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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: This traditional Welsh Cakes Recipe is a cherished family classic I’ve perfected over the years. With fewer than 10 simple ingredients, this recipe is approachable for beginners while still delivering authentic, nostalgic flavors. Growing up, these were always a highlight during tea time, celebrations, and cozy afternoons.
- Minimal Ingredients: Pantry staples make this an easy go-to recipe.
- Perfect for Beginners: Simple instructions ensure success on the first try.
- Quick to Make: No oven needed, ready in under an hour.
- Different from Scones: Welsh cakes are stovetop-cooked, offering a tender, buttery interior, and caramelized edges, unlike the crumbly, baked texture of scones.
- Time-Honored Tradition: A taste of Wales steeped in heritage.
This is the perfect treat to bring warmth, tradition, and a little indulgence to your table.
Bold Bakers, after receiving feedback that the cakes were thicker than the typical Welsh cake, I decided to revisit the recipe. After testing it again and streamlining the method, I’m thrilled with the updated results. To make sure you achieve the same amazing cakes at home, I’ve added new step-by-step photos to guide you through the process. These updates will help you create delicious, traditional Welsh cakes in the comfort of your own kitchen!
Bold Bakers Loved This!
“I wanted to make these the moment I saw your post. I used dried cranberries and they are DELICIOUS! Thank you.” — Celia
“Made these tonight. So good. My husband loved them. Didn’t have enough butter so I used Crisco. Also used dried cranberries. Will definitely be keeping this recipe.” — Robin
“I made these tonight as my oven is not working. Big hit with the family!” — Catherine
IMPORTANT NOTE: This recipe was improved and updated on 1/29/2025, to include NEW step-by-step photography, explanations and substitutes for key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips.
Table of Contents
- What are Welsh Cakes?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Welsh Cakes
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- What to Serve With Welsh Cakes
- More Tea-Time Sweets
What are Welsh Cakes?
Welsh cakes are a traditional Welsh treat made with simple ingredients, cooked on a griddle for a soft, cake-like texture with a light sweetness.
- Origin: A classic Welsh treat, popular since the late 1800s.
- Ingredients: Basic pantry staples like fat, sugar, and dried fruit.
- Griddle-Cooked: For a tender, lightly crisp texture.
- Subtle Sweetness: Not overly sugary, with a cake-like feel.
Tools You Need for Welsh Cake Recipe
- Mixing bowls
- Measuring spoons
- Measuring cups
- Glass measuring jug
- Whisk
- Cast iron skillet or non-stick pan with lid
- 2-inch (5cm) round biscuit cutter
Key Ingredients and Substitutes
All-purpose Flour
- Also know as “plain flour”. It has a 9%-11% protein content and is the base of the dough, providing structure and texture.
- Substitute: You can replace up to 50% of the all-purpose flour with whole wheat flour for a denser texture or gluten-free flour for a gluten-free version.
Butter
- Adds richness, moisture, and flavor. I prefer salted butter but unsalted butter will also work.
- Substitute: Use margarine or solid coconut oil for a dairy-free option.
Granulated Sugar
- Sweetens the cakes and helps create a light texture.
- Substitute: Honey, maple syrup, or coconut sugar for a natural sweetener.
Baking Powder
- Helps the cakes rise slightly, contributing to their light texture.
- Substitute: Use self-raising flour in place of regular flour and baking powder.
Nutmeg and Cinnamon
- Provide warmth and spice, enhancing the flavor of the cakes.
- Substitute: You can also use Pumpkin pie spice or mixed spice for a different flavor profile.
Dried Currants
- Add sweetness and texture to the cakes.
- Substitute: Use raisins, sultanas, or dried cranberries for a different twist.
Egg
- Binds the ingredients together and adds richness.
- Substitute: Flax egg or chia egg for a vegan option.
Milk
- Helps bring the dough together and adds moisture.
- Substitute: Use almond milk, oat milk, or any plant-based milk for a dairy-free version.
