Mary Berry All-in-One Victoria Sponge Recipe

This classic all-in-one Victoria sponge is one of the easiest and most reliable cakes you can bake at home. It has a soft, light crumb, a gentle vanilla flavour, and a beautifully even rise thanks to the simple mixing method. The recipe is very beginner-friendly and needs no creaming, making it perfect for busy days or first-time bakers. From start to finish, it takes just under an hour.

Ingredients

For the sponge

• 225g self-raising flour
• 225g caster sugar
• 225g unsalted butter, softened
• 4 large eggs
• 2 teaspoons baking powder
• 2 tablespoons milk
• 1 teaspoon vanilla extract

For the filling

• 150ml double cream
• 2 tablespoons icing sugar
• 4 to 5 tablespoons strawberry or raspberry jam

For finishing

• Icing sugar, for dusting

How To Make Mary Berry All-in-One Victoria Sponge Recipe

1. Prepare the oven and tins: Preheat the oven to 180°C (160°C fan). Grease two 20cm round sandwich tins and line the bases with baking paper.
2. Mix the cake batter: Add the flour, caster sugar, softened butter, eggs, baking powder, milk, and vanilla extract to a large mixing bowl. Using an electric mixer, beat everything together for about 1 minute until smooth and pale. Scrape down the sides once or twice to ensure even mixing.
3. Bake the sponges: Divide the mixture evenly between the prepared tins and level the tops gently. Bake for 20 to 25 minutes, until the cakes are well risen, lightly golden, and spring back when pressed in the centre.
4. Cool the cakes: Remove from the oven and leave the cakes in their tins for 5 minutes. Turn out onto a wire rack, peel off the baking paper, and leave to cool completely.
5. Assemble the cake: Whip the double cream with the icing sugar until it holds soft peaks. Spread the jam evenly over one sponge, then spoon or spread the whipped cream on top. Place the second sponge on top and dust lightly with icing sugar before serving.

Tips

Why is my Victoria sponge dense?

This usually happens if the mixture is overbeaten or the oven temperature is too low. Mix only until smooth and make sure the oven is fully preheated.

Can I use margarine instead of butter?

Yes, a good-quality baking spread works well and often gives a lighter texture in an all-in-one method.

How do I get an even rise?

Weigh the batter into each tin for accuracy and level the surface gently before baking.

Should I use whipped cream or buttercream?

Both work well. Whipped cream gives a lighter finish, while buttercream makes the cake sturdier for warmer days.

Serving Suggestions

• Serve with a pot of tea for a classic afternoon treat
• Add fresh strawberries for a seasonal twist
• Enjoy as a simple birthday cake with extra cream

Storage

• Room temperature: Keep the assembled cake in an airtight container for up to 24 hours. If filled with cream, store somewhere cool.
• Refrigerator: Store in the fridge for up to 2 days. Bring to room temperature for 20 minutes before serving for the best texture.
• Freezing: Freeze the plain sponges only, well wrapped, for up to 3 months. Defrost fully before filling.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 38g
• Protein: 6g
• Fat: 28g
• Saturated Fat: 17g
• Sodium: 180mg

Nutrition values are approximate and may vary depending on ingredients used.

FAQs

What does all-in-one mean in baking?

All-in-one means all the cake ingredients are mixed together in one bowl at the same time, making the process quicker and simpler.

Can I make this cake with plain flour?

Yes, replace the self-raising flour with plain flour and add 2½ teaspoons of baking powder.

How do I stop the cake from sinking?

Avoid opening the oven door too early and make sure the baking powder is fresh.

Can I make this Victoria sponge ahead of time?

You can bake the sponges a day ahead and assemble the cake just before serving for the best freshness.

Mary Berry All-in-One Victoria Sponge Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

8

slices

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Calories

420

kcal

40

minutes

A light and fluffy all-in-one Victoria sponge filled with strawberry jam and softly whipped cream. A classic Mary Berry-style British cake that is quick, simple, and reliable.

Ingredients

• 225g unsalted butter, softened

• 225g caster sugar

• 4 large eggs

• 225g self-raising flour

• 2 tsp baking powder

• 2 tbsp milk

• 1 tsp vanilla extract

• 150ml double cream

• 2 tbsp icing sugar

• 4–5 tbsp strawberry or raspberry jam

Directions

• Preheat the oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins.
• Place all the sponge ingredients into a large mixing bowl.
• Beat with an electric mixer for about 1 minute until smooth and pale, scraping down the sides if needed.
• Divide the mixture evenly between the tins and gently level the tops.
• Bake for 20–25 minutes until golden, risen, and springy to the touch.
• Leave in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Whip the double cream with icing sugar until soft peaks form.
• Spread jam over one sponge, top with whipped cream, and sandwich with the second sponge.
• Dust lightly with icing sugar before serving.

Notes

• Use fully softened butter for the best rise and texture.
• Avoid overmixing once the batter is smooth.
• Unfilled sponges can be frozen for up to 3 months.