Mary Berry Victoria Sponge with Buttercream Recipe

This Mary Berry-inspired Victoria sponge pairs two tender, golden cake layers with strawberry jam and fluffy vanilla buttercream. The sponge is light and buttery, while the filling adds just the right amount of sweetness. It is an easy recipe for beginner bakers, made with a simple all-in-one cake mixture. Allow about 90 minutes in total, including cooling and assembly.

Ingredients

For the Sponge

• 225g unsalted butter, softened, plus extra for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 2 tablespoons milk

For the Buttercream and Filling

• 100g unsalted butter, softened
• 150g icing sugar, sifted
• ½ teaspoon vanilla extract
• 1 tablespoon milk, if needed
• 4 tablespoons strawberry jam, about 80g
• 1 teaspoon icing sugar, for dusting

Kitchen Equipment

• Two 20cm round sandwich tins
• Baking parchment
• Large mixing bowl and electric hand mixer
• Spatula, wire rack, and palette knife

How to Make Mary Berry Victoria Sponge with Buttercream

• Prepare the oven and tins: Preheat the oven to 180°C or 160°C fan. Grease two 20cm round sandwich tins and line their bases with baking parchment. Place an oven shelf near the middle of the oven.
• Mix the sponge: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, vanilla extract, and milk into a large bowl. Beat with an electric hand mixer for about 1 to 2 minutes, until smooth and combined. Scrape down the sides of the bowl as needed, and stop mixing once no streaks of flour remain.
• Fill the tins: Divide the mixture evenly between the prepared tins. Gently level the tops with a spatula, spreading the mixture to the edges.
• Bake the sponges: Bake for 20 to 25 minutes, until golden and springy when lightly pressed in the center. A skewer inserted into the middle should come out clean. If needed, return the cakes to the oven for a few more minutes and check again.
• Cool completely: Leave the cakes in their tins for 5 minutes, then run a small knife around the edges and turn them out onto a wire rack. Remove the parchment and allow the sponges to cool completely before filling, about 35 to 40 minutes.
• Make the buttercream: Beat the 100g softened butter until pale and creamy. Gradually add the sifted icing sugar, beating well after each addition. Beat in the vanilla extract and, if the buttercream is too stiff to spread, add the milk a little at a time.
• Assemble the cake: Place one sponge on a serving plate. Spread the jam over it, leaving a small border around the edge. Spread the buttercream over the underside of the second sponge, then place it buttercream-side down on top of the jam. Dust lightly with icing sugar and slice to serve.

Tips for a Perfect Victoria Sponge

Why should the butter and eggs be at room temperature?

Softened butter blends more easily with the other ingredients, helping you make a smooth batter without excessive mixing. Room-temperature eggs also combine more readily. The butter should feel soft when pressed but should not be melted or greasy.

How can I keep the sponge light?

Measure the flour carefully and beat the mixture only until smooth. Overmixing can make the sponge less tender. Divide the batter evenly between the tins so both layers bake at the same rate.

Why did my sponge sink in the middle?

A sponge can sink if the oven door is opened too early or the center is underbaked. Wait until near the end of the baking time before checking, and make sure the center springs back and a skewer comes out clean.

How do I stop the buttercream from melting?

Let both cake layers cool completely before adding the filling. If the buttercream feels very soft on a warm day, chill it briefly, then stir until it is spreadable.

Serving Suggestions

• Serve a slice with a cup of English breakfast tea.
• Add fresh strawberries or raspberries alongside the cake.
• Offer a spoonful of lightly whipped cream on the side.
• Slice into smaller portions for an afternoon tea spread.

Storage

Room Temperature

Store the filled cake in an airtight container in a cool, dry place for up to 2 days. Keep it away from direct sunlight and heat, which can soften the buttercream.

Refrigerator

In warm weather, refrigerate the cake in an airtight container for up to 4 days. Let slices stand at room temperature for about 20 to 30 minutes before serving so the sponge and buttercream soften.

Freezing

For the best texture, freeze the unfilled sponge layers. Wrap each completely cooled layer tightly and freeze for up to 3 months. Thaw, still wrapped, at room temperature, then fill with freshly made buttercream and jam.

Nutrition

Approximate values per slice, based on 12 slices:

• Calories: 430 kcal
• Carbohydrates: 48g
• Protein: 4g
• Fat: 25g
• Saturated fat: 15g
• Sodium: 180mg

Nutrition values are estimates and will vary with ingredient brands and portion sizes.

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