This Mary Berry 3-Layer Victoria Sponge Recipe is light, fluffy, and beautifully classic. Made with three soft sponge layers, sweet strawberry jam, and freshly whipped cream, it is a timeless British cake that looks elegant but is easy to prepare. This foolproof recipe is ready in about 1 hour and 30 minutes and works perfectly for birthdays, afternoon tea, or any special occasion.
Mary Berry 3-Layer Victoria Sponge Recipe Ingredients
For the sponge layers
- 225g (8oz) unsalted butter, softened
- 225g (8oz) caster sugar
- 4 large eggs
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling and topping
- 150ml double cream
- 2 tbsp icing sugar
- 4 to 5 tbsp strawberry jam
- Fresh strawberries, sliced
- Icing sugar, for dusting
How To Make Mary Berry 3-Layer Victoria Sponge
- Prepare the oven and tins: Preheat your oven to 350°F / 180°C (160°C fan). Grease and line three 8-inch round cake tins with baking parchment.
- Make the cake batter: Place the softened butter, caster sugar, eggs, self-raising flour, baking powder, and milk into a large mixing bowl.
- Beat until smooth: Using an electric mixer, beat the ingredients together for about 2 minutes until the mixture is pale, light, and fully combined.
- Bake the sponges: Divide the batter evenly between the three prepared tins and level the tops. Bake for 20 to 25 minutes, until golden and springy when lightly pressed.
- Cool completely: Leave the sponges in the tins for 5 minutes, then turn them out onto a wire rack to cool completely before assembling.
- Prepare the filling: Whip the double cream with icing sugar until it holds soft peaks.
- Assemble the cake: Place one sponge layer on a serving plate. Spread with strawberry jam and a layer of whipped cream. Add the second sponge and repeat the process.
- Finish and decorate: Top with the final sponge layer. Dust generously with icing sugar and decorate with fresh strawberries if desired.
Recipe Tips
How do I get light and fluffy sponge layers?
Make sure the butter is fully softened before mixing. Beating the batter until pale helps trap air and gives the sponge its classic light texture.
How do I know when the sponges are baked?
The cakes are ready when they are golden, spring back when lightly pressed, and a skewer inserted into the center comes out clean.
Why did my sponge sink?
Opening the oven door too early can cause sinking. Keep the oven closed for at least the first 18 minutes of baking.
Can I use whipped cream from a can?
Freshly whipped double cream gives the best texture and flavor. Canned cream is not recommended for this recipe.
What To Serve With Victoria Sponge
This classic cake is perfect on its own, but it pairs beautifully with:
- A pot of hot English tea
- Fresh berries on the side
- A light dusting of extra icing sugar just before serving
How To Store Victoria Sponge
- Room temperature: Store the assembled cake in an airtight container in a cool place for up to 24 hours.
- Refrigerator: If filled with fresh cream, store the cake in the fridge for up to 2 days. Allow it to come to room temperature before serving.
- Freezing: The sponge layers can be frozen without filling. Wrap them tightly and freeze for up to 3 months. Thaw completely before assembling.
Victoria Sponge Nutrition Facts
- Calories: 410 kcal
- Carbohydrates: 46g
- Protein: 6g
- Fat: 22g
- Saturated Fat: 13g
- Sodium: 210mg
Nutrition information is estimated per slice and may vary based on ingredients used.
FAQs
Can I use plain flour instead of self-raising flour?
Yes. Use 225g plain flour and add an extra 2 teaspoons of baking powder.
Can I use raspberry jam instead of strawberry?
Yes. Raspberry jam is a traditional alternative and works very well in this recipe.
Why is this an all-in-one method?
All ingredients are mixed together in one bowl, which saves time and reduces washing up while still producing a light sponge.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Beginner4
servings20
minutes30
minutes410
kcal50
minutesA classic three-layer Victoria sponge from Mary Berry, made with soft, airy sponge layers, strawberry jam, and freshly whipped cream.
Ingredients
225g unsalted butter
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
Strawberry jam
Fresh strawberries
Directions
- Preheat oven to 350°F / 180°C (160°C fan). Grease and line three 8-inch round cake tins.
- Place all sponge ingredients into a large bowl and beat for 2 minutes until smooth.
- Divide batter evenly between tins and bake for 20 to 25 minutes.
- Cool completely before filling.
- Whip cream with icing sugar.
- Assemble layers with jam and cream.
- Dust with icing sugar and decorate before serving.
Notes
- Use softened butter for best results.
- Do not overbake the sponge layers.
- Assemble close to serving time for the freshest texture.
