Small, soft British sponge cakes topped with a thin layer of icing are traditionally called fairy cakes. For a classic homemade version, Delia Smith Fairy Cakes Recipe uses simple ingredients to make light vanilla cakes with a sweet finish.
Ingredients
This recipe makes 12 traditional fairy cakes. The ingredients should be at room temperature before mixing, especially the butter and eggs.
For the Fairy Cakes:
110g self-raising flour
110g unsalted butter, softened
110g caster sugar
2 large eggs
1 level teaspoon baking powder
1 teaspoon vanilla extract
1 tablespoon milk, if needed
For the Icing:
150g icing sugar
1–2 tablespoons warm water
A few drops of food colouring (optional)
Sugar sprinkles or glacé cherries for decorating
Kitchen Equipment:
12-hole bun tin
12 paper cake cases
Large mixing bowl
Electric hand mixer or wooden spoon
Wire cooling rack
How to Make Delia Smith Fairy Cakes
Step 1: Prepare the Cake Mixture
Preheat your oven to 180°C (350°F), or 160°C if using a fan oven. Place 12 paper cases into a bun tin and set it aside.
Sift the self-raising flour and baking powder into a large mixing bowl. Add the softened butter, caster sugar, eggs, and vanilla extract.
Beat everything together with an electric hand mixer for about 1–2 minutes until the mixture looks pale, creamy, and smooth. You can also use a wooden spoon, although mixing by hand takes a little longer.
The batter should be soft enough to fall slowly from a spoon. If it seems too thick, stir in one tablespoon of milk.
I recommend using butter that has softened naturally at room temperature. Melted butter can change the texture of the sponge, while butter straight from the fridge makes the mixture harder to combine evenly.
Stop mixing once the ingredients are combined and the batter looks smooth. Excessive beating can leave the finished cakes less tender.
Step 2: Fill the Cases and Bake
Divide the mixture evenly between the 12 paper cases. Fill each case approximately two-thirds full, leaving some room for the cakes to rise.
Using two teaspoons makes this easier and helps keep the batter from spreading around the edges of the paper cases.
Place the tin on the middle shelf of the preheated oven and bake for 15–18 minutes.
The cakes should rise gently and develop a light golden colour. Their tops should feel springy when pressed lightly with a finger.
To check that they are cooked, insert a toothpick into the centre of one cake. If it comes out clean, the cakes are ready.
Avoid opening the oven door during the first 12 minutes. Fairy cakes have a delicate sponge, and opening the oven too early can cause them to sink.
Remove the tin from the oven and leave the cakes inside for approximately 5 minutes. Transfer them to a wire rack and allow them to cool completely.
Step 3: Make the Icing and Decorate
Sift the icing sugar into a small bowl. Add one tablespoon of warm water and stir until the sugar begins to form a smooth icing.
Add a little more water if necessary, but do so gradually. The icing should be thick enough to coat the top of each cake without running down the sides.
If you prefer coloured icing, add a few drops of food colouring and stir until the colour looks even.
Spoon a little icing onto each cooled fairy cake and spread it gently with the back of a teaspoon.
Finish with colourful sugar sprinkles or half a glacé cherry.
I prefer a thin layer of icing because it gives the cakes their familiar British bakery appearance without covering up the vanilla flavour.
Leave the cakes at room temperature for approximately 20–30 minutes until the icing begins to set. They are then ready to serve.
What to Serve With Delia Smith Fairy Cakes
Fairy cakes are commonly served at birthday parties, afternoon teas, school celebrations, and family gatherings. Their small portions make them easy to serve alongside other homemade treats.
English breakfast tea: A cup of traditional black tea goes nicely with the sweet icing and soft vanilla sponge. Milk can be added according to personal preference.
Fresh strawberries: Strawberries and raspberries provide a fresh, slightly sharp contrast to the sweetness of the cakes.
Coffee: A simple cup of coffee pairs nicely with fairy cakes, especially if you prefer a less sugary drink alongside dessert.
Vanilla ice cream: A small scoop of vanilla ice cream turns a fairy cake into a simple plated dessert.
Homemade lemonade: Fresh lemonade is a good choice for summer parties and family celebrations.
For a traditional afternoon tea, Delia Smith Fairy Cakes Recipe can be served on a large plate alongside scones, shortbread biscuits, and small sandwiches. I think the cakes look nicest with pastel-coloured icing and a few simple decorations.
Delia Smith Fairy Cakes Nutrition Information
The following nutritional values are approximate estimates for one fairy cake, including a portion of the icing. The recipe makes 12 servings.
Nutrient | Amount per Serving |
|---|---|
Calories | 200 kcal |
Carbohydrates | 30g |
Protein | 2g |
Fat | 9g |
Saturated Fat | 5g |
Sugar | 22g |
Fibre | 0.4g |
Sodium | 75mg |
The final values will vary according to the ingredients, size of each cake, and amount of icing used. Extra sprinkles, chocolate, or sweets will increase the sugar and calorie content.
FAQs
What is the difference between fairy cakes and cupcakes?
Fairy cakes are traditional British sponge cakes that are generally smaller than American cupcakes. They usually have a thin layer of icing, while cupcakes are commonly decorated with thicker buttercream frosting.
Why did my fairy cakes sink in the middle?
Fairy cakes can sink if the oven door is opened too early, too much baking powder is added, or the cakes are removed before they have finished cooking. Always check that the centres are properly cooked before removing them from the oven.
Can I make fairy cakes without an electric mixer?
Yes. A wooden spoon works well for this recipe. Make sure the butter is soft before mixing, and beat the ingredients until the batter becomes smooth and creamy.
Can I use plain flour instead of self-raising flour?
Yes. Replace the self-raising flour with 110g plain flour and use approximately 1½ teaspoons of baking powder in total. Sift them together before adding the remaining ingredients.
How long do fairy cakes stay fresh?
Fairy cakes generally stay fresh for 2–3 days when stored in an airtight container at room temperature. Keep them in a cool, dry place and avoid exposing them to direct sunlight.
Can I freeze homemade fairy cakes?
Yes. Plain fairy cakes can be frozen for up to three months in an airtight container or freezer bag. Allow them to thaw completely at room temperature before adding the icing.
Why are my fairy cakes dry?
Dry fairy cakes are usually caused by overbaking, too much flour, or an oven temperature that is too high. Start checking them after 15 minutes. Remove them once the tops spring back gently and a toothpick inserted into the centre comes out clean.