Serves: 12
Preparation time: 15 mins
Cooking time: 20 mins

Tea Cakes

Also known as mini loaf cakes, these are topped with buttercream, making them ultra glamorous.


  • 3 Ella Valentine eggs, room temperature
  • 1 tsp vanilla extract
  • 3 tbsp milk
  • 160g self raising flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 150g caster sugar
  • 190g unsalted butter, softened


  • 120g butter, softened
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp milk


  • 12 hole mini loaf pan
  • 12 loaf cake cases


Preheat the oven to 180C (350F), Gas Mark 4. Line a 12 hole mini loaf pan with loaf cake cases.

  1. 1. In a small bowl mix together the eggs, milk and vanilla.
  2. 2. In the bowl of an electric mixer whisk together the flour, baking powder, salt and sugar. Keeping the mixer on low speed add half the butter and egg mixture until the dry ingredients have been moistened.
  3. 3. Increase the mixer speed to medium, then add the remaining butter and egg mixture. Beat for 30 seconds until fully incorporated.
  4. 4. Divide the mixture equally between the cake cases then bake for 20-25 minutes or until a cocktail stick inserted into the centre of each cake comes out clean.
  5. 5. Transfer onto a wire rack to cool completely.


  1. 1. Cream the butter, gradually add the sugar until smooth and creamy.
  2. 2. Mix in the vanilla extract.
  3. 3. Colour with food colouring paste of your choice or leave buttercream white.
  4. 4. Spread onto the top of each cake using a palette knife.