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Mary Berry all-in-one Victoria sponge

Mary Berry all-in-one Victoria sponge recipe
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The All-in-One Victoria Sponge is a simplified method of making the traditional Victoria sandwich cake. All ingredients — butter, sugar, eggs, flour, and baking powder — are added to one bowl and whisked together. Mary Berry’s technique ensures a consistent rise and soft texture, making it perfect for bakers of all levels.

Ingredients

Scale

For the sponge:

  • 225g self-raising flour

  • 225g caster sugar

  • 225g unsalted butter, softened

  • 4 large eggs

  • 2 tsp baking powder

  • 2 tbsp milk

  • 1 tsp vanilla extract (optional)

For the filling:

  • 4 tbsp strawberry or raspberry jam

  • 200ml double cream, whipped (or buttercream if preferred)

  • Icing sugar, for dusting

Instructions

Step 1: Preheat the oven

Preheat your oven to 180°C (160°C fan). Grease and line two 20cm round sandwich tins with baking parchment.

Step 2: Mix all ingredients together

Add butter, sugar, eggs, flour, baking powder, milk, and vanilla extract into a large mixing bowl. Beat together with an electric whisk for about 1 minute until smooth and creamy. Avoid overmixing.

Step 3: Divide and bake

Spoon the mixture evenly into the prepared tins and level the tops. Bake for 20–25 minutes until golden and springy to the touch.

Step 4: Cool completely

Let the cakes cool in their tins for 5 minutes, then transfer to a wire rack to cool completely before assembling.

Step 5: Prepare the filling

Whip the double cream until soft peaks form. Alternatively, use buttercream by beating 100g butter with 200g icing sugar until smooth.

Step 6: Assemble the sponge

Spread jam over one sponge layer and cream or buttercream over the other. Sandwich together gently.

Step 7: Finish and serve

Dust the top with icing sugar and slice to serve. Enjoy with tea or coffee for a true British treat.

Find it online: https://maryberrycooks.co.uk/mary-berry-all-in-one-victoria-sponge/