Mary Berry All-in-One Victoria Sponge Recipe

Name: Mary Berry All-in-One Victoria Sponge Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 225g unsalted butter, softened (plus extra for greasing); 225g caster sugar; 4 large eggs; 225g self-raising flour; 2 tsp baking powder; 1 tsp vanilla extract; 2 tbsp milk; Pinch of fine salt; 100g unsalted butter, softened (for buttercream); 200g icing sugar, sifted (for buttercream); 1–2 tbsp milk (for buttercream); 1/2 tsp vanilla extract (optional, for buttercream); 4–5 tbsp strawberry jam; Icing sugar, for dusting (plus baking parchment for lining tins)

This classic Victoria sponge uses Mary Berry’s much-loved all-in-one method, so it’s wonderfully quick with very little fuss. The crumb is light, soft, and buttery, with a gentle vanilla sweetness that pairs perfectly with a bright layer of jam and a simple buttercream. It’s an easy bake that looks (and tastes) properly special, even if you’re a beginner. Total time is about 1 hour, including cooling and assembling.

Ingredients

For the all-in-one sponge

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

For the filling

4–5 tbsp strawberry jam (or raspberry jam)
100g unsalted butter, softened
200g icing sugar, sifted
1–2 tbsp milk (as needed)
1/2 tsp vanilla extract (optional)

To finish

Icing sugar, for dusting

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

Oven preparation

Prepare the oven: Preheat the oven to 180°C (160°C fan). Place a shelf in the middle so the cakes bake evenly.
Prepare the tins: Grease two 20cm (8in) sandwich tins, then line the bases with baking parchment. A lined base makes turning out completely stress-free.

Mixing the all-in-one batter

Add everything to the bowl: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder, vanilla, milk, and a pinch of salt into a large mixing bowl.
Beat until smooth: Using an electric hand mixer (or a stand mixer), beat for about 1–2 minutes until pale and well combined. Stop as soon as the mixture looks smooth. Overmixing can make the sponge a little tight.
Divide and level: Split the batter evenly between the tins and level the tops with the back of a spoon or a small spatula.

Baking

Bake: Bake for 20–25 minutes, until the sponges are golden, spring back when lightly pressed, and a skewer inserted into the centre comes out clean.
Avoid early peeking: Try not to open the oven in the first 15 minutes. A sudden drop in heat can encourage the cakes to sink.

Cooling

Rest briefly: Leave the cakes in their tins for 5 minutes. This helps them firm up so they turn out neatly.
Cool completely: Turn out onto a wire rack, peel off the parchment, and cool completely before filling. If you fill while warm, the jam can soak in and the buttercream will melt.

Assembling

Make the buttercream: Beat the 100g softened butter for 30 seconds. Add the icing sugar and beat until light and fluffy. Add 1 tablespoon of milk (and vanilla if using), then add a little more milk only if needed for a soft, spreadable texture.
Spread the jam: Place one sponge on a serving plate or cake stand. Spread the jam evenly over the top. If your jam is stiff, warm it for 5–10 seconds in the microwave and stir, so it spreads without pulling the sponge.
Add the buttercream: Spread the buttercream on the second sponge (or on top of the jam, whichever you find easier), then sandwich the cakes together.
Finish simply: Dust the top with icing sugar just before serving for that classic Victoria sponge look.

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 too early, underbaking, or using out-of-date baking powder. Make sure the oven is fully preheated, keep the door shut for the first 15 minutes, and bake until the centre springs back and a skewer comes out clean.

How do I get two even layers without guessing?

Weigh the batter. Put the mixing bowl on the scales and portion the mixture evenly between the tins. If you want to be extra neat, level the batter with a small spatula before baking.

What’s the secret to a light, fluffy all-in-one sponge?

Use truly softened butter and room-temperature eggs so the mixture emulsifies quickly. Beat just until smooth and pale. Beating for ages can overwork the flour and reduce the rise.

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

Grease the tins well and line the bases with parchment. After baking, rest the cakes for 5 minutes in the tin, then turn out. Turning out immediately can cause tearing, especially if the sponge is delicate.

Serving Suggestions

Serve with a pot of strong tea, Earl Grey, or coffee.
Add fresh strawberries or raspberries on the side.
For a more dessert-like plate, serve with a spoonful of lightly whipped cream.
Cut into smaller squares for an afternoon tea spread.

Storage

Room temperature

Store in an airtight container for up to 2 days. Keep it somewhere cool and out of direct sunlight so the buttercream stays firm.

Refrigerator

You can refrigerate for up to 4 days, but the sponge will dry slightly. Bring slices to room temperature for 20–30 minutes before serving for the best texture.

Freezing

For best results, freeze the sponges unfilled. Wrap each cooled sponge tightly in cling film, then foil, and freeze for up to 3 months. Defrost at room temperature (still wrapped) then fill and dust just before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 52 g
Protein: 5 g
Fat: 22 g
Saturated fat: 13 g
Sodium: 220 mg

Nutrition values are estimates and will vary depending on the exact ingredients and brands you use.

FAQs

What does “all-in-one” mean for Victoria sponge?

All-in-one means you put all the sponge ingredients into the bowl at the same time and beat until smooth. It’s quicker than the traditional creaming method, but still gives a light, tender sponge when you use softened butter and don’t overmix.

Can I make this Victoria sponge with plain flour?

Yes. Replace the self-raising flour with 225g plain flour and increase the baking powder to 3 teaspoons. Sift the flour and baking powder together for an even rise.

Can I bake it in one deep tin instead of two sandwich tins?

You can, but it will take longer and the rise can be less even. Use a 20cm deep tin, bake at the same temperature, and start checking at 35 minutes. Cool completely, then slice into two layers with a serrated knife.

What’s the best filling: buttercream or whipped cream?

Buttercream is the most stable and keeps well at room temperature. Whipped cream tastes lovely and traditional too, but it needs refrigeration and is best eaten the same day. You can also do half buttercream and half lightly whipped cream if you want the best of both.

Why is my sponge dense instead of fluffy?

Dense sponge is usually caused by butter that was too cold, overmixing, or an oven that wasn’t hot enough. Make sure the butter is properly softened, beat only until combined, and fully preheat the oven before baking.

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