The Queens Platinum Jubilee Baking Recipes

Sophie's Recipes

We're celebrating the Queens Platinum Jubilee with these lovely baking recipes from a great friend of Sophie's. From cupcakes to a Union Jack cake, get the kids involved and have a go at baking these yummy delights yourself. A big thank you to Melodie for sharing them with us.


Makes 12 vanilla sponge cupcakes


12 foil cases
150g unsalted butter - room temp
150g caster sugar
3 medium eggs - room temp
1tsp vanilla extract
150g self-raising flour

VE Day Celebrations


  1. In a mixer beat the butter and sugar together until light and fluffy. Beat the eggs in a jug then add gradually to the mix. Add the vanilla extract.
  2. Sift the flour into the mixture and carefully combine.
  3. Spoon the mixture into each cupcake case. About 2/3 in each.
  4. Bake in the oven for 25 mins until slightly golden on top and the sponge is bouncy to the touch.
  5. Allow to cool on a cooling rack.

(If making chocolate flavour then replace 10g flour with 10g cocoa powder per 100g flour.  Take out the vanilla extract)

For the buttercream (frosting)


250g pack of unsalted butter - room temp
250g icing sugar
1tsp vanilla extract
1tbs water


  1. Put the butter and sifted icing sugar in a mixing bowl and mix together first with a fork so it doesn't go everywhere! then the mixer.
  2. Add the water and vanilla extract (or 2tbs cocoa powder for chocolate flavour) then beat really well until light and fluffy. To change the colour of the buttercream add a tiny amount of food colouring (Sugarflair) with a cocktail stick and mix or add more until you have the correct colour. 
  3. When the cakes are cooled, spoon the buttercream into a piping bag with a nozzle and ice the top and decorate.

    VE Day upcake recipe

    Victoria Sponge with summer fruits

    You will need two 8" round tins and two 6" round tins

    Ingredients for the 6" cake

    200g unsalted butter
    200g caster sugar
    4 medium eggs
    1tsp vanilla extract
    200g self-raising flour
    Mixed berries (raspberries, strawberries and blueberries)

    Ingredients for the 8" cake

    325g unsalted butter
    325g Caster sugar
    6 Medium eggs
    1.5 tsp Vanilla extract
    325g Self-raising flour
    Mixed berries (raspberries, strawberries and blueberries)

    Victoria sponge with summer fruits


    1. Preheat your oven to 160 degrees and line your tins.
    2. Beat the sugar and butter together in a mixer until light and fluffy. Crack the eggs into a separate bowl and mix. Then gradually add these beating well between each addition. Add the vanilla extract.
    3. Sift the flour into the mixture and combine.
    4. Divide the mixture between the two tins and bake. The baking time will depend on your oven. Check smaller cakes after 30 mins and 40 mins for larger.
    5. When the cakes are ready, you can check by inserting a skewer into the centre and if it comes out clean then it's ready, allow them to cool on a rack.

    For the filling:

    600ml double cream
    100g icing sugar

    1. In a large bowl whisk the cream to soft peaks, then sift in the icing sugar and combine with a spatula.
    2. Stack the cake.
    3. Start with the 8" cake. Using a spatula evenly spread a layer of cream and then fruit between each layer. Then do the same with the 6" cake. Stack together.
    4. Add rosebuds and mint leaves for a special touch! 

    Union Jack Cake

    You will need a 12" square tin, 9" square tin and 6" square tin.

    This example is a basic vanilla sponge but you can make it whatever flavour you want. You could have a different flavour for each layer - vanilla, chocolate and lemon for example.

    Ingredients for the 12" cake

    1kg unsalted butter
    1kg caster sugar
    17 medium eggs
    4.5 tsp vanilla extract
    1kg self-raising flour

    Ingredients for the 9" cake

    525g unsalted butter
    525g caster sugar
    10 medium eggs
    2 tsp vanilla extract
    525g self-raising flour

    Ingredients for the 6" cake

    250g unsalted butter
    250g caster sugar
    5 medium eggs
    1 tsp vanilla extract
    250g self-raising flour

    Union Jack Cake


    1. Preheat your oven to 160 degrees and line the tins.
    2. In a mixer beat the butter and sugar together until light and fluffy. Break the eggs into a jug and whisk together then gradually add to the mixture beating well between each addition. Then add the vanilla extract.
    3. Sift the flour into the mixture and combine slowly.
    4. Tip the mixture into the correct tin and bake until springy to the touch. Insert a skewer into the centre and it should come out clean. The baking time will depend on your oven, check smaller cakes after 30 mins and larger cakes an hour.
    5. Let each cake cool on a baking rack until you are ready to ice them.

    Buttercream (frosting)

    You will need lots for this cake!

    Ingredients for the icing filling and layering:
    500g unsalted butter
    500g icing sugar
    2 tsp vanilla extract

    Ingredients for the blue icing:
    500g unsalted softened butter
    500g icing sugar
    1tbs water
    Food colouring (Royal blue paste from Sugarflair)

    Ingredients for the red icing:
    500g unsalted butter
    600g icing sugar
    1 tbs water
    Food colouring (Christmas red paste by Sugarflair)

    Ingredients for the white icing:
    250g unsalted butter
    250g icing sugar
    1 tbs water
    A few drops of White food colouring by Wilton


    1. When you have made up all the buttercream to the correct colour then you can stack the cake.
    2. Start with the 12" cake. Slice it through the middle lengthways and using a palette knife spread the vanilla buttercream between each layer. Do this with the other two cakes.
    3. Stack your cake, 12" on the bottom, then 9" and then 7". Make sure the cake is on a strong cake drum as it will be heavy to carry! Then spread a thin layer of vanilla buttercream all over the cake as a base layer.
    4. Spoon the different coloured buttercream into icing bags with a star nozzle. Using a skewer you can mark out the Union Jack flag outline on the cake before you start icing. If the icing gets too runny then pop it in the fridge for 5 minutes to harden up again. If it's too warm it won't hold its shape. Start with the red, then the white and then the blue. It will take some time so get comfortable. Good luck!

    We'd love to see your 'star baker' creations. Let us know how you get in on the comments below. If you'd like to read some baking tips from making your own yeast to easy blind baking - head over to our post '5 Baking Tips Everyone Needs To Know'.

    Leave a comment

    Please note, comments must be approved before they are published

    You may also like to read