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Irish Tea Cake Recipe

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4.3 from 11 reviews

This classic Irish Tea Cake is a tender, buttery treat perfect for afternoon tea or a light dessert. It features a moist crumb, subtly enhanced with vanilla and buttermilk, and is beautifully finished with a dusting of powdered sugar and fresh berries for a pop of color and freshness.

Ingredients

Cake

  • ½ cup unsalted butter (softened to room temperature)
  • 1 cup granulated sugar
  • 2 large eggs (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup buttermilk (at room temperature)

For Serving

  • Powdered sugar for dusting
  • Fresh berries for garnish

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F (175°C). Grease the inside bottom and sides of a 9-inch round cake pan, then line the bottom with a piece of parchment paper cut to fit. Lightly grease the parchment paper as well. Dust the greased sides and bottom with flour, tapping out any excess, and set the pan aside.
  2. Cream Butter and Sugar: In a medium mixing bowl, beat the softened butter and granulated sugar together on medium-high speed using a mixer until the mixture is light and fluffy, which should take about 3 minutes. This step aerates the butter and sugar, providing a light crumb.
  3. Add Eggs and Vanilla: Add the two eggs one at a time to the butter mixture, beating for about 20 seconds after each addition to fully incorporate. Then mix in the pure vanilla extract until blended.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to ensure they are evenly distributed.
  5. Mix Batter: Add half of the flour mixture to the butter mixture and beat on low speed until nearly incorporated. Then add the buttermilk and continue to mix. Finally, add the remaining flour mixture and beat on low just until combined. Be careful not to over mix as the batter should remain thick to ensure a tender cake.
  6. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
  7. Cool: Let the cake cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely before serving.
  8. Serve: Just before serving, dust the cake generously with powdered sugar and garnish with fresh berries for a beautiful and delicious finish.

Notes

  • Ensure all the ingredients, especially the eggs and buttermilk, are at room temperature to help the cake rise evenly and maintain a tender texture.
  • Do not over mix the batter after adding the flour to prevent the cake from becoming dense.
  • If you don't have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
  • Fresh berries such as raspberries, blueberries, or strawberries work beautifully as garnish.
  • The cake is best enjoyed the day it is made but can be stored in an airtight container at room temperature for up to 2 days.

Find it online: https://cozyplatter.com/irish-tea-cake-recipe/