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This classic Mary Berry Victoria sponge recipe with buttercream is so easy to make even kids can do it. It’s the perfect tea time treat.
Mary Berry’s Victoria sponge recipe with buttercream is a classic, easy cake that anyone can make. This recipe uses the all in one method to mix everything together in one bowl which makes a great simple bake for kids to try.
I love a simple vanilla sponge, it’s the perfect afternoon tea treat. If you’re new to baking, it’s a great recipe to master. You do need to make sure you are accurate with your measurements though as there’s no hiding from any mistakes. Digital scales are much more accurate than using cups, so I’d recommend using them if you have them.
How can kids help to make a Victoria sponge?
This is such a simple cake it’s a great recipe for kids to try. Children can help to measure out all the ingredients and mix them all together. The recipe uses a few eggs, so there’s a chance for them to practice their egg cracking skills which is important for any young baker.
A classic Victoria sponge doesn’t need decoration, so your kids can help to assemble everything, and add the jam and buttercream if you’re using it.
What is the ‘all in one method’?
The all in one method is the easiest way of making a cake which makes it perfect if you’re baking with kids. It simply means all the ingredients are added to a bowl at the same time before being mixed together into a smooth batter. There’s no need to cream the butter and sugar together first as with some recipes.
If i’m not baking with my kids I sometimes choose to cream the butter and sugar together first before adding the remaining ingredients as I tend to find my sponge gets a slightly better rise. But sometimes, particularly when you’re baking with children, simplicity wins the day, which is when the all in one method comes into its own. And if it’s good enough for Mary Berry, it’s good enough for me!
Why isn’t my sponge light and fluffy?
If your sponge hasn’t risen nicely and become light and fluffy you may have over mixed it. You just need to mix the ingredients together until the batter becomes smooth, don’t over do it. Also check that you’ve used the correct, in date raising agents. If you use old flour or baking powder your cake might not rise properly.
What can I use if I don’t have self raising flour?
If you don’t have self raising flour, which is common in the UK but not always elsewhere in the world, swap it for an equal amount of plain or all purpose flour and add 2 teaspoons of baking powder.
What is baking spread?
Baking spread or Stork is just a margarine that’s perfect for baking. You can use it instead of butter in a sponge as it tends to make the cake a little lighter and fluffier. Here in the UK the cost of butter seems to keep rising so baking margarine or spread is a fantastic cheaper alternative. I still prefer to use butter in buttercream icing though.
Why is it called a Victoria sponge?
A Victoria sponge or Victoria sandwich was named after Queen Victoria. It is said that Queen Victoria enjoyed the cake with her afternoon tea, filled with jam and dusted with a little caster sugar. The cake itself is derived from the classic pound cake, but, with the invention of baking powder in 1843, was able to rise higher than had previously been possible.
Do you have to add buttercream?
I like adding buttercream to my Victoria sponge, but you can also choose to leave it out and just have jam in the middle. If you want something more than jam but don’t like buttercream try adding some whipped cream.
Other cake recipes
If you liked this Victoria sponge recipe you’ll love some of our other easy cakes and cupcakes:
Lemon drizzle cake
Chocolate fudge cake
Butterfly cakes
Rainbow cake
Swiss roll
Boston cream pie
Chocolate Victoria sponge
Lemon sponge cake
Madeira cake
Victoria sponge traybake
Useful equipment
You might need the following baking tools/gadgets to make this Victoria sponge
Digital scales
Freestanding mixer
Mixing bowl
Measuring cups
Measuring spoons
Cake tins
Serving plate
Wire rack
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Difficulty:Easy
Time: 20 minutes + 20 minutes baking
Serves: 12
Ingredients
For the sponges
225g/(1 3/4 cups) self-raising flour*
225g (1 cup + 2 tbsp) caster sugar, plus extra for sprinkling
1 level teaspoon baking powder
225g (1 cup) unsalted butter or baking spread
4 eggs
For the filling
4 tbsp jam (strawberry or raspberry)
For the buttercream
100g (1/4 cup) unsalted butter, softened
200g (1 1/2 cups) icing sugar / confectioners sugar, sifted
2 tbsp milk
*If you don’t have any self raising flour, swap it for an equal amount of plain or all purpose flour and add 2 teaspoons of baking powder.
How to make Mary Berry’s Victoria sponge with buttercream
Preheat the oven to 180C/160C Fan and prepare your tins
Get your child to rub a little butter over the base and sides of 2 x 20cm/8in loose bottomed or spring form cake tins. Line the bottom with baking or parchment paper.
Mix all the cake ingredients together
Get your child to measure everything out and add them to a large mixing bowl or free-standing mixer. It doesn’t matter what order you add everything, but if you do it in the order the ingredients are listed, you’re less likely to miss anything out.
