Mary Berry’s Victoria Sponge With Buttercream​ Recipe

This easy Mary Berry Victoria Sponge with Buttercream is made using the all-in-one method with simple ingredients like self-raising flour, caster sugar, soft butter, and eggs. This recipe creates a perfectly light, fluffy, and golden sponge cake, filled with a rich and creamy vanilla buttercream and a layer of sweet raspberry jam. The result is the quintessential British tea-time classic, a beautiful centerpiece perfect for afternoon tea, celebrations, or sharing with friends, making 8 generous slices.

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Mary Berry Victoria Sponge With Buttercream Ingredients

For the Sponge Cake:

• 225g (8oz) self-raising flour
• 2 tsp baking powder
• 225g (8oz) caster sugar
• 225g (8oz) butter, softened, plus extra for greasing
• 4 large eggs
• 1 tsp vanilla extract

For the Buttercream Filling:

• 100g (4oz) unsalted butter, softened
• 200g (7oz) icing sugar, sifted
• 1 tsp vanilla extract
• 1-2 tbsp milk
• 4 tbsp raspberry jam
• Caster sugar, for dusting

How To Make Mary Berry Victoria Sponge With Buttercream

1. Preheat and prepare the tins: Set your oven to 180°C (160°C Fan/Gas Mark 4). Grease two 20cm (8in) round sandwich tins and line the bases with a circle of baking parchment.
2. Combine the cake ingredients: In a large mixing bowl, measure all the sponge ingredients: self-raising flour, baking powder, caster sugar, softened butter, eggs, and vanilla extract. Beat with an electric mixer for about two minutes until the mixture is smooth, light, and well-blended.
3. Divide and bake the sponges: Pour the batter evenly into the two prepared tins and use a spatula to level the surfaces. Bake in the center of the preheated oven for 25-30 minutes.
4. Check if they are cooked: The sponges are ready when they are golden brown, well-risen, and spring back when lightly pressed in the center. A skewer inserted into the middle should also come out clean.
5. 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.
6. Make the buttercream: While the sponges cool, prepare the filling. In a bowl, beat the softened butter until it is very soft and creamy. Gradually beat in the sifted icing sugar. Add the vanilla extract and enough milk (1-2 tablespoons) to achieve a light, fluffy, and spreadable consistency.
7. Assemble the cake: Place one sponge layer on a serving plate. Spread the raspberry jam evenly over the surface. Top the jam with the vanilla buttercream, spreading it to the edges. Carefully place the second sponge on top and gently press down.
8. Finish and serve: Lightly dust the top of the cake with caster sugar before slicing and serving.

Recipe Tips

• Use Room Temperature Ingredients: For the lightest sponge, ensure your butter and eggs are at room temperature. This allows them to combine properly and create a smooth, uniform batter that traps air for a fluffy result.
• Don’t Open the Oven Door: Avoid opening the oven door while the cakes are baking, especially during the first 20 minutes. The sudden drop in temperature can cause the delicate sponges to sink in the middle.
• Sift the Icing Sugar: When making the buttercream, always sift the icing sugar. This removes any lumps and ensures your buttercream is perfectly smooth and creamy, not gritty.
• Check the Butter’s Softness: For both the cake and buttercream, “softened” butter is key. It should be soft enough to mix easily but not melted or greasy, which can lead to a heavy, oily cake.

What To Serve With Victoria Sponge

This classic Victoria Sponge is perfect on its own with a traditional cup of English breakfast tea or a simple black coffee. For an authentic afternoon tea experience, serve it alongside finger sandwiches and scones with clotted cream. On a warm day, a slice of this cake is delightful with a side of fresh berries, such as strawberries or raspberries, and a dollop of freshly whipped cream to complement the buttercream filling.

How To Store Victoria Sponge Leftovers

• Refrigerate: Due to the buttercream filling, it is best to store this cake in an airtight container in the refrigerator. It will keep for up to 3-4 days. For the best taste and texture, allow a slice to sit at room temperature for about 20-30 minutes before enjoying.
• Freeze: You can freeze the individual sponge cakes before assembly. Once completely cooled, wrap each sponge tightly in a layer of plastic wrap and then a layer of aluminum foil. They will keep in the freezer for up to 3 months. Thaw at room temperature before filling and assembling the cake.

Mary Berry Victoria Sponge With Buttercream Nutrition Facts

Serving Size: 1 slice (assuming 8 slices per cake)

• Calories: 595 kcal
• Total Fat: 33g
• Saturated Fat: 20g
• Cholesterol: 155mg
• Sodium: 450mg
• Total Carbohydrate: 68g
• Dietary Fiber: 1g
• Sugars: 48g
• Protein: 6g

Frequently Asked Questions

• Why did my Victoria sponge sink in the middle? A sponge cake typically sinks for a few reasons: underbaking, opening the oven door too early, or incorrect measurements. Ensure the cake is fully cooked by testing it with a skewer, and wait until it’s firm before opening the oven.
• Can I use all-purpose (plain) flour instead of self-raising? Yes, but you will need to add a leavening agent. For this recipe, which uses 225g of self-raising flour, you would substitute it with 225g of plain flour and add 4 teaspoons of baking powder.
• Can I use margarine instead of butter? Mary Berry recommends using a soft margarine for the sponge cake for a light texture, but for the buttercream, real butter is essential for the best flavor and consistency. Do not use hard block margarine.

Try More Recipes:

• Mary Berry Banana Bread​ Recipe
• Mary Berry Chocolate Chip Banana Bread​ Recipe
• Mary Berry Almond Snowballs Recipe