Introduction
If you love bakes that feel warm, familiar, and always welcome, Irish baking is pure comfort. These recipes lean on simple pantry staples, lovely textures, and classic flavors—perfect for weekend baking, holiday tables, or a quiet cup of tea. Save this list for whenever you want something homey, golden, and freshly baked.
1. Classic Irish Soda Bread
This is the bread everyone remembers—fast, rustic, and deeply satisfying. The crust bakes up crisp while the inside stays soft and slightly tangy. No yeast, no waiting, just mix and bake. It’s perfect with butter, jam, or alongside stew. Make it once and it becomes a regular.
Ingredients
- 4 cups (520 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 3/4 cups (420 ml) buttermilk, plus 1–2 tbsp as needed
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
- Whisk flour, baking soda, and salt in a large bowl.
- Add buttermilk and stir with a fork until a shaggy dough forms. Add a splash more if dry.
- Turn out, knead gently 10–12 turns (don’t overwork).
- Shape into a round, place on pan, and cut a deep X across the top.
- Bake 30–35 min until deeply golden and hollow-sounding when tapped. Cool 20 minutes.
How to Serve It (Required)
Slice warm with salted butter so it melts into the crumb. Add a swipe of blackberry jam or honey for tea-time. Serve thicker slices with soup or Irish stew to soak up broth. Toast leftovers for a crisp edge. Try a pinch of flaky salt on buttered slices for extra comfort. Wrap in a tea towel to keep the crust tender.
2. Brown Soda Bread (Wholemeal)
Brown soda bread is nutty, hearty, and built for everyday eating. It has a wholesome bite and a gentle sweetness that pairs beautifully with butter. It bakes quickly and fills the kitchen with a warm, grainy aroma. This is the slice you want with tea or breakfast. It also makes the best toast.
Ingredients
- 3 cups (390 g) whole wheat flour
- 1 cup (130 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 2 tbsp (25 g) light brown sugar or 1 tbsp honey
- 2 cups (480 ml) buttermilk
Instructions
- Preheat 425°F (220°C). Line a sheet pan.
- Mix flours, baking soda, salt, and sugar.
- Stir in buttermilk until combined.
- Knead gently 8–10 turns, shape into a round, cut an X.
- Bake 35–40 min until firm and hollow when tapped. Cool 20 minutes.
How to Serve It (Required)
Spread with butter while still slightly warm. Top with a thin layer of marmalade for a bright contrast. Toast slices and add a little extra butter for a crisp, cozy breakfast. Serve alongside eggs or smoked salmon. Cut into small triangles for a bread basket. Store wrapped to keep it soft.
3. Irish Raisin Soda Bread
This version feels like a cross between bread and a gentle tea cake. Sweet raisins dot every slice, and the crust turns golden and fragrant. It’s quick to mix, and it’s always popular with kids and adults. Perfect for brunch trays or an afternoon snack. It toasts beautifully the next day.
Ingredients
- 4 cups (520 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 3 tbsp (40 g) sugar
- 1 1/2 cups (225 g) raisins
- 1 3/4 cups (420 ml) buttermilk
- 2 tbsp (28 g) melted butter (optional, for richness)
Instructions
- Preheat 425°F (220°C). Line a pan.
- Combine flour, baking soda, salt, sugar, and raisins.
- Add buttermilk (and melted butter if using) and stir to form dough.
- Knead gently 10 turns, shape, cut X.
- Bake 30–35 min until golden. Cool 20 minutes.
How to Serve It (Required)
Serve with butter and a cup of strong tea. Add a thin layer of strawberry jam for a classic combo. Slice thick and toast for crisp edges and soft centers. Cut into smaller pieces for brunch boards. Dust lightly with cinnamon sugar after toasting if you want a cozy twist. Wrap leftovers well for soft slices.
4. Traditional Irish Scones
Irish scones are tender, lightly sweet, and made for jam and cream. They come together fast and bake up beautifully golden. The texture is soft and fluffy, not dry, and they feel special without being fussy. Great for afternoon tea or weekend breakfast. Freshly baked, they disappear quickly.
Ingredients
- 3 cups (390 g) all-purpose flour
- 1/3 cup (65 g) sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 6 tbsp (85 g) cold unsalted butter, cubed
- 1 cup (240 ml) milk or buttermilk
- 1 large egg
- 1 tsp vanilla extract (optional)
- 1 egg (for egg wash) + 1 tbsp milk
Instructions
- Preheat 400°F (200°C). Line a baking sheet.