How to Make Welsh Cakes
Prepare the Welsh cake dough
- Mix dry ingredients: In a large bowl, combine the flour, ⅓ cup (2½ oz/71 g) sugar, baking powder, nutmeg, cinnamon, and salt. Add butter: Rub ½ cup (4 oz/115 g) butter into the flour mixture until the mixture resembles coarse crumbs, then toss in the currants.
- Add wet ingredient: Pour in the beaten egg and milk and knead together to form a ball. If the dough is very dry and crumbly, knead in a splash more milk.
Chill the dough
- Wrap the dough well and chill until firm, about 30 minutes.
Cook Wesh cakes
- When ready to cook, heat a non-stick pan or cast iron griddle over low heat. Melt the remaining ¼ cup (2 oz/57 g) of butter in a small bowl and place it near the stove. Pour the remaining ¼ cup (2 oz/58 g) of sugar on a plate and also place it near the stove.
- Roll the dough to a ¼-inch (6 mm) thick on a lightly floured surface and, using a 2 ½ inch round biscuit cutter or cookie cutter, cut 16 rounds of dough. Gather and re-roll the scraps.
- Place five to six cakes on the pan and cover with a lid. Cook the cakes on this side until golden brown, about 3 – 4. Flip and cook the other sides until brown, another 2-3 minutes.
Coat with sugar
- When the cakes are golden and firm, they are done. Brush both sides of the cakes with some melted butter and dip all sides into the plate of sugar to coat. Let cool on a wire rack while you cook the remaining cakes.
Serve Welsh cakes
- Serve warm or at room temperature with butter.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips For Making Welsh Cakes
- When you are making the dough, use as little liquid as possible. For the most tender results, try not to over-knead the dough as well.
- If the fruit is large, give it a good chop.
- Rub in the butter using your fingers or for fast work use a pastry blender.
- When you are rolling the cakes, don’t roll them thicker than 1/4-inch thick. Otherwise, the outside my brown before the inside has time to cook. You can re-roll dough to get more cakes
- Make sure to use a ruler to ensure your cakes are the correct thickness.
- When you are cooking the cakes, keep the heat low to prevent burning. Use a lid to help the centers cook.
- Don’t skip the dipping of sugar in the end—it adds a lovely texture and, since there is very little sugar in the dough itself, it doesn’t make the cake too sweet.
Make Ahead and Storage Instructions
Make-Ahead:
- You can prepare the dough in advance and store it in the refrigerator for up to 24 hours. This allows you to skip the chilling step when you’re ready to cook, saving time on the day you plan to serve them.
Storage:
- At room temperature: Once cooked, store Welsh cakes in an airtight container at room temperature for up to 3 days.
- In the fridge: If you want to keep them fresh longer, you can refrigerate them for up to a week.
- In the freeszer: You can freeze Welsh cakes!
- Allow them to cool completely before wrapping them individually or stacking them with parchment paper in between.
- Place them in a freezer-safe bag or container, and they can be frozen for up to 3 months.
How to Reheat
- Oven: To reheat, simply pop the Welsh cakes in a toaster oven for a few minutes until warmed through.
- Stovetop: You can also warm them in a skillet over low heat for a few minutes for a crispy texture.
- Microwave: If you prefer a softer cake, you can microwave them for 15-20 seconds. Enjoy them fresh and warm, just like when they were first made!
What to Serve With Welsh Cakes
- Clotted Cream & Jam – A classic combo, especially with strawberry or raspberry jam.
- Fresh Fruit – Serve with berries like strawberries or blueberries for added freshness.
- Tea – Perfect with black tea, such as Earl Grey or English Breakfast.
- Butter & Sugar – A light dusting of sugar and a pat of butter for a simple treat.
- Yogurt or Whipped Cream – A creamy side to complement the cakes.
- Cheese – Mild cheeses like Brie or cream cheese pair well with Welsh cakes.
