Irish Tea Cake for St. Patrick’s Day! [RECIPE]


Happy St. Patrick’s Day, Friends!

Whether you’re Irish or not, today is a fun day to celebrate all things Irish and lucky. This tea time cake is buttery, gently sweet, and so flavorful. Mr. Noob Chef is not usually one to lick the spoon after I make a batter. But last night he and I were taking turns getting a few licks in as we spooned this batter into the cake pan. It was just that good!! Think of a Scottish shortbread cookie. It’s buttery yet crispy on the outside. The more you chew it, you can taste the butter and sugar churn on your tongue into a delectable treat. That is the same with this Irish Tea Cake. About 4 days ago, I made a batch of scones that were absolutely heavenly, and I didn’t know if anything else could rank up there as a tea time snack. Well, this cake does just that! 🙂

I used a stand mixer to make everything easier and I added 10 minutes to my baking time to ensure that it was golden on top. Other then that, I followed this recipe to the letter and was blown away by how well everything tasted. As I sat with my black tea and cake, I made a mental note to make this again very, very soon! I hope you all are having a beautiful, restful Sunday. Stay tuned for more delicious recipes to come, and as always, keep on cooking! ❤


Irish Tea Cake 

Courtesy of:

Serves: 6-8


  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk

For Garnish: 

  • 1/4 cup confectioner’s sugar


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round pan.
  2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. If the batter is too stiff, a tablespoon or two of milk may be added. Spread the batter evenly into the prepared pan.
  3. Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack, then turn out onto a serving plate. Dust with confectioners’ sugar right before serving.


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