These classic Mary Berry Chocolate Fairy Cakes are made with a quick and easy all-in-one batter using self-raising flour, soft butter, and rich cocoa powder. This recipe creates light, fluffy, and perfectly chocolatey little cakes that are a delight to make and eat. Perfect for an afternoon tea, a children’s party, or for filling a lunchbox, this simple and reliable recipe is a timeless treat for kids and adults alike and makes 12 small cakes.
Jump to RecipeMary Berry Chocolate Fairy Cakes Ingredients
For the Fairy Cakes:
- 125g (1/2 cup plus 1 tbsp) unsalted butter, softened, or a soft baking spread
- 125g (1/2 cup plus 2 tbsp) caster (superfine) sugar
- 2 large free-range eggs
- 100g (3/4 cup) self-raising flour
- 25g (1/4 cup) unsweetened cocoa powder
- 1 teaspoon baking powder
For the Chocolate Glacé Icing:
- 175g (1 1/2 cups) icing (powdered) sugar
- 25g (1/4 cup) unsweetened cocoa powder
- 3-4 teaspoons warm water
- Sprinkles, for decorating
How To Make Mary Berry Chocolate Fairy Cakes
- Preheat oven and prepare tin: Preheat your oven to 200°C (180°C Fan / 400°F). Place 12 paper fairy cake cases into a 12-hole bun tin (muffin tin).
- Combine the cake ingredients: In a large bowl, place the softened butter or spread, caster sugar, eggs, self-raising flour, cocoa powder, and baking powder.
- Mix the batter: Beat all the ingredients together using an electric mixer, starting on a low speed and increasing to high, until the mixture is smooth, creamy, and well combined. This should only take a minute or two.
- Fill the cases: Spoon the chocolate batter evenly between the 12 paper cases. Aim to fill each case about two-thirds full to leave space for the cakes to rise.
- Bake the cakes: Place the tin in the middle of the preheated oven and bake for 15-20 minutes. The cakes are cooked when they are well-risen and spring back when you press them lightly with a fingertip.
- Cool the cakes: Leave the cakes to cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.
- Make the icing and decorate: Once the cakes are fully cooled, make the icing. Sift the icing sugar and cocoa powder into a small bowl. Add 3 teaspoons of warm water and stir until you have a smooth, thick but spreadable icing. Add a little more water if needed. Spoon a little icing onto the top of each cake and decorate with sprinkles before the icing sets.

Recipe Tips
- Don’t overfill the paper cases: Fairy cakes are traditionally smaller and flatter than American-style cupcakes. Filling the cases just two-thirds full will prevent the batter from overflowing and creating a large “muffin top.”
- Use very soft butter: The all-in-one method works best when your butter or baking spread is very soft. This allows all the ingredients to combine quickly and easily into a smooth batter without being overmixed.
- Get the right icing consistency: For a perfect glacé icing, add the water a teaspoon at a time. It’s very easy to add too much, which will make the icing runny and translucent. You are aiming for a thick, smooth paste that will coat the cake without running down the sides.
- A hot, quick bake: Fairy cakes are baked at a relatively high temperature for a short amount of time. This helps the small cakes to rise quickly and keeps them light and fluffy.
What To Serve Chocolate Fairy Cakes
These simple chocolate fairy cakes are a complete and perfect treat all on their own. They are wonderfully suited for a children’s party served with a glass of cold milk or juice. For a more grown-up occasion, they are the ideal accompaniment to a hot cup of tea or coffee for a classic afternoon pick-me-up.
How To Store Chocolate Fairy Cakes Leftovers
- Store: Place the finished fairy cakes in a single layer in an airtight container. They will stay fresh at room temperature for up to 3 days.
- Freeze: The un-iced cakes freeze exceptionally well. Once they have cooled completely, place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw fully at room temperature before you ice and decorate them.
Mary Berry Chocolate Fairy Cakes Nutrition Facts
Serving Size: 1 fairy cake
- Calories: 165 kcal
- Total Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 40mg
- Sodium: 130mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 2g
Frequently Asked Questions
- What is the difference between a fairy cake and a cupcake? A fairy cake is a traditional British bake that is typically smaller than a cupcake. It has a lighter, more delicate sponge and is usually topped with a simple, flat layer of glacé icing and decorated with sprinkles. A cupcake is often larger and denser and is famous for its generous swirl of soft buttercream frosting.
- Can I use chocolate buttercream instead of glacé icing? Of course! If you prefer a richer, creamier topping, you can make a simple chocolate buttercream. To do this, beat 100g of softened butter until fluffy, then gradually beat in 200g of sifted icing sugar and 25g of sifted cocoa powder, adding a splash of milk to get the right consistency.
- Why did my paper cake cases peel away from the cakes? This can sometimes happen if there is moisture trapped after baking. To help prevent this, make sure the cakes are completely cool before you put them into an airtight container for storage.
- Can I make these by hand without an electric mixer? Yes. The key is to make sure your butter or baking spread is very soft. You can beat all the ingredients together vigorously with a wooden spoon in a large bowl until the batter is smooth and creamy.
Try More Recipes:
- Mary Berry Chocolate Chip Loaf Cake Recipe
- Mary Berry Vegan Chocolate Cake Recipe
- Mary Berry Chocolate And Banana Cake Recipe
Mary Berry Chocolate Fairy Cakes Recipe
Course: DessertCuisine: British12
servings10
minutes20
minutes165
kcalA classic and foolproof recipe for Mary Berry’s Chocolate Fairy Cakes. These light, fluffy chocolate sponges are made using the easy all-in-one method and topped with a simple chocolate glacé icing. They are the perfect simple treat for any occasion.
Ingredients
- For the Cakes:
125g unsalted butter, softened
125g caster sugar
2 large eggs
100g self-raising flour
25g cocoa powder
1 tsp baking powder
- For the Icing:
175g icing sugar
25g cocoa powder
3-4 tsp warm water
Sprinkles
Directions
- Preheat oven to 200°C (180°C Fan). Line a 12-hole bun tin with paper cases.
- Make batter: Beat the butter, sugar, eggs, flour, cocoa powder, and baking powder together in a large bowl until smooth.
- Fill cases: Spoon the batter evenly into the paper cases, filling them two-thirds full.
- Bake: Bake for 15-20 minutes until risen and firm to the touch.
- Cool: Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Ice cakes: Sift icing sugar and cocoa powder. Mix with warm water to a thick, smooth paste. Spoon over the cooled cakes and decorate with sprinkles.