Tea Cake

  • 300 grams (10.58 ounces) flour
  • 150 grams (5.29 ounces) butter
  • 240 grams (8.47 ounces) sugar
  • 260 grams (9.17 ounces) mascarpone
  • 4 large eggs
  • 1 teaspoon baking powder
  • Pinch of salt
  • Pinch of vanilla


  • 22cm (8.66 inch) mold with a hole in the middle

    Essential for creating that perfect ring shape, it also ensures even baking. Pro tip: grease the mold well to avoid sticking.

  • 9cm (3.55 inch) high mold

    A tall mold helps the cake rise beautifully. Make sure to sprinkle with flour after greasing for easy release.

  • Electric mixer

    Ideal for whipping the ingredients to the right consistency. High speed mixing for butter and sugar is crucial for a light texture.

  • Sifter

    Ensures all dry ingredients are lump-free, providing a smoother batter. Always sift for better air incorporation.

  • Skewer

    Used to test the cake's doneness. If it comes out clean, your cake is ready!


Step 1

Preheat your oven to 338°F (170°C). Grease a 22 cm (8.66 inch) mold with a hole in the middle and a height of 9 cm (3.55 inch) with butter, then sprinkle with flour.

Step 2

In a large mixing bowl, whip 240 grams (8.47 ounces) of sugar and 150 grams (5.29 ounces) of butter at high speed for about 5 minutes. The mixture may not be perfectly smooth and can have lumps — that's perfectly fine. Ensure the butter is at room temperature to make it easier to whip.

Step 3

Add 260 grams (9.17 ounces) of mascarpone to the mixture, and continue whipping until smooth. Scrape down the sides of the bowl to ensure everything is well incorporated.

Step 4

Add the 4 large eggs one at a time, whipping the mixture well after each addition.

Step 5

In a separate bowl, sift together 300 grams (10.58 ounces) of flour, 1 teaspoon of baking powder, a pinch of salt, and a pinch of vanilla. Sifting the dry ingredients helps to aerate the flour and remove any lumps, ensuring a smoother batter.

Step 6

Gradually add the dry ingredients to the butter mixture, mixing well with a mixer until fully combined. Do not overmix to avoid a dense cake texture.

Step 7

Fill your greased and floured mold with the batter. Tap the mold gently on the counter to remove any air bubbles.

Step 8

Bake the tea cake in the preheated oven for about an hour, or until a skewer inserted into the cake comes out clean. Oven temperatures can vary, so start checking the cake's doneness a few minutes before the suggested bake time.

Step 9

Allow the finished cake to cool in the mold for about 10 minutes before transferring it to a wire rack to cool completely. Decorate with fresh berries or a dusting of powdered sugar if desired.


🎂 To enhance the flavor, top your tea cake with a dusting of powdered sugar or a drizzle of lemon glaze. The citrus notes will complement the rich, buttery flavor beautifully!

🍓 For a fresh twist, add a handful of seasonal berries on top of the cake. The tartness of berries pairs wonderfully with the sweet, creamy cake.

🍫 Feeling indulgent? Serve slices with a dollop of whipped cream and a sprinkle of shaved chocolate. It's pure heaven in every bite!

☕️ And of course, don't forget a steaming cup of your favorite tea or coffee. The warm beverage enhances the cake's comforting flavors.

🍨 Another fun idea is to serve a slice with a scoop of vanilla ice cream. The contrast between warm cake and cold ice cream creates a delightful textural experience!


🌱 Gluten-Free Version: Replace the 300g of flour with a gluten-free all-purpose flour blend. Ensure that your baking powder is also gluten-free.

🌱 Vegan Version: Swap the butter with a plant-based margarine, and use a dairy-free mascarpone alternative. Replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of ground flax or chia seeds mixed with 3 tablespoons of water per egg, let it sit for a few minutes until it gels). Make these simple swaps and enjoy a delicious vegan tea cake!


  • How do I know when my tea cake is done?

    Use a skewer or toothpick to test the cake. If it comes out clean, your cake is ready. If it has batter on it, bake for a few more minutes and test again.

  • Why is my cake dense instead of fluffy?

    Ensure you're whipping the butter and sugar until they're light and fluffy. Also, avoid overmixing once you've added the flour, as this can make the cake dense.

  • Can I use a different mold size?

    Yes, but adjust the baking time accordingly. A wider mold may require less time, while a deeper mold may need more. Keep an eye on it and use the skewer test to check doneness.

  • Can I add other flavors to the cake?

    Absolutely! Feel free to add lemon zest, almond extract, or even cinnamon to the batter for a unique twist. Add these in moderation to complement the primary flavors.

  • How can I store leftover cake?

    Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices for up to 3 months.

  • Can I make this cake ahead of time?

    Definitely! The cake can be baked a day ahead. Just wrap it well in plastic wrap once cooled, and store at room temperature or in the fridge depending on when you plan to serve it.

Nutrition facts

Easy-to-make mascarpone tea cake
Recipe Yield:8 servings
Calories:Approximately 375 calories per serving
Calories (Min - Max):350 - 400
Total Fat:20g
Saturated Fat:12g
Total Carbohydrate:40g
Total Sugars:25g