Chocolate Tea Cake Recipe

Chocolate Tea Cake Recipe

tea cakeMany guests have requested the recipe for Phyllis’s delicious Chocolate Tea Cake. This chocolate cake recipe is light and versatile.  It’s a nice breakfast cake, a perfect snack with your afternoon tea or coffee, and a lovely chocolate dessert cake too. Thankfully, this recipe makes two loafs. And it freezes very well. For a crunchy finish, garnish the cakes with toasted nuts, cocoa nibs, or even a chopped toffee bar.

Recipe Yield: Two 9×5 loaf cakes   /  Total Time: 2 hr  / Oven Temp: 325



  • 2 1/4 cups Cake Flour
  • 1 cup Cocoa
  • 2 tablespoons Cocoa
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 cup Unsalted Butter, softened
  • 2 cups Granulated Sugar
  • 1 cup Dark Brown Sugar, firmly packed
  • 6 large Eggs
  • 3/4 teaspoon Almond Extract
  • 1 1/4 cups Sour Cream
  • 1 cup Confectioners’ Sugar
  • 6 tablespoons Heavy Cream
  • 2 tablespoons Sliced Almonds


  1. Heat oven to 325 degrees F. Butter two 9- by 5-inch loaf pans and line bottoms with parchment paper.
  2. Combine flour, 1 cup cocoa, salt, baking powder, and baking soda with a whisk and set aside.
  3. Beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time. Add 1/2 teaspoon extract and sour cream; mix until combined. Add flour mixture in thirds, beating after each addition until batter is smooth.
  4. Transfer to prepared pans and bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour and 20 minutes.
  5. Cool on a wire rack 15 to 20 minutes, remove cakes from pan, and let cool completely.
  6. Stir confectioners’ sugar, remaining 2 tablespoons cocoa, heavy cream, and remaining 1/4 teaspoon extract together until smooth. Spread icing over top of cooled cakes and top with sliced almonds.