- Whisk flour, sugar, baking powder, and salt. Cut in butter until crumbly.
- Whisk milk, egg, and vanilla. Add to dry and mix just until combined.
- Pat to a 1-inch thick round. Cut into 8 wedges (or rounds).
- Brush with egg wash. Bake 15–18 min until golden.
How to Serve It (Required)
Split warm and add butter first so it melts in. Spoon on raspberry jam or lemon curd. Serve with whipped cream for a tea-party feel. Add fresh berries on the side. For brunch, serve with butter and a drizzle of honey. Store airtight and rewarm briefly for softness.
5. Currant Tea Scones
Currant scones have a lovely old-school charm. The currants add little bursts of sweetness without making the scones heavy. They’re quick, cozy, and perfect for sharing. The aroma alone feels like a warm bakery. Keep these in your “company’s coming” rotation.
Ingredients
- 3 cups (390 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 6 tbsp (85 g) cold butter
- 3/4 cup (120 g) dried currants
- 1 cup (240 ml) buttermilk
- 1 large egg
- 1 egg wash: 1 egg + 1 tbsp milk
Instructions
- Preheat 400°F (200°C). Line a tray.
- Mix flour, sugar, baking powder, salt. Cut in butter to crumbs.
- Stir in currants. Add buttermilk and egg; mix just until dough forms.
- Pat 1-inch thick, cut wedges or rounds. Brush egg wash.
- Bake 15–18 min until golden.
How to Serve It (Required)
Serve warm with butter and orange marmalade. Pair with strong black tea. Add a bowl of whipped cream for a treat. For a simple finish, dust lightly with powdered sugar. Cut mini scones for party platters. Rewarm briefly to refresh the texture.
6. Irish Apple Scones
These scones feel like a small slice of apple pie energy. Tender dough, soft apple pieces, and a hint of cinnamon make them extra inviting. They’re perfect for autumn and winter, but honestly work any time. They bake up golden and smell amazing. Great for breakfast or an afternoon break.
Ingredients
- 3 cups (390 g) all-purpose flour
- 1/3 cup (65 g) sugar
- 1 tbsp baking powder
- 1/2 tsp fine salt
- 1 tsp ground cinnamon
- 6 tbsp (85 g) cold butter
- 1 1/2 cups (200 g) peeled diced apple
- 1 cup (240 ml) milk or buttermilk
- 1 large egg
Instructions
- Preheat 400°F (200°C). Line a tray.
- Mix flour, sugar, baking powder, salt, cinnamon. Cut in butter.
- Fold in apples. Whisk milk and egg; stir into dough just until combined.
- Pat 1-inch thick, cut into wedges.
- Bake 16–19 min until golden. Cool 10 minutes.
How to Serve It (Required)
Serve warm with butter and a drizzle of honey. Add a spoon of apple butter if you have it. For a dessert-like plate, add whipped cream. Sprinkle a pinch of cinnamon on top before serving. Pair with tea or coffee. Reheat gently so the apples stay soft.
7. Irish Oatmeal Bread
Oatmeal bread is cozy and filling, with a soft crumb and toasty oat flavor. It’s perfect for breakfasts, soups, and simple buttered slices. The oats add a lovely texture without making it heavy. It also holds up well for sandwiches. This is a steady, reliable bake.
Ingredients
- 2 cups (180 g) rolled oats
- 2 cups (240 ml) boiling water
- 2 1/4 tsp (7 g) active dry yeast
- 1/4 cup (50 g) honey or sugar
- 2 tbsp (28 g) melted butter
- 1 1/2 tsp salt
- 3 1/2 to 4 cups (455–520 g) bread flour
Instructions
- Pour boiling water over oats; cool to lukewarm (about 10–15 min).
- Stir in yeast and honey; rest 5 minutes until foamy.
- Mix in butter, salt, and 3 1/2 cups flour. Knead 6–8 minutes, adding flour as needed.
- Rise covered 60–75 minutes. Shape into loaf, place in greased pan.
- Rise 35–45 minutes. Bake 375°F (190°C) for 35–40 min.
