Mary Berry Victoria Sponge with Buttercream Recipe

This soft, fluffy Mary Berry Victoria Sponge with Buttercream is made with self-raising flour, rich butter, and sweet strawberry jam, ready in just 45 minutes. The cake layers yield beautifully to reveal a thick, creamy buttercream and vibrant jam centre when sliced. I love baking this classic recipe for Sunday afternoon tea.

Why This Classic Works

I used to overcomplicate sponge cakes by creaming butter and sugar separately for ages. Mary’s all-in-one method skips that fuss and still produces a wonderfully light crumb every single time.

The trick I finally learned is making sure the baking spread or butter is genuinely room temperature before mixing. It prevents the batter from curdling and helps the cake rise perfectly in the oven.

Mary Berry Victoria Sponge with Buttercream Ingredients

For the Sponge:

• 225g softened butter or baking spread
• 225g caster sugar
• 225g self-raising flour
• 2 tsp baking powder
• 4 large eggs

For the Filling:

• 100g softened unsalted butter
• 200g icing sugar
• 1 tsp vanilla extract
• 4 tbsp strawberry or raspberry jam
• 1 tbsp icing sugar, for dusting

How To Make Mary Berry Victoria Sponge with Buttercream

1. Preheat and prep: Preheat your oven to 180C (160C fan). Grease and line the bases of two 20cm sandwich tins with baking paper.
2. Mix the batter: Add the softened butter, caster sugar, self-raising flour, baking powder, and eggs into a large bowl. Beat with an electric mixer until smooth and combined.
3. Divide and bake: Divide the batter evenly between the prepared tins, smoothing the tops. Bake for 25 minutes until the sponges are golden and spring back when pressed gently.
4. Cool the sponges: Leave the cakes in their tins for 5 minutes before turning them out onto a wire rack. Peel off the baking paper and let them cool completely.
5. Make the buttercream: Beat the softened unsalted butter in a bowl until smooth. Gradually sift in the icing sugar, add the vanilla extract, and beat until pale and creamy.
6. Assemble the cake: Spread the buttercream generously over the flat side of one sponge. Spread the jam on the flat side of the second sponge, then sandwich them together and dust the top with icing sugar.

Recipe Tips

• Use room temperature eggs: Cold eggs can cause the mixture to curdle and affect the final rise.
• Weigh carefully: Baking is a science, so using a digital scale for your ingredients ensures consistent, reliable results.
• Do not open the oven early: Opening the door before 20 minutes can cause the delicate sponge to sink in the middle.

What To Serve With Victoria Sponge

A classic slice demands a strong cup of Earl Grey or English Breakfast tea to balance the sweet jam and rich buttercream. If you are serving this for a special occasion, offer a small jug of pouring cream or fresh strawberries on the side.

How To Store

Store the cake in an airtight container at room temperature for up to 3 days. Do not put it in the fridge, as the cold air will dry out the sponge very quickly. The un-iced sponges can be frozen wrapped tightly in cling film for up to 3 months.

FAQs

• Can I use baking spread instead of butter? Yes, Mary Berry actually recommends baking spread for the sponge as it makes it very light and fluffy. However, you should stick to real butter for the buttercream filling.
• Why did my sponge sink in the middle? This usually happens if the oven door was opened too soon or if the cake was taken out before it was fully baked. Always check that the centre springs back to the touch.
• Can I make the cake ahead of time? You can bake the sponges a day in advance and store them in an airtight container. Wait to assemble with the buttercream and jam until the day you plan to serve it.

Nutrition

• Calories: 450 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 120mg
• Sodium: 250mg
• Total Carbohydrate: 60g
• Protein: 5g

Try More Recipes:

• Mary Berry Sponge Pudding Recipe
• Mary Berry Raspberry Sponge Cake Recipe
• Mary Berry Light Fluffy Sponge Cake Recipe