Simple butter cake that goes well with tea or coffee is the Irish tea cake. It’s simple to create, attractive, and delicious.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 1 9-inch round cake |
Ingredients
- 1 cup white sugar
- ½ cup butter, softened
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk, or more if needed
- ¼ cup confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
- Cream sugar and butter together in a mixing bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing until fully incorporated after each addition. Stir in vanilla.
- Combine flour, baking powder, and salt in a mixing bowl. Stir dry ingredients into wet ingredients alternately with milk, adding 1 to 2 tablespoons more milk if batter is too stiff. Spread batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan on a wire rack for 10 minutes, then turn out onto a serving plate and cool to room temperature, 20 to 30 minutes. Dust with confectioners’ sugar right before serving.
Nutrition Facts
| Calories | 273 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 273 mg |
| Sugars | 24 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
So delicious and pretty. Thank you
I was done with this cake in about 45 minutes, and it came out perfectly, but the only issue was that it was SLIGHTLY dry. I baked this another time for an anniversary celebration, along with some homemade royal icing, and it came out PERFECTLY and everyone at the celebration ABSOLUTELY devoured it 🙂
I love that this is not overly sweet. I make this all the time. You can eat it plain, add fruit or freshly whipped cream. Not guilt free, but not overly indulgent. Like others, I always add one cup of milk instead of 1/3 cup. If turning into cupcakes, it makes about 13.
Very tender and delicious. Goes with anything .love it . I’ll make it again . Carries well to take to a dinner party .
This cake was great! It’s not as sweet as a typical cake which I love, and it’s super easy to make. I do recommend baking it for a few minutes less than the recipe, or it the top will be tough. I will definitely be making it in the future!
I liked it so much that I made it twice in 1 week. I serverwd it with unsweetened whipped cream with just enough applebutter folded in for flavor and delicate sweetness. It’s great with coffee, too, even for breakfast!
This is an amazing recipe!! I baked this for my best friend and I, and the cake simply melted in our mouths. The cake is very soft and tasty, and I’m going to bake it for my family.
I’ve made this cake several times and have not been disappointed. I really like the taste of it and the ease of making it.
Simple and delicious! This is probably the best non-chocolate cake I’ve ever made. I used Irish butter.
This was a delicious, slightly dense and buttery cake that was not incredibly sweet. Our whole family enjoyed it!
This cake was great! I have no picture because by the time I put it on the plate it was gone in seconds!! I Used cake flour instead of all purpose and it still turned out exxcccceelent! Very soft and fluffy. Perfect for afternoon tea and will 100% make it again. If your cake is coming out dry make sure you spooned and leveled your flour for when you just scoop from the bag it’s far to much and will result in a dry cake.
Super easy to make and holds it’s shape well if cut in wedges. Love that it’s not too sweet. Flavor is nice but not outstanding.
My wife is gluten-free so I used King Arthur Measure for Measure gluten free flour. The rise was good & the flavor was very close to a wheat flour product. Enjoyed it with a cup of Lyons tea from the old country.
I love this recipe. It’s the perfect tea cake. If I want to make it a special cake I slice the layer in half and spread raspberry jam on the bottom half and replace the top. Then I dust the top with about 1 Tbsp of icing sugar, not 1/4 cup – that’s WAY too much with the jam.
Baked nicely, well denced cake. I loved the simplicity of the recipe, very basic, and such a nice small homemade vanilla cake.
This was such a marvellous little cake, light and tasty! Several people really enjoyed it but especially my friend who was sick on her birthday. I cut some of the sugar and added more milk
I added two tablespoons of Bailey’s Irish Cream. Had no problems with the texture or taste. Will definitely be making again.
Was testing this recipe as gluten-free for a friend and used oat flour. The texture was a bit too much like cornbread, but the flavor was /amazing/. I couldn’t stop eating it.
I made this cake this afternoon, and I followed the recipe exactly. Very simple and DELICIOUS. I’ve already filed in my recipe folder, as I will make again. I’ll probably try the variation with fresh fruit and cream next time. Annie in Montana
This was delicious, used for strawberry shortcake. Not too sweet.
This was a very good cake. It was easy to make and a hit at my son’s birthday party. I didn’t use the confectioners sugar though. I turned it into a small poke cake and several poke cupcakes. The Jello did make it soggy at first but as I intended to freeze it until the party to prevent the whipped cream from melting anyway it was fine. It was not soggy at all after the Jello set up pretty. Everyone loved the ‘shark in the sea’ cupcakes and the baby shark birthday cake.