These Delia Smith Fairy Cakes are a timeless British bake, light in texture, gently sweet, and finished with a simple icing that melts in the mouth. They are soft, buttery, and perfectly risen, making them ideal for children’s parties, afternoon tea, or a relaxed weekend bake. This is a straightforward, beginner-friendly recipe with reliable results every time. From start to finish, they take around 40 minutes, including baking and cooling.
Ingredients
For the fairy cakes
- 100g unsalted butter, softened
- 100g caster sugar
- 2 large eggs, at room temperature
- 100g self-raising flour
- 1 teaspoon vanilla extract
- 2 tablespoons milk
For the icing
- 150g icing sugar, sifted
- 2–3 tablespoons cold water or lemon juice
- Hundreds and thousands or simple decorations, optional
How to Make Delia Smith Fairy Cakes
- Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line a 12-hole fairy cake tin with paper cases and place the tin on the middle shelf of the oven.
- Cream the butter and sugar: In a mixing bowl, beat the softened butter and caster sugar together until pale, light, and fluffy. This step helps give the cakes their soft texture.
- Add the eggs: Beat in the eggs one at a time, adding a spoonful of flour with each egg to prevent curdling. Mix until smooth.
- Fold in the flour: Gently fold in the self-raising flour using a metal spoon, keeping as much air in the mixture as possible.
- Finish the batter: Stir in the vanilla extract and milk to create a soft dropping consistency.
- Fill the cases: Divide the mixture evenly between the paper cases, filling each about two-thirds full.
- Bake: Bake for 15–18 minutes until the cakes are golden and spring back lightly when touched.
- Cool: Remove from the oven and leave the cakes in the tin for a few minutes, then transfer to a wire rack to cool completely before icing.
- Ice and decorate: Mix the icing sugar with enough liquid to form a thick but pourable icing. Spoon over the cooled cakes and decorate if desired.
Tips for Perfect Fairy Cakes
Why did my fairy cakes turn out flat?
Make sure the butter is properly softened and that you do not overmix once the flour is added. Overworking the batter can knock out the air.
How do I get even-sized cakes?
Use an ice cream scoop or tablespoon to divide the mixture evenly between the cases.
Can I make these without icing?
Yes, they are delicious plain or lightly dusted with icing sugar for a simpler finish.
Serving Suggestions
- Serve with a cup of tea for a classic afternoon treat
- Pack into lunchboxes once iced and fully set
- Arrange on a cake stand for parties or bake sales
Storage
Room temperature
Store the fairy cakes in an airtight container at room temperature for up to 2 days.
Refrigerator
Not recommended, as chilling can dry out the sponge and dull the flavour.
Freezing
The un-iced cakes can be frozen for up to 3 months. Defrost at room temperature and ice before serving.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 9g
- Saturated Fat: 5g
- Sodium: 90mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
Yes, you can bake the mixture in a small loaf tin, but the texture will be slightly different and the baking time will increase to around 35–40 minutes.
What size fairy cake cases should I use?
Standard fairy cake or small cupcake cases work best and give the classic size and rise.
Can I add chocolate chips or fruit?
Yes, a small handful of chocolate chips or raisins can be folded into the mixture without affecting the bake.
Are these suitable for children to make?
Yes, this is a very simple and safe recipe, perfect for baking with children under supervision.
Delia Smith Fairy Cakes
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesClassic British fairy cakes with a light sponge and simple icing, perfect for parties, afternoon tea, or baking with children.
Ingredients
100g unsalted butter, softened
100g caster sugar
2 large eggs
100g self-raising flour
1 tsp vanilla extract
2 tbsp milk
150g icing sugar
2–3 tbsp water or lemon juice
Sprinkles, optional
Directions
- Preheat oven to 190°C (170°C fan) and line a fairy cake tin with cases.
- Cream butter and sugar until pale and fluffy.
- Beat in eggs one at a time with a little flour.
- Fold in remaining flour, vanilla, and milk.
- Divide mixture between cases.
- Bake for 15–18 minutes until golden.
- Cool completely before icing.
- Mix icing, spoon over cakes, and decorate.
Notes
- Do not overmix once flour is added.
- Ensure cakes are fully cool before icing.
- Un-iced cakes freeze well for later use.
