Mary Berry Victoria Sponge with Buttercream Recipe

This classic Victoria sponge with buttercream is everything a traditional British cake should be light, soft, and beautifully balanced. The sponge layers are tender and airy, filled with smooth vanilla buttercream and sweet strawberry jam. It is a straightforward bake suitable for beginners, yet elegant enough for afternoon tea or special occasions. From start to finish, it takes just under an hour, making it a reliable favourite for home bakers.

Ingredients

For the sponge

• 200 g unsalted butter, softened
• 200 g caster sugar
• 4 large eggs, at room temperature
• 200 g self-raising flour
• 2 tbsp milk
• 1 tsp vanilla extract

For the buttercream filling

• 100 g unsalted butter, softened
• 200 g icing sugar, sifted
• 1 tsp vanilla extract
• 1 to 2 tbsp milk

For assembling

• 4 to 5 tbsp strawberry jam
• A little icing sugar, for dusting

How to Make Mary Berry Victoria Sponge with Buttercream Recipe

• Prepare the oven and tins: Preheat the oven to 180°C or 160°C fan. Grease two 20 cm round sandwich tins and line the bases with baking paper. Set aside while you make the cake mixture.
• Mix the sponge batter: In a large bowl, beat the softened butter and caster sugar together until pale and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gently fold in the self-raising flour, then add the milk and mix until you have a smooth, soft batter.
• Bake the cakes: Divide the mixture evenly between the prepared tins and smooth the tops. Bake for 20 to 25 minutes, until the cakes are well risen, golden, and spring back when lightly pressed. Remove from the oven and leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
• Make the buttercream: Beat the butter until very soft and creamy. Gradually add the sifted icing sugar, beating well. Stir in the vanilla extract and enough milk to create a smooth, spreadable buttercream.
• Assemble the cake: Place one sponge on a serving plate. Spread the strawberry jam evenly over the top, followed by the buttercream. Sandwich with the second sponge, pressing gently. Dust lightly with icing sugar before serving.

Tips for the Best Victoria Sponge

Why did my sponge sink?

This is often caused by opening the oven door too early or overmixing the batter. Make sure the oven is fully preheated and mix gently once the flour is added.

How do I get an even rise?

Weigh the batter into each tin to ensure both layers bake evenly. Smoothing the tops before baking also helps.

Can I make it lighter?

Using room temperature ingredients and creaming the butter and sugar thoroughly will give you a lighter, fluffier sponge.

How do I stop the cake from drying out?

Do not overbake. Check the sponge as soon as it turns golden and springs back when touched.

Serving Suggestions

• Serve with a pot of freshly brewed tea
• Add fresh strawberries on the side
• Enjoy as part of an afternoon tea spread
• Serve slightly chilled for a firmer slice

Storage

Room temperature

Store the assembled cake in an airtight container for up to 2 days. Keep it in a cool place away from direct heat.

Refrigerator

Refrigerate for up to 3 days, well covered. Allow the cake to come to room temperature before serving for the best texture.

Freezing

The plain sponge layers can be frozen for up to 2 months. Wrap well in cling film and foil. Defrost fully before filling.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 46 g
• Protein: 5 g
• Fat: 24 g
• Saturated Fat: 14 g
• Sodium: 220 mg

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

FAQs

Can I use buttercream instead of cream in a Victoria sponge?

Yes, buttercream is a popular alternative and makes the cake more stable, especially in warmer weather.

Can I make this cake in advance?

You can bake the sponge layers a day ahead and assemble the cake on the day of serving for the freshest result.

What jam works best?

Strawberry jam is traditional, but raspberry jam also works beautifully if you prefer a sharper flavour.

Can I use plain flour instead of self-raising?

Yes, replace it with plain flour and add 2 teaspoons of baking powder.

Mary Berry Victoria Sponge with Buttercream Recipe

Recipe by Milli RoseCourse: DessertCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

420

kcal

Total time

40

minutes

A light and airy Victoria sponge layered with smooth vanilla buttercream and sweet strawberry jam, perfect for afternoon tea or special occasions.

Ingredients

• 200 g unsalted butter, softened

• 200 g caster sugar

• 4 large eggs

• 200 g self-raising flour

• 2 tbsp milk

• 1 tsp vanilla extract

• 100 g unsalted butter, softened

• 200 g icing sugar

• 1 to 2 tbsp milk

• 4 to 5 tbsp strawberry jam

Directions

• Preheat the oven to 180°C or 160°C fan. Grease and line two 20 cm sandwich tins.
• Cream the butter and sugar until pale and fluffy.
• Beat in the eggs one at a time, then add the vanilla extract.
• Fold in the flour and milk until smooth.
• Divide the batter between tins and bake for 20 to 25 minutes.
• Cool completely on a wire rack.
• Beat butter, icing sugar, vanilla, and milk to make buttercream.
• Spread jam and buttercream on one sponge, top with the second sponge, and dust with icing sugar.

Notes

• Ensure all ingredients are at room temperature for best results.
• Do not overbake, as this will dry out the sponge.
• Sponge layers can be frozen before filling for convenience.