It's the birthday month of the blog and the blogger :)
I know this bakery Style Tea Cake is not a typical birthday cake recipe, but I love plain Tea cakes! If you ask me they are the bestest!
I've been wanting to bake this soft and moist tea cake forever and finally baked it the other day. Though it's a no-frills cake, it tastes wow!
Just imagine a perfect buttery moist cake with a golden crust and tender crumbs that melt into your mouth…it's pure happiness in cake form ;)
You can have it plain or you can dress it up with some custard/whipped cream and berries/fruit compote. Either way, it's fab!
MM celebrates her 16th birthday this month!! I'm happy that the blog has come this long, though there is much scope for improvement ;) Thank You for being a part of MM!!
I do really hope you give this recipe a try and love it like just we did.
Frequently Asked Questions
Can I make this tea cake without an electric beater?
Yes! You can use a manual whisk or wooden spatula instead. It takes a little more time and effort, but the cake will turn out just as soft and delicious.
Can I reduce the sugar in this recipe?
You can reduce it slightly — some readers have used 1 to 1¼ cups instead of 1¾ cups and found it less sweet. However, reducing sugar too much can affect the texture and moisture of the cake.
What tin size should I use for this tea cake?
A 9-inch loaf tin works best. You can also use an 8 or 9-inch round cake tin. Avoid using a shallow or narrow tin as the batter needs room to rise.
Can I make this recipe as cupcakes?
Absolutely! Pour the batter into cupcake cases and reduce the baking time to 15–25 minutes, depending on the size and your oven.
Can I make this tea cake without eggs?
This specific recipe relies on eggs for its soft, fluffy texture. For an eggless version, try my Eggless Vanilla Cupcake recipe — you can bake it as a cake too!
How do I store this tea cake and keep it fresh?
Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices in cling film and refrigerate for up to a week.
Why did my tea cake batter curdle?
Don't worry — this is completely normal! The batter may look curdled during mixing but it will come together perfectly once the flour is added.
Recipe from Bava R. Lukose's Suriyani Cookery
Soft Bakery Style Tea Cake Recipe – Easy & Moist
Ingredients
- 2 cups Plain flour (maida)
- 2 tsp Baking powder
- 4 Eggs (@room temp)
- 1 3/4 cups Sugar
- 113 gms (1/2 cup) Unsalted Butter, softened
- 1 cup Milk (I used full fat)
- 1 tsp Vanilla extract (optional, refer notes)
Instructions
- Preheat the oven to 180 C, for 10 mins before baking. Grease an eight or nine- inch cake tin (I used a 9 -inch loaf tin) with butter and line with parchment paper.
- Sieve together plain flour and baking powder.
- With an electric beater, beat together butter, sugar, eggs and vanilla extract (if using) until it's light and fluffy.
- Pour the batter into the prepared cake tin and bake in the pre-heated oven for 45-50 mins or until the center of the the toothpick inserted comes out clean.
- Let the cake rest in the cake tin for 10 mins and transfer onto a serving plate. Once the cake is cooled completely slice and serve.
Simple and nice tea cake recipe for everyone..
Nice tea cake recipe.
Hi Maria, I’ve been following your blog for the longest time. Right from the time I got married over 10 years ago. I didn’t know how to cook then and today I’ve thrown so many parties. All because of the confidence your recipes have given me. Thank you!
I’m making this cake for the second time today. It’s easy and delicious. Although, I feel like the cake turns out too sweet. Maybe it’s the sugar here in Delhi? The granulated sugar crystals are much bigger. Could it be this? This time I reduced the sugar to 1 and a quarter cups. I think i can go down even further to just a cup next time. But it’s the fluffiest cake with the most delicate crumb. Just need to tweak the sugar quantities.
Thank you for the years of delicious food I’ve been able to serve up. Whenever I get compliments, I always say that it’s Maria’s recipes and I pass the URL without fail.
is there a substitute to adding this many eggs ?
Hi Zahra,
For this particular recipe, I dont think so. There is an eggless vanilla cupcake recipe on the blog, you can bake it as a cake as well. You can see it here: https://mariasmenu.com/desserts/eggless-vanilla-cupcake-with-chocolate-frosting
Hi Maria
I dont have an electric beater. Is it essential?
Hi Sandhya,
It’s best and easier if there is an electric beater, but you can mix it using a manual whisk or wooden spatula. However it takes a bit extra time and effort :)
Cheers
Maria
Hello Maria… Thanks for the recipe… Want to know the cooking time if am using the same batter for cup cake… I love all of ur recipes and am a hard core fan of urs ?
Hi Soumya, You are welcome! Great to know that you like the recipes here :)
If you are making it as cupcakes,you can reduce the baking time to 15 – 25 mins, depending on the size of the cupcake and your oven temp level.
Do you have the measurements in grams?
Sorry, not yet!
Hi, the recipe looks neat and clear. This makes a reader interesting to cook and perform. Thanks for the recipe.
You are welcome!
Great recipe and really a nice one. Will surely try this
Thanks Chris :) Hope you get to try it soon and like it as well!
Cheers
Maria
I made it yesterday and quite easy to make. Thanks for this quick recipe.