Why You’ll Love This Recipe

I like this recipe because it’s uncomplicated yet delivers a beautiful, tender cake every time. I don’t need fancy ingredients—just pantry staples—and the result feels special and comforting. I also like that it works for both everyday treats and gatherings, making it a versatile go-to dessert.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
3 large eggs, room temperature
1 cup whole milk
2 tsp vanilla extract
2 tbsp granulated sugar (for topping)

Directions

1. I preheat my oven to 350°F (175°C) and grease an 8-inch round cake pan.

2. In a mixing bowl, I combine the flour, sugar, baking powder, salt, and cinnamon.

3. In another bowl, I cream together the softened butter and granulated sugar until light and fluffy.

4. I add the eggs one at a time, mixing well after each addition.

5. I gradually mix in half of the dry ingredients, then the milk, followed by the remaining dry ingredients, mixing until just combined.

6. I pour the batter into the prepared pan and smooth the top. Then I sprinkle sugar evenly over the top.

7. I bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.

8. I let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

This recipe makes about 8 servings. The total time is 50 minutes, which includes around 15 minutes of prep and 35 minutes of baking.

Variations

Sometimes I swap cinnamon with nutmeg or cardamom for a different spice flavor. I also like adding raisins or currants for a traditional Irish touch. When I want something richer, I serve slices with fresh berries and whipped cream, or even a drizzle of custard.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I refrigerate it for up to a week. To freeze, I wrap slices in plastic wrap and store them in a freezer bag for up to 3 months. To reheat, I warm a slice in the microwave for about 15–20 seconds, which brings back the fresh-baked softness.

FAQs

Can I bake this in a different pan size?

Yes, I sometimes use a 9-inch pan, but the baking time may be a little shorter.

Do I need to sift the flour?

I don’t always sift, but doing so gives the cake an extra light texture.

Can I use brown sugar instead of white sugar?

Yes, brown sugar works, but it changes the flavor slightly, giving it a deeper caramel taste.

Is this cake traditionally served with tea?

Yes, I enjoy it most with a cup of tea or coffee, as it’s not overly sweet.

Can I add fruit to the batter?

Yes, I like folding in berries, raisins, or currants for extra flavor and texture.

How do I know when the cake is done?

I insert a toothpick into the center—if it comes out clean, the cake is ready.

Can I make this cake ahead of time?

Yes, I bake it a day ahead and store it covered. It stays moist and delicious.

Can I use margarine instead of butter?

Yes, but I prefer butter for the best flavor and texture.

Does this cake need frosting?

No, I love it plain, but a dusting of powdered sugar or whipped cream makes it extra special.

Can I make it dairy-free?

Yes, I replace the butter with dairy-free margarine and the milk with almond or oat milk.

Conclusion

I find Irish Tea Cake to be one of the easiest yet most satisfying cakes to make. With simple ingredients and minimal steps, I can create a soft, golden cake that pairs perfectly with tea or coffee. Whether served plain or dressed up, it’s always a comforting treat I love sharing.