Mary Berry Victoria Sponge with Buttercream Recipe

Name: Mary Berry Victoria Sponge with Buttercream Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 225g unsalted butter, softened (for the sponge); 225g caster sugar; 4 large eggs; 225g self-raising flour; 2 tsp baking powder; 2 tbsp milk; 1 tsp vanilla extract (optional, for the sponge); Butter, for greasing tins; Baking parchment; 150g unsalted butter, softened (for the buttercream); 300g icing sugar, sifted; 1–2 tbsp milk (for the buttercream); 1 tsp vanilla extract (for the buttercream); 4–5 tbsp strawberry jam; Icing sugar, for dusting

This Mary Berry Victoria sponge with buttercream is a classic British sandwich cake with two light, golden sponges and a sweet strawberry jam and vanilla buttercream filling. The crumb is soft and fluffy, with that clean buttery flavour that makes a Victoria sponge so special. It’s an easy, reliable bake that suits beginners, but still feels proudly “proper” on a cake stand. Total time is about 1 hour 15 minutes, including cooling and assembling.

What to Expect From This Victoria Sponge

You’ll get two tender sponge layers with a neat, even rise and a fine crumb. The strawberry jam keeps the centre bright and fruity, while the buttercream adds a smooth, vanilla richness that makes each slice feel a little more celebratory than the traditional cream filling. It’s sturdy enough for parties and bake sales, but still delicate when you bite into it.

Ingredients

For the sponge cakes

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
2 tbsp milk
1 tsp vanilla extract (optional)
Butter, for greasing the tins
Baking parchment, for lining

For the vanilla buttercream

150g unsalted butter, softened
300g icing sugar, sifted
1 tsp vanilla extract
1–2 tbsp milk (as needed)

For filling and finishing

4–5 tbsp strawberry jam (seedless or seeded, both work)
Icing sugar, for dusting

How to Make Mary Berry Victoria Sponge with Buttercream

Prepare the oven: Preheat the oven to 180°C (160°C fan) / 350°F. Place a shelf in the middle so the cakes bake evenly.
Prepare the tins: Grease two 20cm (8-inch) sandwich tins, then line the bases with baking parchment. A lined base makes turning out the sponges stress-free.
Mix the sponge batter: Add the softened butter, caster sugar, eggs, self-raising flour, baking powder, milk and vanilla (if using) to a large bowl. Beat with an electric mixer for 1–2 minutes until pale, smooth, and fully combined. Stop as soon as it looks uniform so the sponge stays light.
Divide and level: Spoon the mixture into the prepared tins and level the tops with the back of a spoon. Try to split the batter evenly so the layers bake at the same rate.
Bake: Bake for 20–25 minutes, until the sponges are golden, spring back when lightly pressed, and are just beginning to pull away from the sides. If you have hot spots, rotate the tins once halfway through baking.
Cool properly: Leave the cakes in their tins for 5 minutes, then turn out onto a wire rack, peel off the parchment, and cool completely. Don’t rush this part, buttercream and warm sponge do not get on.
Make the buttercream: Beat the butter for 1 minute until creamy. Add the sifted icing sugar in stages, beating well each time. Beat in the vanilla, then add 1–2 tablespoons of milk until the buttercream is smooth, pale, and easily spreadable.
Assemble: Place one sponge on a serving plate or cake stand. Spread the strawberry jam over the top. Spread (or pipe) the buttercream over the jam, then top with the second sponge, pressing very gently to level it.
Finish: Dust the top with a light coating of icing sugar just before serving for that classic Victoria sponge look.

Tips

Why did my Victoria sponge sink in the middle?

The most common causes are opening the oven door too early, underbaking, or using ingredients that were too cold. Bake until the centre springs back when touched lightly, and keep the oven door shut for at least the first 18–20 minutes.

How do I keep the sponge light and fluffy?

Make sure the butter is properly softened and beat only until the mixture is smooth and uniform. Overbeating after the flour is added can make the sponge tighter. Room-temperature eggs also help the batter emulsify and rise evenly.

How can I stop the buttercream from tasting too sweet?

Sifting the icing sugar and adding a pinch of salt helps, and so does using real vanilla extract. You can also add a teaspoon of lemon juice to brighten the flavour without making it taste lemony.

How do I get two even sponge layers?

Weigh the batter into each tin if you can. If you do it by eye, level the batter carefully and tap each tin once on the counter to settle the mixture before baking.

Serving Suggestions

Serve with a pot of strong tea, Earl Grey, or coffee.
Add fresh strawberries on the side for a simple, pretty plate.
Turn it into a celebration cake with a thicker buttercream layer and a ring of berries on top.
Slice and serve with a spoon of lightly sweetened crème fraîche.

Storage

Room temperature

Store the assembled cake in an airtight container (or under a cake dome) for up to 2 days at cool room temperature. Keep it out of direct sunlight so the buttercream stays neat.

Refrigerator

If your kitchen is warm, refrigerate for up to 4 days in an airtight container. Let slices sit at room temperature for 20–30 minutes before serving so the sponge softens and the buttercream tastes creamy, not firm.

Freezing

For best results, freeze the sponges unfilled. Wrap each completely cooled sponge tightly in cling film, then a layer of foil, and freeze for up to 3 months. Defrost at room temperature (still wrapped) before filling with jam and fresh buttercream.

Nutrition

Calories: 480 kcal
Carbohydrates: 56g
Protein: 5g
Fat: 26g
Saturated fat: 16g
Sodium: 210mg

Nutrition values are estimates and will vary depending on specific ingredients and portion sizes.

FAQs

Can I make a Victoria sponge with buttercream the day before?

Yes. Assemble the cake, cover it well, and keep it at cool room temperature for up to 24 hours (or refrigerate if your kitchen is warm). For the best texture, bring it back to room temperature before serving.

Can I use margarine instead of butter in the sponge?

You can, and it will still work, but the flavour won’t be as rich. If you do use margarine, choose a baking spread (not low-fat) and keep the eggs at room temperature to help the batter emulsify.

Can I bake this Victoria sponge in one deep tin?

Yes. Bake the batter in one deep 20cm tin and increase the baking time to roughly 35–45 minutes. Check with a skewer for doneness, then cool completely before slicing into two layers.

What jam is best for a Mary Berry Victoria sponge?

Strawberry jam is the classic choice. Seedless jam spreads more neatly, but seeded strawberry or raspberry jam tastes lovely too. Warm the jam for a few seconds and stir it if you want a smoother, more even layer.

Why is my buttercream splitting or looking grainy?

This usually happens if the butter is too cold or the icing sugar wasn’t sifted. Let the butter soften properly, sift the sugar, and beat well. If it still looks stiff, add milk a teaspoon at a time until it smooths out.