This Mary Berry Victoria Sponge with Buttercream is a light and classic recipe, which is made with a simple all-in-one sponge and raspberry jam. It’s the perfect centerpiece for afternoon tea, ready in about 50 minutes.
Mary Berry Victoria Sponge with Buttercream Ingredients
For the Sponge:
- 225g (8oz) unsalted butter, softened (or baking spread)
- 225g (8oz) caster sugar
- 4 large free-range eggs
- 225g (8oz) self-raising flour
- 2 level tsp baking powder
For the Filling:
- 100g (4oz) unsalted butter, softened
- 200g (7oz) icing sugar, sifted
- 1-2 tbsp milk
- 4-5 tbsp raspberry or strawberry jam
- Caster sugar, for dusting (optional)
How To Make Mary Berry Victoria Sponge with Buttercream
- Prepare the oven and tins: Preheat the oven to 180°C/160°C Fan/Gas 4. Grease two 20cm (8in) round sandwich tins and line the bases with baking parchment.
- Make the cake batter: In a large mixing bowl, add the softened butter, caster sugar, eggs, self-raising flour, and baking powder. Using an electric mixer (or a wooden spoon), beat everything together for about 2 minutes until the mixture is smooth, pale, and well-combined. Be careful not to overmix.
- Bake the sponges: Divide the batter evenly between the two prepared tins and level the surfaces with a spatula. Bake on the middle shelf for 25-30 minutes, or until the sponges are golden, well-risen, and spring back when gently pressed.
- Cool the cakes: Let the sponges cool in their tins for a few minutes before turning them out onto a wire rack. Carefully peel off the parchment paper and allow them to cool completely.
- Make the buttercream: While the cakes cool, prepare the filling. In a large bowl, beat the softened butter until it is smooth and creamy. Gradually add the sifted icing sugar, beating well after each addition. Add 1 tablespoon of milk and beat again until the buttercream is light and fluffy. If it’s too stiff, add the remaining milk.
- Assemble the cake: Choose the sponge with the flattest top to be the base. Place it upside down on a serving plate. Spread generously with the raspberry jam. Pipe or spread the buttercream evenly over the jam.
- Finish and serve: Place the second sponge on top, right-side up. Lightly dust the top with caster sugar before slicing and serving.
Recipe Tips
- How to get a flat sponge? For perfectly even layers, you can weigh your tins to ensure the batter is divided equally. Also, avoid opening the oven door for the first 20 minutes of baking to prevent the cakes from sinking.
- Why are room temperature ingredients important? Using softened butter and room temperature eggs helps all the ingredients combine smoothly into a uniform batter, which results in a lighter, more even bake.
- How to avoid dry cake? Do not overbake the sponges. Start checking them at the 25-minute mark. They are done when a skewer inserted into the center comes out clean and the edges are just starting to pull away from the tin.
- My buttercream is too sweet, what can I do? You can add a very small pinch of salt to the buttercream to help balance the sweetness. Ensure your butter is unsalted to control the salt level.
What To Serve With Victoria Sponge
This classic cake is the star of any afternoon tea spread and is best enjoyed with:
- A pot of English Breakfast or Earl Grey tea
- A glass of chilled Prosecco for a celebration
- Fresh berries, like strawberries or raspberries, on the side
How To Store Victoria Sponge
Room Temperature: The assembled cake is best eaten on the day it’s made but will keep in an airtight container for up to 2 days. Storing it in the fridge can make the sponge dry. Freeze: The unfilled sponge layers freeze wonderfully for up to 3 months. Wrap each cooled layer tightly in plastic wrap and then in foil. Thaw at room temperature before assembling.
Victoria Sponge Nutrition Facts
- Calories: ~480 kcal per slice
- Protein: 5g
- Fat: 28g
- Carbohydrates: 55g
- Sugar: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use all-purpose (plain) flour? Yes, if you don’t have self-raising flour, you can use 225g of all-purpose flour and increase the baking powder to 4 level teaspoons in total.
The mixture can curdle if the eggs are too cold or added too quickly. Using room temperature ingredients and adding eggs one at a time (if not using the all-in-one method) can prevent this.
Yes, a classic Victoria sponge is often filled with just jam and freshly whipped double cream. If you use fresh cream, the cake must be stored in the refrigerator and eaten within a day.
Mary Berry Victoria Sponge with Buttercream Recipe
Description
A timeless British classic featuring two light and airy sponge cakes sandwiched together with sweet raspberry jam and a fluffy vanilla buttercream.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Grease and line two 20cm sandwich tins.
- Combine all sponge ingredients in a large bowl and beat with an electric mixer for 2 minutes until smooth.
- Divide batter evenly between tins and bake for 25-30 minutes until golden and springy. Cool completely.
- To make the buttercream, beat softened butter until creamy. Gradually beat in sifted icing sugar and milk until light and fluffy.
- Spread the base sponge layer with jam, then top with the buttercream.
- Place the second sponge on top and dust with caster sugar to serve.
Notes
- Ensure all sponge ingredients are at room temperature for the lightest cake.
- Do not open the oven door for the first 20 minutes of baking to prevent the cakes from sinking.
- If the buttercream is too stiff, add a little more milk; if too thin, add more sifted icing sugar.
- For the best flavor, use good-quality raspberry or strawberry jam.
