5 from 1 vote
Mary Berry's Victoria Sponge Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Mary Berry's Victoria Sponge Cake with buttercream and jam or Victoria Sandwich Cake, a truly classic British dessert for a traditional tea party. Super easy to make, and heavenly delicious!

Course: Dessert
Cuisine: British
Keyword: sponge cake recipes
Servings: 1 cake
Calories: 5254 kcal
Author: Daniela Anderson
  • 250 g self-raising flour (2 cups)
  • 250 g butter (soften) (1.1 cup, 8 oz)
  • 200 g granulated sugar 1 cup
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 tsp baking powder
To make the buttercream
  • 100 g butter (soften) (3.5 oz)
  • 200 g icing sugar (1.6 cups, 7 oz)
  • 1 tsp vanilla extract
  • 1 tbsp milk
For the filling
  • 1/2 any jam of your choice (I used plum jam)
  1. To make the sponge, add the granulated sugar and soften butter to a bowl, and beat well with a hand mixer until creamy.

  2. Add the eggs and mix again, then add the flour, vanilla extract and baking podwer, and mix to get a smooth batter.

  3. Butter and flour two cake tins (19 cm, 7.48 inches), and divide the batter evenly between the tins.

  4. 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.

  5. Leave the cakes to cool down.

  6. 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.

  7. To assemble the cake, spread the icing over the bottom of one cake, spread the jam over, and top with the second cake.

Recipe Notes
Nutrition Facts
Mary Berry's Victoria Sponge Cake
Amount Per Serving
Calories 5254 Calories from Fat 2745
% Daily Value*
Fat 305g469%
Saturated Fat 186g930%
Cholesterol 1409mg470%
Sodium 2772mg116%
Potassium 1058mg30%
Carbohydrates 586g195%
Fiber 6g24%
Sugar 399g443%
Protein 56g112%
Vitamin A 9697IU194%
Calcium 454mg45%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.