victoria sponge

Mary Berry's easy Victoria sponge cake recipe is a baking classic and a tasty tea-time treat. 

Each serving provides 501 kcal, 5g protein, 50g carbohydrates (of which 36g sugars), 31g fat (of which 19g saturates), 0.8g fibre and 0.8g salt (serving with 300g of jam and 300ml cream). 

Mary Berry's easy Victoria sandwich

free-range eggs

225 grams/8 ounces caster sugar,

flour

tsp baking powder

butter

strawberry jam

whipped double cream (optional)

This recipe is from The Great British Bake Off, in which ten home bakers take part in a bake-off to test their baking skills and battle to be crowned best amateur baker. They begin with cake in the Cotswolds, including a Victoria sponge.

Mary Berry and Paul Hollywood show you how to bake with easy-to-follow recipes and advice on the Get Baking website.

Mary Berry's perfect Victoria sandwich

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

Classic Victoria sandwich recipe

caster sugar

softened butter

eggs,beaten

self-raising flour

tbsp milk

butter,softened

icing sugar,sifted

vanilla extract(optional)

icing sugar,to decorate

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.

In a <a href="http://www.bbcgoodfood.com/content/top-five-mixing-bowls">large bowl</a>, <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">beat</a> 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a <a href="https://www.bbcgoodfood.com/content/test-best-spatulas">spatula</a> or the back of a spoon.

Bake for about 20 mins until golden and the cake springs back when pressed.

Turn onto a <a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">cooling rack</a> and leave to cool completely.

To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

<a href="https://www.bbcgoodfood.com/howto/guide/baking-equipment">Spread</a> the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

Dust with a little icing sugar before serving. Keep in an <a href="https://www.bbcgoodfood.com/content/top-five-tupperware-sets">airtight container </a>and eat within 2 days.

Afternoon tea wouldn't be complete without a traditional English Victoria sponge cake. 

Victoria sponge with strawberry jam

butter,

225 grams/8 ounces butter, softened

eggs

225 grams/8 ounces self-raising flour, sifted (you may need a bit extra)

tbsp strawberry jam

300 milliliters/10½ fl oz double cream, lightly whipped

icing sugar,

Treat friends and family to a Victoria sponge cake made with vegan ingredients. This easy recipe is perfect for afternoon tea, or a coffee morning

Vegan sponge cake

dairy-free spread,plus extra for the tins

milliliters dairy-free milk,we used oat milk

tbsp cider vinegar

vanilla pod,seeds

golden caster sugar

tsp bicarbonate of soda

dairy-free spread

icing sugar,plus extra for dusting

tbsp jam,we used strawberry

Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.

Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.

Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.

While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.

Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.

This is an airy, light and fluffy vegan Victoria sponge cake recipe. It's really quick and easy with just one-bowl!&nbsp;

Vegan Victoria Sponge Cake

(300 milliliters) dairy-free milk (almond, oat etc.. work well)

tbsp apple cider vinegar or lemon juice

(325 grams) self-raising flour

(200 grams) caster sugar

(150 grams) Crisco

tsp vanilla extract

(100 grams) Crisco

(150 grams) powdered icing sugar (sifted)

Heat oven to 180C/350F.&nbsp;Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.

Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.

In a large bowl, add the flour, sugar, TREX, vanilla, baking powder and buttermilk and beat (with a wooden spoon or electric mixer) until smooth. Take care not to overmix.

Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Beat the TREX, icing sugar and vanilla with an electric mixer until light and fluffy. If the mixture is too thick, add a tablespoon of dairy-free milk. Spoon the mixture into a piping bag with a plain nozzle.

For the filling:

Spread the jam over the bottom layer of completely cooled cake. Pipe the buttercream over the jam, then place the second layer of cake over the top.

Sift a dusting of icing sugar over the top layer.

To assemble:

https://embed.mediavine.com/videos/eejdfusviybueubv5qwa

This easy one-bowl vegan Victoria sponge is light, fluffy and absolutely delicious. Strawberry jam and vanilla cream are sandwiched between vanilla sponge cakes. Try this vegan version of the popular classic British cake recipe. Perfect for afternoon tea.

If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam

Cherry bakewell cake

butter, well softened, plus extra for greasing

ground almond

almond extract

jar morello cherry conserve

icing sugar

water juice

tbsp ready-toasted flaked almonds

Heat oven to 180C/160C fan/gas 4 and make sure there’s a shelf ready in the middle. Butter and line the bases of two 20cm round sandwich tins with baking paper.

Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don’t open the oven before 25 mins cooking time has passed.

When they’re ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you’ll want a smooth surface for the icing later on.

When cool, put one sponge on a serving plate, then spread with jam. Sandwich the second sponge on top. Sieve the icing sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.

For the final technical challenge Mary Berry asked the bakers to make this simple sponge with homemade jam and buttercream – without a recipe. We won't be so unkind. Mary's perfect Victoria sponge recipe with buttercream is yours.

For this recipe you will need two 20cm/8in sandwich tins, an electric mixer and piping bag fitted with plain nozzle. 

Mary’s Victoria sandwich with buttercream

225 grams/8 ounces caster sugar, plus extra for sprinkling

level tsp baking powder

225 grams/8 ounces unsalted butter, softened, plus extra for greasing

raspberries

250 grams/9 ounces jam sugar

grams/3½oz unsalted butter, softened

200 grams/7 ounces icing sugar, sifted

Want to know how to make a sponge cake? This nostalgic Victoria cake will provide you with a versatile go-to version

Classic sponge sandwich

soft butter, plus extra for greasing

double cream

vanilla extract

strawberry conserve

Heat oven to 180C/fan 160C/gas 4. Grease and base-line 2 x 20cm non-stick round sandwich tins with baking parchment, then lightly grease the parchment. Sift the flour and baking powder into a large bowl, then tip in all the other sponge ingredients. Using an electric whisk, beat everything together until smooth. Divide the mix between the cake tins, then bake for 20-25 mins until cooked and golden. When cool enough to handle, remove the cakes from the tins, then leave to cool completely on a rack.

To make the filling, whip the cream with the caster sugar and vanilla until it holds its shape. Build the cake by spreading one sponge with jam and the other with cream. Sandwich the whole thing together, then dust with icing sugar.

Ravneet Gill's miniature victoria sponge cakes are the perfect addition to an afternoon tea. 

Mini Victoria sponge cakes 

unsalted butter,

milliliters/¾fl oz neutral oil

vanilla bean paste

salt

150 grams/5½oz caster sugar

lemons, juice only

unsalted butter

salt flakes

300 milliliters/10fl oz double cream

tbsp icing sugar

strawberries

This simplest of sponge cake recipes has a fresh berry and whipped cream filling that takes the classic Victoria sponge to new heights.

Victoria sponge

225 grams/8 ounces self raising flour

200 milliliters/7fl oz double cream

berries

Sticky toffee banoffee, a variation on the classic Victoria sponge theme, perfect for birthdays and special occasion cakes

Sticky toffee banoffee cake

mashed, ripe bananas

tbsp Banoffee toffee (Merchant Gourmet Banoffee Toffee, from major supermarkets is ideal)

banana

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together including the vanilla extract and 2 mashed, ripe bananas, until you have a smooth, soft batter.

Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

For the filling, whip the double cream and fold through the Banoffee toffee. To serve, spread half of the cream over one of the cakes, then top with another sliced banana.

Sandwich together, then cover with more cream then decorate the cake with an elegant drizzle of Banoffee toffee. Keep in an airtight container and eat within 2 days.

235 g butter (very soft)

sugar

235 g self-raising flour

vanilla

raspberry jam

heavy cream

tbs confectioner's sugar

Preheat oven to 350F/180C. Grease 2 8-inch cake pans and line the bottom with parchment rounds--grease the parchment too.

Cream butter and sugar until light and fluffy; about 4 minutes.

Add the eggs, beating well after each addition, then add the vanilla.

Fold the flour into the butter mixture until you cannot see any flour particles.

Divide the mixture equally between the pans--weighing is the best way if you want it to look even and perfect.

Bake for 20-25 minutes or until a cake tester comes out clean. Cool completely--you can safely cool the cakes in the pans.

To assemble, unmold the cakes from the pans, carefully peel off the parchment and level off the top of at least 1 layer so it will be flat on the serving plate. Likewise you can level off the top of the other layer if you want a flat top. If you don&#39;t mind a domed top, that isn&#39;t necessary.

Beat the cream until stiff peaks form (see post body on how I stabilize the cream). Spread the jan on top of the bottom layer then spread the whipped cream over that. Top with the other layer (leveled side on top of the cream if you want the flat top) and dust with confectioner's sugar if desired.

https://content.jwplatform.com/videos/N8KU314X.mp4

VICTORIA SPONGE

Turn a loaf cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavours of a traditional Victoria sponge are combined in this easy showstopper

Victoria sponge loaf cake

sunflower or vegetable oil

½ lemon

Oil a 950g loaf tin (ours measured 19 x 9cm across the base) and line with a strip of baking parchment, leaving a little hanging over the edges – this will help you lift the cake out later. Heat the oven to 170C/150C fan/gas 3.

