Afternoon Tea Cakes Recipe

Name: Afternoon Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons cocoa powder unsweetened; 1 teaspoon baking soda; 1 cup flour, all-purpose; 1/2 cup water hot; 1 teaspoon vanilla extract; 3 tablespoon butter, unsalted unsalted butter, melted; ⅓ cup coconut shredded; 1 tablespoon eggs; 1/2 cup sour cream; 1 tablespoon butter, unsalted; 1 cup powdered sugar shifted; 2 tablespoons water; 1/4 teaspoon cinnamon ground; 1/2 ounce chocolate unsweetened; 1 teaspoon vanilla extract

Servings: persons

3 tablespoons cocoa powder unsweetened
1 teaspoon baking soda
1 cup flour, all-purpose
1/2 cup water hot
1 teaspoon vanilla extract
3 tablespoon butter, unsalted unsalted butter, melted
⅓ cup coconut shredded
1 tablespoon eggs
1/2 cup sour cream
1 tablespoon butter, unsalted
1 cup powdered sugar shifted
2 tablespoons water
1/4 teaspoon cinnamon ground
1/2 ounce chocolate unsweetened
1 teaspoon vanilla extract

1
Position a rack in the center of the oven and preheat to 375F (190C).
2
Line twelve 2 1/2-inch muffin cups with paper liners.
3
Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
4
In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended.
5
Add the egg and beat until light, 1 to 2 minutes.
6
Add the cocoa mixture and beat until smooth.
7
In a small bowl stir together the sour cream and baking soda.
8
Stir this mixture into the butter-sugar mixture.
9
Add the flour and vanilla; beat quickly, just until evenly blended.
10
With a spoon stir in the coconut.
11
Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons cocoa powder unsweetened, 1 teaspoon baking soda, 1 cup flour, all-purpose, 1/2 cup water hot, and more.

Yes, Afternoon Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Afternoon Tea Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions