This three-layer Victoria sponge is inspired by the simple, dependable baking style associated with Mary Berry. The soft, buttery sponge is sandwiched with strawberry jam and softly whipped cream for a light, fruity finish. It is an approachable cake for beginner bakers, especially if you prepare the tins before mixing. Allow about 90 minutes in total, including cooling and assembly.
Ingredients
For the Sponge
- 225 g unsalted butter, softened, plus extra for greasing
- 225 g caster sugar
- 4 large eggs, at room temperature
- 225 g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
For the Filling and Topping
- 150 ml double cream, chilled
- 1 tablespoon icing sugar, plus 1 tablespoon for dusting
- 5 tablespoons strawberry jam
- 100 g fresh strawberries, sliced, for decoration
Equipment: Three 20 cm round cake tins, baking parchment, a large mixing bowl, an electric mixer, a spatula and a wire rack.
How to Make Mary Berry 3-Layer Victoria Sponge
- Prepare the oven: Preheat the oven to 180°C conventional or 160°C fan. Grease three 20 cm round cake tins and line their bases with baking parchment.
- Mix the sponge batter: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder and milk in a large bowl. Beat with an electric mixer for about 2 minutes, just until the batter is smooth and evenly combined.
- Fill the tins: Divide the batter evenly between the prepared tins. Gently spread it to the edges and level the tops with a spatula.
- Bake the layers: Bake for 20 to 25 minutes, until the cakes are golden and spring back when lightly pressed. A skewer inserted into the centre should come out clean.
- Cool completely: Leave the cakes in their tins for 5 minutes, then turn them out onto a wire rack. Peel off the parchment and leave the layers to cool completely before filling.
- Whip the cream: Put the chilled double cream and 1 tablespoon icing sugar in a bowl. Whisk until the cream holds soft peaks, taking care not to overwhip it.
- Assemble the cake: Place one sponge on a serving plate. Spread with half the jam, followed by half the whipped cream. Add the second sponge and repeat with the remaining jam and cream, then place the final sponge on top.
- Finish and serve: Dust the top with the remaining icing sugar and decorate with sliced strawberries. Cut into 12 slices and serve.
Tips for a Light, Even Sponge
Why should the butter be soft?
Softened butter blends smoothly into the batter, helping the layers rise evenly. It should yield to a gentle press but should not be melted or oily.
How can I make the layers the same size?
For the most even result, weigh the batter into each tin. Level the tops gently so the cakes bake with a similar shape and are easier to stack.
Why did my sponge sink in the middle?
A cake may sink if the oven door is opened too early or if the centre is underbaked. Wait until near the end of the baking time before checking, and make sure each layer springs back when touched.
How do I stop the cream from sliding out?
Cool the sponge completely and whip the cream until it holds soft peaks. Leave a small border around the edge when spreading the filling, as it will move outward when the layers are stacked.
Serving Suggestions
- Serve with a pot of English breakfast tea for an afternoon treat.
- Add extra fresh strawberries or raspberries alongside each slice.
- Offer a small spoonful of pouring cream for a more indulgent dessert.
Storage
Room Temperature
Unfilled sponge layers can be kept in an airtight container at room temperature for up to 2 days. Once filled with fresh cream, refrigerate the cake and do not leave it at room temperature for more than 2 hours.
Refrigerator
Cover the assembled cake and refrigerate for up to 2 days. For the best texture, let a slice stand at room temperature for about 20 minutes before serving.
Freezing
Freeze the completely cooled, unfilled sponge layers for up to 3 months. Wrap each layer well and place in a freezer-safe bag or container. Thaw at room temperature while wrapped, then fill with fresh jam and cream before serving.
Nutrition
Approximate values per slice, based on 12 servings:
- Calories: 390 kcal
- Carbohydrates: 43 g
- Protein: 5 g
- Fat: 23 g
- Saturated fat: 14 g
- Sodium: 140 mg
Nutrition values are estimates and vary with ingredients, brands and portion sizes.
FAQs
Can I make Victoria sponge without three cake tins?
Yes. Bake the layers in batches if needed. Keep the remaining batter covered in a cool place and bake it as soon as a tin is available; the waiting layer may rise slightly less.
Can I make the sponge layers ahead of time?
Yes. Bake the layers up to 2 days ahead and store them unfilled in an airtight container at room temperature. Add the jam and cream on the day you plan to serve the cake.
Can I use raspberry jam instead of strawberry jam?
Yes. Raspberry jam is a lovely alternative and gives the cake a slightly sharper fruit flavour. Use the same amount.
Can I use buttercream instead of fresh cream?
Yes. Replace the whipped cream with your favourite vanilla buttercream and spread a thin layer over the jam on each sponge. The finished cake will be sweeter and richer.
Why is my Victoria sponge dry?
Overbaking or measuring too much flour can make the sponge dry. Weigh the ingredients, check the cakes near the start of the suggested baking time and remove them as soon as they are cooked through.
3-Layer Victoria Sponge
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA Mary Berry-inspired three-layer Victoria sponge filled with strawberry jam and freshly whipped cream.
Ingredients
225 g unsalted butter, softened, plus extra for greasing
225 g caster sugar
4 large eggs, at room temperature
225 g self-raising flour
1 teaspoon baking powder
2 tablespoons milk
150 ml double cream, chilled
1 tablespoon icing sugar, plus 1 tablespoon for dusting
5 tablespoons strawberry jam
100 g fresh strawberries, sliced
Directions
- Preheat the oven to 180°C conventional or 160°C fan. Grease three 20 cm round cake tins and line the bases with baking parchment.
- Beat the butter, caster sugar, eggs, flour, baking powder and milk together for about 2 minutes, until smooth and evenly combined.
- Divide the batter evenly between the tins and level the tops.
- Bake for 20 to 25 minutes, until golden and springy. A skewer inserted into the centres should come out clean.
- Cool in the tins for 5 minutes, then turn out onto a wire rack, remove the parchment and cool completely.
- Whisk the chilled cream with 1 tablespoon icing sugar until it holds soft peaks.
- Spread half the jam and half the cream over the first sponge. Top with the second sponge and repeat, then add the final layer.
- Dust with the remaining icing sugar and decorate with sliced strawberries before serving.
Notes
- Use softened butter and room-temperature eggs for a smooth batter.
- Cool the layers completely before adding the cream.
- Refrigerate the filled cake for up to 2 days.
- Freeze unfilled sponge layers for up to 3 months.
