These Old Fashioned Southern Tea Cakes are a beloved reminder of how wonderful simplicity can be. Soft, buttery and gently spiced with nutmeg, these tea cakes are perfect for city gatherings or a quiet afternoon snack. Lightly sweetened and with a tender crumb, these are a classic Southern dessert that are simple to make, and impossible to resist.
Why You’re Going To Love These Southern Tea Cakes:
Soft and Buttery Uniforms: With a creamed butter and sugar mixture, those tea cakes have a fork-tender crumb and melt-in-your-mouth feel.
Classic Flavor Stirring in a little vanilla and a drop of nutmeg adds warm, aromatic flavor that echoes the way Southern baking has always been.
Basic Ingredients: Made from pantry basics, you can easily whip up these tea cakes with things you probably have at home.
Soo Moist & Tasty: These tea cakes are perfect for any occasion, be it an afternoon tea or a treat during the holidays, and they are loved by the young and the old alike.
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Key Ingredients:
Plain Flour: The use of plain (all-purpose) flour helps you achieve a soft and light texture, just right for tea cakes.
Butter: Use unsalted butter and be sure it is softened to room temperature. This helps get to the correct creamy consistency when beating with sugar.
Granulated Sugar: Granulated sugar adds just the right amount of sweetness. You may reduce sugar even more for less sweet version if you prefer.
Nutmeg: The ground nutmeg adds a warm, somewhat vague gumball spice note that is a signature of classic tea cakes. If you’ve got fresh nutmeg, it gives even more flavor.
Vanilla Extract: Pure vanilla extract lends aromatic depth to these tea cakes. For flavor, choose the pure stuff, not imitation.
Full ingredient amounts and instructions can be found in the recipe card at the bottom of this post.
Instructions
Step 1: Prepare for Baking
Adjust the Oven: Preheat the oven to 350°F (175°C). This is also the ideal temperature for baking tea cakes lightly golden brown.
Prepare the Baking Sheet: Cover a baking sheet with parchment paper or lightly oil it to avoid sticking and to make cleaning easy.
Step 2: Mixing Butter and Sugar
Mix Butter and Sugar: In a big mixing bowl, using an electric mixer on medium speed, cream together 1 cup of softened butter and 1¾ cups of granulated sugar until light and fluffy. That step adds air, creating the soft-textured tea cakes.
Step 3: Add Eggs and Vanilla
Add eggs: Add the eggs one at a time, fully incorporating each egg before adding the next.
To Add Vanilla Extract: Mix in 1 teaspoon of vanilla extract for a warm, aromatic flavor
Step 4: Mix Dry Ingredients
Mix Dry Ingredients: In another bowl, mix 3 cups of plain flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt and 1/4 teaspoon of powdered nutmeg.
Step 5: Combine Mixtures
Combine Wet and Dry Ingredients: Slowly mix the dry ingredients into the butter and sugar until completely combined. The dough will be stiff, which is what you want for a tea cake texture.
Step 6: Chill the Dough
Chill the Dough: Form the dough into a ball, wrap it in plastic wrap and chill at least an hour. Chilling allows for easier handling and improves the flavor.
Step 7: Shape and Bake
Transfer Dough: Take the dough from the refrigerator. Roll into 1-inch balls and space them about 2 inches apart on the prepared baking sheet.
Flatten the Dough: With the bottom of a glass or a cookie stamp, gently flatten each ball into a round disk.
Bake: Transfer to the preheated oven and bake for 10-12 minutes, until the edges are a light golden brown.
Step 8: Cool
Cool on Baking Sheet Let tea cakes set a few minutes on baking sheet.
Cool Completely: Move to a wire rack to cool completely, which helps avoid sogginess.
Serving Suggestions:
Southern Tea Cakes, old-fashioned and all, are good for lots of occasions, and you can serve a variety of things alongside:
Afternoon Tea: Enjoy these tea cakes with a steaming cup of tea or coffee for a traditional afternoon treat.
Holiday Platter: Add them to a dessert platter with other cookies and treats for a festive holiday array.
Just a Little Dusting of Powdered Sugar: If you want to give a nice, bite-sized dessert a little sweet touch, dust it with a little powdered sugar.
Serve with Lemon Curd or Jam: Sweetening them up with lemon curd, strawberry jam or clotted cream is a lovely contrast to the buttery flavor.
Ice Cream Sandwiches: For another spin, scoop vanilla ice cream between two of the tea cakes for a fun treat.
Storage Tips:
These tea cakes are simple to tuck away and can be made in advance, making for a lovely snack or dessert.
Room Temperature: Keep the tea cakes in an airtight container at room temperature for up to 5 days.
Refrigerating It: For longer life, store the tea cakes in the refrigerator, where they will remain fresh for up to 10 days.
Freezing: Tea cakes can be frozen for up to 3 months. Store them in an airtight container, or a freezer bag with wax paper between layers. Let sit at room temperature before serving.
Recipe Variations:
Lemon Zest: When you want a refreshing citrus flavor, add 1–2 teaspoons of lemon zest to the batter.
Spiced Tea Cakes: Use 1/2 teaspoon nutmeg, and include a pinch of cinnamon for warm, spiced flavor.
Almond Extract: Swap out the vanilla for almond extract for nutty undertones.
Glazed Tea Cakes: Drizzle the cooled tea cakes with a simple icing made from powdered sugar and a splash of milk for a sweet topping.
Buttermilk Tea Cakes: Use 1/4 cup of buttermilk in place of one of the eggs for light tang and added tenderness.
Conclusion:
A perfect bite to remember the good days of Southern baking with these Old-Fashioned Southern Tea Cakes. With their plush, buttery texture and light, fragrant touch of nutmeg they’re bound to be a crowd-pleaser. Lightly sweet and easy, these tea cakes are a lovely offering on any dessert table, or for afternoon tea.
Give this recipe a try for a taste of the tradition, and enjoy the buttery goodness of these classic tea cakes!
Old Fashioned Southern Tea Cakes
Ingredients
- 3 cups plain flour
- 1 cup butter softened
- 1¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon powdered nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- In a large mixing bowl, cream together 1 cup of softened butter and 1¾ cups of granulated sugar until light and fluffy using an electric mixer on medium speed.
- Beat in the eggs one at a time, then add 1 teaspoon of vanilla extract.
- In a separate bowl, whisk together 3 cups of plain flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon powdered nutmeg.
- Gradually add the dry ingredients to the butter mixture, stirring until a stiff dough forms.
- Shape the dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
- Roll chilled dough into 1-inch balls and place 2 inches apart on the baking sheet. Flatten each ball with the bottom of a glass or cookie stamp. Bake for 10-12 minutes until edges are golden brown.
- Let the tea cakes cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.