Mary Berry Victoria Sponge with Butter Icing
Mary Berry Victoria Sponge with Butter Icing is a classic sponge cake made using the all-in-one method, where butter, sugar, eggs, and flour are mixed together. Once baked, the sponges are filled with butter icing and jam instead of cream, giving the cake a slightly richer and more stable filling.
This version is especially practical for warmer weather or occasions where the cake needs to sit out for a while without losing structure.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 8
- Category: Cake
- Method: Baking
- Cuisine: British
Ingredients
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Unsalted butter – 200 g, softened
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Caster sugar – 200 g
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Large eggs – 4
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Self-raising flour – 200 g
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Baking powder – 1 tsp
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Milk – 2 tbsp
For the butter icing
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Unsalted butter – 150 g, softened
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Icing sugar – 300 g
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Milk – 1–2 tbsp
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Vanilla extract – 1 tsp
For filling
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Strawberry or raspberry jam – 4–5 tbsp
Instructions
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Prepare the tins – Grease and line both cake tins and preheat the oven.
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Mix the sponge batter – Add butter, sugar, eggs, flour, baking powder, and milk to a bowl and beat until smooth.
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Divide evenly – Spoon the mixture into the tins and level the tops.
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Bake until golden – Cook until risen, lightly golden, and springy to the touch.
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Cool completely – Turn out onto a wire rack and allow to cool fully.
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Make the butter icing – Beat butter until pale, then gradually add icing sugar, milk, and vanilla until smooth.
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Assemble the cake – Spread jam over one sponge, followed by butter icing, then top with the second sponge.
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Finish simply – Dust lightly with icing sugar if desired.