Mary Berry’s Victoria Sponge

Servings :

Total Time:

10 people

33 minutes


For the cake self raising flour caster sugar superfine sugar baking powder Stork baking spread or softened unsalted butter eggs vanilla extract paste or powder Buttercream softened unsalted butter icing sugar powdered sugar double cream heavy cream vanilla extract To fill & decorate icing sugar to dust seedless raspberry or strawberry jam fresh berries optional

Step 1

Preheat the oven to 180°C (160°F). Mist two 8 inch cake tins with cake release and line the bottoms with baking paper.

Step 2

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.

Step 3

Divide the batter between the prepared cake pans and bake until golden. Cool on a wire rack before adding any frosting.

Step 4

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.

Step 5

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.

Step 6

If you like, you can decorate your Victoria sponge with fresh strawberries or other seasonal fruit instead of leaving it plain.

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