Irish Tea Cake

This Irish Tea Cake is a soft, buttery, lightly sweet cake that pairs beautifully with a hot cup of tea or coffee. Traditionally served plain or with a dusting of powdered sugar, it’s simple, elegant, and perfect for any time you want a cozy slice of homemade comfort.

The first time I baked an Irish Tea Cake, I was looking for something simple and not overly sweet to serve after dinner. My husband was pleasantly surprised by its light, buttery crumb, and my daughter added strawberries and whipped cream—turning it into her new favorite dessert. Now we make it every spring around St. Patrick’s Day, or anytime we need a soft, easy cake that goes with everything.

Why You’ll Love Irish Tea Cake

•Soft, Tender Crumb with a light buttery flavor

•Simple Pantry Ingredients – nothing fancy or hard to find

•Versatile – great plain or dressed up with fruit and cream

• Perfect for Tea Time, Brunch, or Light Dessert

Ingredients Notes For Irish Tea Cake

•Butter: Softened, for richness and moisture

•Granulated Sugar: Just enough to sweeten without overpowering

•Eggs: Room temperature for best texture

•All-Purpose Flour: Gives structure while keeping the crumb tender

•Baking Powder: Light lift without making it fluffy like sponge cake

•Milk: Whole milk or buttermilk works best

•Vanilla Extract: Adds a warm, classic flavor

•Powdered Sugar: For dusting over the top

Recipe Steps

1. Preheat Oven & Prep Pan: Preheat to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment.

2. Cream Butter & Sugar: In a large bowl, cream softened butter and sugar until light and fluffy.

3. Add Eggs & Vanilla: Beat in eggs one at a time, then add vanilla extract.

4. Mix Dry Ingredients: In a separate bowl, whisk together flour and baking powder. Gradually add to the wet ingredients, alternating with milk.

5. Bake: Pour batter into prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Dust: Let cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, dust with powdered sugar.

Storage Options

•Room Temperature: Store covered for up to 3 days

•Freezer: Wrap tightly and freeze up to 2 months. Thaw at room temperature before serving

Variations & Substitutions

•Lemon Twist: Add lemon zest to the batter for a citrusy touch

•Berry Addition: Fold in a handful of fresh or frozen berries

•Glaze It: Drizzle with a light glaze made of powdered sugar and milk for a sweeter finish

Frequently Asked Questions

Is Irish Tea Cake very sweet? No—it’s lightly sweet, making it perfect for pairing with jam, berries, or tea.

Can I use self-rising flour? Yes—just omit the baking powder.

What can I serve with it? Try whipped cream, berries, lemon curd, or a pat of butter while warm.

This Irish Tea Cake is the kind of simple, homey dessert that brings a little old-fashioned charm to your table. Light, tender, and versatile—it’s perfect for sharing over a warm cup of tea. 🍰☕🍀

Irish Tea Cake

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Course: Dessert, Snack

Kitchen: Irish-inspired

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 8

Ingredients

 

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• ▢ ½ cup 0.25 lbs unsalted butter, softened
• ▢ 1 cup 0.5 lbs granulated sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 1 ½ cups 0.75 lbs all-purpose flour
• ▢ 1 ¾ teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ½ cup 0.25 lbs milk
• ▢ Powdered sugar for dusting
• ▢ Optional toppings: fresh berries whipped cream, or jam

Instructions

• Preheat the Oven:
• Preheat your oven to 350°F (175°C).
• Grease and flour an 8-inch round cake pan or line it with parchment paper.
• Cream Butter and Sugar:
• In a large bowl, beat the softened butter and sugar together until light and fluffy (about 2–3 minutes).
• Add Eggs and Vanilla:
• Beat in the eggs one at a time, then add the vanilla extract. Mix until smooth.
• Mix Dry Ingredients:
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Combine Wet and Dry:
• Add the dry ingredients to the butter mixture in batches, alternating with the milk.
• Mix just until combined—do not overmix.
• Bake the Cake:
• Pour the batter into the prepared pan and smooth the top.
• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• Cool and Serve:
• Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
• Dust with powdered sugar before serving.