How to Serve It (Required)
Slice and serve with butter and a pinch of flaky salt. Toast for breakfast and top with jam. Serve alongside soups or chowders for dipping. Make thick slices for grilled cheese. Add honey on warm toast for a simple treat. Store wrapped to keep it soft.
8. Irish Wheaten Bread
Wheaten bread is a staple—simple, hearty, and perfect for everyday meals. It has a slightly sweet, nutty flavor that pairs with both savory and sweet toppings. It comes together quickly, much like soda bread. The crust is rustic and the crumb is satisfying. Great for toast lovers.
Ingredients
- 3 cups (390 g) whole wheat flour
- 1 cup (130 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp (25 g) brown sugar
- 2 cups (480 ml) buttermilk
Instructions
- Preheat 425°F (220°C). Line a tray.
- Mix dry ingredients. Add buttermilk and stir to a soft dough.
- Knead gently 8–10 turns. Shape and cut X.
- Bake 35–40 min. Cool at least 20 minutes.
How to Serve It (Required)
Spread with butter while warm. Add sharp cheddar on the side for a classic pairing. Toast and top with marmalade. Serve with hearty soups and stews. Cut into small slices for a bread basket at dinner. Wrap in a towel for softer crust.
9. Irish Barmbrack (Tea Brack)
Tea brack is a fruit-studded loaf that feels like a hug with every slice. The dried fruit soaks in tea, making the crumb moist and fragrant. It’s simple, classic, and perfect for slicing. Great for afternoon tea, and even better the next day. Butter on top is non-negotiable.
Ingredients
- 2 cups (300 g) mixed dried fruit (raisins/sultanas/currants)
- 1 1/2 cups (360 ml) hot black tea
- 2 cups (260 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup (65 g) brown sugar
- 1 large egg
- 1 tsp ground cinnamon (optional)
Instructions
- Soak dried fruit in hot tea overnight (or at least 4 hours).
- Preheat 350°F (175°C). Grease a 9×5 loaf pan.
- Mix flour, baking powder, salt, sugar, and cinnamon.
- Add soaked fruit and remaining tea liquid; stir in egg.
- Pour into pan. Bake 55–65 min. Cool before slicing.
How to Serve It (Required)
Slice and spread with salted butter. Serve with tea for the classic moment. Add a thin layer of honey for extra warmth. Toast slices lightly for crisp edges. Cut into small squares for dessert platters. Wrap well—this loaf stays lovely for days.
10. Irish Spotted Dog (Fruit Soda Bread)
Spotted dog is a fun, traditional fruit soda bread with little “spots” of raisins throughout. It’s quick, rustic, and perfect when you want something sweet but not cake. The crust bakes golden and the inside stays soft. It’s great fresh and even better toasted. Ideal for breakfast spreads.
Ingredients
- 4 cups (520 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 tbsp (40 g) sugar
- 1 1/4 cups (190 g) raisins or sultanas
- 1 3/4 cups (420 ml) buttermilk
Instructions
- Preheat 425°F (220°C). Line tray.
- Mix flour, soda, salt, sugar, and raisins.
- Stir in buttermilk to form dough.
- Knead gently 10 turns, shape, cut X.
- Bake 30–35 min. Cool 20 minutes.
How to Serve It (Required)
Serve warm with butter and jam. Toast slices and add marmalade. Pair with tea or coffee for a cozy snack. Cut into thin slices for brunch boards. Add a sprinkle of cinnamon on buttered toast. Wrap leftovers to keep the crumb soft.
11. Irish Shortbread Biscuits
Irish-style shortbread is buttery, crisp, and wonderfully simple. It’s the kind of cookie that feels fancy without much effort. The texture is tender with a delicate snap. Perfect for gifting or tea-time trays. Once you bake a batch, you’ll want it on repeat.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
- 2 cups (260 g) all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla (optional)
Instructions
- Preheat 325°F (165°C). Line an 8×8 pan or baking sheet.
- Cream butter and powdered sugar until smooth.
- Mix in flour and salt until dough forms.
- Press into pan (or shape into a slab). Dock with a fork.
- Bake 30–35 min until pale golden. Cool, then cut.
How to Serve It (Required)
Serve with tea, coffee, or hot cocoa. Dip one end in melted chocolate for a party tray. Add a light sprinkle of sugar while warm. Stack on a plate with berries for a pretty look. Pack into tins for gifting. Store airtight for crisp texture.
