If you’re looking for a classic and delicious cake that is easy to make and perfect for any occasion, you can’t go wrong with a Mary Berry Victoria sponge with buttercream. This cake is named after Queen Victoria, who loved to have a slice of sponge cake with her afternoon tea. It consists of two layers of light and fluffy sponge cake sandwiched with jam and buttercream and dusted with icing sugar on top. It’s a simple but elegant cake that everyone will enjoy.
In this article, I will show you how to make a Mary Berry Victoria sponge with buttercream from scratch, using her foolproof recipe that has been tested and loved by millions of home bakers. I will also give you some tips and tricks on how to get the best results, as well as some variations and adaptations you can try to make this cake your own.
What is Mary Berry Victoria Sponge with Buttercream?
The Mary Berry Victoria Sponge with Buttercream is a quintessential British cake, celebrated for its simplicity and elegance. Named after Queen Victoria, who favored sponge cake during her afternoon tea, this dessert features two layers of soft, airy sponge cake filled with a sweet layer of jam and a rich buttercream. Finished with a light dusting of icing sugar, it embodies the perfect balance of flavor and texture, making it a beloved treat for any occasion.
Other Popular Cake Recipes
- Nigella Victoria Sponge
- Mary Berry All-In-One Victoria Sponge Cake
- Mary Berry Chocolate Ganache Cake
Why You Love this Recipe
- Simplicity: The recipe is straightforward, making it accessible to bakers of all skill levels.
- Versatility: Ideal for any event, from casual afternoon teas to elegant celebrations.
- Customizable: Easily adapted with different fillings or toppings to suit your taste.
- Delightfully Fluffy: The sponge layers are light and airy, providing a perfect canvas for the flavorful fillings.
- Classic Flavor: The combination of buttercream and jam offers a timeless taste that appeals to everyone.
Ingredients Needed to Make Mary Berry Victoria Sponge with Buttercream
To make a Mary Berry Victoria sponge with buttercream, you will need the following ingredients:
- 225 g (8 oz) self-raising flour
- 225 g (8 oz) caster sugar
- 225 g (8 oz) softened butter
- 4 large eggs
- 2 tsp baking powder
- 4 tbsp milk
- 1 tsp vanilla extract
- 150 g (5 oz) butter, softened
- 300 g (10 oz) icing sugar, sifted
- 2-3 tbsp milk
- 1 tsp vanilla extract
- 4 tbsp raspberry jam
- Icing sugar, for dusting
Useful Equipment
- 2 x 20 cm (8 in) round cake tins
- Baking parchment
- Electric mixer or wooden spoon
- Large mixing bowl
- Wire rack
- Palette knife or spatula
- Sieve
Instructions to Make a Mary Berry Victoria Sponge with Buttercream – Step-by-Step
Follow these easy steps to make a Mary Berry Victoria sponge with buttercream:
Step 1: Preheat the oven and prepare the cake tins
- Preheat the oven to 180°C (160°C fan, gas mark 4).
- Grease the cake tins and line the bases with baking parchment.
- Cut out two circles of parchment paper that fit the bottom of the tins, and place them inside.
- This will help the cakes to come out easily and prevent them from sticking to the tins.
Step 2: Make the sponge cake batter
- In a large mixing bowl, beat the butter and sugar together with an electric mixer or a wooden spoon until light and fluffy. This will take about 5 minutes.
- Add the eggs, one at a time, beating well after each addition. If the mixture looks curdled, don’t worry, it will come together once you add the flour.
- Add the flour, baking powder, milk, and vanilla extract, and mix well until you have a smooth and creamy batter. Do not overmix, as this will make the cake tough and dense.
- Divide the batter evenly between the two cake tins, and level the tops with a palette knife or a spatula.
- Bake for 20 to 25 minutes or until golden and springy to the touch. A skewer inserted in the center should come out clean.
- Leave the cakes to cool slightly in the tins, then turn them out onto a wire rack and peel off the parchment paper. Let them cool completely before filling and decorating.
Step 3: Make the buttercream
- In a large mixing bowl, beat the butter with an electric mixer or a wooden spoon until soft and smooth.
- Gradually add the icing sugar, beating well after each addition, until you have a thick and fluffy buttercream. You may need to add more or less icing sugar, depending on the consistency you prefer.
- Add the milk and vanilla extract, and beat again until well combined. The buttercream should be spreadable but not runny. If it’s too stiff, add more milk. If it’s too thin, add more icing sugar.
- Transfer the buttercream to a piping bag fitted with a star nozzle, or use a palette knife or a spatula to spread it.
Step 4: Assemble and decorate the cake
- Place one of the sponge cakes on a serving plate or a cake stand, and spread the jam evenly over the top. You can use any jam you like, but raspberry jam is the traditional choice for a Victoria sponge.
- Pipe or spread the buttercream over the jam, leaving a small border around the edge. You can make swirls or rosettes with the buttercream, or keep it simple and smooth.
- Place the other sponge cake on top of the buttercream, and press gently to sandwich them together.
- Dust the top of the cake with icing sugar, using a sieve to create a fine and even layer.
- Your Mary Berry Victoria sponge with buttercream is ready to serve and enjoy. You can cut it into slices and serve it with a cup of tea or coffee, or as a dessert with some whipped cream or fresh berries.
What Do I Serve With Mary Berry Victoria Sponge with Buttercream
This versatile cake pairs wonderfully with:
- Afternoon Tea: Serve as a centerpiece for a traditional British tea spread.
- Fresh Berries: Accompany with a side of fresh strawberries, raspberries, or blueberries for added freshness.
- Whipped Cream: Offer extra indulgence with a dollop of lightly whipped cream on the side.
- Dessert Wine: Complement its sweetness with a glass of dessert wine or a light sparkling wine.
