This Mary Berry-inspired 3-egg Victoria sponge is the kind of cake every home baker should have in their back pocket. It bakes up light and buttery with a soft, springy crumb, then gets sandwiched with sweet strawberry jam and a smooth vanilla buttercream. It’s an easy, classic British bake that looks smart on a stand but is simple enough for a weekend treat. From start to finish (including cooling and assembling), set aside about 1 hour 10 minutes.
Ingredients
For the 3-egg sponge
- 175g unsalted butter, softened (plus extra for greasing)
- 175g caster sugar
- 3 large eggs
- 175g self-raising flour
- 1 tsp baking powder
- Pinch of salt
- 2 tbsp milk
- Baking parchment (to line tins)
For the filling
- 4–5 tbsp strawberry jam (or raspberry jam)
- 120g unsalted butter, softened
- 240g icing sugar, sifted
- 1 tsp vanilla extract
- 1–2 tbsp milk (as needed)
To finish
- Icing sugar, for dusting
How to Make Mary Berry 3-Egg Victoria Sponge Recipe
- Prepare the oven: Preheat the oven to 180°C (160°C fan) / 350°F. Place a shelf in the middle so the sponges bake evenly.
- Grease and line the tins: Grease two 18cm (7-inch) round cake tins, then line the bases with baking parchment. A lined base makes turning out the cakes effortless.
- Mix the batter (all-in-one method): Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, salt, and milk to a large mixing bowl. Beat with an electric mixer for 1–2 minutes until pale and smooth. Stop as soon as everything is well combined.
- Divide and level: Split the batter evenly between the two tins and level the tops with a spoon or spatula.
- Bake: Bake for 20–24 minutes until golden, springy to the touch, and a skewer inserted into the centre comes out clean.
- Cool properly: Leave the cakes in their tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and let them cool completely before filling.
- Make the buttercream: Beat the 120g softened butter for 30 seconds, then add the sifted icing sugar and vanilla. Beat until light and creamy, adding 1–2 tablespoons of milk a little at a time until it’s smooth and spreadable.
- Assemble: Place one sponge on a serving plate. Spread the jam over the top. Spread (or pipe) the buttercream onto the second sponge, then sandwich the cakes together.
- Finish and serve: Dust the top with icing sugar. Slice with a serrated knife for neat layers.
Tips
Why did my Victoria sponge sink in the middle?
This is usually underbaking or opening the oven door too early. Bake until the centre springs back when lightly pressed and a skewer comes out clean, and avoid checking before the 18-minute mark.
How do I keep the sponge light and fluffy?
Make sure the butter is properly softened, then mix just until smooth. Over-beating once the flour is in can knock out air and make the crumb tighter.
What’s the best way to get even cake layers?
If you have scales, weigh the batter as you divide it between tins. Also level the tops before baking so the sponges rise evenly.
How do I stop the cake from sticking to the tin?
Grease the tins and line the bases with parchment every time. Let the cakes sit for 5 minutes after baking, then turn out while still slightly warm.
Serving Suggestions
- Serve with a pot of tea (Earl Grey is lovely with the vanilla buttercream).
- Add fresh strawberries or raspberries on the side when they’re in season.
- For a dessert plate, serve with lightly sweetened crème fraîche.
- Pair with a glass of fizz for celebrations.
Storage
Room temperature
Store in an airtight tin for up to 2 days. If your kitchen is warm, keep it in the coolest spot away from sunlight.
Refrigerator
If you prefer to refrigerate (or if it’s hot weather), store in an airtight container for up to 4 days. Let slices sit at room temperature for 20–30 minutes before serving for the best texture.
Freezing
Freeze the unfilled sponges for best results. Wrap each sponge tightly in cling film, then a layer of foil, and freeze for up to 3 months. Defrost at room temperature (still wrapped), then fill once completely thawed.
Nutrition
- Calories: 425 kcal
- Carbohydrates: 48 g
- Protein: 6 g
- Fat: 23 g
- Saturated Fat: 14 g
- Sodium: 220 mg
Nutrition values are estimates and will vary depending on brands, portion size, and how much filling you use.
FAQs
Can I make a 3-egg Victoria sponge in 20cm (8-inch) tins?
Yes, but the layers will be slightly thinner. Keep the bake time similar and start checking at 18–20 minutes. For a taller 20cm cake, consider scaling up to a 4-egg sponge.
Can I use plain flour instead of self-raising flour?
Yes. Swap the self-raising flour for 175g plain flour and increase the baking powder to 2 tsp. Sift it in to help keep the sponge light.
What jam is traditional for a Victoria sponge?
Raspberry jam is the classic choice, but strawberry jam is also very common and delicious. Use a good-quality, thick jam so it doesn’t soak into the sponge.
Can I use whipped cream instead of buttercream?
Yes. Swap the buttercream for 200ml double cream whipped to soft peaks. It’s lighter, but it will shorten the shelf life, so keep the cake chilled and eat within 24–48 hours.
Why is my Victoria sponge dry?
Dry sponge is usually from overbaking or measuring too much flour. Use a light hand when filling the measuring cup (or better, weigh in grams) and remove the cakes as soon as a skewer comes out clean.
Mary Berry 3-Egg Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy10
slices20
minutes22
minutes70
minutes425
kcal42
minutesA light, buttery 3-egg Victoria sponge filled with strawberry jam and vanilla buttercream. Simple, classic, and perfect with a cup of tea.
Ingredients
175g unsalted butter, softened (plus extra for greasing)
175g caster sugar
3 large eggs
175g self-raising flour
1 tsp baking powder
2 tbsp milk
Pinch of salt
Baking parchment (for lining tins)
120g unsalted butter, softened (for buttercream)
240g icing sugar, sifted (for buttercream)
1 tsp vanilla extract (for buttercream)
1–2 tbsp milk (for buttercream, as needed)
4–5 tbsp strawberry (or raspberry) jam
Icing sugar, for dusting
Directions
- Preheat oven to 180°C (160°C fan) / 350°F. Grease and line two 18cm (7-inch) round tins.
- Add softened butter, caster sugar, eggs, flour, baking powder, milk, and a pinch of salt to a large bowl.
- Beat for 1–2 minutes until pale, smooth, and well combined.
- Divide batter evenly between tins and level the tops.
- Bake for 20–24 minutes until golden, springy, and a skewer comes out clean.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Beat butter, icing sugar, vanilla, and a splash of milk until light and creamy.
- Spread jam on one sponge, pipe or spread buttercream on the other, then sandwich together.
- Dust with icing sugar and serve.
Notes
- Weighing your eggs in their shells and matching the weight in butter, sugar, and flour is a reliable way to scale the sponge.
- Use fully softened butter so the batter mixes quickly without over-beating.
- Let the sponges cool completely before filling, or the buttercream will melt.
