A light, tender sponge cake sandwiched with jam and buttercream – Mary Berry’s Victoria sponge is the perfect cake for any occasion. This classic British teatime treat is simple to make but utterly delicious. Read on to discover Mary’s easy, no-fail method for baking the quintessential Victoria sandwich.
Mary Berry’s Victoria sponge cake recipe produces a timeless cake that’s been loved for generations. Also known as a Victoria sandwich, this two-layer sponge cake is filled with jam and topped with a dusting of caster sugar. It’s an easy cake recipe that anyone can master, even beginner bakers.
With just 6 ingredients, Mary’s all-in-one Victoria sponge batter comes together in minutes. Her handy tips ensure your sponge will rise beautifully and have the perfect crumb. Learn how to easily assemble this cake into the perfect sandwich filled with jam, buttercream or whipped cream. This easy Victoria sponge cake will become your go-to teatime cake.
Table of contents
- How to Make Mary Berry’s Classic Victoria Sponge
- Step-By-Step Method for Mary’s Victoria Sponge
- What Jam Is Best for Filling Victoria Sponges?
- Delicious Flavor Variations for Victoria Sponge
- Helpful Serving Suggestions for Mary Berry’s Victoria Sponge:
- Make Mary’s Famous Victoria Sponge Cake Now
- More Delicious Cake Recipes from Mary Berry
How to Make Mary Berry’s Classic Victoria Sponge
Mary Berry’s famous Victoria sponge recipe is made by creaming together butter, sugar and eggs, then gently folding in self-raising flour to create a light, airy cake batter. Divide the mixture between two greased and lined sandwich tins and bake for 20-25 minutes. Allow the sponges to cool completely before sandwiching together with raspberry jam and dusting with caster sugar. Mary’s Victoria Sponge is the ultimate easy cake – simple to make yet impressive for serving guests. Just 6 ingredients and handy baking tips from Mary guarantee a tender, golden sponge every time.
- How do you divide the mixture between tins?
Weigh each filled cake tin on a kitchen scale. Then adjust the amounts until the weight of batter in both tins is exactly equal. This helps the sponges bake evenly and level.
- How can you stop the sponge from doming or cracking?
Before baking, create a slight dip or hollow in the centre of the mixture with the back of a spoon. This allows the cake batter to rise evenly in the oven, preventing domed, cracked or uneven sponges.
- How do you layer Victoria’s sponge cake perfectly?
Place one cooled sponge upside down on your cake plate or stand. Spread evenly with jam then pipe or spoon over buttercream. Top with the second sponge right side up. Dust with caster sugar before slicing to serve for that classic finish.
What ingredients do you need for Mary Berry’s Victoria sponge?
Mary’s victoria sandwich recipe has just 6 basic ingredients:
- Self-raising flour – Self-raising flour gives the lift and lightness needed in sponge cakes. Plain/all-purpose flour can be used instead along with 1 tsp baking powder.
- Butter or baking spread – Use softened, unsalted butter for the best flavor. Alternatively, an oil-based baking spread works well too.
- Caster sugar – Superfine “caster” sugar helps cream well with the butter or spread. Granulated sugar can be substituted.
- Eggs – Large eggs are ideal. Weigh the eggs in their shells before cracking into the bowl.
- Baking powder – This gives an extra rise to the sponges. Add 1 tsp if using plain/all-purpose flour.
- Jam and buttercream or whipped cream for filling – Any flavor jam or curd works between the sponges. Buttercream or freshly whipped cream add richness.
What equipment is needed to make Mary’s Victoria cake?
You’ll need basic cake-baking equipment:
- 2 x 20cm (8 inch) sandwich cake tins – Grease and line the tins with parchment paper for easy release.
- Hand or stand mixer – Use to cream the butter and sugar, then combine the batter.
- Large mixing bowl – Ideal for mixing the cake batter. Avoid smaller bowls which increase the risks of spilling.
- Wire rack for cooling – Letting the baked sponges cool completely on a wire rack helps them keep their shape.
- Palette knife or rounded butter knife – Useful for loosening the cakes from the tins. A regular butter knife can tear delicate sponges.
- Piping bag (optional) – While not essential, a piping bag makes quick work of neatly filling the sponge with buttercream.
What are the steps to make Mary’s famous Victoria sponge cake?
Mary’s easy method involves:
- Greasing and lining the tins – Grease with butter then line the bottoms with parchment paper. This prevents sticking and helps turn out the cakes easily.
- Making the all-in-one cake batter – Weigh the eggs in their shells first. Then add the remaining ingredients and mix until just blended.
- Dividing batter between tins & baking – Equally divide the mixture between the prepared tins. Bake at 180C/160C fan/350F for 20-25 minutes until golden and springy.
- Cooling completely before assembling – Once baked, leave the sponges in their tins for 5 minutes then transfer to a wire rack to cool fully before handling.
- Sandwiching together with filling – Place one cake upside down on a plate, spread with jam then buttercream. Top with the second sponge right side up and dust with caster sugar to serve.
Mary Berry Victoria Sponge
- 2 x 20cm/8 inch round sandwich cake tins
- Parchment paper or cupcake liners
- Hand or stand mixer
- Large mixing bowl
- Measuring Cups and Spoons
- Digital kitchen scale
- Rubber spatula
- Cake tester or toothpick
- Wire cooling rack
- Serving plate or cake stand
- Palette knife or rounded butter knife
- Piping bag (optional)
- 225 g self-raising flour
- 225 g unsalted butter, softened
- 225 g caster sugar
- 4 large eggs
- 1-2 tsp baking powder
- 1 tsp vanilla extract
- Seedless raspberry jam, apricot jam or lemon curd
- 250 g buttercream or whipped cream
- Caster sugar
- Preheat oven to 180C/350F. Grease and line two 20cm/8 inch cake tins with parchment paper.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Gently fold in the flour, baking powder and vanilla using a spatula or wooden spoon.
- Divide the cake batter evenly between the two lined tins. Smooth the tops and create a slight dip in the center.
- Bake for 20-25 minutes until golden brown and a skewer inserted comes out clean.
- Leave to cool in the tins for 5 minutes before turning out onto a wire rack to cool completely.
- Once cooled, sandwich the cakes together with jam and buttercream. Spread smoothly onto the bottom sponge.
- Top with the second sponge upside down. Dust with caster sugar before serving.
Step-By-Step Method for Mary’s Victoria Sponge
Follow this simple step-by-step method for perfect Victoria sandwich every time:
Prep the tins
- Preheat oven to 180C/160C fan/350F. Grease two 20cm/8 inch cake tins then line the base with baking parchment.
Make the all-in-one batter
- Weigh the eggs in their shells. Add the remaining ingredients to a large bowl.
- Cream the butter and sugar until light and fluffy.
- Beat the eggs in then gently fold through the flour and baking powder.
Bake the sponges
- Divide the mixture evenly between the tins.
- Bake for 20-25mins until risen, golden brown and springy.
Cool and assemble
- Leave to cool in tins for 5 mins then transfer to a wire rack to cool completely.
- Sandwich together with jam and buttercream. Dust with caster sugar to serve.
What Jam Is Best for Filling Victoria Sponges?
While any jam or curd can be used to fill a Victoria sandwich, here are some classic flavor pairings:
- Strawberry jam – The most popular choice with the sweet fruitiness contrasting the soft sponge. Seedless jam gives the smoothest finish.
- Raspberry jam – Bright raspberry jam gives a burst of summery flavor and vibrant color. Add a few fresh raspberries between the layers too.
- Apricot jam – For a less sweet jam, apricot has a lovely floral aroma that pairs beautifully with Victoria sponges.
- Lemon curd – The sharp citrus tang cuts through the richness perfectly. Or go half lemon curd, and half whipped cream for a zesty cream filling.
- Mixed berry jam – A blend of strawberries, raspberries, blueberries and blackberries gives a fresh fruit medley of flavors.
Delicious Flavor Variations for Victoria Sponge
While classic Victoria sponge calls for a simple jam filling, you can get creative with different flavor variations:
- Chocolate buttercream – For chocolate lovers, add a silky chocolate buttercream instead of jam. Fill with ganache for an extra indulgent cake.
- Vanilla buttercream – Vanilla buttercream is subtly sweet and complements the sponge perfectly. Flavor with a little vanilla bean paste for extra flavor.
- Cream and fresh berries – Sandwich the sponges with lightly sweetened whipped cream and fresh berries for a summery cake.
- Lemon and elderflower – Fill with lemon curd and elderflower syrup or cordial for a zesty, floral flavor combo.
- ** Coffee and walnuts** – Brush the sponges with coffee syrup then fill with coffee buttercream and chopped walnuts.
- Spiced apple – Fill with apple compote flavored with cinnamon and cardamom then top with cinnamon buttercream.
- Coconut and lime – For tropical flavors, use coconut jam or curd with lime buttercream. Sprinkle with toasted coconut flakes.
So while traditional strawberry jam is classic, feel free to get creative with the fillings!
Helpful Serving Suggestions for Mary Berry’s Victoria Sponge:
A perfect Victoria sponge is delicious all on its own. But here are some tasty accompaniments to serve alongside:
- Whipped cream – Freshly whipped cream complements the sponge beautifully. Either use to fill the cake, or serve hefty dollops on the side.
- Clotted cream – This thick, rich cream is a British tea-time classic. It’s perfect for spreading over warm Victoria sponge slices.
- Tea or coffee – Victoria sponge is ideal for afternoon tea or coffee. The natural sweetness balances a hot cuppa perfectly. Go traditional with English Breakfast tea.
- Fruit – Fresh strawberries, raspberries, peaches or mango work delightfully with Victoria sponge. Mix into the filling or serve arranged on top.
- Vanilla ice cream – For a simple dessert, add a scoop or two of vanilla ice cream on top of the cake slices. The contrast of warm cake and cold ice cream is hard to beat!
- Lemon curd – As well as using in the filling, offer extra lemon curd on the side to dollop over each slice.
- Chocolate shavings – For added indulgence, decorate your Victoria sponge with delicate curls or shavings of dark chocolate.
- Edible flowers – Top slices with bright, colorful edible flowers like violas, marigolds or pansies for a pretty touch.
Make Mary’s Famous Victoria Sponge Cake Now
Mary Berry’s classic victoria sponge truly is the easiest and most delicious sponge cake recipe you can bake. Even novice bakers can master her simple, foolproof method.
For a timeless British teatime treat, try Mary’s famous Victoria sandwich cake today. Your homemade victoria sponge will taste even better than ones bought in shops or cafes.
To recap, the key points are:
- Mary’s recipe uses just 6 basic ingredients
- An all-in-one method makes this cake quick and simple
- Follow Mary’s tips for the perfect sponge every time
- Let the sponges cool fully before sandwiching with filling
- Dust with caster sugar for an iconic Victoria sponge look
Now it’s your turn to bake this classic British cake. Enjoy your homemade Mary Berry victoria sponge!
Ideal tins are 2 x 20cm/8 inch round sandwich cake tins. This gives a nice tall 2-layer cake. You can also bake in 2 x 18cm/7 inch tins for a slightly smaller sponge.
We don’t recommend using box mixes as they contain preservatives and often bake into denser cakes. Mary’s from-scratch recipe guarantees light, tender and flavorful sponges.
Yes, it freezes beautifully! Wrap the cooled, assembled cake well in a double layer of plastic wrap and foil. Defrost overnight in the fridge then bring to room temp before serving.
Mary Berry’s all-in-one Victoria sponge recipe is perfect for beginners. It uses simple ingredients and techniques, without complicated steps. Follow Mary’s tips for guaranteed success!
Replace the butter with dairy-free spread. Use aquafaba (the chickpea liquid from cans) whisked up instead of eggs. Fill with dairy-free whipped cream or fruit curds instead of regular buttercream.
More Delicious Cake Recipes from Mary Berry
If you love Mary Berry’s Victoria Sponge, try more of her classic British bakes:
- Chocolate cake – Mary’s rich, fudgy chocolate cake recipe topped with chocolate frosting is a true crowd-pleaser.
- Coffee and walnut cake – This light sponge cake with coffee and the walnut flavor is a lovely afternoon treat.
- Lemon drizzle cake – Tangy, moist lemon drizzle cake is so quick and easy to whip up.
- Carrot cake – Mary’s carrot cake recipe is perfectly spiced with a delicious cream cheese frosting.
- Swiss roll – Have fun rolling up jam-filled sponge cake into a delicious log shape.
- Gingerbread cake – Perfect for fall and winter, these sticky ginger cakes are full of warming spice.
- Cupcakes – Bake bite-size cakes in fun flavors like red velvet, vanilla and chocolate.
Whatever delicious cake you’re in the mood for, you’re sure to find the perfect recipe among Mary Berry’s amazing bakes. Enjoy!