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Classic Homemade Martino’s Bakery Soft Tea Cakes

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Soft, tender tea cakes with a lightly sweet flavor and a nostalgic buttery aroma, perfect for beginners and quick baking.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup (65g) granulated sugar
  • ½ teaspoon salt
  • 6 tablespoons (85g) unsalted butter, softened
  • ¾ cup (180ml) whole milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, whisk together all-purpose flour, baking powder, granulated sugar, and salt.
  3. In a separate bowl, beat softened unsalted butter with a hand mixer or whisk until smooth and creamy, about 1-2 minutes.
  4. Beat in eggs one at a time, then stir in whole milk and vanilla extract until just combined. Avoid overmixing.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until thick but smooth. Add flour by tablespoon if too sticky.
  6. Drop rounded dollops (about 1.5 tablespoons each) onto the prepared baking sheet about 2 inches apart.
  7. Bake for 12-15 minutes until tops are light golden brown and a toothpick comes out clean or with moist crumbs.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and butter for even mixing. Avoid overmixing to keep cakes soft. Let batter rest 10 minutes if kitchen is cool. Brush melted butter on tops after baking for a shiny finish. Rotate baking sheet halfway if uneven browning occurs. Dough can be refrigerated up to 24 hours before baking; bring to room temperature before scooping.

Nutrition

Keywords: soft tea cakes, homemade tea cakes, easy baking, beginner recipe, bakery style, quick tea cakes, tender crumb

Find it online: https://chloeplate.com/classic-homemade-martinos-bakery-soft-tea-cakes-recipe-easy-and-perfect-for-beginners/