Irish Tea Cake
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There's something magical about a simple, buttery Irish Tea Cake-it feels like a warm hug alongside a cup of tea. Irish teacake is a tender, lightly sweetened buttery cake, often enjoyed plain or dusted with powdered sugar. Unlike heavier fruit-laden Irish treats like barmbrack or porter cake, this simple treat is light and effortlessly elegant.
The Story Behind Irish Teacake
Teatime in Ireland isn't just a break-it's a cherished ritual. Whether a casual chat with a neighbor or a full-fledged afternoon tea spread, a pot of strong Irish tea is nearly always accompanied by something sweet.
In my Easy Irish Afternoon Tea post, you will find more about teatime in Ireland and recipes to try.
Traditional Irish teacake traces its roots to simple home baking, where everyday ingredients like butter, eggs, and flour create delicious cakes that could be whipped up for unexpected guests. Unlike richer, icing-laden cakes, Irish teacake is meant to highlight its buttery crumb, often served with a smear of jam or a dollop of cream.
Now, let's get baking!
Classic Irish Teacake Recipe Ingredients
Here are the simple ingredients you will need for this delicious and simple teacake. Ingredient measurements are in the recipe card at the bottom of this post.
- All-purpose flour
- Baking powder
- Salt
- Butter: Irish Butter is preferred for its higher butterfat, contributing to a richer, more tender cake with deliciously enhanced butter flavor. But regular butter will also work.
- Granulated sugar
- Large eggs
- Pure vanilla extract
- Whole milk
- Powdered sugar for dusting
How to Make an Irish Tea Cake
- Preheat and Prepare - Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Mix Dry Ingredients - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar - In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). This step is key to getting that beautifully soft texture.
- Add Eggs and Vanilla - Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Incorporate Dry and Wet Ingredients - Gradually add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry mixture, mixing just until combined-overmixing can make the cake dense.
- Bake - Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool and Serve - Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before slicing.
Serving Ideas
- Keep it simple with a dusting of powdered sugar and a steaming cup of Irish breakfast tea.
- Serve with raspberry jam for a nostalgic treat.
- Dress it up for afternoon tea with freshly whipped cream and a handful of fresh berries.
- Toast leftovers lightly and pair them with honey for a comforting morning bite.
Whether savoring a slice in a quiet moment or sharing it with loved ones over tea, this Irish teacake is a timeless, simple delight. Let the aroma of a vanilla butter cake fill your kitchen as you enjoy a taste of Ireland with every tender bite.
What will you pair your Irish teacake with? Let me know in the comments!
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Irish Tea Cake
Equipment
- 8 inch cake pan or 9-inch cake pan
Ingredients
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (Irish butter preferred) softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- ½ cup whole milk
- ¼ cup Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
- Sift the flour, baking powder, and salt in a medium bowl. Set aside.
- In a large mixing bowl or a stand mixer, cream the butter and sugar until light and fluffy (about 2-3 minutes). This step is key to getting that beautifully soft texture.
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk. Begin and end with the flour mixture, mixing just until combined-overmixing can make the cake dense. If the batter is too thick to spread, add 1-2 tablespoons more milk.
- Evenly spread the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. In my oven, it's done at about 31 minutes.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before slicing and serving.
Notes
- Cake Pan: I'm using an 8-inch cake pan, but a 9-inch one will work, too. The smaller pan results in a slightly taller cake, and in my oven, it bakes for 32 minutes.
- Butter: I love to use Irish butter in this recipe. It contains a high amount of butterfat, which contributes to a richer, more tender cake where the buttery flavor shines!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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It's simple, traditional, and perfect for teatime. Some of my favorite Irish tearooms inspired this buttery, simple teacake, which is a delight to serve guests year-round.