12. Irish Oat Cookies
These cookies are simple, rustic, and full of toasted oat flavor. They’re not overly sweet, which makes them perfect with tea. The edges get crisp while the center stays pleasantly chewy. They bake quickly and use pantry staples. Great for lunchboxes and snack plates.
Ingredients
- 1 cup (115 g) rolled oats
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) brown sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113 g) butter, melted
- 1 large egg
- 1 tsp vanilla
Instructions
- Preheat 350°F (175°C). Line a sheet.
- Mix oats, flour, sugar, baking soda, and salt.
- Stir in melted butter, egg, and vanilla.
- Scoop 1 1/2 tbsp portions, flatten slightly.
- Bake 10–12 min until golden edges. Cool on rack.
How to Serve It (Required)
Serve with tea and a little butter on the side if you like an old-fashioned touch. Add chocolate chips next time for a fun twist. Stack cookies with parchment for gifting. Pair with fresh berries for a snack plate. Warm one briefly for a softer bite. Store airtight to keep them fresh.
13. Irish Flapjacks (Oat Bars)
Irish flapjacks are buttery oat bars that feel like a bakery treat. They’re chewy, rich, and incredibly simple to make. Perfect for bake sales, school snacks, or quick tea-time bites. They slice neatly once cooled and travel well. Add them to your “always works” list.
Ingredients
- 3 cups (270 g) rolled oats
- 1/2 cup (100 g) brown sugar
- 1/2 cup (170 g) golden syrup or honey
- 3/4 cup (170 g) unsalted butter
- 1/2 tsp salt
Instructions
- Preheat 350°F (175°C). Line a 9×9 pan.
- Melt butter, syrup, sugar, and salt in a saucepan.
- Stir in oats until coated.
- Press firmly into pan.
- Bake 18–22 min until golden. Cool fully, then slice.
How to Serve It (Required)
Serve in squares on a snack tray with tea. Drizzle with a little melted chocolate for parties. Add chopped nuts for crunch. Cut smaller pieces for dessert boards. Store layered with parchment so they don’t stick. Warm slightly for extra chewiness.
14. Irish Apple Tart
Irish apple tart is a classic that feels both simple and special. Tender pastry, softly baked apples, and a gentle sweetness make it timeless. It’s perfect for Sunday dinner or holiday tables. The aroma of apples and butter is pure comfort. Serve it warm and watch everyone lean in.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour
- 2 tbsp sugar
- 1/4 tsp salt
- 1/2 cup (113 g) cold butter, cubed
- 3–5 tbsp ice water
- 4 large apples, peeled and sliced
- 1/3 cup (65 g) sugar
- 1 tsp cinnamon
- 2 tbsp (28 g) melted butter
- 1 tbsp lemon juice
Instructions
- Make crust: mix flour, sugar, salt; cut in butter. Add ice water until dough forms. Chill 30 min.
- Preheat 375°F (190°C). Roll crust into a tart pan or rustic circle.
- Toss apples with sugar, cinnamon, lemon juice. Arrange on crust. Brush with melted butter.
- Bake 40–50 min until apples are tender and crust is golden. Cool 20 minutes.
How to Serve It (Required)
Serve warm with whipped cream or vanilla ice cream. Dust lightly with powdered sugar. Add a drizzle of caramel for a dessert-table look. Pair with strong tea or coffee. Slice thin for a party platter. Rewarm leftovers for that fresh-baked feel.
15. Irish Rhubarb Crumble
Rhubarb crumble is tangy, cozy, and perfect when you want a dessert that’s easy and comforting. The topping bakes crisp and golden while the fruit turns soft and jammy. It’s a classic Irish-style sweet that works for spring and summer gatherings. Serve it warm and it feels like home. Great for feeding a crowd.
Ingredients
- 5 cups (600 g) chopped rhubarb
- 1 cup (200 g) sugar
- 2 tbsp cornstarch
- 1 tsp vanilla
- Topping: 1 1/2 cups (190 g) flour
- 1 cup (90 g) oats
- 3/4 cup (150 g) brown sugar
- 1/2 tsp salt
- 1/2 cup (113 g) cold butter, cubed
Instructions
- Preheat 375°F (190°C). Butter a 9×13 dish.
- Toss rhubarb with sugar, cornstarch, vanilla; spread in dish.
- Mix topping ingredients; rub butter in until crumbly.
- Sprinkle topping evenly.
