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.
Course: Afternoon Tea, Cake
Keyword: All In One Victoria Cake, Mary Berry Victoria Sponge
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.
USEFUL TOOLS & EQUIPMENT*
This easy all-in-one cake can be made using an electric hand mixer or a stand mixer.
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.