Mary Berry Queen Cakes

I first baked Queen Cakes in a bit of a rush—running late for my neighbour Sheila’s garden tea. You know those moments where you think, “It’s just a quick batch of buns, how hard can it be?” Well, I’ll tell you—when you grab margarine straight from the fridge and fling everything in a bowl without thinking, plenty can go wrong.

The first batch? Dense. Weirdly greasy. And not a single one rose properly.

But I’ve since cracked it. These are the little golden buns Mary Berry calls “Fast Cakes” for a reason—they’re beautifully simple when you respect the basics. Let me show you what I learned (including how cold margarine can actually save the bake).

The Secret Behind This Bake

This recipe works because it’s old-school and a little sneaky.

• Cold margarine seems odd—but it actually helps trap air as you mix, giving you a lovely even rise. Most recipes ask for softened butter, but trust Mary on this one.
• All-in-one method saves time, but only works if you mix just enough—not too much, not too little.
• And let’s not forget the self-raising flour. It does the heavy lifting (literally), but only if your baking powder is still fresh. Learned that the hard way.

INGREDIENTS + WHY THEY MATTER

• Cold margarine (140g) – Helps create a lighter texture. I tried room-temp once—turned out dense and slightly greasy.
• Superfine (caster) sugar (150g) – Dissolves quickly, which is key here. Regular granulated left crunchy bits.
• Self-raising flour (150g) – Provides structure and lift. Don’t swap for plain unless you adjust the leavening.
• 3 large eggs – Adds moisture and richness. Medium eggs left the batter too thick—made the cakes a touch dry.
• Baking powder (1 tsp) – Even with self-raising flour, that extra boost helps. Just don’t overdo it or they’ll balloon then collapse.

WANT TO CHANGE IT UP? HERE’S HOW

Tested swaps I’d actually recommend:

• Egg-free? Try 3 tbsp aquafaba per egg. I did it once for a vegan friend—lighter, but still fluffy.
• Dairy-free? Vitalite or Flora Plant block margarine work fine—just make sure it’s the solid kind, not spreadable.
• Add-ins? A handful of dried currants or glacé cherries work beautifully. Just toss them in a bit of flour first or they’ll sink like pebbles.
• Citrus twist? Lemon zest brightens these right up. One lemon is enough—any more and you’re making fairy cakes.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cakes too dense	Margarine too soft or overmixed batter	Use cold margarine + beat just until smooth
Tops cracked unevenly	Oven too hot or overfilled cases	Fill only ⅔ full + stick to 180°C fan
Soggy bottoms	Left in tin too long after baking	Cool on wire rack straight away

HOW TO MAKE MARY BERRY’S QUEEN CAKES

1. Preheat oven to 200°C / 180°C fan (400°F / 350°F convection). Line a 12-hole muffin tin with paper cases.
2. Combine all ingredients – margarine, sugar, flour, eggs, and baking powder – in a large bowl.
3. Mix using an electric hand mixer for 1–2 minutes. You want a smooth batter, but stop once it’s fully combined.
4. Spoon into cases, filling each about two-thirds full.
5. Bake for 18–20 minutes, or until golden brown and springy. A toothpick should come out clean.
6. Cool on a wire rack immediately after baking. Don’t leave them in the tin or they’ll steam themselves silly.

TIPS FROM MY KITCHEN

• I use an old metal muffin tin—non-stick is fine, but metal gives a crisper edge.
• If I’m adding fruit, I coat it in flour to stop it sinking.
• I always check oven temp with an external thermometer—mine runs 10°C hot.
• A splash of vanilla (½ tsp) isn’t traditional—but sometimes I sneak it in for extra warmth.

STORAGE + SERVING

• Store in an airtight tin for 4–5 days. Avoid the fridge—it dries them out.
• Freeze wrapped in cling film + zip bag. Defrost at room temp or warm gently in the oven.
• Serve with: clotted cream and raspberry jam (my favourite), or just a big mug of Yorkshire tea.

FREQUENTLY ASKED QUESTIONS

Q: Can I use butter instead of margarine?
A: You can—but the texture changes. Butter makes them richer but slightly denser. Use it cold, not soft.

Q: Why didn’t my Queen Cakes rise properly?
A: Two likely reasons—margarine was too warm, or your baking powder’s lost its fizz. Test with boiling water next time!

Q: Can I bake these in fairy cake cases instead?
A: Yep—just reduce the bake time to 12–15 minutes. Keep an eye on the colour.

Q: Can I frost or ice them?
A: You can, but they’re meant to be simple. A dusting of icing sugar is plenty.

Try More Recipes:

• Mary Berry All-In-One Victoria Sandwich
• Seeded Granary Bread
• Mary Berry Hot Cross Bun Loaf
• Mary Berry Banana Pecan Loaf With Honey Icing