Mary Berry Victoria Sponge
Indulge in the easiest cake ever with Mary Berry's foolproof Victoria Sponge recipe. A British classic that's light, fluffy, and irresistible.
Equipment
- 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
- Whisk
- Cake tester or toothpick
- Wire cooling rack
- Serving plate or cake stand
- Palette knife or rounded butter knife
- Piping bag (optional)
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.