IRISH TEA CAKE — A simple Irish cake, delicious served with fresh berries and whipped cream.
Like much Irish fare, this Irish Tea Cake is a simple recipe. In fact, you probably have all of the ingredients in your pantry right now!
As the name suggests, it’s traditionally served with tea or coffee, but it makes for a light, refreshing dessert after any meal.
Tried it out…..turned out amazing!! ~ Blessy
It would definitely be a wonderful way to end a St. Patrick’s Day dinner. Or any dinner, for that matter. I make it almost every St. Patrick’s Day and I always ask myself, “Why don’t I make this delightful cake more often?
This recipe is proof that sometimes the simple things in life are the best.
We like it best served with a dollop of homemade whipped cream and some fresh berries. In fact, it reminds me a lot of strawberry shortcake. But it’s delicious on it’s own too.
I just love that this Irish Tea Cake is so easy to make, but has a beautiful presentation, and it’s something I can whip up with ingredients I have on hand.
Just made this and not only was it quick and easy, it’s absolutely delicious! I paired it with fresh strawberries and homemade whipped cream. Tasted exactly like strawberry shortcake. My new favorite recipe!! ~ Shennandoah
This is truly one of the easiest desserts you’ll ever have the pleasure of making.
Everyone in my family loved this Irish Tea Cake and I know I’ll be serving it again and again–not just for St. Patrick’s Day!
Be sure to save this Irish Tea Cake recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Irish Tea Cake
- Butter
- Sugar
- Eggs
- Vanilla
- Flour
- Baking powder
- Salt
- Milk
- Powdered sugar, for dusting
- Fresh berries, for serving
Irish Tea Cake
Ingredients
- 1/2 cup butter softened
- 1 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- Powdered sugar for dusting
- Fresh berries and whipped cream for topping (optional)
Instructions
- Preheat oven to 350 degrees. Grease and flour a 9-inch round pan.
- In a medium bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated. Stir in the vanilla.
- In a medium bowl, combine the flour, baking powder and salt. Stir into the batter alternately with the milk, starting and ending with the flour mixture.
- Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan on a wire rack for about 15 minutess, then turn out onto a serving plate.
- Just before serving, dust with powdered sugar. If desired, top slices with fresh berries and/or whipped cream.
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Nutrition
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9 comments
Tammy
I made this recipe and it was delicious, my kids ate half with no berries. I put strawberry jam on mine because my berries are frozen and I didn’t have time to thaw them . I will make again .
Anna Reno
I make this for every gathering we go to! IT is my absolute most favorite thing to make!!! Everybody loves when I make it! Thank you SO much!!!!
Shennandoah
Just made this and not only was it quick and easy, it’s absolutely delicious! I paired it with fresh strawberries and homemade whipped cream. Tasted exactly like strawberry shortcake. My new favorite recipe!!
JAN NAPIER
Has anyone tried dairy free for a severe dairy allergy? Was thinking dairy free margarine and almond milk. Would rather not try if someone already has and it failed!
Lorri Lea
I made this with Bob’s Red Mill gluten free all purpose flour. It was delicious. It did fall apart very easily, I don’t know if that was from the flour or just typical of this cake. I will definitely make this again.
Rachel
High altitude adjustments??
Danelle
I’m at high altitude (near Denver) and the recipe works as written for me. The middle falls in a bit sometimes, but it doesn’t matter too much because I invert it onto a serving plate so that the bottom becomes the top and you can’t tell. Normally I’d add a bit more flour, but since this cake is traditionally served with tea, it’s already a tad on the crumbly side, so i just make it as the recipe states. Good luck!
Blessy
Tried it out..turned out amazing!!
Natalie @ Paper And Birch
What a beautiful cake Danelle!