This traditional Irish Tea Cake recipe is a simple vanilla cake with a light crumb that is a perfect companion for afternoon tea or a delightful dessert option for any occasion.
Table of Contents
Ingredients and substitutions for Irish Tea Cake
- Butter: Unsalted softened was used here as this is fresher than salted, however, you could absolutely substitute salted butter here.
- Sugar: As a result of using superfine or caster sugar, the nice fine granules dissolve into our cake and add sweetness without adding additional flavors. Icing or confectioners' sugar is best for the top of the cake.
- Vanilla extract: Pure vanilla extract helps give our cake it's signature and depth of flavor here. You could also add fresh vanilla bean seeds into the batter to really enhance the flavor.
- Eggs: As well as adding structure to the cake, the room temperature eggs will bind everything together, so are essential.
- Plain flour: Plain or all purpose works best here for a nice texture to the cake. You could replace with cake flour for an even more tender crumb, if you prefer.
- Baking powder: This helps our base rise so it is nice and light.
- Milk: Full fat milk helps add moisture to our cake, but can be substituted with skim or non dairy milk.
See recipe card for quantities.
How to make Irish Tea Cake:
Pale and fluffy: Cream butter and sugar until pale and fluffy with an electric beater.
1
Eggs: Add one egg and beat until well combined and fluffy.
Repeat: With the remaining egg.
Vanilla in the cake: The vanilla extract is added and combined.
2
Dry ingredients: Stir the flour, baking powder and salt in a separate bowl.
3
Toss: Add โ to the wet ingredients and beat on low until just combined.
Milk: Pour โ of the milk into the batter and whip on low until just combined.
4
Repeat: Repeat with the dry ingredients and milk, whipping on low until just combined after each addition.
5
Cake batter: Spoon the thick batter into your prepared pan and spread out evenly.
Bake: Slide into the preheated oven and bake until golden brown and slightly pulling away from the sides of the tin
Cool: Allow to cool on a wire rack.
Serve up: Sprinkle with powdered sugar on top of the cake and serve with your favorite hot beverage.
Enjoy: Dig in!
FAQ's for the best Irish Tea Cake
Yes, you can! This Cake freezes well, making it a convenient option for make-ahead treats. Once it has completely cooled, wrap it tightly in aluminum foil, then place in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Absolutely! While the traditional Irish Tea Cake recipe is delightful on its own, feel free to add your personal touch. You can incorporate dried fruit like raisins or currants, or even add a sprinkle ground spices like cinnamon or nutmeg.
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Irish Tea Cake
Ingredients
- 120 grams / 4.23 ounces butter softened
- 200 grams / 1 cup superfine/caster sugar
- 110 grams / 2 large eggs room temperature
- 1 ยฝ teaspoons vanilla extract
- 282 grams / 1 ยพ cups plain flour
- 8 grams / 2 teaspoons baking powder
- ยฝ teaspoon sea salt
- 130 grams / ยฝ cup milk
To serve
- Powdered sugar
Instructions
- Preheat the oven to 180C/350F and line the base of a baking tin with parchment paper.
- Place the butter and sugar into a bowl and beat until pale and fluffy, approximately 3 minutes.
- Add in one egg and whip until combined.
- Repeat with the remaining egg.
- Add in the vanilla extract and whip to combine.
- In a separate bowl, toss the flour, baking powder and salt and stir together.
- Add ยผ of the flour mixture into the butter egg mixture and combine on low speed until no portions remain on the edge of your bowl.
- Pour in ยผ of the milk and combine on low until just incorporated.
- Repeat by adding in the flour and milk in portions and mixing on low speed until your batter has been formed.
- Spoon the cake batter into your cake pan and spread out evenly.
- Bake in the oven until the exterior is golden brown and a cake tester comes out clean from the center of the cake, approximately 35 minutes.
- Remove and allow to cool in the cake tin for 5 minutes before removing and setting onto a cooling rack to cool completely.
- Sprinkle over powdered sugar.
- Slice, serve and dig in.
- Enjoy!
Video
Notes
- Vanilla extract: Pure vanilla extract helps give our cake it's signature and depth of flavor here. You could also add fresh vanilla bean seeds into the batter to really enhance the flavor.
- Cake tin: The round pan used here was a 20cm or 8 inches springform pan. It is not recommended to use a cake tin larger than 23cm's or 9 inches as the result would be cake with less height.
- Make this your own: You can incorporate dried fruit like raisins or currants, or even add a sprinkle ground spices like cinnamon or nutmeg.
- You can freeze the cake: Once it has completely cooled, wrap it tightly in aluminum foil, then place in a freezer-safe container or bag. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving.
Nutrition
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