Why are my Welsh cakes raw in the middle?

The pan was probably too hot, browning the outside before the center cooked. Lower the heat and cook each side a little longer until the cakes feel set.

Can I bake Welsh cakes instead of cooking them on a griddle?

You can, but the texture will be less traditional. Bake on a parchment-lined tray at 180 degrees C (350 degrees F) for about 12-15 minutes, turning once, until lightly golden.

Can I make the dough ahead?

Yes, chill the wrapped dough for a few hours, then let it soften slightly before rolling. For the best rise and texture, cook the cakes the same day the dough is made.

What should Welsh cake dough feel like?

It should be soft, pliable, and easy to roll, not wet or crumbly. Add tiny amounts of flour or milk until it reaches that texture.

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Quick Breads

Classic British Welsh Cakes Recipe with Currants and Cinnamon

Name: Classic British Welsh Cakes Recipe with Currants and Cinnamon
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings
Cuisine: British
Ingredients: 225g (1 3/4 cups) all-purpose flour; 2 tsp baking powder; 1/2 tsp ground cinnamon; Pinch of salt; 85g (6 tbsp) unsalted butter, chilled and diced; 75g (1/2 cup) granulated sugar; 75g (1/2 cup) currants; 1 large egg; 2 tbsp whole milk (or any milk you have)

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished Apr 16, 2026 · Updated Jun 27, 2026

British 30 mins beginner-friendlyeasystep-by-stepclassiccomfort-foodmorning-bakekid-friendlyminimal-ingredientsno-fusssnackspicedholiday

Make soft and lightly spiced traditional Welsh Cakes with currants and cinnamon. This easy British quick bread recipe is perfect for beginners and uses minimal ingredients to create golden griddle cakes that make a comforting snack or holiday teatime treat.

Classic British Welsh Cakes Recipe with Currants and Cinnamon

Prep 15 min

Cook 15 min

Total 30 min

Servings 12

Difficulty easy

Cuisine British

Ingredients

Servings 12

225g (1 3/4 cups) all-purpose flour
2 tsp baking powder
1/2 tsp ground cinnamon
Pinch of salt
85g (6 tbsp) unsalted butter, chilled and diced
75g (1/2 cup) granulated sugar
75g (1/2 cup) currants
1 large egg
2 tbsp whole milk (or any milk you have)

Measured ingredients for BeginnerBakes Welsh cakes with currants and cinnamon

Instructions

In a large mixing bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt.
Add the chilled diced butter. Rub it into the flour mixture with your fingertips until the texture looks like fine breadcrumbs.
Stir in the granulated sugar and currants until evenly distributed.
In a small bowl, beat the egg with the milk until combined.
Pour the egg mixture into the dry ingredients and mix gently with a wooden spoon or your hands until a soft dough forms. Add a little flour if it is sticky or a small splash of milk if it is dry.
Turn the dough onto a lightly floured surface and knead only 4-5 turns to bring it into a smooth ball.
Roll the dough to about 1 cm (1/3 inch) thick.
Cut rounds with a 7 cm (2 3/4 inch) cutter. Gather scraps gently, reroll, and cut more rounds until the dough is used.
Heat a nonstick griddle pan or heavy skillet over medium heat. Lightly grease only if your pan tends to stick.
Cook the Welsh cakes in batches for 3-4 minutes per side, until golden brown outside and cooked through in the center. Lower the heat if they brown too quickly.
Transfer cooked cakes to a wire rack or a plate lined with kitchen paper to cool slightly.
Serve warm or at room temperature, with a light sprinkle of cinnamon sugar if you like.

BeginnerBakes Welsh cakes cooking on a stovetop griddle until golden

Tips

Equipment Needed

Use a large mixing bowl, rolling pin, 7 cm round cutter, and a nonstick griddle pan or heavy skillet. A wire rack is helpful after cooking because it lets steam escape and keeps the Welsh cakes from turning damp underneath.

Ingredient Prep Notes

Keep the butter chilled and rub it into the flour quickly so the cakes stay tender. Roll the dough evenly to 1 cm thick and dust the cutter lightly with flour so the rounds release cleanly.

Oven Note

Welsh cakes are traditionally cooked on a stovetop griddle, so you do not need to preheat an oven for this recipe. Keep the pan at medium heat and adjust as needed; the cakes should turn golden in 3-4 minutes per side without scorching before the centers cook through.

Easy Upgrade Ideas

Sprinkle warm Welsh cakes with cinnamon sugar for a simple finish, or serve them with butter and jam for a classic teatime plate. For a holiday version, add a pinch of mixed spice or swap half the currants for dried cranberries.

Frequently Asked Questions

Why are my Welsh cakes raw in the middle?: The pan was probably too hot, browning the outside before the center cooked. Lower the heat and cook each side a little longer until the cakes feel set.
Can I bake Welsh cakes instead of cooking them on a griddle?: You can, but the texture will be less traditional. Bake on a parchment-lined tray at 180 degrees C (350 degrees F) for about 12-15 minutes, turning once, until lightly golden.
Can I make the dough ahead?: Yes, chill the wrapped dough for a few hours, then let it soften slightly before rolling. For the best rise and texture, cook the cakes the same day the dough is made.
What should Welsh cake dough feel like?: It should be soft, pliable, and easy to roll, not wet or crumbly. Add tiny amounts of flour or milk until it reaches that texture.

Ingredient Replacements

Use a gluten-free all-purpose flour blend with xanthan gum if you need a gluten-free version, and keep the dough soft but not sticky. Plant-based butter and any unsweetened milk can replace the dairy ingredients, while a flax egg can stand in for the egg if needed.

Raisins, dried cranberries, or finely chopped dried apricots can replace currants. If you want a slightly warmer flavor, use mixed spice or a small pinch of nutmeg alongside the cinnamon.

Storage and Reheating

Store cooled Welsh cakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Separate layers with parchment if they are dusted with sugar.

Rewarm Welsh cakes in a dry skillet over low heat for 1-2 minutes per side, or use a 160 degrees C (320 degrees F) oven for 5 minutes. Freeze cooled cakes for up to 2 months and thaw before reheating.

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Classic British Welsh Cakes Recipe with Currants and Cinnamon

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