I don’t know why, but Sam has always called these ‘fluffy cakes’. We got the recipe from a Sunday supplement about five years ago. It was to do with cooking with children and I remember that Jay Rayner’s name was somehow attached to it. Sam’s made them loads. Today was Beth’s first time.


For the cakes

  • 100g butter
  • 100g light brown sugar
  • 2 eggs
  • 1 1/2 tsp coffee granules, dissolved in 1tsp warm water
  • 75g self-raising flour
  • 25g cocoa powder

For the buttercream

  • 80g butter
  • 160g icing sugar
  • 1tsp vanilla extract
  • splash of pink food colouring

The cakes

Set the oven to 180C.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating continuously.

Dissolve the coffee with the warm water, and add to the mix.

Sieve the flour and cocoa and fold into the other ingredients.

Spoon the mixture into cake cases.

Bake at 180C for 15 minutes.

The buttercream

When the cakes have cooled, beat the ingredients together until fluffy. Scoop out a circle from the top of each cake and cut each circle into two fairy wings. Spread the buttercream onto each cake and place the fairy wings on top. A light dusting with icing sugar finishes them off nicely.

Yum. And well done Beth.