Start by measuring out the flour and sugar, then add the baking powder. Make sure your kids use their finger to level the teaspoon as they’re measuring it so they add just the right amount.
Add the baking margarine/spread or butter. If your butter isn’t soft enough pop it in the microwave for a few secones to soften it (not long enough to melt it).
Finally, add the eggs. Break the eggs into a small bowl first, then add to your mixture. We never add them straight just in case any rogue shell goes in. If it does, use a larger piece of shell to fish it out – it often sticks to that better than it does your finger.
Use the k-paddle of your freestanding mixer or hand mixer (or even wooden spoons) to combine everything together until it’s well mixed and smooth. Stop once everything has mixed in and there are no more lumps of butter, don’t over mix it.
Bake your victoria sponges
Divide the mixture evenly between each tin. If you want to be really accurate you can weigh them, or just spoon equal quantities of cake batter into each tin.
Use a spatula or the back of a spoon to gently spread the batter around the cake tin and smooth down the surface of the cake.
Bake each cake on the middle shelf of your oven for 20-25 minutes. They’re done when they have risen, are golden brown, and the edges are coming away from the tins. You can double check the middle is cooked by inserting a skewer or co*cktail stick into the middle. If it comes out clean your cake it ready. If a little cake batter is on your skewer/stick, pop it back in the oven for a few minutes.
Remove your sponges from the oven and leave them to cool for a few minutes in the tin before taking the cakes out the tins to cool further on a wire rack.
Make the buttercream
Get your child to measure out the butter and put in a large mixing bowl or your free-standing mixer. If it’s not soft pop it in the microwave for a few seconds to soften it (not long enough to melt it).
Weigh the icing sugar then add some to your butter and using the k-paddle of your mixer or a hand held mixture slowly beat them together. Add the rest of the icing sugar along with a table spoon of milk. Beat until the mixture is smooth and creamy. The longer you whip it for, the lighter and fluffier it will end up.
Spoon the buttercream into a piping bag, fitted with a large plain nozzle. If you have food bag clips, you can put one on the top of your piping bag to make sure no icing comes out the top when your piping the cake.
Assemble the Victoria sponge
Put one cake top down on to a serving plate (save the better looking one to go on top). Get your child to help you spoon the jam on top and spread it out.
Pipe the buttercream on top. I found it easiest to do the outside dollops of buttercream then let the kids fill in the middle. If you need to, you can hold the piping bag and give it squeeze and help your kids guide it.
Place the other sponge on top, and sprinkle your Victoria sandwich with caster sugar to serve.
Serve and enjoy.
Victoria sponge recipe with buttercream
cookingwithmykids
This classic Victoria sandwich is the perfect cake for a tea time treat. A delicious sponge sandwiching a layer of fresh jam and cream but so easy to make it's great for little chefs!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Afternoon tea
Cuisine British
Servings 12
Calories 437 kcal
Ingredients
- 4 large eggs
- 225 g caster sugar plus extra for sprinkling
- 225 g self-raising flour
- 1 level tsp baking powder
- 225 g unsalted butter softened
- 4 tbsp jam strawberry or raspberry
For the buttercream
- 100 g unsalted butter softened
- 200 g icing sugar sifted
- 2 tbsp milk
Instructions
Preheat the oven to 180C/160C Fan and grease and line two 20cm/8in cake tins
Mix all the cake ingredients together
Measure the sugar, flour, baking powder and butter into a mixing bowl. Break the eggs into a small bowl, then add to your mixture.
Use a stand mixer or hand mixer to combine everything together until it’s well mixed. Stop once everything has mixed in and there are no more lumps of butter, don’t over mix it.
Bake your cakes
Divide the mixture between each tin. We only have one 20cm tin so I used scales to make sure I was putting half in, baked it, then made the other. If you have two tins, put a spoon into each in turn until it’s divided evenly.
Use a spatula to gently smooth the surface of the cake.
Bake each cake on the middle shelf of your oven for 20-25 minutes. They’re done when they are golden brown and the edges are coming away from the tins.
Remove from the oven and cool for a few minutes in the tin before taking the cakes out the tins to cool further on a wire rack.
Make the buttercream
Measure the butter and put in a large bowl. If it’s not soft blast it in the microwave for a few seconds (not long enough to melt it).
Weigh the icing sugar then add some to your butter and beat together. Add the rest along with a table spoon of milk. Beat until the mixture is smooth and creamy.
Spoon the buttercream into a piping bag, fitted with a large plain nozzle.
Assemble the cake.
Put one cake onto a serving plate, spoon the jam on top and spread it out. Pipe the buttercream on top.
Place the other sponge on top, and sprinkle with caster sugar to serve.
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