Last Updated on December 29, 2023
Today, we’re going to be looking at a small tea cake recipe. If you’re looking for a small tea cake to go alongside an afternoon tea, or as the perfect bite-sized treat – look no further. These post-dinner favorites are great for any occasion, including birthday parties, bridal showers, baby showers, and even weddings! Before we take a look at how to make this, let’s first find out the ingredients you’ll need and what they actually are.
What Is a Tea Cake?
Depending on where you are in the world, a tea cake can be different things. However, in the US a tea cake is a small, moist cake that’s light and full of flavor. They can be drizzled in icing – but one thing’s for sure, they go perfectly alongside a cup of tea. The ones we’re making today have fresh raspberries throughout and are rose flavored.
However, a tea cake in the UK is a sweet bun that has spices and currants throughout – but that is something completely different altogether!
Ingredients in a Tea Cake
The ingredients for a tea cake can range massively, depending on which recipe you’re following. However, the recipe we’re following uses:
- butter
- sugar
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- salt
- milk
- raspberries
- powdered sugar
- rose extract (or almond extract)
- red food coloring
Nutritional information of a Tea Cake
If you’re wondering what the nutritional value is of a tea cake, look no further! Each tea cake contains the following:
- Calories: 101
- Sugar: 12.5g
- Sodium: 46mg
- Fat: 3.3g
- Carbohydrates: 14.7g
- Fiber: 9.3g
- Protein: 1.1g
Quick Tea Cake Recipe
Now for the reason, you’re here – how to make these mini tasty tea cakes! We’ll be looking at a recipe inspired by Baking for Friends. They’re quick, simple – but above all, delicious.
Ingredients
The ingredients you’ll need for this recipe are:
For the cake:
- 1/2 cup of unsalted butter
- 3/4 cup of sugar
- 1 egg (large)
- 1/2 teaspoon of vanilla extract
- 1 1/2 cups of sifted all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 3/4 cup of milk (room temp)
- 1/2 cup of raspberries
For the icing:
- 2 cups of sifted powdered sugar
- 4 tablespoons of milk (room temp)
- 1 teaspoon of rose or almond extract
- red food coloring
- fresh raspberries (cut into 1/4 to garnish)
Recipe
Now all you need to do is:
Step 1: Prepare
Gather all of the ingredients and equipment you’ll need. Preheat your oven to 350F and prepare a baking pan by using parchment paper and greasing the inside of the pan.
Step 2: Make the Batter
Grab a mixing bowl and add the butter and sugar. Beat until fluffy. Once light, add the vanilla extract and egg. Mix well. In another bowl, add the flour, baking powder, and salt and stir. Take turns in adding the flour mix and the milk into the butter. Mix well until you all of your ingredients are now in one bowl. Break the raspberries into small pieces and add to your batter – ensure they’re incorporated well within the batter.
Step 3: Bake
Pour the batter into your pan and bake in the center of your preheated oven for around 25-30 minutes. A skewer in the center of your cake should come out clean when the cake is cooked. Leave to cool on a wire rack before icing the cake.
Step 4: Decorate
Using a cookie cutter, cut out circle shapes (you should be able to make between 20-25 circles). It’s worth mentioning that if you don’t have a circle cutter, just use a knife to make squares! Cut the raspberries into smaller pieces and place to one side. Now it’s time to make the icing! Add the powdered sugar, milk, extract, and food coloring to a bowl. Mix until you have a pourable icing, that can hold it’s shape. Use additional powdered sugar or milk if needed to thicken or thin. Now place a heap of icing onto each cake (this doesn’t need to be perfect and you do want it to drip down the sides).
Step 5: Serve
Place a cut raspberry on top of each cake and leave for around an hour or two before serving. Place your cakes onto a serving plate and display. Serve with a cup of tea – enjoy!
How To Store Tea Cakes
Once your tea cakes are made, they should last for around two days before they start to become hard. It’s best to keep them in an airtight container for the freshest cakes. You can also freeze these cakes for a month (but be sure to keep in an airtight container).
Conclusion
I hope this article has helped you to become more familiar with a small tea cake recipe. If you’re looking for a way to make any occasion more sophisticated, these small tea cakes are the ideal way. They’re sweet, moist and a luxurious mini treat. Will you be making them for the next occasion in your life?
Do you have any tips or tricks when it comes to making tea cakes? If so, please feel free to let me know in the comments below. Sharing is caring!