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Delicious Old-Fashioned Teacake Recipe from Grandma - Double Batch

Author: Buffy's Flavorful JourneyTime: 2024-02-10 08:10:01

Table of Contents

Ingredients Needed for the Double Batch Teacake Recipe

The original teacake recipe called for 1 cup of butter, 1 and 1/4 cups of sugar, 2 eggs, 3 cups of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of nutmeg. Since we are doubling the batch, we will need:

Butter - 2 cups

Sugar - 2 and 1/2 cups

Eggs - 4 eggs

All-purpose flour - 6 cups

Baking soda - 1 teaspoon

Salt - 1 teaspoon

Nutmeg - 1 teaspoon

Butter, Sugar, Eggs, Flour, and Spices

The key ingredients we will need for this double batch of teacakes are: Butter - Butter helps give the teacakes their rich, tender texture. Sugar - Sugar sweetens the teacakes and reacts with the butter during creaming to give them lift. Eggs - Eggs add moisture, structure, and richness to the teacakes. All-purpose flour - The flour provides the main structure and bulk of the teacakes. Baking soda - Baking soda is a leavening agent that helps the teacakes rise when baked. Salt - A small amount of salt enhances the other flavors. Nutmeg - Freshly grated nutmeg adds warmth, fragrance, and spice to the teacakes.

Equipment for Mixing and Baking Teacakes

In addition to ingredients, we will need some basic kitchen equipment to make the teacakes: Stand mixer - A stand mixer makes quick work of creaming the butter and sugar, and mixing the batter. Mixing bowls - Extra bowls come in handy for ingredients like the separated eggs. Measuring cups & spoons - Accurate measurements ensure the teacakes turn out right. Rolling pin - A rolling pin is needed to roll out the dough to the proper thickness before cutting out teacakes. Baking sheets - Baking sheets lined with parchment paper are ideal for evenly baking the teacakes. Cooling racks - Cooling racks allow air circulation so the baked teacakes cool properly. Airtight containers - Leftover cooled teacakes can be stored in airtight containers.

Step-by-Step Instructions for Making the Teacakes

Now that we have our ingredients and equipment ready, we can start making the teacakes:

First, we will cream together the butter and sugar. Then, we will beat in the eggs one at a time. Next, we will mix in the dry ingredients until a dough forms. After kneading briefly, we will refrigerate the dough until firm. Once chilled, we can roll out the dough and cut shapes to make teacakes. Finally, we will bake the teacakes, allow them to cool, and enjoy!

Creaming the Butter and Sugar

Creaming is one of the most important steps for rich, tender teacakes:

  • Allow the butter and sugar to come to room temperature to ease creaming.
  • Beat the butter and sugar together in a stand mixer on medium speed until light and fluffy, about 3-5 minutes.
  • Scrape down the sides of the bowl as needed to make sure everything is well incorporated.
  • Properly creamed butter and sugar will double in volume and become pale in color.

Adding the Eggs and Vanilla

Next we will incorporate the eggs one at a time:

  • Crack eggs into a separate bowl first to make it easier to add one at a time.
  • With the mixer on medium speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
  • Add in the vanilla extract after the eggs.
  • The batter may look slightly curdled at this stage, but don't worry, it will come together in the next steps.

Mixing in the Dry Ingredients

Now we can mix in the dry ingredients:

  • In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg.
  • With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three batches.
  • Mix just until the flour is fully incorporated and a dough starts to form. Do not overmix.

Kneading, Refrigerating, and Rolling Out the Dough

After mixing, the dough needs to be briefly kneaded and chilled before rolling:

  • Turn dough out onto a floured surface and knead gently about 5-10 times to bring it together.
  • Form dough into a disc, wrap in plastic, and refrigerate for 30 minutes to firm up.
  • Once chilled, roll dough to 1/4-inch thickness on a floured surface with a rolling pin.
  • Use cookie cutters to cut shapes and place on parchment-lined baking sheets.

Baking, Cooling, and Storing the Finished Teacakes

Now we're ready to bake, cool, and store our teacakes:

  • Bake teacakes in a 325F preheated oven for 8-10 minutes until lightly browned on bottom.

  • Allow teacakes to cool completely on a wire rack before storing or icing.

  • Cooled teacakes can be stored in an airtight container at room temperature for up to 1 week.

  • For longer storage, freeze cooled teacakes in a freezer bag for up to 3 months.

  • Enjoy the freshly baked teacakes plain or decorate with icing and sprinkles if desired.

Helpful Tips and Tricks for Delicious Teacakes

Here are some helpful tips for perfect teacakes every time:

  • Use room temperature ingredients for best creaming and mixing.

  • Don't overmix the batter to avoid tough teacakes.

  • Chill dough thoroughly so it rolls out smoothly without sticking.

  • Cut shapes close together to minimize dough scraps and re-rolling.

  • Rotate baking sheets halfway through baking for even browning.

  • Let teacakes cool completely before icing or decorating.

Customizing and Experimenting with Your Own Teacake Variations

Once you master the classic teacake recipe, have fun trying unique variations like:

  • Add 1/2 cup mini chocolate chips or chopped nuts to the dough.

  • Use cookie cutters like hearts, stars, or seasonal shapes.

  • Flavor the dough with citrus zest, cinnamon, or extracts.

  • Decorate iced teacakes with sprinkles, coconut, or candies.

  • Sandwich teacakes together with buttercream or jam filling.

  • Drizzle teacakes with melted chocolate or caramel sauce.


Q: What makes these teacakes different from other recipes?
A: The nutmeg is the special ingredient that gives these teacakes their distinctive flavor similar to old-fashioned recipes.

Q: How long do the teacakes keep after baking?
A: The baked teacakes will stay fresh for about a week stored in an airtight container.

Q: Can I freeze the unbaked teacake dough?
A: Yes, you can freeze the dough for up to 3 months before thawing and baking.

Q: What is the baking time and temperature?
A: Bake at 325°F for 8-10 minutes per batch.

Q: Can I make substitutions for ingredients like the butter or flour?
A: It's best to follow the recipe exactly, but you can try substituting dairy-free butter or gluten-free flour Alternatives.

Q: Should the eggs and butter be at room temperature?
A: Yes, having the eggs and butter at room temperature makes it easier to cream everything together smoothly.

Q: How do I knead the dough properly?
A: Knead gently on a floured surface for just a few turns until it comes together in a smooth ball. Over-kneading can make the teacakes tough.

Q: What causes the teacakes to crack on top?
A: Cracking likely means the dough was rolled too thin before baking. Try for about 1/4 inch thickness.

Q: How do I get the soft, chewy texture?
A: Be careful not to overbake. The centers should remain soft and lightly golden brown on top.

Q: Can I add citrus zest, chocolate chips, nuts, or other mix-ins?
A: Feel free to customize with your favorite flavors and textures! Just don't overload the delicate dough.