This Mary Berry-inspired all-in-one Victoria sponge is a classic two-layer cake filled with strawberry jam and softly whipped cream. The sponge is light and tender, with a buttery flavour that pairs beautifully with the sweet filling. It is an easy recipe for beginners because the cake ingredients are mixed together in one bowl. Allow about 1 hour 30 minutes in total, including cooling and assembly.
Ingredients for the Victoria Sponge
For the sponge
- 225g unsalted butter, softened, plus extra for greasing
- 225g caster sugar
- 4 large eggs, at room temperature
- 225g self-raising flour
- 2 teaspoons baking powder
- 2 tablespoons milk
For the filling and topping
- 150ml double cream
- 4 tablespoons strawberry jam, about 80g
- 1 teaspoon icing sugar, for dusting
How to Make Mary Berry All-in-One Victoria Sponge
- Prepare the oven: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line their bases with baking parchment.
- Mix the sponge: Put the softened butter, caster sugar, eggs, self-raising flour, baking powder and milk into a large bowl. Beat with an electric mixer for about 1 to 2 minutes, just until smooth and evenly combined. Scrape down the sides of the bowl if needed.
- Fill the tins: Divide the mixture evenly between the prepared tins and gently level the tops with a spatula.
- Bake the cakes: Bake for 20 to 25 minutes, until golden and springy 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 sponges to cool completely, about 45 minutes.
- