Last Updated on 28 July, 2026 by Elby | The Tasteful Pantry
Cinnamon orange tea cake is a fragrant, nostalgic bake with a subtle citrus twist that brings something new to a familiar favourite. Classic cinnamon tea cake – soft, buttery, and coated with cinnamon sugar – is a tried and true favourite. But with the addition of orange the cake gets a fresh lift that makes it perfect for any time of the day or year.
The combination of the warm spice and bright citrus scent is enough to make the whole kitchen smell inviting and homey. It’s the kind of cake that feels both special and simple – like something that belongs at a family table, yet elegant enough for guests with a pot of freshly brewed tea.
More Popular Easy Bakes with a Nostalgic Touch
- Basque Cake
- Mandarin Almond Cake
- Easy Banana Bread
- Apple Cinnamon Cake
- Carrot Walnut Cake
- Apple Blueberry Cake
- Easy Chocolate Orange Cake
- Traditional Scones
Why Cinnamon Orange Tea Cake Should be on Your List
There’s a reason this cinnamon tea cake version keeps showing up in my kitchen: it’s simple, comforting, incredibly easy and budget friendly – not to mention, I usually have all of the ingredients in the fridge or pantry. The batter comes together quickly, and the orange rind brings a fresh, almost sunny flavour that pairs beautifully with the cinnamon.
But it’s also great for any time of the day. Serve it warm for brunch, straight from the oven. Cut a slice for afternoon tea and slather it in butter (guilty pleasure 😉), or dish up with a dollop of cream, a drizzle of butterscotch sauce or even a scoop of ice-cream for a last minute dessert!
Ingredients for Cinnamon Orange Tea Cake
A big part of this tea cake’s charm lies in its simplicity. The ingredients are the sort most of us already have tucked away in the pantry or fridge, but when brought together in the right way, they create something that feels utterly comforting.
Here’s a rundown of the tea cake ingredients and tools you’ll want on hand:
- Unsalted butter: Softened for easy creaming – this is key to achieving that fluffy texture and rich flavour.
- Caster sugar: Gives a light texture to the cake and helps aerate the batter when creamed with butter.
- Eggs (at room temperature): For structure and richness – they bind everything together beautifully.
- Vanilla extract: Balances the citrus and spice, rounding out the flavours.
- Plain flour: The base of the batter, providing structure and that tender crumb.
- Baking powder and bicarb soda: Help the cake rise to the perfect level of lightness.
- Ground cinnamon: Brings warmth and depth, tying everything together.
- Salt: Just a touch to balance the sweetness and enhance the other flavours.
- Orange rind: Adds fresh flavour and a delicate citrus fragrance that lingers long after the cake has cooled.
- Milk: Loosens the batter and keeps it moist.
- Cinnamon sugar (homemade): For that crunchy, caramelised tea cake top that makes every bite satisfying.
How to Make Cinnamon Tea Cake
Preheat your oven to 180°C if conventional or 160°C for fan forced. Grease a 20cm round cake tin with butter or non-stick spray and line the base with baking paper. This extra step ensures your cake releases easily and keeps the edges soft rather than dry.
Tip: If you’re using a dark or non-stick tin, you may want to lower the oven temperature slightly or check a few minutes early, as darker tins can conduct heat more quickly.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar on a medium to high speed for about 4 – 5 minutes. This is one of the most important steps in the whole recipe – it’s where you’re building structure and lightness. The mix is ready when it becomes noticeably paler in colour, almost off-white, and has a whipped, creamy texture. You should see it increase in volume and look soft and airy. If you rub a little between your fingers, it shouldn’t feel gritty; if it does, keep going for another minute or two.
Add one egg and beat on low until it’s just incorporated. Scrape down the sides of the bowl to make sure nothing’s hiding at the bottom. Then add the second egg along with the vanilla extract and beat again. The mixture might look a little looser at this stage – that’s completely normal. The eggs enrich the batter and help create a tender crumb once baked.
In a separate bowl, sift the flour, baking powder, cinnamon, bicarb, and salt together. Sifting aerates the dry ingredients and evenly distributes the leavening agents, ensuring the cake rises consistently. The cinnamon should scent the air as you do this – always a good sign that your spice is fresh and lively.
Now comes the part where everything comes together. Add one third of the flour mixture to the creamed butter and sugar, and use a spatula to fold through gently until just combined. It’s important not to overmix at this point – you’re aiming for a smooth batter without knocking out too much of the air you just whipped in.
Next, stir in the orange rind and half the milk. The zest will release a burst of citrus fragrance as it hits the batter – bright and slightly floral – which tells you it’s doing its job. Repeat the process with half of the remaining flour mixture, then add the rest of the milk, and finally fold through the last of the flour. Mix gently after each addition, just until everything is fully incorporated and the batter is smooth. It should look silky, and should fall from your spatula in thick ribbons.
Pour the batter into your prepared tin, smoothing the top lightly with the back of a spoon or spatula. Try to spread it evenly so the cake bakes flat and consistent. If you notice a few air bubbles, tap the tin gently on the counter once or twice to release them – this helps prevent uneven pockets when baking.
In a small bowl, mix the topping ingredients together: a little sugar and ground cinnamon. Sprinkle the cinnamon sugar evenly over the surface of the batter. If you like a slightly more rustic look, use a toothpick or skewer to gently swirl the cinnamon sugar through the surface – not too deep, just enough to create a delicate marbled effect. This gives you both a lightly crisp top and a hint of that cinnamon running through the upper layer of the cake.