- Bake 35–45 min until bubbling and golden. Cool 15 minutes.
How to Serve It (Required)
Serve warm with custard or vanilla ice cream. Add a small pinch of cinnamon on top. Spoon into bowls and top with whipped cream. For parties, serve in small cups for easy grabbing. Pair with tea for a classic finish. Store covered and rewarm for best texture.
16. Irish Berry Crumble
This crumble is bright, juicy, and wonderfully easy. Mixed berries turn into a thick, jammy filling while the topping goes crisp and golden. It’s a great way to use frozen berries too, so you can bake it year-round. The colors look beautiful on the table. It’s always popular at gatherings.
Ingredients
- 6 cups (800 g) mixed berries (fresh or frozen)
- 1/2 cup (100 g) sugar
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- Topping: 1 1/4 cups (160 g) flour
- 1 cup (90 g) oats
- 2/3 cup (135 g) brown sugar
- 1/2 tsp salt
- 1/2 cup (113 g) cold butter
Instructions
- Preheat 375°F (190°C). Grease a 9×9 or 9×13 dish.
- Toss berries with sugar, cornstarch, lemon; spread in dish.
- Mix topping; cut in butter until crumbly.
- Sprinkle on top. Bake 30–40 min until bubbling. Cool 15 minutes.
How to Serve It (Required)
Serve warm with vanilla ice cream for a classic pairing. Add whipped cream and a few fresh berries on top. Spoon into small ramekins for a pretty party presentation. A dusting of powdered sugar looks lovely. Pair with tea or coffee. Rewarm leftovers to revive the topping.
17. Irish Custard Tart
Custard tart feels classic and special without being complicated. The filling bakes silky and creamy, and the crust stays crisp. It’s gentle, comforting, and perfect for holidays or Sunday lunch dessert. The slice looks beautiful on a plate. Serve it chilled or slightly warm.
Ingredients
- 1 prepared 9-inch tart crust (homemade or store-bought)
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (100 g) sugar
- 4 large egg yolks
- 2 tbsp cornstarch
- 1 tsp vanilla
- Pinch of nutmeg
Instructions
- Preheat 350°F (175°C). Blind-bake crust 12–15 min until lightly golden.
- Warm milk and cream until steaming, not boiling.
- Whisk sugar, yolks, cornstarch. Slowly whisk in warm milk.
- Return to pan and cook 2–3 minutes until slightly thickened. Stir in vanilla.
- Pour into crust, sprinkle nutmeg. Bake 20–25 min until just set. Cool fully.
How to Serve It (Required)
Chill for clean slices and a smooth texture. Add berries on the side for color. Dust lightly with powdered sugar before serving. Serve with tea for a calm dessert moment. Add a small spoon of whipped cream if you like. Keep leftovers refrigerated and covered.
18. Irish Bread Pudding with Whiskey Sauce
Bread pudding is one of the coziest bakes you can make. The custardy center and golden top feel rich and comforting. The whiskey sauce adds warmth and a classic Irish touch. It’s perfect for using up day-old bread. Great for holiday dessert tables.
Ingredients
- 8 cups (240 g) cubed day-old bread
- 2 1/2 cups (600 ml) milk
- 3 large eggs
- 3/4 cup (150 g) sugar
- 2 tsp vanilla
- 1 tsp cinnamon
- 1/2 cup (75 g) raisins (optional)
- Sauce: 1/2 cup (113 g) butter
- 1/2 cup (100 g) brown sugar
- 1/4 cup (60 ml) cream
- 2 tbsp whiskey (optional)
Instructions
- Preheat 350°F (175°C). Butter a 9×13 dish.
- Spread bread cubes in dish (add raisins if using).
- Whisk milk, eggs, sugar, vanilla, cinnamon. Pour over bread. Rest 10 minutes.
- Bake 40–50 min until set and golden.
- Sauce: melt butter and brown sugar, stir in cream, simmer 2 minutes, stir in whiskey.
How to Serve It (Required)
Serve warm with sauce drizzled generously. Add whipped cream or vanilla ice cream. Sprinkle a pinch of cinnamon on top. For parties, cut into squares and serve with small sauce cups. Garnish with a few raisins or toasted nuts. Keep leftovers covered and rewarm gently.
