How to Make the Best Tea Cake Recipe without Butter? A Beginner’s Guide!

When I first started baking tea cakes, I remember everyone putting a huge emphasis on how important butter is in cakes. Almost every other baker told me that I must add butter or else my tea cake wouldn’t turn out good. But that’s not true!

Tea cakes without butter taste absolutely divine and delicious. You just need to know the right method and techniques. And in this post, I’ll share exactly what they are (plus, my go-to simple and quick tea cake recipe!). 

Let’s get started!

Why Is It Called a Tea Cake?

The name “tea cake” has its roots in the tradition of enjoying light, sweet treats alongside a cup of tea. It first originated in Britain during the 19th century when tea cakes were a staple of afternoon tea – a social custom that balanced conversation with delicate snacks. 

Interestingly, the term “tea cake” varies across cultures. In the UK, it often refers to a lightly sweetened bread roll, sometimes studded with dried fruits. In the Southern United States, tea cakes are soft, simple cookies that are flavored with vanilla or lemon. 

Other parts of the world use the term more broadly to describe any sweet small cake served during tea time. In my home country (Pakistan), tea cake is a simple plain cake loaf with a sweet vanilla flavor. 

We love cutting the loaf in slices and sharing it with our family during the evening tea. It’s a traditional custom that we all enjoy. Sometimes, the leftover cake is used to make a trifle for dinner!

What Happens If You Use Oil Instead of Butter in Cakes?

Using oil instead of butter in cakes has both pros and cons, but it can work beautifully, especially in recipes where a moist, tender crumb is the goal – like in tea cakes.

Oil is excellent for making cakes soft and evenly moist. Unlike butter, which solidifies at cooler temperatures, oil stays liquid and gives the cake a light, smooth texture. It’s also easier to mix into the batter, which can make the baking process quicker and less fussy. 

Also, I have noticed that oil-based cakes tend to stay fresher for longer. They don’t dry out as quickly as butter-based ones.

However, butter adds a distinct richness and aroma that oil can’t replicate. It also plays a role in creating a fluffy texture when creamed with sugar, which can result in a lighter cake. So with oil, the cake may be slightly denser, but this works well for tea cakes – where a tender, moist crumb is often preferred.

How to Make the Best Tea Cake Recipe without Butter? 

My first time making a tea cake was a disaster. I remember following a YouTube video titled the “Easy and Moist Tea Cake Recipe!” but trust me, the cake was anything but that!

It was a huge hard block of cake that sat on the table all evening because no one could even cut it – and yes, it included butter. Disappointed with the results, I went ahead and started experimenting myself. Here’s the simple, quick, and super tasty tea cake without butter recipe I came up with:

Ingredients

This recipe also requires a blender, mixing bowl, spatula, pastry brush, flour sifter, baking paper, and a 7-inch loaf pan. 

Most of these items will already be present in your home – but for affordable and high-quality baking essentials, check out my Amazon storefront right here!

Method

1. Preheat the oven to 180C or 350F. 
2. Separate the egg whites and yolks. 
3. Put the egg whites and sugar into the blender.
4. Blend at medium speed for 1 to 2 minutes. The mixture should be slightly foamy. 
5. Add egg yolks, milk, oil, and vanilla essence. 
6. Blend again for 1 to 2 minutes. 
7. Pour the mixture into a bowl.
8. Sift all-purpose flour, baking powder, and salt all together in the mixture.
9. Use the spatula to gently fold the batter. 
10. Once everything is combined, grease the loaf cake pan and line it with baking paper. 
11. Pour the batter in it and give the pan a couple of taps against the counter. This will release the trapped air bubbles. 
12. Put the cake pan in the oven and set the timer to 30 minutes. 

Once the timer is up, check the cake for doneness. There are different tests that I have discussed in my How to Tell When a Cake is Done post. 

Take the cake out from the loaf pan and let it cool on a cooling rack. Do not serve until the cake is completely cool. 

Last Words

This simple and easy tea cake recipe is meant for beginners. I have removed the use of a hand beater or whisk – just because handling them can be tricky. So, when trying out this recipe, don’t worry or panic. Nothing will go wrong!

The only thing that you need to be careful about is separating the egg whites and yolks properly. Do not let the yolk and white mix. The blending of egg whites and sugar in the 3rd step is what forms the structure of this recipe. So, we don’t want any yolk in that part. 

Rest assured, this best tea cake recipe without butter will produce a traditional bakery-style tea cake — soft, moist, and super tasty!

Did you try out the recipe? Leave your feedback (or images) in the comments below!