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Homemade tea cakes on parchment beside a glass of tea and a teapot on a checkered tablecloth

Best Tea Cake Recipe (Soft, Buttery & Old-Fashioned)

Soft, buttery old-fashioned Southern tea cakes with a tender crumb, a hint of vanilla and a whisper of nutmeg.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 tea cakes
Cuisine: American (Southern)
Ingredients Method Notes

Ingredients
  

  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons whole milk
  • Optional: 2 tablespoons granulated sugar for sprinkling

Method
 

  1. Beat the butter and sugar for 2 to 3 minutes until pale and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla.
  3. Whisk the flour, baking powder, baking soda, nutmeg and salt in a separate bowl.
  4. Add the dry mixture in two parts on low speed, adding the milk with the second part. Mix just until the dough holds together.
  5. Shape into a flat disc, wrap well, and chill for 30 minutes.
  6. Heat the oven to 350°F (175°C) and line two baking sheets with parchment. Roll the dough to ¼ inch thick and cut 2½-inch rounds.
  7. Place 2 inches apart, sprinkle with sugar if using, and bake 10 to 12 minutes until the edges are set and the bottoms are lightly golden.
  8. Rest on the sheet for 5 minutes, then cool on a wire rack.

Notes

  • Chill the dough every time: warm dough spreads and bakes thin and crisp instead of soft and cake-like.
  • Pull the cakes out while the tops still look pale; they set as they cool.
  • Lemon variation: add 1 teaspoon lemon zest and use lemon extract instead of vanilla.
  • Store in an airtight container for up to 5 days, or freeze for up to 2 months with parchment between layers.