Mary Berry Victoria Sponge with Buttercream Recipe

This Mary Berry-style Victoria sponge is a classic two-layer British cake with a light, tender crumb, a buttery vanilla scent, and a sweet layer of jam and silky buttercream. The sponge is made using the simple all-in-one method, so it feels approachable even if you do not bake often. Expect a soft, fluffy texture with a fine crumb and a filling that is rich but not heavy. It is an easy bake with a total time of about 1 hour 20 minutes, including cooling and assembling.

Ingredients

For the Victoria sponge

• 225g unsalted butter, softened (plus extra for greasing)
• 225g caster sugar
• 4 large eggs
• 225g self-raising flour
• 2 tsp baking powder
• 2 tbsp milk
• 1 tsp vanilla extract (optional, but lovely)
• Pinch of fine salt
• Baking parchment, for lining the tins

For the buttercream filling

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 1 tsp vanilla extract
• 1 to 2 tbsp milk (as needed)

For assembling and finishing

• 4 to 5 tbsp strawberry jam (or raspberry jam)
• Icing sugar, for dusting

How to Make Mary Berry Victoria Sponge with Buttercream

Prepare the oven and tins

• Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle of the oven so the cakes bake evenly.
• Prepare the tins: Grease two 20cm (8-inch) sandwich tins and line the bases with baking parchment. A lined base makes turning out the sponges much easier.

Mix the sponge (all-in-one method)

• Add everything to a bowl: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, vanilla (if using), and a pinch of salt into a large mixing bowl.
• Beat until smooth: Using an electric mixer, beat for 1 to 2 minutes until the mixture looks pale, creamy, and well combined. Stop once or twice to scrape down the sides so there are no buttery pockets.
• Divide the batter: Spoon the batter into the tins and level the tops. If you have a kitchen scale, weighing the tins helps you get beautifully even layers.

Bake

• Bake the sponges: Bake for 20 to 25 minutes, until golden, risen, and springy when lightly pressed in the centre.
• Check doneness: A skewer inserted into the centre should come out clean. If it has wet batter, bake for 2 more minutes and test again.

Cool completely

• Cool in the tins briefly: Leave the cakes in their tins for 5 minutes so they firm up.
• Turn out and cool: Run a knife around the edges, then turn the sponges out onto a wire rack. Peel off the parchment and let them cool completely before filling.

Make the buttercream

• Cream the butter: Beat the softened butter for 1 minute until smooth and lighter in colour.
• Add icing sugar gradually: Add the sifted icing sugar in a few additions, beating well each time. Start on a low speed to avoid a sugar cloud.
• Finish the texture: Beat in the vanilla, then add 1 tablespoon of milk. Add a little more milk only if needed, until the buttercream is smooth, spreadable, and holds its shape.

Assemble the Victoria sponge

• Choose your base: Place one sponge on a serving plate or cake stand, top side down for a flatter surface.
• Spread the jam: Spread the jam evenly over the sponge, taking it close to the edge.
• Add the buttercream: Spread or pipe the buttercream on top of the jam (or onto the second sponge), then gently sandwich with the remaining sponge, top side up.
• Finish: Dust the top with icing sugar. Let the cake sit for 15 minutes before slicing so the filling settles neatly.

Tips

Why did my Victoria sponge sink in the middle?

This usually comes from underbaking or opening the oven door too early. Bake until the centre feels springy and a skewer comes out clean, and try not to open the door before the 18-minute mark.

How do I get a lighter, fluffier sponge?

Make sure your butter is properly softened and beat the batter just until smooth and pale. Overbeating after the flour goes in can make the crumb tighter, while cold butter can leave dense patches.

How can I stop the buttercream from being too sweet?

Use a pinch of salt and real vanilla, and beat the butter well before adding sugar. If you want it less sweet, you can reduce the icing sugar slightly, but the buttercream will be softer and less pipeable.

Why is my cake dry?

Dry sponge usually means it baked too long or your oven runs hot. Check a couple of minutes early, and consider using an oven thermometer. Also measure flour carefully, and avoid packing it into the cup if you are converting from grams.

Serving Suggestions

• Serve with a cup of tea and a light dusting of icing sugar just before bringing it to the table.
• Add fresh strawberries or raspberries on the side for a simple, summery plate.
• For celebrations, pipe the buttercream in a ring and spoon the jam into the centre for a neat slice.
• Pair with softly whipped cream if you want a more traditional, lighter finish.

Storage

Room temperature

Store the assembled cake in an airtight container for up to 2 days. Keep it in a cool spot away from direct sunlight, especially if your kitchen runs warm.

Refrigerator

If it is hot weather or you prefer a firmer filling, refrigerate for up to 4 days in a sealed container. Bring slices to room temperature for 20 to 30 minutes before serving for the best sponge texture.

Freezing

For best results, freeze the unfilled sponges. Wrap each cooled sponge tightly in cling film and then foil, and freeze for up to 3 months. Defrost at room temperature (still wrapped) to prevent condensation, then fill with jam and buttercream once fully thawed.

Nutrition

• Calories: 430 kcal
• Carbohydrates: 49 g
• Protein: 5 g
• Fat: 24 g
• Saturated fat: 14 g
• Sodium: 220 mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients used and portion size.

FAQs