19. Irish Porter Cake
Porter cake is deep, rich, and old-fashioned in the best way. The dried fruit and stout create a dark, moist crumb that slices beautifully. It keeps well, which makes it perfect for baking ahead. The flavor gets even better after a day or two. A true classic for saving.
Ingredients
- 2 cups (300 g) mixed dried fruit
- 1 cup (240 ml) Irish stout (or strong black tea)
- 1/2 cup (113 g) butter
- 3/4 cup (150 g) brown sugar
- 2 cups (260 g) flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 large eggs
Instructions
- Simmer dried fruit with stout, butter, and sugar for 5 minutes. Cool 15 minutes.
- Preheat 325°F (165°C). Line a 9×5 loaf pan.
- Mix flour, baking powder, cinnamon, salt.
- Stir dry into fruit mixture, then add eggs.
- Bake 75–90 min until a tester comes out clean. Cool fully before slicing.
How to Serve It (Required)
Slice thin and serve with tea. Add a little butter if you want a richer bite. For a dessert plate, serve with whipped cream. Cut into small squares for snack trays. Wrap tightly—this cake keeps beautifully. Let it sit overnight for the best flavor.
20. Irish Guinness Chocolate Cake
This cake is deeply chocolatey with a rich, tender crumb. Guinness adds depth without tasting like beer, making the cocoa flavor feel fuller. It’s perfect for celebrations and holiday tables. The frosting or ganache turns it into a showstopper. A slice with coffee is pure comfort.
Ingredients
- 1 3/4 cups (220 g) flour
- 3/4 cup (75 g) cocoa powder
- 2 cups (400 g) sugar
- 2 tsp baking soda
- 1 tsp salt
- 1 cup (240 ml) Guinness
- 1 cup (240 ml) buttermilk
- 2 large eggs
- 1/2 cup (120 ml) vegetable oil
- 1 tsp vanilla
- Ganache: 1 cup (240 ml) cream + 8 oz (225 g) chocolate
Instructions
- Preheat 350°F (175°C). Grease two 9-inch pans.
- Whisk dry ingredients.
- Whisk Guinness, buttermilk, eggs, oil, vanilla.
- Combine wet and dry until smooth.
- Bake 30–35 min. Cool completely.
- Ganache: heat cream, pour over chocolate, rest 2 minutes, stir smooth. Frost.
How to Serve It (Required)
Serve small slices with coffee or tea. Add a dollop of whipped cream. Sprinkle chocolate shavings for a pretty finish. For parties, cut into neat squares and plate with berries. Chill briefly for cleaner slices. Store covered so it stays moist.
21. Irish Coffee Cake Loaf
This loaf tastes like a cozy coffee break in cake form. It’s soft, lightly sweet, and perfect for slicing. The coffee flavor is warm and gentle, not overpowering. It’s great for brunch, gifting, or afternoon tea. Keeps well for several days.
Ingredients
- 2 cups (260 g) flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113 g) butter, softened
- 3/4 cup (150 g) sugar
- 2 large eggs
- 1/2 cup (120 ml) strong brewed coffee, cooled
- 1/2 cup (120 ml) milk
- 1 tsp vanilla
- Glaze: 1 cup (120 g) powdered sugar + 2–3 tbsp coffee
Instructions
- Preheat 350°F (175°C). Grease a 9×5 loaf pan.
- Mix flour, baking powder, salt.
- Cream butter and sugar. Beat in eggs.
- Add coffee, milk, vanilla; mix in dry ingredients until just combined.
- Bake 50–60 min. Cool. Drizzle glaze.
How to Serve It (Required)
Slice and serve with coffee or tea. Add a little whipped cream for a café-style plate. Sprinkle cocoa powder lightly over glaze. Cut thin slices for snack platters. Wrap well to keep it tender. Warm a slice briefly for extra comfort.
22. Irish Jam Rolled Sponge
A jam roll is simple, nostalgic, and always charming on the table. The sponge is light and soft, and the jam adds bright sweetness. It’s quick to bake and looks beautiful sliced. Perfect for tea-time or family gatherings. Use raspberry or strawberry jam for classic flavor.
Ingredients
- 4 large eggs
- 1/2 cup (100 g) sugar
- 1/2 cup (65 g) flour
- 1 tsp baking powder
- Pinch of salt
- 3/4 cup (240 g) jam
- Powdered sugar for dusting
Instructions
- Preheat 375°F (190°C). Line a 10×15 jelly roll pan with parchment.
- Beat eggs and sugar 5–6 minutes until pale and thick.
- Fold in flour, baking powder, salt gently.
- Spread in pan. Bake 10–12 min.
- Turn onto a sugared towel, roll up warm, cool. Unroll, spread jam, reroll.
How to Serve It (Required)
Dust lightly with powdered sugar. Slice into neat rounds for a tea tray. Add fresh berries on the side. For parties, cut smaller pinwheels. Serve with whipped cream if you like. Store wrapped so it stays soft.
23. Irish Treacle Bread
Treacle bread has a deep, toasty sweetness and a lovely dark color. It’s simple, quick, and pairs beautifully with butter. The flavor feels old-fashioned and comforting. Great with tea and even better toasted. A unique loaf that’s worth adding to your baking rotation.
Ingredients
- 3 cups (390 g) whole wheat flour
- 1 cup (130 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/3 cup (110 g) treacle or molasses
- 2 cups (480 ml) buttermilk
Instructions
- Preheat 425°F (220°C). Line tray.
- Mix flours, baking soda, salt.
- Whisk treacle into buttermilk, then stir into dry ingredients.
- Knead gently 8–10 turns, shape, cut X.
- Bake 35–40 min. Cool 20 minutes.
How to Serve It (Required)
Serve with butter and a pinch of flaky salt. Toast slices for a deeper flavor. Add honey if you like it sweeter. Pair with cheese for a savory-sweet plate. Cut thin slices for a bread basket. Wrap well to keep it moist.
24. Irish Lemon Drizzle Cake
This loaf is bright, buttery, and beautifully simple. The lemon drizzle soaks into the cake and keeps it tender for days. It’s perfect for spring gatherings, brunch, or tea-time. The flavor is fresh and cheerful. A reliable bake you’ll want to save.
Ingredients
- 1 1/2 cups (195 g) flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (113 g) butter, softened
- 1 cup (200 g) sugar
- 2 large eggs
- 1/2 cup (120 ml) milk
- Zest of 2 lemons
- 2 tbsp lemon juice
- Drizzle: 1/2 cup (100 g) sugar + 3 tbsp lemon juice
Instructions
- Preheat 350°F (175°C). Grease a loaf pan.
- Mix flour, baking powder, salt.
- Cream butter and sugar; beat in eggs. Add zest and juice.
- Add dry ingredients alternating with milk; mix just until smooth.
- Bake 45–55 min.
- Stir drizzle ingredients and spoon over warm cake. Cool before slicing.
How to Serve It (Required)
Slice and serve with tea or coffee. Add berries for a pretty plate. Sprinkle extra lemon zest on top for color. Cut into small pieces for dessert boards. Keep covered so it stays moist. Chill slightly for cleaner slices.
25. Irish Spice Cake
Spice cake is cozy baking at its finest. Cinnamon and warm spices make the kitchen smell amazing, and the cake stays tender for days. It’s perfect for colder months, but it’s welcome any time. Serve it plain, glazed, or with tea. It’s a timeless comfort bake.
Ingredients
- 2 cups (260 g) flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup (113 g) butter, softened
- 3/4 cup (150 g) brown sugar
- 2 large eggs
- 1 cup (240 ml) buttermilk
- 1 tsp vanilla
Instructions
- Preheat 350°F (175°C). Grease a loaf or 9-inch pan.
- Mix dry ingredients.
- Cream butter and sugar; add eggs and vanilla.
- Add dry ingredients alternating with buttermilk.
- Bake 40–55 min depending on pan. Cool before slicing.
How to Serve It (Required)
Dust with powdered sugar for an easy finish. Serve with tea and a little butter if you like. Add a simple glaze for parties. Pair with apples or pears on the side. Cut small squares for snack platters. Store covered for soft slices.
26. Irish Gingerbread Squares
Gingerbread squares are rich, warmly spiced, and perfect for sharing. They bake in a pan, slice neatly, and travel well for gatherings. The flavor feels classic and cozy, especially with tea. A thin glaze makes them pretty on a dessert tray. Great for holiday season and beyond.
Ingredients
- 2 cups (260 g) flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 cup (113 g) butter
- 1/2 cup (120 ml) molasses
- 3/4 cup (150 g) brown sugar
- 1 cup (240 ml) hot water
- 1 large egg
Instructions
- Preheat 350°F (175°C). Line a 9×9 pan.
