Mary Berry 3-Layer Victoria Sponge Recipe

This Mary Berry 3-Layer Victoria Sponge recipe is an impressive and classic cake, which is made with fluffy buttercream and sweet raspberry jam. It’s the perfect celebration cake, ready in about 50 minutes plus cooling time.

Jump to Recipe Jump to Video Print Recipe

Mary Berry 3-Layer Victoria Sponge Ingredients

For the Sponges:

6 large free-range eggs (weighed in their shells)
Equal weight of softened butter or baking spread (approx. 340-350g / 12oz)
Equal weight of caster sugar (approx. 340-350g / 12oz)
Equal weight of self-raising flour (approx. 340-350g / 12oz)
3 level tsp baking powder

For the Filling & Topping:

200g (7oz) unsalted butter, softened
400g (14oz) icing sugar, sifted
2-3 tbsp milk
8-10 tbsp good-quality raspberry jam
Icing sugar, for dusting
Fresh berries to decorate (optional)

How To Make Mary Berry 3-Layer Victoria Sponge

Prepare the oven and tins: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease three 20cm (8in) round sandwich tins and line the base of each with baking parchment.
Weigh the eggs: A key Mary Berry tip for a perfect sponge is to weigh the eggs (in their shells) first, then use the exact same weight for the butter, sugar, and flour.
Make the batter: Using the all-in-one method, place the eggs, equal weight of softened butter, caster sugar, self-raising flour, and baking powder into a large mixing bowl.
Beat until smooth: Beat all the ingredients together with an electric mixer for 2 minutes, or until the batter is smooth, pale, and well-combined. Do not overmix.
Divide and bake: Divide the batter evenly between the three prepared tins and level the surfaces. Bake on the middle shelves of the oven for 25-30 minutes. You may need to swap the shelves halfway through for an even bake.
Check for doneness: The cakes are ready when they are golden brown, have started to shrink away from the sides of the tins, and a skewer inserted into the center comes out clean.
Cool the sponges: Allow the cakes to cool in their tins for 5 minutes before turning them out onto a wire rack. Peel off the parchment and leave to cool completely.
Make the buttercream: While the cakes cool, beat the softened butter until creamy. Gradually beat in the sifted icing sugar. Add the milk, one tablespoon at a time, and continue to beat until the buttercream is light and fluffy.
Assemble the cake: Place one sponge layer onto your serving plate. Spread it with half of the raspberry jam, then half of the buttercream. Carefully place the second sponge on top and repeat with the remaining jam and buttercream.
Add the final layer: Top with the third sponge. Lightly dust with icing sugar and decorate with fresh berries, if using.

Mary Berry 3-Layer Victoria Sponge Recipe

Recipe Tips

How do I get three even layers? For the most accurate results, use kitchen scales to weigh the batter as you divide it between the three tins. This ensures each layer is the same height and will bake evenly.
What if I only have two sandwich tins? You can bake the sponges in batches. Leave one-third of the batter in the mixing bowl while the first two cakes bake. Then, quickly prepare the tin and bake the final layer.
How to stop the filling from squishing out? Ensure the cakes are completely cool before assembling. If your buttercream is very soft, you can pipe a “dam” of buttercream around the edge of each layer before filling it with jam to keep everything contained.
Can this cake be made ahead? Yes, the sponges can be baked a day in advance and stored in an airtight container. It’s best to assemble the cake on the day you plan to serve it for the freshest taste.

What To Serve With 3-Layer Victoria Sponge

This impressive cake is a centerpiece in its own right and is perfectly served with:

A pot of classic English tea.
A glass of Champagne or Prosecco for a special occasion.
A simple side of fresh cream or a dollop of crème fraîche.

How To Store 3-Layer Victoria Sponge

Room Temperature: Once assembled, the cake is best stored in a cake tin or an airtight container at room temperature and eaten within 2-3 days. Freezing: The individual, unfilled sponge layers freeze beautifully. Wrap each cooled sponge in a double layer of cling film and then foil. They will keep for up to 3 months. Defrost fully before assembling.

3-Layer Victoria Sponge Nutrition Facts

Calories: ~550 kcal per slice
Protein: 6g
Fat: 30g
Carbohydrates: 65g
Sugar: 50g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Why use the “weigh the eggs” method?

Egg sizes can vary, so weighing them and matching that weight for the other key ingredients (butter, sugar, flour) is a traditional and foolproof way to guarantee the perfect ratio and a successful sponge every time.

My buttercream is too runny. How can I fix it?

If your buttercream is too soft, it may be because the butter was overly soft or the room is too warm. You can fix it by beating in more sifted icing sugar, a little at a time, until it reaches the desired consistency. Chilling it in the fridge for 15-20 minutes can also help it firm up.

Can I use a different filling?

Of course! Lemon curd is a wonderful alternative to raspberry jam for a tarter flavour. You could also add fresh, sliced strawberries or raspberries between the layers with the buttercream.