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Delicious Cream Tea Cake Recipes

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Cream tea cakes are a great addition to a traditional afternoon tea. With a buttery, crumbly texture and light, fluffy cream, these cakes are the perfect treat to have with a cup of tea. Whether you're looking for a light and airy sponge cake, a traditional Victoria sponge, or a rich and decadent chocolate cake, there is a cream tea recipe for everyone. Here is a selection of some of our favorite cream tea cake recipes.

Victoria Sponge Cake



A classic Victoria sponge cake is the perfect accompaniment to a cup of tea. This traditional British cake is made with two layers of fluffy sponge cake filled with jam and cream. It's simple to make and sure to impress your friends and family.

Ingredients:

  • 225g of unsalted butter, softened
  • 225g of caster sugar
  • 4 large eggs
  • 225g of self-raising flour
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla extract
  • 4 tablespoons of strawberry jam
  • 4 tablespoons of double cream

Instructions:

  1. Preheat the oven to 180C/350F/Gas mark 4.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time and combine well.
  4. Sift in the flour, add the milk and vanilla extract, and mix until everything is combined.
  5. Grease two 20cm/8" round cake tins and divide the mixture between them.
  6. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
  7. Remove the cakes from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
  8. Once the cakes are cool, place one on a plate and spread the jam over the top.
  9. Whip the cream until light and fluffy and spread over the jam.
  10. Place the second cake on top and serve.

Nutrition:


Each slice of Victoria sponge cake contains approximately:
  • 252 calories
  • 14.5g of fat
  • 30.4g of carbohydrates
  • 4.2g of protein

Chocolate Cream Cake



For those who have a sweet tooth, a decadent chocolate cream cake is sure to hit the spot. This rich, chocolatey cake is made with a moist chocolate sponge, creamy chocolate frosting and a generous layer of cream.

Ingredients:

  • 225g of unsalted butter, softened
  • 400g of caster sugar
  • 4 large eggs
  • 225g of self-raising flour
  • 2 tablespoons of cocoa powder
  • 2 tablespoons of milk
  • 1 teaspoon of vanilla extract
  • 200g of dark chocolate, melted
  • 200ml of double cream

Instructions:

  1. Preheat the oven to 180C/350F/Gas mark 4.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time and combine well.
  4. Sift in the flour and cocoa powder, add the milk and vanilla extract, and mix until everything is combined.
  5. Add the melted chocolate and mix until everything is combined.
  6. Grease two 20cm/8" round cake tins and divide the mixture between them.
  7. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
  8. Remove the cakes from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
  9. Once the cakes are cool, spread a generous layer of cream over the top of one of the cakes.
  10. Place the other cake on top and serve.

Nutrition:


Each slice of chocolate cream cake contains approximately:
  • 329 calories
  • 16.4g of fat
  • 45.2g of carbohydrates
  • 4.3g of protein

Lemon Sponge Cake



For those who prefer something a little lighter, a lemon sponge cake is the perfect choice. This zesty cake is made with a light and fluffy lemon sponge and a creamy lemon frosting.

Ingredients:

  • 225g of unsalted butter, softened
  • 225g of caster sugar
  • 4 large eggs
  • 225g of self-raising flour
  • 2 tablespoons of milk
  • 2 tablespoons of lemon juice
  • 1 teaspoon of lemon zest
  • 4 tablespoons of double cream

Instructions:

  1. Preheat the oven to 180C/350F/Gas mark 4.
  2. Cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time and combine well.
  4. Sift in the flour, add the milk and lemon juice, and mix until everything is combined.
  5. Grease two 20cm/8" round cake tins and divide the mixture between them.
  6. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
  7. Remove the cakes from the oven and leave to cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
  8. Once the cakes are cool, spread a generous layer of cream over the top of one of the cakes.
  9. Sprinkle the lemon zest over the cream.
  10. Place the other cake on top and serve.

Nutrition:


Each slice of lemon sponge cake contains approximately:
  • 285 calories
  • 14.1g of fat
  • 35.4g of carbohydrates
  • 4.2g of protein


These are just a few of our favorite cream tea cake recipes. Whether you're a fan of light and airy sponge cakes, traditional British cakes, or rich and decadent chocolate cakes, there's something for everyone. For more inspiration, why not try experimenting with different flavours and fillings?

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