Mary Berry's Victoria Sponge Cake

3.87 from 22 votes

Mary Berry's Victoria Sponge Cake

Mary Berry's Victoria Sponge Cake with buttercream and jam or Victoria Sandwich Cake, a truly classic British dessert for a traditional tea party. Moist and rich sponges, silky vanilla buttercream and your favourite jam, what a treat that is! Super easy to make, and heavenly delicious!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: British

Servings: cake

Calories: 4489kcal

Author: Daniela Apostol

Ingredients

250 g self-raising flour
250 g butter (soften)
200 g granulated sugar
4 large eggs
1 teaspoon baking powder

To make the buttercream

50 g butter (soften)
100 g icing sugar
1 teaspoon vanilla extract
1 tablespoon milk

For the filling

½ any jam of your choice (I used plum jam)

Metric - US Customary

Instructions

To make the sponge, add the granulated sugar and soften butter to a bowl, and beat well with a hand mixer until creamy.
Add the eggs and mix again, then add the flour, and baking powder, and mix to get a smooth batter.
Butter and flour two cake tins (19 cm, 7.48 inches), and divide the batter evenly between the tins.
Bake in the preheated oven at 180 degrees Celsius (350 Fahreneheit) for 20 minutes, or until golden, and a skewer inserted in the middle comes out clean.
Leave the cakes to cool down.
To make the buttercream, sift the icing sugar with the butter, then add the vanilla extract and milk, and mix again to get a silky cream.
To assemble the cake, spread the icing over the bottom of one cake, spread the jam over, and top with the second cake.

Video

Notes

The best way to get equal cakes in height is to divide the batter in half, and bake the cakes in two baking tins that have the same size. In saves you time, otherwise you have to wait for one cake to bake, then bake the second cake.
Or, if you have a larger cake tin, bake it all at once, and cut it in half with a sharp knife. If you have a smaller cake tin, I would not recommend baking it all at once, the middle might not bake properly, while the top is golden already.
The cake tins I used have a size of 19cm (7.48 inches). They are medium-seized tins, but you can easily cut 8 generous cake slices of out the cake. For us, that's more than enough, but, depending on the number of people to be served, you might need to increase the amount of ingredients.
The original recipe calls for 250 grams of sugar. For me, that's quite a lot, especially since I used buttercream and jam too. That's a hell lot of sugar we are talking about. I prefer my desserts less sweet, so I only used 200 grams of granulated sugar for the sponges, and that was more than enough. I still got a fluffy texture, so it really was no need for any more than that.

Nutrition