WOW Your Mom by Making These Delicious Vanilla Tea Cakes from Pete's Sweets!

 Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

We’re so excited to share a delicious recipe made by our wonderful friend Peter Gray of Pete’s Sweets! These tea cakes so so light and yummy and are sure to be a crowd pleaser.

Tea Cake Ingredients:                                                         

  • 1 cup (2 sticks) unsalted butter, softened
  • 1½ cups pure cane sugar
  • 4 large eggs
  • 3 ¼ cups cake flour
  • 2½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1½ cups whole milk
  • 2½ teaspoons pure vanilla extract

Instructions:

 Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

  1. Preheat the oven to 350° F. Line a 9 X 13 cake pan with parchment paper, making sure the paper hangs over the sides of the pan. Grease and flour the parchment paper and set aside.
  2. In a mixing bowl of a stand mixer, combine the butter and sugar and beat at medium speed until light and fluffy.
  3. Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well combined.
  4. Place the cake flour, baking powder, and salt in a mixing bowl and stir to combine.
  5. Combine the milk and vanilla in a measuring cup. Alternate adding the milk/vanilla mixture and the dry mixture to the whipped butter/sugar mixture. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.
  6. Pour the batter into the prepared pan and smooth with a spatula. Bake 30-35 minutes or until the cake is golden over the entire surface and a toothpick comes out free of batter or crumbs when inserted into cakes center.
  7. Cool cake completely before assembling tea cakes.

Vanilla Buttercream Frosting Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 2 teaspoons pure vanilla extract
  • 2-4 tablespoons whole milk or heavy cream

Instructions:

 Image Courtesy of Pete's Sweets

Image Courtesy of Pete's Sweets

  1. In the bowl of a stand mixer (or with an electric hand mixer), beat the butter at medium speed for 2-3 minutes, or until pale in color and fluffy.
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter.
  3. Increase mixer speed to medium and add vanilla extract and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Optionally, you can add in a few drops of natural food coloring.

Assembling The Cakes:

  1. Once the cakes are completely cool use a serrated knife to carefully slice the cake lengthwise, to create 2 thinner cake layers.
  2. Using a 1 ½-2 inch round cookie cutter, punch out small cake disks. (Cut the disks out as close as possible, to maximize yield)
  3. Load the buttercream icing into a piping bag fitted with a star piping tip, or use a gallon size zip top bag with one corner snipped to pipe a small dollop of icing onto the top of one single cake disk, sandwich another cake disk atop the iced cake and repeat this process to create a small stack (3-4 layers of cake per individual Tea Cake).
  4. Top with icing and decorate with flowers, fresh fruit, or powdered sugar.