Why You’ll Love This Recipe
This cinnamon tea cake is beautifully simple — no frosting, no layers, just pure, homey goodness. The warm cinnamon aroma fills your kitchen, and the soft, buttery crumb practically melts in your mouth. It’s a versatile cake that works for any time of day and any season. Plus, it comes together in under an hour with ingredients you likely already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Milk
- Vanilla extract
For the topping:
- Melted butter
- Granulated sugar
- Ground cinnamon
Directions
- Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
- Brush the top of the warm cake with melted butter and sprinkle generously with the cinnamon-sugar mixture.
- Serve warm or at room temperature.
Servings and timing
This recipe makes about 8–10 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Cooling time: 15 minutes
Total time: about 1 hour
Variations
- Cinnamon Swirl: Mix an extra tablespoon of cinnamon sugar into the batter for a marbled effect.
- Nutty Version: Add a handful of chopped walnuts or pecans to the batter for texture.
- Glazed Tea Cake: Drizzle a simple glaze made from powdered sugar, milk, and vanilla over the cooled cake.
- Brown Sugar Twist: Substitute part of the granulated sugar with brown sugar for a richer flavor.
- Mini Tea Cakes: Divide the batter into muffin tins for individual tea cakes.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. To keep it soft, store it in an airtight container. You can also freeze it for up to 2 months — wrap tightly in plastic wrap and foil. To reheat, warm individual slices in the microwave for about 10–15 seconds or in a 300°F oven for 5–8 minutes.
FAQs
What makes a tea cake different from a regular cake?
Tea cakes are typically simpler, lighter, and less sweet — perfect for enjoying with tea or coffee.
Can I use self-rising flour instead of all-purpose?
Yes, just omit the baking powder and salt from the recipe.
Can I use whole wheat flour?
You can replace up to half of the all-purpose flour with whole wheat for a heartier texture.
Can I make this cake dairy-free?
Yes, use plant-based butter and a milk alternative like almond or oat milk.
Can I add fruit to this cake?
Yes, a few chopped apples or pears would complement the cinnamon beautifully.
Can I double the recipe?
Absolutely! Bake it in a 9×13-inch pan, adjusting the baking time to around 40 minutes.
How do I prevent the cake from being dry?
Avoid overbaking — remove it as soon as a toothpick comes out clean.
What’s the best way to serve this cake?
It’s wonderful slightly warm with a cup of tea, coffee, or even hot chocolate.
Can I add more cinnamon?
Yes, if you love cinnamon, increase it by ½ teaspoon in both the batter and topping.
Can I turn this into cupcakes?
Yes, bake the batter in cupcake liners for 15–18 minutes for perfectly portioned tea cakes.
Conclusion
Cinnamon Tea Cake is the definition of simple comfort. With its soft crumb, sweet cinnamon topping, and buttery flavor, it’s a timeless classic that never goes out of style. Whether enjoyed warm from the oven or sliced the next day with tea, this cake brings a touch of cozy nostalgia to every bite — a recipe you’ll find yourself baking again and again.
PrintCinnamon Tea Cake
Cinnamon Tea Cake is a light, buttery, and warmly spiced cake topped with a cinnamon-sugar crust. Perfect with a cup of tea or coffee, this simple classic is quick to make and wonderfully comforting any time of day.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 1 hr
- Yield: 8–10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
- For the cake:
- 1½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup milk
- 1 tsp vanilla extract
- For the topping:
- 2 tbsp melted butter
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then add vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with milk, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Brush the warm cake with melted butter and sprinkle with cinnamon-sugar topping.
- Serve warm or at room temperature.
Notes
- Use self-rising flour instead of all-purpose by omitting baking powder and salt.
- Do not overmix the batter to keep the crumb tender.
- Add chopped nuts or a swirl of cinnamon sugar for variation.
- Store in an airtight container to maintain softness.
- Can be made dairy-free using plant-based butter and milk.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
