Patty Cakes are the slightly smaller and simpler (but arguably more charming) version of the cupcake. They were a regular at childhood birthday parties and school fetes, usually topped with a simple icing and sprinkles.
This recipe is the old-fashioned one, more like a butter cake than a sponge. They're best eaten fresh within a day of making them. However, they also freeze well if you want to make them ahead. It's the same recipe that forms the basis of my slightly fancier Butterfly Cakes Recipe.
Ingredient notes
The ingredient list consists of just 7 baking staples. Be sure to get your butter and eggs out of the fridge about half an hour before you start the recipe. You'll get a butter result with both of these ingredients at room temperature.
If you're going to add the icing and decorations, you'll also need:
- icing sugar
- butter
- food colouring
- sprinkles.
Ingredient quantities are in the recipe card at the end of this post.
Equipment
In addition to the ingredients, you'll also need:
- patty pans
- cupcake tins
- handheld electric beater (you can use a stand mixer, however the simple handheld beaters are ideal for the task).
How to make Patty Cakes
Start by preheating your oven to moderate (180 degrees celsius/355 degrees fahrenheit). Line the cupcake tins with 12-14 paper patty pans.
TIP: Depending on the precise size of the patty pan (they can vary slightly) by filling them half full you should end up with 12 to 14 cakes.
Mixing
Place the butter and sugar in a medium-sized mixing bowl (see image 1) and beating these ingredients to a cream (see image 2).
Add the vanilla extract to the butter and sugar mixture and beat again for one minute. Add the lightly beaten eggs to the mixture and beat again until mixture is smooth (see image 3).
Next, alternately add the flour/baking powder and milk. Sift half of the flour and baking powder into mixture (see image 4) and gently fold together until combined (use a spatula or wooden spoon).
Add half of the milk (see image 5) and stir into the mixture until combined. Sift the remaining half of the flour and baking powder into mixture and gently fold together until combined (use a spatula or wooden spoon). Stir through the remaining milk until the mixture forms a smooth batter (see image 6).
Scoop the mixture into patty pans, ensuring they are as close to half full as possible and the mixture is distributed as evenly as possible between each patty pan (see image 7).
Why? By filling the patty pans half full, the cakes should rise to just slightly below the top edge of the patty pans and dome slightly above the patty pans in the middle (see image 8).
Baking
Bake for 14-18 minutes (or until the cakes have a domed top and are firm to touch when you press the top of the cake before removing from the oven).
Allow to cool in the tins for 5-10 minutes before removing the cakes from the tin to cool completely on a wire rack.
Decorating
The icing for these patty cakes is the simple one that mum didn't even really have a recipe for – though I've quantified the measurements here and added instructions for absolute clarity.
VARIATION IDEA: Use chocolate cream cheese icing or passionfruit icing instead!
Make the icing only once the cakes are completely cool.
Sift the icing sugar and make a well in the centre. Place butter in the well followed by the boiling water. Allow butter to melt a little before stirring in the boiling water. Add a couple of drops of food colouring, if desired.
TIP: The icing should be runny but not too runny. It should easily spread (with a tiny bit of encouragement from the spoon) when you dollop on top of the patty cakes.
Spoon icing over patty cakes and add sprinkles immediately after you ice each cake as the icing will set quickly.
Storage
Store in an airtight container in a cool, dry place for up to 3 days – though they are definitely best eaten within 24 hours.
These cakes freeze well while un-iced. Wrap well and freeze for up to 3 months. Thaw overnight in the fridge and then ice the next day.
More kids party food
Keep the retro vibes flowing with these kids party favourites:
Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
For more fun and deliciousness in the kitchen, follow along on Facebook, TikTok and Pinterest, and subscribe for new posts via email.
Patty Cakes Recipe
Equipment
- cupcake tins
- patty pans (paper liners for cupcake tins)
Ingredients
Patty cakes
- 125 grams butter
- 215 grams caster sugar / superfine sugar (1 cup)
- 3 eggs, lightly beaten (60 grams each)
- 1 teaspoon vanilla extract
- 250 grams plain flour / all purpose flour (2 cups)
- 2 teaspoons baking powder
- ⅓ cup milk (85ml)
Icing
- 2 cups icing sugar
- 2 teaspoons butter
- 3 tablespoons boiling water
- pink food colouring
- sprinkles (for decorating)
Instructions
Patty cakes
- Preheat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
- Line cupcake tins with 12-14 paper patty pans.
- Beat the butter and sugar to a cream.
- Add vanilla extract to butter and sugar mixture and beat again for one minute.
- Add eggs to the mixture and beat again until mixture is smooth.
- Sift half of the flour and baking powder into mixture and gently fold together until combined (use a spatula or wooden spoon).
- Add half of the milk and stir into the mixture until combined.
- Sift the remaining half of the flour and baking powder into mixture and gently fold together until combined (use a spatula or wooden spoon).
- Stir through the remaining milk until the mixture forms a smooth batter.
- Scoop the mixture into patty pans, distributing the mixture as evenly as possible between each patty pan. They should be half full. Depending on the precise size of the patty pan (they can vary slightly) by filling them half full you should have between 12 and 14 cakes.
- Bake for 14-18 minutes (or until the cakes have a domed top and are firm to touch when you press the top of the cake before removing from the oven).
- Allow to cool in the tins for 5-10 minutes before removing the cakes from the tin to cool completely on a wire rack.
Icing
- Once cakes are completely cool, make the icing.
- Sift icing sugar and make a well in the centre.
- Place butter in the well followed by the boiling water. Allow butter to melt a little before stirring in the boiling water.
- Add a couple of drops of food colouring, if desired.
- Spoon icing over patty cakes and add sprinkles immediately (after icing each cake) as icing will set quickly.
Notes
- Depending on the precise size of the patty pan (they can vary slightly) by filling them half full you should end up with 12 to 14 cakes.
- The icing should be runny but not too runny. It should easily spread (with a tiny bit of encouragement from the spoon) when you dollop on top of the patty cakes.
Leave a Reply