lively aroma and juiciness, contrasting the baked jam’s candy‑like depth.
Chamomile tea lends light apple‑honey notes that marry naturally with real golden honey drizzle.
Cream cheese stabilizes whipped cream, allowing the filling to hold peaks even on warm days.
A touch of powdered sugar sweetens the cream but remains understated so floral tones linger.
Essential Equipment
Three eight‑inch round cake pans ensure evenly sized layers ideal for a naked finish.
A stand mixer fitted with paddle and whisk attachments speeds both batter blending and cream whipping.
Parchment circles prevent sticking, guaranteeing smooth release without torn edges.
A long serrated knife helps level any slight domes, keeping the stack stable.
An offset spatula spreads cream in whisper‑thin sheets so layers sit flush.
A fine‑mesh sieve proves useful for dusting off crumbs before frosting.
A digital scale provides accuracy—especially handy when dividing batter among pans.
Finally, a revolving cake stand makes assembly calm and efficient, reducing risk of tipping.
List of Ingredients with Measurements
Cake Layers
‑ 1 cup canola oil
‑ ½ cup plain Greek yogurt
‑ 3 large eggs
‑ 2 cups granulated sugar
‑ 1 tablespoon vanilla extract
‑ 1 ½ cups buttermilk, room temperature
‑ 3 ¾ cups all‑purpose flour
‑ 1 teaspoon baking soda
‑ 1 teaspoon baking powder
‑ 1 teaspoon kosher salt
‑ ¾ cup high‑quality strawberry jam
Filling & Finish
‑ 2 cups fresh strawberries, sliced
‑ Honey for drizzling
Chamomile Cream
‑ 2 cups heavy cream, divided
‑ 6 chamomile tea bags
‑ 8 ounces cream cheese, softened
‑ ¼ cup powdered sugar, sifted
Step‑by‑Step Instructions
Step 1 – Prep Pans and Oven
Heat oven to 350 °F.
Grease three eight‑inch pans, line with parchment, then spritz again.
Set pans aside on a sturdy tray for easy loading.
Step 2 – Blend Wet Base
In mixer bowl, beat canola oil, yogurt, eggs, sugar, vanilla, and buttermilk until silky.
Mixture should look slightly thicker than cream and glossy on top.
Stop to scrape bowl, ensuring no sugar granules hide at the bottom.
Step 3 – Add Dry Ingredients
Whisk flour, baking soda, baking powder, and salt in a separate bowl.
Add dry mix to wet on low speed just until streaks disappear; over‑mixing toughens crumb.
Dollop strawberry jam into batter and fold twice—aim for visible ribbons, not full incorporation.
Step 4 – Bake Layers
Divide batter equally among pans; a scale guarantees accuracy.
Bake 28–30 minutes until centers spring back and a toothpick shows moist crumbs.
Cool layers five minutes, release with knife, then invert onto racks to finish cooling.
Step 5 – Infuse Chamomile Cream
Warm 1 cup cream to a gentle simmer; remove from heat.
Steep tea bags five to ten minutes, squeeze gently, discard.
Chill infused cream completely before whipping.
Step 6 – Whip Filling
Beat cream cheese until fluffy.
Add chilled chamomile cream plus remaining cup cream; whip to firm peaks.
Blend in powdered sugar just to combine, then refrigerate until assembly.
Step 7 – Assemble Cake
Place first layer on stand, drizzle lightly with honey.
Spread one‑third chamomile cream; scatter sliced berries sparingly.
Repeat with second layer, then top layer—be mindful not to over‑load fruit.
Step 8 – Finish Naked Sides
Swipe offset spatula around circumference to press excess cream into gaps.
Edges should reveal sponge with thin translucent streaks of frosting.
Chill cake ten minutes to set before slicing.
Troubleshooting
Jam sinking indicates batter too thin—ensure flour measured accurately and fold jam gently.
Cream slipping means layers warm; cool cakes fully before assembly.
Flat tops but dense crumb suggest over‑beating after flour addition; mix just until combined.
Weak chamomile flavor points to short steep time; extend infusion to full ten minutes next bake.
Tips and Variations
Swap strawberry jam for raspberry to introduce tartness against chamomile.
