4.7 from 99 votes
Mary Berry Victoria Sponge (All-in-one Sponge)
The Mary Berry Victoria Sponge is a classic all-in-one cake that combines self-raising flour, sugar, margarine or softened butter, eggs, and vanilla to create a smooth, light batter. This sponge bakes into golden cake layers with even rise and a tender crumb, perfect for layering with buttercream and jam. The accompanying buttercream is creamy and rich, made with softened unsalted butter, icing sugar, double cream, and vanilla. The finished cake can be dusted with icing sugar, spread with jam, and decorated with optional fresh berries.
Prep Time
5 mins
Cook Time
28 mins
Total Time
33 mins
Servings:
10
Calories:
620 kcal
Course:
Snacks, Cake
Cuisine:
British
Ingredients
For the cake
- 226 g self-rising flour 1 ¼ cup + 2 tbsp
- 226 g caster sugar superfine sugar, 1 cup plus 2 tbsp
- 1 tsp baking powder
- 226 g baking margarine or softened unsalted butter, Stork brand; 1 cup
- 4 egg room temperature, large
- 1 tsp vanilla extract paste or powder
Buttercream
- 115 g unsalted butter softened, ½ cup
- 390 g icing sugar powdered sugar
- 80 ml double cream heavy cream
- 1 tsp vanilla extract
To fill & decorate
- icing sugar to dust
- jam seedless raspberry or strawberry
- fresh berries optional
Instructions
Make the cake layers
- Preheat the oven to 180°C / 160°C Fan (350°F / 325° Fan forced). Grease and line two 8 inch baking tins. Note: you can bake the cakes at a slightly lower temperature for a bit longer to ensure flat tops.
- Measure the self raising flour, sugar and baking powder into your mixing bowl and stir to combine.
- Add the rest of the ingredients into the bowl and beat together with an electric hand mixer or stand mixer until the batter is smooth. Use a spatula to wipe the sides and bottom of your bowl halfway through.
- Divide the batter between the prepared cake pans and bake until golden. This can take approximately 28-30 minutes or until a toothpick inserted in the centre comes out clean, cakes are springy to the touch and just coming away from the edges of the cake tin. Cool the cakes completely on a wire rack before adding any frosting.
Cup of Yum
Make the buttercream
- Add all the frosting ingredients to a bowl (remember to use softened butter NOT Stork for the buttercream) and beat together until the frosting is smooth and holds peaks.
- Pipe the buttercream over the bottom cake layer and spoon the jam over it. Cover with the second layer, pressing it down slightly and dust with icing sugar.
- If you like you can decorate your Victoria sponge with fresh strawberries or other seasonal fruit instead of leaving it plain.
Notes
- Use room temperature ingredients to ensure even mixing and texture.
- Measuring ingredients by weight provides more consistent results than volume.
- Buttercream is made with softened butter, not baking spread, for best flavor and texture.
- Freshness of self-raising flour and baking powder is important for proper rising.
- Bake layers at a slightly lower temperature to reduce doming and achieve flat tops.
- Cake layers can be baked in advance, cooled, wrapped tightly, and stored airtight.
- A toothpick inserted in the center coming out clean, and a springy touch, indicate doneness.
Nutrition Information
Calories
620kcal
(31%)
Carbohydrates
78g
(26%)
Protein
5g
(10%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
148mg
(49%)
Sodium
248mg
(10%)
Potassium
106mg
(2%)
Fiber
1g
(4%)
Sugar
61g
(122%)
Vitamin A
1066IU
(21%)
Vitamin C
1mg
(1%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 620
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 78g | 26% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 148mg | 49% |
| Sodium | 248mg | 10% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 61g | 122% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.