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Triple Layer Irish Breakfast Tea Cake

Michelle TeaChef Level 3

Makes 1 delicious triple-layer 9" cake!

1 h 2


  • Cake:
  • 4 c. sifted flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 c. (2 sticks) unsalted butter, softened
  • 2 c. sugar
  • 4 eggs
  • 1 tbsp. vanilla
  • 1/3 c. milk, room temperature
  • 1 c. Irish breakfast tea, brewed, room temp
  • green food coloring (optional)
  • Icing:
  • 3 tbsp. milk
  • 3 tbsp. Irish breakfast tea, brewed, room temp
  • 3 c. sifted powdered sugar
  • 6 tbsp. butter
  • dash salt
  • 1 tbsp. vanilla


In a mixing bowl, combine flour, baking powder, and salt.

In another bowl, cream butter and sugar. Add eggs one at a time, beating well between each egg added. Add vanilla.

Combine milk and tea. Start adding the milk mixture and the flour mixture alternately to the butter mixture, a little of each at a time, until batter is very smooth. Beat well. Optional: If using green food coloring for 1 of the layers, divide batter into 3 equal portions and stir in food coloring into 1 of them.

Pour batter into 3 greased 9" round cake pans until 1/2 full. (Optional: With a butter knife, swirl in another drop of food coloring to the pan containing the green batter.) Bake at 325�F for 25-30 min. until done.

Allow cakes to cool in pans about 10 min. Loosen with a spatula or knife, carefully remove from pans so that they don't break, and cool completely.

While cakes are cooling, prepare the icing.

Combine all icing ingredients and whisk until smooth and spreadable. If using food coloring, add a drop to the icing mixture.

Once cakes are completely cool, stack with a bit of icing between each layer, then frost the entire cake.

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