Mary Berry All-in-One Victoria Sponge Recipe

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This Mary Berry all-in-one Victoria sponge is the kind of classic cake you can confidently bake on a quiet afternoon and proudly serve to guests. It has two light, buttery sponge layers with a tender crumb, sandwiched with sweet strawberry jam and softly whipped cream. The method is wonderfully straightforward since everything goes into one bowl, which keeps it firmly in the easy, beginner-friendly category. From start to finish, allow about 1 hour including cooling and assembly.

Mary Berry All-in-One Victoria Sponge Recipe

Ingredients

For the all-in-one sponge

225g unsalted butter, very soft (plus extra for greasing)
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
1 tsp vanilla extract (optional)

For the filling

4 to 5 tbsp strawberry jam
150ml double cream
1 tbsp icing sugar
Fresh strawberries, sliced (optional)

For finishing

Icing sugar, for dusting

For the tins

Baking parchment, to line the bases

How to Make Mary Berry All-in-One Victoria Sponge

Oven preparation

Prepare the oven: Preheat the oven to 180°C (160°C fan). Set a shelf in the middle so the cakes bake evenly.
Prepare the tins: Grease two 20cm (8-inch) round sandwich tins and line the bases with baking parchment. This helps the sponges release cleanly.

Mixing

Add everything to the bowl: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk, and vanilla (if using) into a large mixing bowl.
Beat until smooth: Mix with an electric hand mixer (or stand mixer) for 1 to 2 minutes until pale, creamy, and fully combined. Scrape down the sides once so there are no buttery pockets.
Divide evenly: Spoon the batter into the two tins and level the tops. If you want perfectly even layers, weigh the tins.

Baking

Bake: Bake for 20 to 25 minutes, until golden and springy in the centre. A skewer inserted in the middle should come out clean.
Avoid early peeking: Keep the oven door closed for at least the first 18 minutes so the cakes rise properly.

Cooling

Cool briefly in the tins: Let the cakes sit for 5 minutes, then run a knife around the edge if needed.
Cool completely: Turn out onto a wire rack, peel off the parchment, and cool fully before filling. Warm sponge will melt the cream.

Assembling

Whip the cream: Whip the double cream with 1 tablespoon icing sugar to soft peaks. Stop as soon as it holds its shape, overwhipped cream turns grainy.
Fill the cake: Spread the jam over one sponge. Spoon or pipe the whipped cream on top, then add sliced strawberries if using.
Finish: Place the second sponge on top and dust generously with icing sugar. Slice with a sharp serrated knife for neat portions.

How to Make Mary Berry All-in-One Victoria Sponge

Tips

Why did my Victoria sponge sink in the middle?

The most common causes are opening the oven door too early, underbaking, or using butter that was too cold (which can stop the batter emulsifying properly). Bake until the centre feels springy and a skewer comes out clean, then cool on a rack so steam does not make the sponge heavy.

How do I get an even rise and a soft, level sponge?

Use very soft butter, mix just until smooth, and level the batter in the tins before baking. If your oven runs hot, bake at 170°C fan and give it an extra minute or two rather than letting the edges set too quickly.

What should I do if the all-in-one mixture looks curdled?

Keep mixing, it often comes back together once the flour is added. If it still looks split, add 1 tablespoon of the flour and mix briefly, then continue with the rest. Also make sure your eggs are at room temperature next time.

How can I stop the cake from sticking to the tins?

Grease the tins well and line the bases with parchment. After baking, rest the cakes for 5 minutes, then turn out while they are still slightly warm so they release easily.

Serving Suggestions

Serve with a pot of strong tea, Earl Grey is a lovely match.
Add a bowl of fresh berries on the side for a simple, pretty finish.
For celebrations, decorate the top with extra strawberries and a thicker dusting of icing sugar.
Pair with lightly whipped crème fraîche for a slightly tangier filling option.

Storage

Room temperature

If filled with whipped cream, keep the cake in a cool place for up to 24 hours, ideally in a cake tin. If your kitchen is warm, refrigerate instead.

Refrigerator

Store in an airtight container for up to 2 days. Let slices sit at room temperature for 20 to 30 minutes before serving for the best sponge texture.

Freezing

Freeze the sponges unfilled for the best results. Wrap each cooled 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 with fresh jam and cream.

Nutrition

Calories: 410 kcal
Carbohydrates: 44 g
Protein: 6 g
Fat: 23 g
Saturated fat: 14 g
Sodium: 220 mg

Disclaimer: Nutrition values are estimates and vary based on ingredients, brands, and portion size.

FAQs

What tins should I use for an all-in-one Victoria sponge?

Two 20cm (8-inch) round sandwich tins are ideal. Grease well and line the bases with baking parchment for easy release.

Can I use plain flour instead of self-raising flour?

Yes. Replace the self-raising flour with 225g plain flour and increase the baking powder to 2 tsp. Sift well so it distributes evenly.

Can I fill a Victoria sponge with buttercream instead of cream?

Absolutely. Swap the whipped cream for a simple vanilla buttercream if you want a more stable filling, especially in warm weather. Use about 100g softened butter beaten with 200g icing sugar, plus a splash of milk if needed.

How do I know when the sponge is baked properly?

The cakes should be golden, spring back when lightly pressed in the centre, and a skewer inserted into the middle should come out clean. Start checking at 20 minutes.

Can I make Victoria sponge ahead of time?

You can bake the sponges a day ahead, cool completely, and wrap well at room temperature. Fill with jam and cream shortly before serving for the freshest texture.