We have a great fair cake recipe! I’m sharing a family secret with you today ~ a tried and tested easy fairy cake recipe that’s great for kids to make. Fairy cake is not only fun to make, but it is such a pretty cake. It’s sweet, fluffy, it is the perfect dessert!
Let’s make an Easy Fairy Cake recipe
I’m always keen to encourage my kids into the kitchen to join in with the cooking and whipping up a batch of these fairy cakes is one of the recipes they enjoy the most. If you’ve never made cakes with your kids before, this easy fairy cake recipe is a very good place to start. It’s simple to make, lots of fun to decorate, and delicious to share with the school, church, or neighborhood friends ~ or even teddies at an at-home picnic.
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Easy Fairy Cake Recipe ingredients
How to make my secret fairy cake recipe
Based on a traditional English Victorian sponge cake, this recipe will make around 12 individual cupcakes.
To begin, take a large bowl and mix together 170 grams of butter and 170 grams of caster sugar (sometimes called baker’s sugar or superfine sugar) until both are well combined and all the sugar disappears into the butter.
Add in three eggs, one at a time, whisking each one in as you go. My kids love this bit. You might want to have the children crack the eggs into a small bowl first, just in case any pieces of shell need fishing out.
Sieve in 170g of self-raising flour (or all-purpose flour with 1 1/2 teaspoons of baking powder added). Then, using a large spoon, carefully fold the flour into your mixture. Encourage the children to do this bit carefully and slowly so they don’t knock all of the air out of their mixture.
Add a little splash of milk if needed – just enough so the cake mixture plops satisfyingly off the spoon without being too runny.
Place some muffin cases in a muffin tin and spoon some cake mixture into each one. Bake in the oven at Gas 4, 180C (350F) for about 15 minutes.
When the fairy cakes are ready, take them out of the oven and leave them to cool completely. Then you can decorate them with frosting, sprinkles, and chocolate chips. My girls have a more is more philosophy at this point.
More notes about this fairy cake recipe
These cakes freeze well (without frosting) if you happen not to eat them all in one go and the basic recipe is easy to adapt to. Swap some of the flour for cocoa to make a chocolate version. Add some dried cherries or raisins to the mix. Or grate in some orange or lemon rind for different flavors.
Our Experience With Fairy Cake And Why We love this fairy cake recipe so much
I’m from a family of cake bakers and cake eaters and both are skills I’m keen to pass on to my own children. Cakes are central to many of our most important life rituals after all: what’s a wedding, Christening, or birthday without a cake? I see many amazingly beautiful cakes online, decorated to perfection and looking simply stunning but often, if there is a how-to tutorial, I notice the actual cake is made from a packet mix. Now, I’m not one to judge but three generations of bakers in my family are whispering to me that the very best cakes are homemade.
- 170 g butter
- 170 g caster sugar
- 3 eggs
- 170 g self-raising flour OR 170 g all-purpose flour + 1 1/2 tsp baking powder
- 1/4 c milk (add more if needed)
- Cream butter and caster sugar in a mixing bowl. Make sure that all of the sugar is mixed well with butter.
- Add the eggs, adding one egg at a time.
- Sieve the flour in and carefully fold it into the mixture.
- Add a little milk and mix carefully.
- Transfer the mixture to muffin molders and bake them in a preheated oven at 180C for 15 minutes.
- Let the muffins cool down completely, then decorate them with your favorite frosting!
More Kid-Friendly Cake REcipes for your kids to try
Have you tried my secret fairy cake recipe? We’d love to hear about it in the comments!