These classic chocolate fairy cakes are light, soft, and full of rich cocoa flavour, just as you would expect from a timeless Mary Berry bake. Each little cake has a tender crumb with a gentle chocolate sweetness, finished with a smooth, glossy topping. This is an easy, reliable recipe that suits beginners and experienced bakers alike, and it comes together quickly from start to finish. From mixing to cooling, you can have them ready in about 45 minutes.
Ingredients
For the chocolate fairy cakes
- 100 g unsalted butter, softened
- 100 g caster sugar
- 2 large eggs, at room temperature
- 100 g self-raising flour
- 2 tbsp cocoa powder
- 1 tbsp milk
- 1 tsp vanilla extract
For the chocolate icing
- 75 g unsalted butter, softened
- 150 g icing sugar, sifted
- 2 tbsp cocoa powder
- 1–2 tbsp milk, as needed
Optional decoration
- Chocolate sprinkles
- Mini chocolate buttons
- A light dusting of icing sugar
How to Make Mary Berry Chocolate Fairy Cakes Recipe
- Prepare the oven and tin: Preheat the oven to 180°C (160°C fan). Line a 12-hole fairy cake or cupcake tin with paper cases. Make sure all ingredients are at room temperature before you begin.
- Mix the cake batter: Place the softened butter and caster sugar into a large bowl and beat until pale and fluffy. Add the eggs one at a time, beating well after each addition. Sift in the self-raising flour and cocoa powder, then gently fold together. Stir in the milk and vanilla extract until you have a smooth, even batter.
- Bake the fairy cakes: Divide the mixture evenly between the paper cases, filling each about two-thirds full. Bake for 15 to 18 minutes, until risen and springy to the touch. A skewer inserted into the centre should come out clean.
- Cool completely: Remove the cakes from the tin and place them on a wire rack. Leave to cool completely before icing, as warm cakes will cause the icing to melt.
- Make the icing and decorate: Beat the butter until soft and creamy. Gradually add the icing sugar and cocoa powder, beating well. Add just enough milk to create a smooth, spreadable icing. Spoon or swirl the icing over each cake and decorate as you like.
Tips
Why did my fairy cakes sink?
This usually happens if the oven door is opened too early or the batter is overmixed. Keep the oven closed for the first 12 minutes and mix just until combined.
How do I get an even chocolate flavour?
Always sift the cocoa powder to remove lumps and ensure it is evenly distributed through the batter.
Can I make these without an electric mixer?
Yes. A wooden spoon works perfectly well, just allow a little extra time to cream the butter and sugar thoroughly.
How do I keep the icing neat?
Make sure the cakes are fully cool and use a small palette knife or the back of a spoon for a smooth finish.
Serving Suggestions
- Serve with a cup of tea or coffee
- Add to a children’s party table
- Pack into lunchboxes as a sweet treat
- Serve with fresh berries on the side
Storage
Room temperature
Store the fairy cakes in an airtight container for up to 2 days. Keep them in a cool place away from direct sunlight.
Refrigerator
If the weather is warm, you can refrigerate them for up to 4 days. Bring to room temperature before serving for the best texture.
Freezing
Uniced fairy cakes freeze well for up to 3 months. Defrost fully, then ice just before serving.
Nutrition
- Calories: 240 kcal
- Carbohydrates: 32 g
- Protein: 3 g
- Fat: 11 g
- Saturated fat: 7 g
- Sodium: 120 mg
Nutritional values are approximate and provided as a guide only.
FAQs
Can I turn this into vanilla fairy cakes?
Yes. Simply omit the cocoa powder and add an extra tablespoon of flour. You can then top with vanilla or buttercream icing.
What size cases should I use?
Standard fairy cake or cupcake cases work best. Avoid very small cases as the cakes may overflow.
Can I use margarine instead of butter?
Yes, a good-quality baking margarine can be used, though butter gives the best flavour.
How can I make these more indulgent?
Add a few chocolate chips to the batter or fill the centre with a spoonful of chocolate spread before icing.
Mary Berry Chocolate Fairy Cakes Recipe
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesSoft and light Mary Berry chocolate fairy cakes with a rich cocoa flavour and smooth chocolate icing. A simple, classic bake perfect for parties and everyday treats.
Ingredients
100g unsalted butter, softened
100g caster sugar
2 large eggs
100g self-raising flour
2 tbsp cocoa powder
1 tbsp milk
1 tsp vanilla extract
75g unsalted butter, softened (icing)
150g icing sugar
2 tbsp cocoa powder (icing)
Directions
- Preheat oven to 180°C (160°C fan) and line a 12-hole fairy cake tin with paper cases.
- Cream the butter and caster sugar together until pale and fluffy.
- Beat in the eggs one at a time, then fold in the flour and cocoa powder.
- Stir in the milk and vanilla extract until smooth.
- Divide the mixture between cases and bake for 15–18 minutes until risen and cooked through.
- Cool completely on a wire rack before icing.
- Beat icing ingredients together and spread over the cooled fairy cakes.
Notes
- Allow cakes to cool fully before icing.
- Sift cocoa powder for a smoother batter.
- Uniced cakes freeze well for up to 3 months.
