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This “Black folk tea cake recipe” (that’s what they’re called!) is an old-fashioned nostalgic Southern soul food treat!

What are tea cakes?

Black folk tea cakes are a delightful Southern dessert. These little round cakes are light, airy, and sometimes compared to soda bread or pound cake. Like sweet little biscuits, tea cakes are highly valued in the South as the perfect complement to high tea. Pinkies up and teabags down!

Tea cakes are typically served with hot tea at events like weddings, christenings, family gatherings, or any other fancy dress-up occasion that Black folks enjoy. The name “tea cakes” comes from the tradition of serving them at teatime. But don’t be fooled by the name—they are delicious with hot tea, Southern iced tea, or even on their own!

What do old-fashioned tea cakes taste like?

Southern tea cake should have the texture and taste of a sweet biscuit without being crunchy or stiff. The vanilla extract brings all the flavors together in harmony. There is a hint of nutmeg and a bit of citrus zest. It is light enough for tea yet irresistible enough to want more than one!

Black history origin of tea cakes

Tea cakes have a significant African American history dating back to the 1600s. They were created by enslaved African Americans to replicate the fluffy European confections that white Americans enjoyed. Due to the limited food supplies available to African Americans, they made their own version of tea cakes based on what was available to them.

As a result, tea cakes have become an integral part of African-American food culture. Elbert Mackey even wrote a whole book dedicated to tea cake stories and recipes called The Tea Cake Roundup. His book aims to preserve the endangered legacy of this traditional African American treat.

Ingredients

You’ll recognize Black folks’ tea cakes as a nostalgic Southern treat if you’re from the South. They’re made with simple ingredients. Brown sugar, nutmeg, vanilla extract, and a dash of lemon zest add just enough flavor to keep things interesting without being overwhelming.

Measurements for the recipe can be found in the printable recipe card below.

All-purpose flour or cake flour is the backbone of the tea cake recipe, giving it structure. Cake flour yields a softer texture, while all-purpose flour is more commonly used and accessible.
The reserve cup of flour is used to roll the dough easily. Lightly sprinkle some reserved flour on the counter before rolling, and add more flour as needed to prevent the dough from sticking.
Baking powder is the leavening agent that ensures the tea cake rises, resulting in a light and fluffy texture.
Butter adds richness and moisture, enhancing the cake’s flavor and tender crumb.
Granulated sugar provides sweetness and helps in browning, giving the cake a perfect golden hue.
Light brown sugar adds a hint of molasses flavor and moisture, contributing to the cake’s depth of taste.
Salt balances the sweetness, accentuating the overall flavors of the tea cake.
Ground nutmeg’s warm, nutty essence infuses traditional spice notes.
Lemon zest offers a burst of citrus, subtly brightening the rich flavors. When I make this recipe for a Christmas dessert, I replace the lemon zest with orange zest. Orange citrus combines nicely with the nutmeg for a warm, sweet holiday appeal!
The egg acts as a binder, ensuring all ingredients meld seamlessly together.
Sour cream’s acidity tenderizes the cake, while its fat content adds creaminess.
Mayonnaise is a Southern secret ingredient for moist cakes, adding an extraordinary texture.
Evaporated milk enhances the cake’s moisture and richness.
Vanilla extract introduces a sweet, aromatic aroma, rounding out the flavor profile of this cherished dessert.
Powdered sugar and lemon juice (optional) are used for the optional icing. A kiss of lemon is added to a soft sugar base, giving these tea cakes a finishing frost!

How to make Black folks’s tea cakes

The best part? You can make a batch of my Grandma’s delicious treats in about 20 minutes!

Step-by-step instructions with guided pictures are in the printable recipe card below.

Preheat the oven to 350 degrees F.
Combine the butter, granulated sugar, and brown sugar in a medium-sized bowl using an electric mixture.
Add the wet ingredients.
Mix until well blended to make the tea cake batter.
Sift together the remaining dry ingredients: flour, baking powder, salt, and nutmeg, and add them to the tea cake batter and mix again.
Add the batter to a lightly floured surface and roll the dough.
Cut out the tea cakes with a biscuit cutter.
Place the rounds onto a baking sheet and bake.
Optionally, add lemon glaze frosting when the tea cakes have been baked and cooled.

🎙 Listen to The Soul Food Pod episode: Black Folks Southern Tea Cake Recipe

Watch the recipe video for how to make Southern tea cakes with key moments.

Should you ice tea cakes?

Teacakes are traditionally served without icing. So it’s up to you to add it—or not!

Storing leftovers

Store your tea cakes in an airtight container at room temperature, preferably with a lid that seals tightly because an airtight container prevents moisture from entering the cakes and ruining them.

Avoid storing them in the fridge because they will dry out much faster than if kept at room temperature.

Can you freeze tea cakes?

Yes, you can freeze tea cake dough. I usually divide my teacake dough in half and freeze one half by placing it in a zip-lock freezer bag. The dough will last in an airtight container in the freezer for up to 3 months. When you’re ready to bake, simply thaw the dough, cut it into rounds, and bake!