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.
Happy Monday, friends! Hope everyone had a great weekend and now we are refreshed and ready to kick some butt on this brand new week. It doesn't make the Monday blues go away completely, but a girl can try, right? 😉 Today, I am pairing up with Stencil Revolution to share this darling Honey Chamomile Cake with Ricotta Frosting decorated with their super cute honeybee stencil! If you want a super easy, impressive, unexpected way to decorate a cake... stencils are the way to go. Let's go make some cake!
When Emily from Stencil Revolution asked me if I wanted to pick out some stencils to feature, I was immediately drawn to this bee one because it's adorable, but also because I knew it would be perfect on a honey cake! The next step was, of course, to create said cake. ? This honey chamomile cake has a strong, sweet honey flavor that perfectly complements the delicate chamomile. It's tender and spongy and that lightly sweet ricotta frosting on top just seals the deal. To finish it off, I did the bee stencil on top with some honey granules and ta-da... dessert is served!
If you're interested in getting some stencils for baking, crafting, redecorating... Stencil Revolution is a great place to shop! They have seriously every stencil you could ever think of AND the coolest part is you get to pick what size you want it! I chose to get this bee stencil as 8 inches because that's my most used cake size 🙂 But you could get a bigger stencil to decorate a wall, a tabletop, or whatever you need it for. It's super convenient and makes crafting so simple.
Next time you want to make a simple, delicious cake perfect for entertaining, make this honey chamomile cake! It's seriously so easy and absolutely packed with delicious honey flavors. That ricotta frosting on top is just the perfect finishing touch 🙂 Happy baking!
Looking for more easy cake recipes? Check out my Italian Apple Cake, Brown Butter Chocolate Pear Cake, Fresh Plum Cake, and Peach Blueberry Buckle!
{cake recipe adapted from The Cake Blog, frosting recipe from Dessert for Two}
honey chamomile cake with ricotta frosting
Ingredients
- *for the cake*
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- ¼ cup wildflower honey
- 3 chamomile tea bags
- 1 teaspoon vanilla
- ½ cup {1 stick} unsalted butter softened
- ¾ cups granulated white sugar
- 2 eggs
- *for the frosting*
- ⅓ cup ricotta
- 2 tablespoon unsalted butter softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350F, and butter/flour a round 8" cake pan.
- 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.
- When the butter/sugar mixture is ready, add in the eggs, one at a time and beat until combined.
- Then, start adding in the dry ingredients, alternating with the milk/honey mixture, and finishing with the dry.
- 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!
- When ready, let cake cool for about 30 minutes, then flip out and onto a serving platter. Finish cooling completely before frosting.
- 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!
Mikahla Waybriht says
I love your recipe!! I was wondering if it will work as a cupcake recipe as well?
valentina says
Hi Mikahla! Thank you for your sweet comment 🙂 I haven't tried making them as cupcakes but I'm sure they would work just fine!!
Christine Boutwell says
I made this cake for Easter and it was the best cake I have ever tasted! I had one issue with the cake falling after the bake. Can you tell me what I did wrong? It wasn't a bad thing, it made the perfect bird nest. I just wondered if you had that issue.
valentina says
Hi Christine! I am so glad you enjoyed the cake! It’s one of my favorites for spring 🙂 I didn’t have any issues with my cake falling so I wonder what happened. I’m thinking maybe the cake needed to bake just a little bit longer so the middle was more set? If you feel like the cake was baked all the way, it may have helped to keep the cake sitting in the oven (turned off and with the oven door open) for a bit so it could cool off more slowly. Sometimes if you go straights from a hot oven to cold counter, it can cause your cake to sink a bit. Hope that helps!!
Andrea says
Do you steep the tea first? If so how long and in what....water, honey, milk?
valentina says
Hi Andrea! I do not steep the tea bags as I’ve noticed over the years that the tea flavor is never strong enough to be detected. I just add the ground tea leaves straight into the batter!
nell obsharsky says
Will this ricotta be tight enough to use in a pastry bag for decorating?
valentina says
Hey Nell! Unfortunately, the ricotta frosting is very soft and acts more as a glaze. I would suggest a cream cheese frosting instead if you want to pipe it! Here's my favorite recipe - https://www.thebakingfairy.net/2017/02/red-velvet-cupcakes-cream-cheese/
Julie says
Turned out beautifully.
Soft fluffy cake, delicate chamomile flavour perfectly complemented by ricotta.
Mandy Mitchell says
I noticed in the ingredients it says baking powder and the instructions say baking soda. Was just wondering which one is correct. Thanks and can’t wait to try this recipe!
valentina says
Hi Mandy! Thank you for catching that! It is baking powder like it is mentioned in the ingredients. I will fix the instructions 🙂 Hope you enjoy!!
Samantha K says
Hi there, I do not have ricotta for the frosting. What can I use to substitute ricotta? And is it in the same measurement?
valentina says
Hi Samantha! You can substitute the ricotta with softened cream cheese or mascarpone cheese. Because ricotta is already quite watery, the frosting will come out a bit thicker with the substitutions - you can use it as-is or add 1-2 spoonfuls of milk or heavy cream to thin it out!
Samantha K says
Okay! Can I cut down the powdered sugar into 1/2 cup?
Penelope Bancroft says
Hi.
Love the recipe.
Came out lovely .
The only ingredient I changed -
Instead of Vanilla Extract
Used
Bourbon - Madagascar
Vanilla Extract
Slight kick
Thanks
Penelope Bancroft
valentina says
Hi Penelope! Thank you so much for your comment. The addition of bourbon vanilla sounds lovely!