Infuse cream with lavender buds for a different floral profile that still pairs with berries.
Brush cake layers with elderflower liqueur for an adult twist that heightens spring notes.
Garnish top with candied lemon zest to add sparkle and subtle citrus bite.
Serving and Pairing Suggestions
Serve slices slightly chilled; cool cream contrasts moist crumb beautifully.
Pair with chilled rosé—the wine’s berry hints mirror strawberry while acidity cuts richness.
For non‑alcoholic service, try sparkling chamomile lemonade to echo the cake’s floral element.
A scoop of vanilla bean gelato beside each slice turns dessert into a plated restaurant‑style finish.
Nutritional Information
One tenth of the cake offers roughly 560 calories.
Expect 28 g fat, 70 g carbohydrates, and 6 g protein per serving.
Sugar sits near 52 g, while sodium lands around 350 mg.
Values shift with heavier honey drizzle or extra berries; adjust accordingly.
Irresistible Strawberry Chamomile Buttermilk Naked Cake
This Strawberry Chamomile Naked Cake is a beautifully rustic dessert layered with tender vanilla sponge, chamomile-infused cream, strawberry jam, and fresh strawberries. It’s light, floral, and perfect for spring and summer occasions.
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup canola oil
- 1/2 cup plain Greek yogurt
- 3 large eggs
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups buttermilk
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3/4 cup high quality strawberry jam
- 2 cups fresh strawberries, sliced
- Honey, for drizzling
- 2 cups heavy cream
- 6 chamomile tea bags
- 8 ounces cream cheese
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper, then spray with cooking spray.
- In a mixing bowl, beat together canola oil, yogurt, eggs, sugar, vanilla extract, and buttermilk until smooth.
- Add flour, baking soda, baking powder, and salt. Mix until just combined. Gently swirl in the strawberry jam, leaving visible streaks.
- Divide the batter evenly among the prepared pans. Bake for 28–30 minutes, until tops are set. Let cool for 5 minutes, then remove from pans and cool completely.
- To make the chamomile cream: Heat 1 cup heavy cream in a saucepan until simmering. Add tea bags and steep for 5–10 minutes. Chill in the fridge.
- In a mixer, beat cream cheese until fluffy. Add chilled chamomile cream and the remaining 1 cup heavy cream. Beat until stiff peaks form. Stir in powdered sugar. Keep refrigerated.
- To assemble: Place the first cake layer on a serving plate. Drizzle lightly with honey. Spread 1/3 of the chamomile cream and add a layer of chopped strawberries. Repeat for the next two layers.
- Do not overfill with fruit to ensure the cake slices neatly. Decorate with chamomile flowers if desired. Serve immediately or refrigerate for up to 1 day.
Notes
- Do not overmix the batter after adding the jam to maintain the swirl effect.
- Make sure the chamomile cream is well chilled before whipping to ensure stiff peaks.
- Decorate with edible chamomile flowers for a rustic, elegant look.
- As a naked cake, minimal frosting on the outside keeps it light and seasonal.
- Best served the same day or stored in the fridge for up to 24 hours.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 36 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
Recipe Summary and Q&A
This naked layer cake spins together tangy buttermilk sponge, pockets of strawberry jam, and cloud‑soft chamomile cream.
Reverse‑creamed oil batter stays moist for two days, and the floral filling resists collapse thanks to cream cheese reinforcement.
Below I answer questions home bakers often ask before tackling this rustic beauty.
Reference these notes and you’ll plate a flawless spring centerpiece.
Can I bake the batter in two nine‑inch pans?
Yes—extend bake time to 35 minutes and torte each layer horizontally to create four thinner tiers.
May I replace canola oil with melted butter?
You can, but crumb will tighten slightly and flavor will lean richer; keep measurements equal by weight.
How long can assembled cake sit out?
Up to two hours at cool room temperature; otherwise refrigerate and bring to a gentle chill before serving.
Is fresh chamomile safe?
Food‑grade petals are fine, but always confirm they’re pesticide‑free before decorating.
Invite spring to your table with this fragrant Strawberry Chamomile Naked Cake, and let each bite remind you that homemade moments taste sweeter than any store counter ever could.