- Coffee or Tea: Pair with a hot cup of your favorite tea or coffee for a comforting treat.
Pro Tips to Make Perfect Mary Berry Victoria Sponge with Buttercream
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature to achieve a smooth batter.
- Do Not Overmix: Mix the batter just until the ingredients are combined to keep the sponge light and airy.
- Even Layers: Use a kitchen scale to divide the batter evenly between the two tins for uniform baking.
- Cooling: Allow the cakes to cool completely before assembling to prevent the buttercream from melting.
- Smooth Buttercream: Beat the buttercream until it’s light and fluffy for a smooth, easy-to-spread consistency.
- Jam Layer: Choose high-quality raspberry jam for a classic flavor, or experiment with other varieties to customize your cake.
- Sifting Dry Ingredients: Sift the flour and baking powder to avoid lumps and incorporate air into the batter.
- Check for Doneness: Use a skewer or toothpick to test the cakes – it should come out clean when inserted into the center.
- Decorating: For a professional finish, use a palette knife or spatula to smooth the buttercream and a sieve to dust the top with icing sugar.
Variations of Mary Berry Victoria Sponge with Buttercream
Personalize your Mary Berry Victoria Sponge with these creative adaptations to suit any preference or occasion:
- Chocolate Sponge: Incorporate cocoa powder into the batter for a chocolatey twist.
- Lemon Zest Buttercream: Add lemon zest to the buttercream for a citrusy flavor.
- Alternative Jams: Experiment with different jams or preserves, such as strawberry, apricot, or blackcurrant.
- Fresh Fruit Layers: Between the sponge layers, add fresh sliced strawberries, raspberries, or peaches for added texture and freshness.
- Cream Cheese Frosting: Substitute the buttercream with cream cheese frosting for a tangy alternative.
- Coffee Infused: Mix a small amount of espresso powder into the batter or buttercream for a subtle coffee flavor.
How do I store Mary Berry Victoria Sponge with Buttercream Leftovers?
Proper storage is crucial for maintaining the freshness and texture of your Victoria Sponge cake:
At Room Temperature
- Short-Term Storage: Keep the cake in an airtight container for up to 2 days.
- Avoid Heat and Sunlight: Store in a cool, dry place away from direct sunlight to prevent the buttercream from melting.
In the Refrigerator
- Airtight Container: For longer storage, place the cake in an airtight container.
- Storage Duration: It can be refrigerated for up to 5 days.
- Prevent Absorbing Odors: Ensure the container is sealed properly to avoid the cake absorbing any fridge odors.
How do I reheat Mary Berry Victoria Sponge with Buttercream Leftovers?
Typically, Victoria Sponge cake is enjoyed at room temperature or slightly chilled to appreciate its full flavor and texture. Reheating is not generally recommended, especially for cakes with buttercream, as it can alter the texture and cause the frosting to melt. However, if you prefer to enjoy the cake slightly warmed:
- Room Temperature: Simply remove the cake from the refrigerator and let it sit out for about an hour before serving. This allows the cake and buttercream to soften, enhancing the flavors.
- Microwave (Not Recommended): If you must warm the cake, do it very briefly (a few seconds) in the microwave. This method is not recommended as it can melt the buttercream and alter the cake’s texture.
The nutrition value per serving (with 300g of jam and 300ml cream) is:
- 501 kcal
- 5g protein
- 50g carbohydrates (of which 36g sugars)
- 31g fat (of which 19g saturates)
- 0.8g fibre
- 0.8g salt
FAQs
Can I make the sponge cake ahead of time?
Yes, the sponge layers can be made a day ahead. Once cooled, wrap them tightly in plastic wrap and store them at room temperature. This can actually make the cake easier to assemble as the sponges will be firmer.
Can I use all-purpose flour instead of self-raising flour for the Victoria Sponge?
Yes, you can substitute self-raising flour with all-purpose flour. For every cup of all-purpose flour, add 1 ½ teaspoons of baking powder and ¼ teaspoon of salt to mimic self-raising flour. For this recipe, you’d need to adjust accordingly based on the total amount of self-raising flour required.
How can I ensure my sponge cake is fluffy and not dense?
To achieve a fluffy sponge cake, ensure the following:
- Room Temperature Ingredients: Use ingredients at room temperature, especially butter and eggs, to ensure a smooth batter.
- Proper Mixing: Cream the butter and sugar until light and pale, and avoid overmixing once the flour is added.
- Accurate Measurements: Use precise measurements for all ingredients, as too much flour or too little leavening agent can lead to a dense cake.
- Do Not Overbake: Keep an eye on your baking time. Overbaking can dry out the cake and make it dense.
How do I get a smooth buttercream frosting?
For smooth buttercream:
- Sift Icing Sugar: Ensure the icing sugar is sifted to remove any lumps.
- Softened Butter: Use butter that is softened but not melted for a creamy texture.
- Beat Well: Beat the butter on its own first until creamy, then gradually add the icing sugar, beating continuously. Add milk or cream as needed to adjust consistency.
Can the Victoria Sponge cake be frozen?
Yes, you can freeze the sponge layers and buttercream separately. Wrap the sponge layers tightly in plastic wrap and then foil. The buttercream can be stored in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and assemble the cake the next day. However, for the best texture, it’s recommended to enjoy the cake fresh.
Final Words
A Mary Berry Victoria sponge with buttercream is a classic and delicious cake that is easy to make and perfect for any occasion. It consists of two layers of light and fluffy sponge cake sandwiched with jam and buttercream and dusted with icing sugar on top. It’s a simple but elegant cake that everyone will enjoy.
I hope you enjoyed this article and found it helpful. If you did, please share it with your friends and leave a comment below. I would love to hear your feedback and suggestions. And don’t forget to check out my other recipes on my food blog. Happy baking!