Bake for about 30 minutes, or until the top springs back when lightly pressed and a skewer inserted into the centre comes out clean. The exact timing will depend a little on your oven and the depth of your tin – if you’re unsure, start checking at 28 minutes. The top should be a soft golden colour, and the kitchen will smell wonderfully of butter and warm spice.
Once baked, remove the tin from the oven and let the tea cake rest for 10 minutes. This short cooling time allows the structure to set slightly, making it easier to handle without breaking. Run a knife gently around the edge of the tin to loosen it, then carefully lift the cake out and transfer it to a wire rack to cool completely. If you cut into it while it’s still warm, it’ll be soft and delicate – perfect for serving immediately with a pat of butter or a spoonful of cream. Once cool, it keeps well in an airtight container for several days and stays lovely and moist.
Tip: Don’t ‘underwhip’ the butter and sugar. Whip for a good 4–5 minutes between a medium and high speed. When ready, the mix will be an extremely pale colour (off white/cream) and the sugar will be completely dissolved – no graininess. This step makes a huge difference to the final result, giving the tea cake its light, even crumb. On the other hand, don’t overwhip either. Beating the butter and sugar on a high speed for too long will make the mixture curdle. This may impact the cake’s rise and density or texture. Patience and a watchful eye are your best tools here.
Frequently Asked Questions
Can I use bottled orange juice instead of fresh zest?
Fresh orange zest gives this cinnamon tea cake its signature fragrance and a more rounded flavour, so it’s worth using if you can. Bottled juice lacks the essential oils from the peel that create that lovely citrus aroma. If you’re really stuck, add a little juice and a pinch of extra cinnamon to boost the flavour, but it won’t be quite the same.
What can I do if I don’t have a mixer?
No problem! You can absolutely make this by hand with a wooden spoon or whisk – it just takes a bit more elbow grease. Cream the butter and sugar vigorously until pale and fluffy; this helps trap air and gives you a light, tender crumb. It’s a bit of a workout, but the smell of cinnamon and orange wafting through your kitchen makes it worth every stir.
Can the cinnamon orange tea cake be frozen?
Yes, it sure can. Wrap individual slices or the whole cake tightly in cling film and pop it into an airtight container or freezer bag. It’ll keep for up to three months. Defrost at room temperature and, if you froze the whole cake you can warm it slightly in the oven for that just-baked scent.
Can I make this a traditional cinnamon tea cake?
Absolutely. Omit the orange and you’re good to go!
Can I add nuts?
Definitely! Chopped walnuts or pecans add a lovely crunch – about half a cup in total works nicely. While serving with fresh cream and some toasted flaked almonds on top make for a delicious dessert.
Why did my tea cake sink in the middle?
A common culprit is overmixing or opening the oven door too early or too often. Be gentle when folding the flour in, and resist the temptation to peek before the 25 minute mark. It’s also worth checking your baking powder and bicarb aren’t past their prime – old leavening agents can mean flat results.
What’s the best way to serve cinnamon tea cake?
There’s no best way – it may depend on the occasion. A simple dusting of icing sugar and a pot of tea is all you need for a cosy afternoon treat. If you want to dress it up a little, try serving it warm with a dollop of whipped cream or scoop of vanilla ice cream. You could even use a drizzle of orange glaze. It’s just as lovely for breakfast or brunch as it is for dessert – no judgement here.
Can I make this into cupcakes or mini loaves?
Absolutely. Divide the tea cake batter between lined muffin tins or mini loaf pans, reducing the baking time to around 15 – 20 minutes. Keep an eye on them – when the tops spring back, they’re ready. These are the perfect size for lunchboxes or gifting.
Feedback and More: Did you try the cinnamon orange tea cake recipe? Leave a star rating ⭐⭐⭐⭐⭐ or a comment below to let me know how it was? Cheers, Elby!
If you liked this recipe, check out some of my other tasty Cake recipes. Or try some bakery favourites, delicious muffins and sweet biscuits. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes.
Cinnamon Orange Tea Cake
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 125 grams unsalted butter - softened
- 210 grams sugar - caster (approx. 1 cup)
- 2 eggs - room temperature
- 2 tsp vanilla extract
- 280 grams flour - plain, all purpose (approx. 1 3/4 cups)
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp bicarb
- ¼ tsp salt
- 1 orange - rind only (see notes)
- 180 ml milk
Cinnamon Sugar Topping
- 1 tsp sugar - caster, extra
- 1 tsp cinnamon
Instructions
- Preheat oven to 180°C | 160°C fan forced. Grease a 20cm round tin and line with baking paper.
- Using a handheld or stand mixer, beat the butter and sugar on a medium to high speed for four minutes. The mix is ready when it is pale and creamy (off white) – it will have an almost whipped appearance.
- Add one egg and beat on low until incorporated. Add the second egg along with the vanilla and beat again.
- In a separate bowl, sift the flour, baking powder, cinnamon, bicarb and salt.
- Add one third of the flour mixture to the batter and use a spatula to fold through until just combined. Stir in the orange rind and half the milk. Repeat with half of the remaining flour, then the rest of the milk, and finally the remaining flour – mixing gently after each addition until everything is fully incorporated.
- Pour the batter into your prepared tin. In a small bowl, mix the topping ingredients, then sprinkle the cinnamon sugar evenly over the top. Use a toothpick or skewer to gently swirl the cinnamon sugar through the surface of the batter.
- Bake for 30 minutes, or until the top springs back when lightly pressed and a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes before transferring to a rack to cool.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
