Mary Berry​ 3-Layer Victoria Sponge Recipe

This easy Mary Berry 3-Layer Victoria Sponge is made using the simple all-in-one method with ingredients like self-raising flour, caster sugar, very soft butter, and eggs. This recipe creates an impressive, taller version of the classic, with three beautifully light and golden sponge layers. The result is a spectacular showstopper cake, filled with sweet raspberry jam and a rich, creamy vanilla buttercream, perfect for birthdays, celebrations, or a truly special afternoon tea.

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Mary Berry 3-Layer Victoria Sponge Ingredients

For the Sponge Cake (requires 1.5x the standard recipe):

• 350g (12oz) self-raising flour
• 3 tsp baking powder
• 350g (12oz) caster sugar
• 350g (12oz) butter, softened, plus extra for greasing
• 6 large eggs
• 2 tbsp milk

For the Buttercream & Filling:

• 150g (5oz) unsalted butter, softened
• 300g (10oz) icing sugar, sifted
• 1.5 tsp vanilla extract
• 2-3 tbsp milk
• 6-8 tbsp raspberry jam
• Caster sugar or icing sugar, for dusting

How To Make a 3-Layer Victoria Sponge

1. Preheat and prepare the tins: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease three 20cm (8in) round sandwich tins and line the bases with circles of baking parchment.
2. Combine the cake ingredients: In a very large mixing bowl, measure all the sponge ingredients: self-raising flour, baking powder, caster sugar, softened butter, eggs, and milk.
3. Mix the batter: Using an electric mixer, beat all the ingredients together for about two minutes until the mixture is completely smooth, light, and well-combined.
4. Divide and bake the sponges: Carefully divide the batter evenly among the three prepared tins. A kitchen scale can be helpful here for accuracy. Level the surfaces with a spatula and bake in the center of the oven for 25-30 minutes.
5. Check if they are cooked: The sponges are ready when they are golden brown, well-risen, and a skewer inserted into the center comes out clean.
6. Cool the sponges: Allow the cakes to cool in their tins for a few minutes before carefully turning them out onto a wire rack. Peel off the baking parchment and let them cool completely.
7. Make the buttercream: While the cakes cool, prepare the buttercream. In a bowl, beat the softened butter until it is very soft. Gradually beat in the sifted icing sugar. Add the vanilla extract and enough milk to achieve a light, fluffy, and spreadable consistency.
8. Assemble the cake: Place the first sponge layer on your serving plate and spread it with half of the raspberry jam, followed by half of the buttercream. Place the second sponge on top and repeat with the remaining jam and buttercream. Carefully place the third sponge on top and gently press down.
9. Finish and serve: Lightly dust the top of the finished cake with caster sugar or icing sugar before slicing and serving.

Recipe Tips

• Use a Scale for Even Layers: For a professional-looking 3-layer cake, weigh your tins with the batter in them to ensure each has the same amount. This guarantees your baked layers will be of equal height.
• Don’t Crowd the Oven: Ensure there is enough space around the tins in your oven for air to circulate. If your oven is small, you may need to bake the layers in two batches to ensure they cook evenly.
• Ensure Ingredients are Room Temperature: For the all-in-one method to work flawlessly, your butter and eggs must be at room temperature. This is crucial for creating the light, airy texture that makes a Victoria sponge famous.
• Be Patient with Cooling: Never assemble a layer cake with warm sponges. Any residual heat will melt the buttercream, causing the layers to slide and the filling to ooze out.

What To Serve With a 3-Layer Victoria Sponge

This impressive 3-Layer Victoria Sponge is a centerpiece in its own right and needs little more than a classic cup of English tea or a smooth black coffee. For an elegant touch at a celebration, serve slices with a flute of prosecco or champagne. A side of fresh, tart berries like strawberries, raspberries, or a mixed berry compote can also provide a beautiful contrast to the sweet cake and creamy filling.

How To Store 3-Layer Victoria Sponge Leftovers

• Refrigerate: Due to the generous amount of buttercream, it’s best to store this cake in an airtight container in the refrigerator. It will remain fresh for up to 4 days. For the best flavor and texture, remove it from the fridge about 30 minutes before serving.
• Freeze: The individual, unfilled sponge layers freeze exceptionally well. Once fully cooled, wrap each sponge separately in a layer of plastic wrap, followed by a layer of foil. They can be frozen for up to 3 months. Thaw them at room temperature before you begin assembly.

Mary Berry 3-Layer Victoria Sponge Nutrition Facts

Serving Size: 1 slice (assuming 10 slices per cake)

• Calories: 675 kcal
• Total Fat: 38g
• Saturated Fat: 23g
• Cholesterol: 180mg
• Sodium: 510mg
• Total Carbohydrate: 78g
• Dietary Fiber: 1.2g
• Sugars: 55g
• Protein: 7g

Frequently Asked Questions

• What if I only have two sandwich tins? If you only have two tins, you can bake two of the layers first. Leave the remaining third of the batter covered in the bowl at room temperature while the first two bake. Then, grease and line one of the cooled tins and bake the final layer.
• Can I make this cake with a different filling? Of course. While raspberry jam and vanilla buttercream are classic, you can easily substitute strawberry jam, lemon curd, or even a chocolate spread. The buttercream can also be flavored differently with cocoa powder or lemon zest.
• Why is my buttercream runny? Runny buttercream is usually the result of the butter being too soft or melted. To fix it, try chilling the buttercream in the refrigerator for 15-30 minutes, then re-whipping it. Also, ensure you are adding milk gradually, as too much liquid can make it thin.