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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My traditional Welsh Cakes Recipe makes tender, buttery cakes with warm spices and sweet currants. With fewer than 10 simple ingredients, they’re incredibly easy to make—even for beginners—and cook right on the stovetop with no oven needed.
- Minimal Ingredients: Fewer than 10 simple ingredients make these an easy go-to treat.
- Perfect for Beginners: The simple dough comes together easily by hand, with no mixer required.
- Quick to Make: They’re ready in just 45 minutes and cook right on the stovetop—no oven needed.
- Unlike Scones or Muffins: Welsh cakes are rolled thin and griddle-cooked, giving them golden, lightly caramelized outsides and soft, tender centers instead of the crumbly texture of a baked scone or the fluffy, cake-like crumb of a muffin.
- Time-Honored Tradition: A classic Welsh tea-time treat with a distinctive old-fashioned flavor and texture.
As a professional baker, I’ve made countless scones, muffins, biscuits, and other tea-time treats over the years, and Welsh cakes really are in a category of their own. After Bold Bakers told me my original cakes were thicker than traditional Welsh cakes, I went back to the kitchen and tested the recipe again, streamlining the method and perfecting the thickness. The result is a thin, buttery, tender Welsh cake that cooks evenly through while developing beautifully golden edges—all in a skillet.
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 8/20/2026, to include a NEW step-by-step tutorial video, refreshed introduction, clearer step-by-step 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
- 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
- Combine the dry ingredients: 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 it resembles coarse crumbs, then toss in the currants.
- Form the dough: 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.
- Prepare for cooking: When ready to cook, heat a non-stick pan over low heat. Melt the remaining ¼ cup (2 oz/57 g) butter in a small bowl and place it near the stove. Pour the remaining ¼ cup (2 oz/58 g) sugar onto a plate and also place it near the stove.
- Roll and cut the cakes: Roll the dough to ¼-inch (6 mm) thick on a floured surface and, using a 2½-inch round biscuit cutter, cut 16 rounds of dough. Gather and re-roll the scraps.
- Cook the Welsh cakes: Place six cakes in the pan and cover with a lid. Cook until golden brown, about 3–4 minutes. Flip and cook the other side until brown, another 2–3 minutes.
- Coat with butter and sugar: When the cakes are golden and firm, brush both sides with melted butter and dip all sides in the sugar to coat. Let cool on a wire rack while you cook the remaining cakes.
- Serve and store: Serve warm or at room temperature with butter. Store in an airtight container at room temperature for up to 3 days.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips For Making Welsh Cakes
- Use as little liquid as possible: 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.
- Chop larger fruit: If the fruit is large, give it a good chop.
- Rub in the butter: Use your fingers, or for faster work, use a pastry blender.
- Keep the cakes thin: Don’t roll them thicker than 1/4-inch thick. Otherwise, the outside may brown before the inside has time to cook. You can re-roll the dough to get more cakes.
- Use a ruler: Make sure your cakes are the correct thickness for even cooking.
- Keep the heat low: This prevents the cakes from burning before the centers are cooked. Use a lid to help the centers cook through.
- Don’t skip the sugar coating: It adds a lovely texture and, since there is very little sugar in the dough itself, it doesn’t make the cakes 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
- 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 8/20/2026, to include a NEW step-by-step tutorial video, refreshed introduction, clearer step-by-step instructions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Traditional Welsh 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
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.
Recipe Notes
- Use as little liquid as possible: 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.
- Chop larger fruit: If the fruit is large, give it a good chop.
- Rub in the butter: Use your fingers, or for faster work, use a pastry blender.
- Keep the cakes thin: Don’t roll them thicker than 1/4-inch thick. Otherwise, the outside may brown before the inside has time to cook. You can re-roll the dough to get more cakes.
- Use a ruler: Make sure your cakes are the correct thickness for even cooking.
- Keep the heat low: This prevents the cakes from burning before the centers are cooked. Use a lid to help the centers cook through.
- Don’t skip the sugar coating: It adds a lovely texture and, since there is very little sugar in the dough itself, it doesn’t make the cakes too sweet.
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.
I accidentally made the cakes thinner, still delicious, and my first homemade clotted cream. Im in heaven.
How long do you cook the cakes before turning them over? Your instructions don’t mention the time.
Gemma,
I wanted to make these the moment I saw your post. I used dried cranberries and they are DELICIOUS! Thank you 🙂
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.
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?
Can you use fresh blueberries place of the currants