Mary Berry Victoria Sponge with Buttercream Recipe

Mary Berry Victoria Sponge with Buttercream Recipe is a classic British celebration cake made with two light vanilla sponge layers sandwiched together with smooth buttercream and fruity jam. The sponge is soft, airy, and buttery, while the filling adds sweetness and richness in every slice. It is an easy to moderate bake, ideal for birthdays, afternoon tea, or weekend baking. Total time is around 1 hour 20 minutes including cooling and decorating.

Ingredients

For the Sponge

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
2 tbsp milk

For the Buttercream Filling

150g unsalted butter, softened
300g icing sugar
1 tbsp milk
1 tsp vanilla extract

For Finishing

4 tbsp strawberry jam
Icing sugar for dusting

How to Make Mary Berry Victoria Sponge with Buttercream Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line two 20cm sandwich tins with baking parchment.
Make the cake batter: Add the butter, caster sugar, eggs, flour, baking powder and milk to a large bowl. Beat until pale, smooth and fully combined.
Fill the tins: Divide the batter evenly between the prepared tins. Smooth the tops with a spatula for even baking.
Bake the sponges: Bake for 22 to 25 minutes until golden, springy to the touch and shrinking slightly from the sides.
Cool completely: Leave in the tins for 5 minutes, then turn out onto a wire rack and cool fully before filling.
Make the buttercream: Beat the softened butter until smooth. Gradually add icing sugar and milk, then beat until light and fluffy.
Assemble the cake: Spread jam over one sponge layer. Spoon or pipe over the buttercream, then place the second sponge on top.
Finish and serve: Dust the top lightly with icing sugar, slice and serve.

Tips

Why did my sponge sink in the middle?

Avoid opening the oven door too early and make sure the cake is fully baked before removing it.

How do I get an extra light sponge?

Use room temperature butter and eggs, and beat the mixture until fluffy.

How can I stop buttercream from being grainy?

Sift the icing sugar before mixing and beat for several minutes until smooth.

Can I make it look neater?

Pipe the buttercream instead of spreading it for a cleaner finish.

Serving Suggestions

Serve with tea or coffee
Add fresh strawberries on the side
Enjoy as a birthday cake
Slice for afternoon tea platters

Storage

Room Temperature

Keep in an airtight container for up to 2 days in a cool room.

Refrigerator

Store chilled for up to 4 days. Bring to room temperature before serving.

Freezing

Freeze unfrosted sponge layers for up to 3 months. Wrap well and thaw before assembling.

Nutrition

Calories: 465 kcal
Carbohydrates: 52g
Protein: 5g
Fat: 27g
Saturated Fat: 16g
Sodium: 210mg

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

FAQs

Can I use raspberry jam instead?

Yes, raspberry jam is a traditional and delicious alternative to strawberry jam.

Can I make this cake in advance?

Yes, bake the sponge layers a day ahead and fill before serving.

Why is my sponge dry?

It may have been overbaked. Check a few minutes early and remove once springy.

Can I freeze the finished cake?

Yes, freeze in slices or whole if well wrapped for up to 2 months.