- Mix flour, soda, salt, spices.
- Melt butter with molasses and sugar. Stir in hot water, cool 5 minutes.
- Whisk in egg, then stir in dry ingredients.
- Bake 25–30 min. Cool, then slice.
How to Serve It (Required)
Serve with tea or coffee. Add a light lemon glaze for contrast. Sprinkle a pinch of powdered sugar for a simple look. Cut into bite-size squares for parties. Top with whipped cream for a dessert plate. Store airtight to keep them soft.
27. Irish Cream Bundt Cake
Irish cream cake feels festive and rich, with a soft crumb and a sweet glaze. It’s a classic party cake that looks impressive without being tricky. The flavor is creamy and warm, perfect for gatherings. It slices neatly and serves a crowd. A great bake for celebrations.
Ingredients
- 3 cups (390 g) flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (227 g) butter, softened
- 2 cups (400 g) sugar
- 4 large eggs
- 1 cup (240 ml) Irish cream (or coffee creamer)
- 1 tbsp vanilla
- Glaze: 1 1/2 cups (180 g) powdered sugar + 3–4 tbsp Irish cream
Instructions
- Preheat 350°F (175°C). Grease a bundt pan well.
- Mix flour, baking powder, salt.
- Cream butter and sugar; add eggs one at a time.
- Add dry ingredients alternating with Irish cream; stir in vanilla.
- Bake 45–55 min. Cool 15 min, invert, cool fully, glaze.
How to Serve It (Required)
Serve thin slices on a cake plate with coffee. Add berries for color. Drizzle extra glaze just before serving for shine. For parties, slice and arrange in a circle. Dust lightly with powdered sugar if you like. Keep covered so it stays moist.
28. Irish Chocolate Chip Scones
These scones feel classic with a fun, sweet twist. The chocolate chips melt into the tender crumb, making every bite extra comforting. They’re quick, reliable, and perfect for brunch boards. Kids love them, and adults do too. Best served slightly warm.
Ingredients
- 3 cups (390 g) flour
- 1/3 cup (65 g) sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp (85 g) cold butter
- 1 cup (170 g) chocolate chips
- 1 cup (240 ml) milk or buttermilk
- 1 large egg
Instructions
- Preheat 400°F (200°C). Line a tray.
- Mix flour, sugar, baking powder, salt; cut in butter to crumbs.
- Stir in chocolate chips. Add milk and egg; mix just until dough forms.
- Pat 1-inch thick, cut wedges.
- Bake 15–18 min until golden. Cool 10 minutes.
How to Serve It (Required)
Serve warm so the chips are slightly melty. Add butter if you like a richer bite. Pair with coffee or tea. For a party tray, drizzle with a little melted chocolate. Cut mini wedges for brunch boards. Store airtight and rewarm briefly.
29. Irish Jammy Oat Traybake
This traybake is simple, nostalgic, and perfect for sharing. A buttery oat base, a sweet jam layer, and a crumbly top make it a classic. It slices neatly and is ideal for bake sales or family gatherings. You can use any jam you love. It’s the kind of bake that disappears fast.
Ingredients
- 2 1/2 cups (225 g) rolled oats
- 1 1/2 cups (190 g) flour
- 1 cup (200 g) brown sugar
- 1/2 tsp salt
- 1 cup (227 g) butter, melted
- 1 1/4 cups (400 g) jam (raspberry or strawberry)
Instructions
- Preheat 350°F (175°C). Line a 9×13 pan.
- Mix oats, flour, sugar, salt. Stir in melted butter until crumbly.
- Press 2/3 of mixture into pan. Spread jam evenly.
- Sprinkle remaining crumb on top.
- Bake 25–30 min until golden. Cool fully before slicing.
How to Serve It (Required)
Slice into squares for a snack tray. Dust lightly with powdered sugar if you want a bakery look. Serve with tea or coffee. For parties, cut smaller bite-size pieces. Add fresh berries on the side for color. Store layered with parchment so the jam stays tidy.
Conclusion
These Irish bakes are the kind you’ll reach for again and again—easy to share, cozy to serve, and full of classic flavor. Save this list for weekend baking, holiday planning, or any day that calls for something warm from the oven. If you try a few, share them with friends and keep your favorites bookmarked for next time.