Put the butter and caster sugar in a large bowl, or stand mixer. Beat together using an electric whisk or the mixer until pale and fluffy – this will take a few minutes.

Gradually add the egg, a little at a time, beating well between each addition until the mixture is smooth. Add a tablespoon or two of the flour if it’s starting to curdle.

Add the remaining flour, the milk and vanilla, and mix until there are no visible streaks of flour. Scrape into the prepared tin, then use a spatula to evenly spread it and smooth the surface. Bake on the middle shelf of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for 5 mins more, then check again. Leave to cool in the tin for 10 mins, then carefully transfer to a wire rack and leave to cool completely.

Chop four of the strawberries into small pieces and mix with 1 tsp of the icing sugar. Set aside. Halve or quarter some of the remaining strawberries and leave the rest whole. Mix the remaining icing sugar with 2 tsp of the jam and all the lemon juice to make a thick icing – it should be thick enough to drizzle down the sides of the cake. Pour the cream into a bowl and whisk until it’s just holding its shape – be careful not to overwhisk, as it will continue to thicken as you pipe it. Transfer the cream to a piping bag fitted with a fine star nozzle.

Slice the cake in half lengthways through the middle using a sharp serrated knife. Spread a little of the remaining jam over the base layer. Pipe half the whipped cream over in a zig-zag pattern and top with the chopped strawberries and any syrupy juice from the bowl. Sandwich with the top of the cake. Pipe the remaining whipped cream over in the same way, then arrange the halved, quartered and whole strawberries on top. Drizzle over the icing to finish. Best served the same day, but will keep covered in the fridge for up to three days.

Spiced cream and blackberries give a modern twist to traditional sponge cake. Add a splash of blackberry liqueur if you like.

Blackberry cake

lemon juice

blackberries

tbsp caster sugar

tbsp blackberry liqueur,

250 milliliters/9fl oz double

½ tsp ground cardamom

¼ tsp ground allspice

cinnamon

¼ tsp ground mace

Let the Hairy Bikers, or the Hairy Bakers, show you how to make a classic British Victoria sponge cake with buttercream. A few raspberries and a pinch of spice give this easy cake a fun twist.

The Hairy Bikers' Victoria sponge

250 grams/9 ounces unsalted butter,

125 grams/4 ounces unsalted butter,

tsp water

A delicious vanilla sponge cake (AKA Victoria sponge!) that&#039;s sandwiched together with a very simple but very delicious 2-ingredient lemon mascarpone cream. It couldn&#039;t be easier to make. Mix the ingredients up in a food processor, then bake and sandwich together with a 2-ingredient mascarpone lemon cream. Perfect for Easter, Mother&#039;s day, baby showers, a grown-up birthday cake or any other event!

Lemon Mascarpone Cake

butter ((2 sticks) unsalted, soft)

vanilla essence

eggs (large)

self raising flour (self-raising flour)

tbsp milk ((3

icing / confectioner's sugar (to decorate)

mascarpone cheese (1 cup mascarpone cheese)

lemon curd

Preheat oven and prepare baking pans

Preheat oven to 355F/180C. Line (with baking paper) and butter two 7” sandwich cake pans.

Combine butter and sugar, then add the rest of the ingredients.

Process the soft butter and sugar together in the food processor for a few seconds. Alternatively, mix with a hand-held whisk. Then add the vanilla, eggs, flour and baking powder and mix until just combined and smooth. Be careful not to over-mix. 

Add milk.

Whisk in the milk gradually until the mixture is a soft dropping consistency. You may not need to use it all.

Bake the cakes.

Pour the batter equally into the pans and bake for about 25 mins, until a metal skewer or knife comes out clean.

Let cakes cool.

Cool the cakes for 10 minutes in the pans, then turn out onto a wire rack and cool completely.

Make filling and assemble cakes.

Meanwhile, make the lemon mascarpone cream. Simply whisk 4 tablespoons of the lemon curd into the mascarpone cheese, then spread thickly over one of the cakes. Dollop the rest of the lemon curd (you don&#039;t have to use it all) over the top of the filling, then sandwich the cakes together.

Dust with icing sugar and serve.

Just before serving, dust with icing/confectioner&#039;s sugar.

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The most viewed victoria sponge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed victoria sponge recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine