Mary Berry’s Victoria Sponge is the easiest sponge cake you will ever bake! Mary uses the all-in-one method, simply mixing all the ingredients in one bowl to create a fluffy vanilla cake. Sandwich with jam and buttercream to create the perfect teatime treat.
Make sure to check out this Mary Berry Lemon Drizzle!
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Channel Mary Berry and make the BEST Victoria cake using the easiest method EVER!! Her recipe for Victoria Sponge Cake with Buttercream makes a perfect fluffy vanilla sponge and it’s so quick your oven won’t even have time to preheat.
Victoria Sponge is the perfect cake for your Afternoon Tea spread, Mother’s Day or simply with a cup of tea.
It is both incredibly simple AND something special – you can see why its popularity has endured for so long.
ALL-IN-ONE SPONGE CAKE
Most sponge cake recipes require you to beat the butter and sugar together first before adding the other ingredients.
With the all-in-one method you simply measure all the ingredients together in a large bowl and then beat them together to make the batter.
It literally takes five minutes and the recipe is foolproof provided you use baking spread (such as Stork) and room temperature eggs.
There’s no danger of overbeating the batter and ending up with a dense cake and no fear of the batter curdling. Truly the best recipe for newbie bakers!
Why This Recipe Works
- SUPER EASY – even a child can make this easy Victoria sponge!
- JUST SIX INGREDIENTS – self raising flour, sugar, baking powder, eggs, butter and vanilla.
- SUPERB RESULTS – A fluffy sponge with tender buttery crumb that tastes amazing sandwiched with freshly whipped cream or buttercream and jam.
HOW TO MAKE MARY BERRY’S VICTORIA SPONGE
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
In order for this one bowl recipe to work can use Stork (straight from the fridge) or room temperature unsalted butter. The eggs should be room temperature as well so that the ingredients blend well together.
Preheat the oven to 180°C (160°F). Mist two 8 inch cake tins with cake release and line the bottoms with baking paper.
Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine. Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Use a spatula to wipe the sides and bottom of your bowl halfway through.
Divide the batter between the prepared cake pans and bake until golden. Cool on a wire rack before adding any frosting.
Make the vanilla buttercream. Add all the frosting ingredients to a bowl (remember to use softened butter NOT Stork for the buttercream) and beat together until the frosting is smooth and holds peaks.
Pipe the buttercream over the bottom cake layer and spoon the jam over it. Cover with the second layer, pressing it down slightly and dust with icing sugar.
If you like, you can decorate your Victoria sponge with fresh strawberries or other seasonal fruit instead of leaving it plain.
RECIPE TIPS
- Make sure your self raising flour and baking powder are fresh. If the ingredients are past their use-by date your cake won’t rise properly.
- Use room temperature ingredients. To soften butter in a hurry, cut it into small cubes and use the defrost setting on the microwave for a few seconds to soften. Do not melt the butter though – that will cause your cake to taste greasy.
- An exception to the room temperature rule: you CAN use Stork baking spread straight from the fridge.
- If you can’t find self raising flour then use plain flour and add 2 1/2 tsp of baking powder.
- The cake layers can be made up to a day in advance. Wrap them well once they have cooled down and store in an airtight container.
- Baking the cake at a slightly lower temperature ensure it rises evenly and doesn’t need levelling before sandwiching the layers together.
- Always trust the toothpick test and checking the cake is springy to the touch for doneness as oven temperatures can vary.
- I have provided the measurements in both grams and cups. Using a digital scale and measuring spoons is my preferred method as it is more accurate.
How to Store Victoria Sponge Cake
Store this cake in an airtight container for up to three days at room temperature. Storing the cake in the fridge will make it go stale.If you have used whipped cream instead of buttercream to sandwich the cake then you must serve it all at once or keep it in the fridge.
Can you freeze Victoria sponge?
You can freeze the sponge layers without the frosting. Wrap well with clingfilm and foil and freeze for up to three months. Let the cake thaw overnight in the fridge and bring to room temperature before frosting and serving.
USEFUL TOOLS & EQUIPMENT
- This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- I swear by cake release spray – a little goes a long way!
- You will need two 8 inch cake pans
- Cake lifter – for transferring cakes safely
YOU MAY ALSO LIKE….
Chocolate Victoria Sponge Cake
Mary Berry’s Banana Bread
Lemon Drizzle Traybake
Victoria Sponge Cupcakes
HAVE YOU MADE THIS VICTORIA SPONGE ALLA MARY BERRY? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Mary Berry Victoria Sponge (All-in-one Sponge)
Ingredients
For the cake
- 226 g (1 ¼ cup + 2 tbsp) self raising flour
- 226 g (1 cup + 2 tbsp) caster sugar superfine sugar
- 1 tsp baking powder
- 226 g (1 cup) Stork baking spread or softened unsalted butter
- 4 large eggs room temperature
- 1 tsp vanilla extract paste or powder
Buttercream
- 115 g (½ cup) softened unsalted butter
- 390 g (3 cups) icing sugar powdered sugar
- 80 ml (⅓ cup) double cream heavy cream
- 1 tsp vanilla extract
To fill & decorate
- icing sugar to dust
- seedless raspberry or strawberry jam
- fresh berries optional
Instructions
Make the cake layers
- Preheat the oven to 180°C / 160°C Fan (350°F / 325° Fan forced). Grease and line two 8 inch baking tins. Note: you can bake the cakes at a slightly lower temperature for a bit longer to ensure flat tops.
- Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine.
- Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Use a spatula to wipe the sides and bottom of your bowl halfway through.
- Divide the batter between the prepared cake pans and bake until golden. This can take approximately 28-30 minutes or until a toothpick inserted in the centre comes out clean, cakes are springy to the touch and just coming away from the edges of the cake tin. Cool the cakes completely on a wire rack before adding any frosting.
Make the buttercream
- Add all the frosting ingredients to a bowl (remember to use softened butter NOT Stork for the buttercream) and beat together until the frosting is smooth and holds peaks.
- Pipe the buttercream over the bottom cake layer and spoon the jam over it. Cover with the second layer, pressing it down slightly and dust with icing sugar.
- If you like you can decorate your Victoria sponge with fresh strawberries or other seasonal fruit instead of leaving it plain.
Video
Notes
- This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.
- Digital scales – I use a scale for all my bakes
- Measuring spoons for the raising agents
- I swear by cake release spray – a little goes a long way!
- You will need two 8 inch cake pans
- Cake lifter – for transferring cakes safely
- Make sure your self raising flour and baking powder are fresh. If the ingredients are past their use-by date your cake won’t rise properly.
- Use room temperature ingredients. To soften butter in a hurry, cut it into small cubes and use the defrost setting on the microwave for a few seconds to soften. Do not melt the butter though – that will cause your cake to taste greasy.
- An exception to the room temperature rule: you CAN use Stork baking spread straight from the fridge.
- If you can’t find self raising flour then use plain flour and add 2 1/2 tsp of baking powder.
- The cake layers can be made up to a day in advance. Wrap them well once they have cooled down and store in an airtight container.
- Baking the cake at a slightly lower temperature ensure it rises evenly and doesn’t need levelling before sandwiching the layers together. Always trust the toothpick test and checking the cake is springy to the touch for doneness as oven temperatures can vary.
- I have provided the measurements in both grams and cups. Using a digital scale and measuring spoons is my preferred method as it is more accurate.
Christine says
Absolutely perfect and want to make another soon.
Julie says
Beautiful