- Apple Slices – Tart apple slices make a refreshing contrast to the sweetness.
Make More Tea-Time Sweets!
- Chocolate Scones
- Fresh Blueberry Scones
- Best-Ever Irish Scones
- Simple Raspberry Scones
- Homemade Garibaldi Biscuits
- Traditional Irish Gur Cake Recipe
IMPORTANT NOTE: This recipe was improved and updated on 1/29/2025, to include NEW step-by-step photography, explanations and substitute for key ingredients, answers to the most frequently asked questions, make-ahead and storage instructions, and Pro Chef Tips.
Try These Recipes!
Welsh Cakes Recipe
Welsh cakes made tender and buttery in under an hour with less than 10 ingredients-a guaranteed delicious tea-time treat even for beginners.
Servings: 16 cakes
Welsh cakes made tender and buttery in under an hour with less than 10 ingredients-a guaranteed delicious tea-time treat even for beginners.
Servings: 16 cakes
Ingredients
- 2 cups (10 oz/284 g) all-purpose flour
- ⅓ cup (2½ oz/71 g) plus ¼ cup (2 oz/58 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (4 oz/115 g) plus ¼ cup (2 oz/57 g) cold butter, cubed
- ½ cup (2½ oz/71 g) dried currants
- 1 large egg, beaten
- 3 tablespoons whole milk
Instructions
- In a large mixing bowl, combine the flour, ⅓ cup (2½ oz/71 g) sugar, baking powder, nutmeg, cinnamon, and salt. Rub ½ cup (4 oz/115 g) butter into the flour mixture until the mixture resembles coarse crumbs, then toss in the currants.
- Pour in the beaten egg and milk and knead together to form a ball. If the dough is very dry and crumbly, knead in a splash more milk.
- Wrap the dough well and chill until firm, about 30 minutes.
- When ready to cook, heat a non-stick pan over low heat. Melt the remaining ¼ cup (2 oz/57 g) of butter in a small bowl and place it near the stove. Pour the remaining ¼ cup (2 oz/58 g) of sugar on a plate and also place it near the stove.
- Roll the dough to a ¼-inch (6 mm) thick on a floured surface and, using a 2 ½ inch round biscuit cutter, cut 16 rounds of dough. Gather and re-roll the scraps.
- Place six cakes on the pan and cover with a lid. Cook the cakes on this side until golden brown, about 3 - 4. Flip and cook the other sides until brown, another 2-3 minutes.
- When the cakes are golden and firm, they are done. Brush both sides of the cakes with some melted butter and dip all sides into the plate of sugar to coat. Let cool on a wire rack while you cook the remaining cakes.
- Serve warm or room temperature with butter. Store in an airtight container at room temperature for up to 3 days.
I’m Welsh we always had a biscuit tin full of Welsh cakes my Mam cooked batches of them twice a week same way but left out spices ,I’m going back 75yrs years ????????????????????????????????????????????????????????
Delicious! I used dried cranberries and sugar in the raw.
How long do you cook the cakes before turning them over? Your instructions don’t mention the time.
This was super delicious added some orange extract to the dough as well.
I made these tonight as my oven is not working. Big hit with the family!
They are so thick! Since my great grandpa was a Jones we had a recipe floating around from a cousin I think. Her original recipe was made with lard but I don’t like mine made with lard, I tried it once. I ended up making mine with Crisco instead and it made a heck of a lot more than your recipe. I should try making it with butter next time. I roll my dough out between two pieces of wood on a real pastry cloth so they are all the same thickness.
Can you use fresh blueberries place of the currants
Gemma,
I wanted to make these the moment I saw your post. I used dried cranberries and they are DELICIOUS! Thank you 🙂
Instead of cutting them in 2″ rounds, what do you think about rolling (or patting) into circle and cutting in wedges…still keeping them 1/2″ thick?
12 is too much for just me to finish in a few days, can they be frozen or should I just try to half the recipe?