Best 2 Vanilla Tea Cake Recipes

Indulge in a delightful culinary journey with our collection of four delectable vanilla tea cake recipes. Each recipe promises a unique taste experience, catering to diverse preferences and skill levels. From the classic Vanilla Tea Cake with its moist and tender crumb to the elegant Earl Grey Tea Cake bursting with citrusy notes, these recipes are sure to tantalize your taste buds. For those seeking a gluten-free option, the Gluten-Free Vanilla Tea Cake offers a delicious alternative, while the Vegan Vanilla Tea Cake caters to plant-based diets without compromising on flavor. Embrace the joy of baking and create these exquisite tea cakes that are perfect for afternoon tea parties, special occasions, or simply as a sweet treat to enjoy with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

VANILLA TEA CAKE

Vanilla Tea Cake image

This simple loaf cake is wonderful with fresh berries and whipped cream. You may not be able to wait a day for it.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

2 cups cake flour, plus more for pan
1/2 teaspoon salt
1 tablespoon baking powder
1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for pan
1 1/2 cups sugar
5 large eggs
2 teaspoons pure vanilla extract

Steps:

Grease and flour a 10-by-5-by-3-inch loaf pan. Line bottom with parchment paper. With rack in center, heat oven to 325 degrees. Place a baking sheet on the rack to heat. Sift together flour, salt, and baking powder.
In an electric mixer with paddle attachment, beat butter on medium speed until light and fluffy, 3 to 4 minutes. Gradually add sugar; beat until creamy. Beat in eggs one at a time. Add vanilla; beat until creamy.
With mixer on lowest speed, gradually add flour mixture. Mix just until incorporated.
Scrape batter into prepared pan; tap on countertop to settle. Place pan on baking sheet in oven. Bake 1 hour to 1 hour and 15 minutes, until cake is golden on top and a tester inserted into center comes out clean.
Let pan cool on a rack for 1 hour. Slide knife around cake to loosen. Invert pan to remove cake, then place upright on rack. When completely cool, wrap tightly in plastic and let stand 24 hours. Serve with fresh mixed berries on the side.

CHERRY-VANILLA TEA CAKE WITH VANILLA SUGAR

Cherry-Vanilla Tea Cake with Vanilla Sugar image

Categories Cake Dessert Bake Cherry Vanilla Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 14

Ingredients

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2/3 cup sour cream
1 teaspoon grated lemon peel
1 cup canned pitted sweet cherries, halved, drained
1/2 vanilla bean, split lengthwise
2 tablespoons powdered sugar

Steps:

Preheat oven to 350°F. Lightly butter and flour 10-inch springform pan. Sift first 5 ingredients into medium bowl. Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Blend in vanilla extract. Transfer 2 tablespoons dry ingredients to small bowl. On low speed, beat half of remaining dry ingredients into butter mixture, then mix in sour cream and lemon peel. Beat in remaining half of dry ingredients. Mix cherries into reserved 2 tablespoons dry ingredients; fold cherries into batter.
Spoon batter into prepared pan; smooth top with spoon. Bake until tester inserted into center of cake comes out clean, about 30 minutes. Transfer cake to rack and cool 10 minutes.
Meanwhile, using small sharp knife, scrape seeds from vanilla bean into small bowl. Mix in 1 tablespoon sugar, rubbing with fingertips to distribute seeds. Add powdered sugar and rub again.
Sift vanilla sugar over hot cake and cool. Cut around pan sides to loosen cake; remove pan sides. (Can be made 1 day ahead. Cover; let stand at room temperature.)

Tips:

Use room temperature ingredients: This will help the cake batter mix together more smoothly and evenly.
Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, making the cake lighter and more tender.
Gradually add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
Sift the flour before measuring it: This will help ensure that you have the correct amount of flour and that it is evenly distributed throughout the batter.
Do not overmix the batter: Overmixing can make the cake tough.
Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
Let the cake cool completely before frosting it: This will help prevent the frosting from melting.

Conclusion:

This vanilla tea cake is a classic recipe that is perfect for any occasion. It is easy to make and can be dressed up or down depending on the occasion. With its light and fluffy texture and delicious vanilla flavor, this cake is sure to be a hit with everyone who tries it.

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