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Frosted Tea Cakes Recipe

Frosted Tea Cakes: Preheat your oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddled attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed.

In a separate bowl whisk together the flour, baking powder, and salt. Add to the butter and egg mixture and beat until combined.

Place the dough on a lightly floured surface and, with a floured rolling pan, roll out the dough to a thickness of 1/2 inch (1.25 cm). Using a round 2 or 2 1/2 inch (5 - 7 cm) cookie cutter, cut the dough into circles. Save the scraps and reroll. Transfer the cakes to the prepared baking sheet, spacing them a few inches apart.

Bake for approximately 12 - 14 minutes (baking time will vary depending on the size and shape of cakes) or until the bottoms of the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean.  Remove from oven and place on a wire rack to cool. Once the cakes have completely cooled, spread with Confectioners Frosting.

Confectioners Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer, beat the butter until smooth. Beat in the vanilla extract and sugar. Scrape down the sides of the bowl. If needed, add about 1 teaspoon of the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

Makes about 18 - two inch (5 cm) Tea Cakes.

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Frosted Tea Cakes:

1/2 cup (113 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 teaspoon (4 grams) pure vanilla extract

3 large eggs, at room temperature (150 grams out of shell)

2 1/4 cups (295 grams) all purpose flour

2 teaspoons (8 grams) baking powder

1/2 teaspoon (2 grams) salt

Confectioners Frosting:

1 1/2 cups (180 grams) confectioners (powdered or icing) sugar, sifted

6 tablespoons (85 grams) butter, at room temperature

1/2 teaspoon (2 grams) pure vanilla extract

1 tablespoons milk or light cream, or as needed

food coloring (optional)