Mary Berry’s Victoria Sponge with Buttercream is a quintessential British cake that combines light, airy sponge layers with smooth, rich buttercream and a touch of jam. This classic cake is perfect for any occasion, whether it’s an afternoon tea, a birthday celebration, or simply a delightful treat. The combination of fluffy sponge, sweet buttercream, and fruity jam makes this cake a timeless favorite.
What is Mary Berry’s Victoria Sponge with Buttercream?
Mary Berry’s Victoria Sponge is a simple yet elegant cake made with two layers of sponge, sandwiched together with sweet buttercream and jam. The sponge is light and fluffy, and the buttercream adds a creamy, rich texture. This cake is named after Queen Victoria, who was known to enjoy a slice with her afternoon tea.
Other Popular Recipes
- Mary Berry 10-Inch Sponge Cake
- Mary Berry All-In-One Victoria Sponge Cake
- James Martin Victoria Sponge
Ingredients Needed to Make Mary Berry Victoria Sponge with Buttercream
For the Sponge:
- 225g unsalted butter (softened)
- 225g caster sugar
- 225g self-raising flour
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract (optional)
For the Buttercream Filling:
- 100g unsalted butter (softened)
- 200g icing sugar (sifted)
- 1-2 tbsp milk (optional, for thinning)
- 1 tsp vanilla extract
For the Filling and Topping:
- 4 tbsp strawberry or raspberry jam
- Icing sugar (for dusting)
Instructions to Make Mary Berry Victoria Sponge with Buttercream
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins. Line the bottoms with parchment paper to prevent sticking.
Step 2: Make the Sponge Batter
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. If using vanilla extract, add it along with the eggs. Sift the self-raising flour and baking powder into the mixture, then fold them in gently using a spatula until fully combined.
Step 3: Bake the Sponges
Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly pressed. A skewer inserted into the center should come out clean.
Remove the cakes from the oven and allow them to cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 4: Prepare the Buttercream
While the sponges are cooling, make the buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well after each addition, until smooth and light. If the buttercream is too thick, add 1-2 tablespoons of milk to loosen it. Stir in the vanilla extract for added flavor.
Step 5: Assemble the Cake
Once the sponges are completely cool, spread one of the sponges with the jam. On the other sponge, spread an even layer of buttercream. Sandwich the two sponges together with the jam and buttercream in the middle.
Step 6: Dust and Serve
Dust the top of the cake with icing sugar for a classic finish. Slice and serve with a cup of tea for a truly British treat!
Pro Tips for Making the Best Mary Berry Victoria Sponge with Buttercream
- Cream the butter and sugar well: Make sure the butter and sugar are well-creamed to create a light and airy sponge.
- Don’t overmix the batter: Once the flour is added, gently fold it in to keep the sponge light and fluffy.
- Use room temperature ingredients: Ensure your butter and eggs are at room temperature for smoother mixing and better texture.
- Cool the sponges completely: Make sure the sponges are completely cool before assembling the cake, as warm sponges can melt the buttercream.
How Do I Store Mary Berry Victoria Sponge with Buttercream?
Store the cake in an airtight container at room temperature for up to 3 days. If the weather is particularly warm, you may want to store it in the fridge, but allow it to come to room temperature before serving for the best texture.
Nutrition Value (per serving):
- Calories: 420
- Fat: 25g
- Carbohydrates: 50g
- Protein: 5g
- Sugar: 35g
- Fiber: 1g
FAQs
Why is my Victoria sponge not rising properly?
If your Victoria sponge isn’t rising, it could be due to the baking powder losing its effectiveness. Make sure your baking powder is fresh and that you’re not overmixing the batter, as this can deflate the air needed for a good rise.
Can I freeze Victoria’s sponge with buttercream?
Yes, you can freeze Victoria’s sponge with buttercream. Wrap the sponge layers individually in cling film before freezing. It’s best to freeze the cake without the buttercream and jam, then add the fillings after thawing for the best texture.
How do I prevent my Victoria sponge from sinking in the middle?
To prevent sinking, avoid opening the oven door too early and ensure your oven is properly preheated. Also, be careful not to overmix the batter after adding the flour, as this can knock out air and lead to a dense cake.
Can I use a different jam in Victoria sponge cake?
Yes, you can use any type of jam you prefer. Traditional Victoria sponge uses strawberry or raspberry jam, but feel free to experiment with other flavors such as apricot, blackberry, or even lemon curd for a twist.
Final Words
This Mary Berry Victoria Sponge with Buttercream Recipe is a classic, elegant cake that’s perfect for any occasion. With its light sponge and rich buttercream, it’s a simple yet indulgent dessert that’s sure to impress. Enjoy!
More By British Baking Recipes
- Mary Berry Lemon Sponge Cake
- Mary Berry Fatless Sponge Cake
- Mary Berry Baked Apples
- Mary Berry 8 Inch Sponge Cake
Mary Berry Victoria Sponge With Buttercream
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Victoria Sponge is a simple yet elegant cake made with two layers of sponge, sandwiched together with sweet buttercream and jam. The sponge is light and fluffy, and the buttercream adds a creamy, rich texture. This cake is named after Queen Victoria, who was known to enjoy a slice with her afternoon tea.
Ingredients
For the Sponge:
- 225g unsalted butter (softened)
- 225g caster sugar
- 225g self-raising flour
- 4 large eggs
- 2 tsp baking powder
- 1 tsp vanilla extract (optional)
For the Buttercream Filling:
- 100g unsalted butter (softened)
- 200g icing sugar (sifted)
- 1–2 tbsp milk (optional, for thinning)
- 1 tsp vanilla extract
For the Filling and Topping:
- 4 tbsp strawberry or raspberry jam
- Icing sugar (for dusting)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and grease two 20cm (8-inch) round cake tins. Line the bottoms with parchment paper to prevent sticking.
Step 2: Make the Sponge Batter
In a large mixing bowl, beat the softened butter and caster sugar together until light and fluffy. This should take about 2-3 minutes using an electric mixer.
Add the eggs one at a time, beating well after each addition. If using vanilla extract, add it along with the eggs. Sift the self-raising flour and baking powder into the mixture, then fold them in gently using a spatula until fully combined.
Step 3: Bake the Sponges
Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula. Bake in the preheated oven for 20-25 minutes, or until the cakes are golden and spring back when lightly pressed. A skewer inserted into the center should come out clean.
Remove the cakes from the oven and allow them to cool in their tins for 5 minutes before turning them out onto a wire rack to cool completely.
Step 4: Prepare the Buttercream
While the sponges are cooling, make the buttercream. In a large bowl, beat the softened butter until creamy. Gradually add the sifted icing sugar, beating well after each addition, until smooth and light. If the buttercream is too thick, add 1-2 tablespoons of milk to loosen it. Stir in the vanilla extract for added flavor.
Step 5: Assemble the Cake
Once the sponges are completely cool, spread one of the sponges with the jam. On the other sponge, spread an even layer of buttercream. Sandwich the two sponges together with the jam and buttercream in the middle.
Step 6: Dust and Serve
Dust the top of the cake with icing sugar for a classic finish. Slice and serve with a cup of tea for a truly British treat!
