Tea cakes are a classic treat that’s both simple and indulgent—just the right snack for an afternoon break or a cozy get-together.
Whether you’re new to baking or a seasoned pro, this recipe will guide you step by step to make the perfect tea cake.
Soft, sweet, and full of flavor, these cakes can be enjoyed on their own or paired with your favorite tea or coffee.
Let’s dive into everything you need to know about making tea cakes—from the ingredients to the tips that will make your batch stand out.
Tea Cake Recipe
Before we jump into the how-to, let’s talk about what a tea cake is.
A tea cake is a small, light, and slightly sweet cake, traditionally enjoyed with tea.
It can range from a simple vanilla flavor to more elaborate varieties, sometimes incorporating fruits, nuts, or spices.
The texture is typically soft and fluffy, making it a perfect bite-sized treat.
Tea cakes are sometimes confused with other desserts, like pound cakes or biscuits, but they’re lighter than both.
Think of them as the more delicate cousin of a muffin or cupcake.
They’re easy to make and great for serving to guests or enjoying by yourself.
Ingredients You’ll Need
A successful tea cake begins with the right ingredients.
You don’t need anything fancy, just basic pantry staples that work together to create a delicious, soft texture.
Here’s what you’ll need for this easy recipe:
Basic Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Optional: ½ cup dried fruits (like raisins or currants), zest of 1 lemon
Equipment Needed:
- Mixing bowls
- Electric hand mixer (or stand mixer if you have one)
- Measuring cups and spoons
- Muffin tin or cake pans
- Cooling rack
How to Make the Perfect Tea Cake
Once you’ve gathered your ingredients, it’s time to get baking!
Follow these simple steps to make your tea cakes come out perfect every time.
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
This will give it enough time to heat up while you mix the ingredients, ensuring the cakes bake evenly.
2. Prepare the Baking Pans
If you’re using a muffin tin or individual cake pans, grease them with butter or cooking spray.
You can also line them with parchment paper for easy cleanup later on.
3. Cream the Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar using an electric hand mixer or stand mixer.
Beat on medium speed until the mixture is light and fluffy—this should take about 2-3 minutes.
The more air you can incorporate, the lighter your tea cakes will be.
4. Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition.
Then, stir in the vanilla extract.
Continue mixing until everything is well combined.
If you’re using lemon zest or other flavorings, now’s the time to toss them in.
5. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
If you’re adding dried fruit, like raisins or currants, toss them in with the dry ingredients to prevent them from sinking to the bottom during baking.
6. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk.
Start with a small amount of flour mixture, then add some milk, mixing as you go.
Repeat until both the flour and milk are fully incorporated.
Be careful not to over-mix the batter; you want it to be smooth, but not tough.
7. Spoon the Batter into the Pans
Spoon the batter into your prepared pans, filling each one about two-thirds full.
This gives the cakes room to rise without overflowing.
8. Bake
Place the pans in the preheated oven and bake for 20-25 minutes (depending on the size of your pan).
Keep an eye on them towards the end—when they’re done, a toothpick inserted into the center should come out clean.
9. Cool and Serve
Allow the cakes to cool in the pans for about 5 minutes, then transfer them to a cooling rack to finish cooling.
Serve warm or at room temperature.
Tips and Tricks for the Best Tea Cakes
1. Use Room Temperature Ingredients
Make sure your butter, eggs, and milk are all at room temperature.
Cold ingredients don’t mix as well and can result in a dense cake.
2. Experiment with Flavor Add-ins
Tea cakes are incredibly versatile! You can change the flavor by adding different ingredients.
Try folding in some fresh berries, a dash of cinnamon, or even chocolate chips.
Want a citrus twist?
Add orange zest or a splash of lemon juice.
3. Check Your Oven Temperature
Ovens can vary in temperature, so it’s always a good idea to have an oven thermometer to make sure your cakes are baking at the right temperature.
4. Don’t Overmix
When combining the wet and dry ingredients, mix just until incorporated.
Overmixing can lead to tough, dry cakes.
5. Let the Cakes Cool Before Storing
Allow your tea cakes to cool completely before storing them.
If you store them while they’re still warm, condensation can form, making them soggy.
They’re best enjoyed within 2-3 days, but you can also freeze them for later.
Variations of Tea Cakes to Try
1. Lemon Tea Cakes
Add a little lemon zest to your batter for a zesty kick.
You can also drizzle a simple lemon glaze over the top once they’re cooled.
It’s the perfect combination of sweet and tangy.
2. Berry Tea Cakes
Fold in fresh or frozen berries like blueberries, raspberries, or strawberries.
The burst of fruity sweetness pairs perfectly with the soft texture of the cakes.
3. Spiced Tea Cakes
For a cozy fall twist, try adding cinnamon, nutmeg, or allspice to the dry ingredients.
A sprinkle of cinnamon sugar on top before baking gives a nice little crunch.
4. Chocolate Chip Tea Cakes
If you’re in the mood for something a little richer, stir in some mini chocolate chips.
The gooey chocolate inside will melt in your mouth!
FAQs About Tea Cakes
Can I make tea cakes ahead of time?
Absolutely! Tea cakes can be baked a day or two in advance.
Just store them in an airtight container, and they’ll stay fresh.
You can also freeze them for up to 3 months—just make sure they’re fully cooled before wrapping them up.
Can I make this recipe dairy-free or gluten-free?
Yes, with a few substitutions!
For a dairy-free version, swap the butter for margarine or coconut oil, and use a plant-based milk like almond or oat milk.
For gluten-free tea cakes, substitute the all-purpose flour with a gluten-free flour blend.
Why are my tea cakes dense?
If your tea cakes are dense, you might have over-mixed the batter, or the ingredients might not have been at room temperature.
Be sure to mix just enough and check that your baking powder is fresh.
Can I frost tea cakes?
Tea cakes are usually left un-frosted, but if you like frosting, a light dusting of powdered sugar or a simple glaze works well.
Try a cream cheese frosting for an indulgent touch!
Making tea cakes is a simple yet rewarding baking project.
Whether you stick to the classic recipe or get creative with add-ins, you’ll have a treat that’s perfect for any occasion.
So grab your apron, preheat the oven, and enjoy the warm, comforting aroma of freshly baked tea cakes filling your home.