Cinnamon Tea Cake Recipe

Easy cinnamon tea cake recipe. This tea cake is light, moist, fluffy and perfect for morning or afternoon teas. It's simple, easy to make and you will love this delicious cinnamon cake recipe.

The best tea cake recipe made with just a few ingredients! It is soft, spongy, and delicious. Just like my Victoria sponge cake, Madeira cake, and coconut cake recipes, it is easy to make and you don't have to be a professional to make this simple cinnamon cake.

I love this homemade tea cake, the cinnamon flavor, spongy texture, and fluffy crumbs. It smells heavenly and tastes absolutely delicious. My family loves cake varieties and this is one of our favorites.

This is one of the simplest tea cake recipes you'll make and not only can you serve it for morning or afternoon teas, but you can also serve it as dessert. Just imagine a slice of it topped with ice cream and syrup..yum!

Tea Cake Recipe

This easy tea cake recipe is made in just about an hour and you only need one cake pan to make it however if you'd like to make it a layer cake, just double this recipe and split it into two cake pans.

This is a single layer cinnamon cake made in 8 inch round cake pan but you can use this same recipe and bake it in a loaf tin if that's what you have. 

It's very easy to make and guess what? you don't have to limit it to traditional tea cake i.e the English tea cake or tea time only cake. You can decorate it for celebrations like a baby shower, birthday, father's day cake, mothers day cake, and other occasions. Yes, you can frost this cake with buttercream icing or any frosting of your choice if you wish.

This recipe makes use of simple ingredients and does not require expensive baking tools.

It's a failproof recipe if you follow the directions and tips I've included in this post so make sure to read the whole post before moving to the recipe card at the bottom of the post.

This is a simple, basic cinnamon tea cake recipe that produces the perfect tea cake.

Tools you'll need

Cake pan

Parchment paper - also known as baking paper

Mixer - Electric hand or stand mixer

Mixing bowl

Spatula

Cake tester - You can use skewer or toothpick.

Cooling rack

Ingredients for Cinnamon Tea Cake

Flour- I use Self raising flour. If using all-purpose flour, check notes in the Tips section below.

Baking powder

Cinnamon

Butter - Salted butter.

Sugar- Use granulated or caster sugar.

Eggs - Bring to room temperature before use.

Milk- I use whole milk but you can substitute for any other type.

Cinnamon Sugar dusting for the cake

Cinnamon

Icing sugar-This is also known as powdered sugar.

How to Make Tea Cake (Cinnamon Tea Cake)

I use the creaming method to make this light, fluffy, and moist cinnamon tea cake recipe. Here's how:

Measure out all the ingredients and bring butter and eggs to room temperature.

Lightly grease the cake pan and line with parchment paper. Set aside.

Preheat oven at a temperature of 170C (150C fan).

In a bowl add the flour, baking powder, and cinnamon. Mix and set aside.

Break the eggs in a separate bowl, add in the milk and whisk. Set aside.

In a mixing bowl add butter and sugar and cream with mixer till it's pale in color, light, and fluffy. This takes about 15 minutes.

Add the egg and milk mixture into the creamed butter and sugar and mix with the mixer for 1-2 minutes.

Add in the flour mix and fold in with a spatula, when it has come together, use the electric mixer to whisk for few seconds.

Pour the cake batter into the prepared cake tin and bake in the oven at a temperature of 170C (150C fan oven) for 30 minutes or till cake tester when inserted comes out clean.

Bring out the cake from the oven, leave in the cake pan for 3 minutes then turn onto a cooling rack to cool.

For the cinnamon sugar dusting, mix icing sugar and cinnamon together and dust it on top of the cake.

Serve and enjoy delicious tea cake.

How to Store

This cake will keep well on the worktop at room temperature for up to 2 days but if frosted, you should refrigerate.
To refrigerate, allow the cake to cool completely and wrap tightly in clingfilm or foil. Place in a Ziploc and store in the fridge for up to 3 days or in the freezer for up to 3 months.

Tips for making the best Cinnamon tea cake

• It's best to measure the ingredients with a weighing scale for accurate results.
• Bring the eggs and butter to room temperature 
• If flour is lumpy, sift it before use.
• Don’t rush the creaming process, cream the butter and sugar till it’s light and fluffy so you have light, fluffy cinnamon cake.
• Bake cake in the middle of the oven for the best heat distribution.
• If you don’t have self-raising flour you can make it at home by adding a teaspoon of baking powder to every 125g of plain (all-purpose) flour.
• Do not open the oven in the first 20 minutes while the cake is baking. 
• Cool cake on a cooling rack as this helps with air circulation that prevents steam from gathering on the bottom of the cake.
• Cinnamon sugar dusting is optional.

More cake recipes on the blog

Banana cake

Madeira cake

Vanilla cupcakes

Carrot cake

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