Here’s a tender, light, and buttery queen cake recipe that always makes me smile. These little cakes rise beautifully and have a soft crumb that’s perfect on their own or with a light glaze or jam.

Fluffy Queen Cakes Recipe

Why You’ll Love This Recipe

I love these queen cakes because they’re simple, fuss‑free, and deliver reliably. The batter is easy to mix by hand, no special equipment is needed. The flavor is classic and delicate, which means they can pair well with tea, coffee, or even a dollop of whipped cream and fresh fruit for a treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups cake flour
2 teaspoons baking powder
¼ teaspoon salt
250 g butter or margarine (softened)
1 cup sugar
4 large eggs
1 teaspoon vanilla essence
3 tablespoons milk (≈ 45 ml)

Directions

Preheat the oven to 175 °C (about 350 °F). Line or grease a 12‑cup muffin/queen cake tin or use individual paper cases.
In a bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the softened butter (or margarine) and sugar together until pale and fluffy — I like to use a hand mixer or wooden spoon, whichever is convenient.
Add the eggs one at a time, beating well after each addition so the mixture stays smooth and doesn’t curdle.
Stir in the vanilla essence.
Gradually fold in the dry ingredients in three parts, alternating with the milk (i.e. flour, milk, flour, milk, final flour), gently mixing just until everything is combined. Avoid overmixing to keep the cakes tender.
Divide the batter equally among the prepared cake molds — fill to about two‑thirds full to allow room for rising.
Bake in the preheated oven for about 18–22 minutes, or until the tops are golden and a skewer inserted into the center comes out clean.
Allow the cakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes: about 12 queen cakes
Preparation time: ~ 10 minutes
Baking time: ~ 20 minutes
Total time: ~ 30 minutes

Variations

Lemon twist: Add 1 teaspoon of finely grated lemon zest to the batter for a citrus note.
Cocoa version: Replace ¼ cup of the flour with cocoa powder to make chocolate queen cakes.
Jam filling: Once cooled, slice in half and spread with strawberry or raspberry jam.
Nut garnish: Sprinkle slivered almonds or chopped nuts on top before baking for added crunch.
Mini version: Use smaller molds and reduce baking time slightly (watch them closely).

storage/reheating

I store the cooled cakes in an airtight container at room temperature for up to 2‑3 days. To freshen them up, I warm them in a low oven (about 150 °C) for 5 minutes or pop them in the microwave for 10 seconds before serving.

FAQs

What is the difference between cake flour and all‑purpose flour?

Cake flour has a lower protein content than all‑purpose flour, which yields a more tender, delicate crumb. If you only have all‑purpose flour, you can use it but your cakes may be slightly denser.

Can I use oil instead of butter or margarine?

I prefer butter for richness and texture, but you could substitute oil (such as vegetable oil). Use about 220 ml oil and understand that the flavor and crumb might change slightly.

Can I double this recipe?

Yes — I’ve doubled it successfully for larger batches. Just ensure you use a larger tin or multiple tins and watch the baking time (it may increase slightly).

Why did my cakes sink in the middle?

That can happen if the oven temperature is too low, the cakes were underbaked, or they were disturbed (door opened) mid‑bake. Also, overmixing can cause a heavy batter that collapses.

Can I freeze these queen cakes?

Yes — once fully cooled, I wrap each cake in plastic wrap and then place them in a freezer bag. They keep well for up to 1 month. To thaw, leave them at room temperature or warm briefly in a low oven.

Conclusion

I always enjoy baking these fluffy queen cakes because they’re straightforward and reliably delicious. They’re perfect for everyday treats, tea time, or as a canvas for creative variations. Give them a try and tweak them to your taste — I’m confident they’ll become a favorite in your baking repertoire.