These simple fairy cakes, topped with icing, sprinkles and sweeties, have been baked in our kitchen for as long as I can remember. They’ve been a constant at school bake sales, birthday parties, rainy afternoons and those “Mum, can we make something?” moments.
Our children are almost grown now, but say the word “fairy cakes” and they’re five again—helping (and making a mess), hovering by the oven asking if they’re ready, and arguing over who gets to lick the bowl.
Step by Step Recipe
Fairy Cakes
If there’s one recipe that’s stood the test of time in our house, it’s these fairy cakes. Light, fluffy and finished with spooned icing, they’re old-school, easy to make and perfect for kids’ baking or a simple afternoon treat.
Author: Luke and Kay – Flawless Food
Prep time: 5 mins · Cook time: 15 mins · Total time: 20 mins
Servings: 12 cakes · Calories (approx): 198 kcal
Equipment
- Stand mixer or hand mixer (optional)
- Mixing bowl
- Spatula
- Cupcake tin
- Cupcake cases
- Wire rack
Ingredients
- 130 g caster sugar
- 130 g unsalted butter, softened
- 130 g self-raising flour
- 2 large eggs
- ½ tsp vanilla extract
- 80 g icing sugar (for topping)
- 1 tbsp milk (for icing, plus a little extra if needed)
- Sprinkles and sweeties (Jelly Tots, Jelly Beans, Dolly Mixture or similar) to decorate
Method
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Preheat the oven to 170℃ fan / 190℃ / 375℉ / gas mark 5. Line a 12-hole cupcake tin with cases.
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Cream 130 g caster sugar and 130 g softened unsalted butter together until pale and fluffy. A stand or hand mixer makes this quick, but you can do it by hand.
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Beat in the 2 large eggs, one at a time, then add ½ tsp vanilla extract. Tip: stir in a tablespoon or two of the measured flour while adding the eggs to help prevent the mixture from curdling.
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Fold in the remaining 130 g self-raising flour gently with a spatula until just combined. Do not overmix.
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Spoon the batter into the cases—about 1 tablespoon each to fill them halfway.
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Bake for 15–20 minutes at 170℃ fan (190℃ conventional) until risen and lightly golden. Remove from the oven and transfer to a wire rack to cool completely.
Decorating
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Mix 80 g icing sugar with 1 tbsp milk. Adjust with a little more milk or icing sugar until the icing is thick enough to sit on the cake without running.
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Spoon a teaspoon of icing onto each cooled cake. These are not cupcakes, so there’s no need to be neat—part of the charm is the homemade look.
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Top with sprinkles and sweeties (Jelly Tots are a favourite). Serve and enjoy.
Nutrition (approx. per cake)
Calories: 198 kcal · Carbohydrates: 25 g · Protein: 2 g · Fat: 10 g · Sugar: 17 g
Top Tips
A few simple tips make these fairy cakes turn out consistently well, especially when baking with children or in a hurry.
Soften the Butter
Make sure the butter is softened, not melted. Cut into cubes to speed softening or warm briefly in the microwave at low power—don’t let it melt or the sponge texture will suffer.
Do I Need a Mixer?
You can mix these by hand with a wooden spoon, but a hand or stand mixer makes the creaming stage quicker and gives a lighter sponge.
If the Batter Looks Split
It’s normal for the mixture to look a little curdled after adding eggs. Adding the eggs one at a time and stirring in a tablespoon of flour helps. Once you fold in the rest of the flour, the batter will come together.
If Tops Come Out Peaked
Peaked tops usually mean the oven is a bit too hot—the outside sets while the middle keeps rising. Make sure the oven is preheated and try a slightly lower temperature next time.
Flavour Variations
You can easily vary the flavour. Swap vanilla for lemon, orange or almond extract (use the same ½ tsp). For the icing, try a little lemon or orange juice, raspberry essence, or a drop of food colouring for colourful cakes.
Let Them Cool Before Icing
Always cool the cakes completely before adding icing, otherwise it will melt and slide off.
Toppings for Fairy Cakes
Think colourful sprinkles, shiny sweeties, mini marshmallows, chocolate buttons or edible glitter. Let everyone decorate their own—each tray becomes a collection of little, unique treats.
Storage
Store in an airtight container at room temperature for up to 3 days. Freeze undecorated cakes for up to 3 months; defrost fully before decorating.
History
Fairy cakes are the classic British mini cake: small, light vanilla sponges topped simply with icing and sweets. They’re affordable, easy to make and always bring a sense of nostalgia—perfect little treats that feel like “fairy treasure.”
More Small Cake Recipes
If you enjoyed these fairy cakes you might also like these small cake ideas:
- Chocolate Cornflake Cakes
- Chocolate Chip Brownies
- Rock Cakes
- Iced Buns with Sprinkles
- Queen Cakes (raisin cupcakes)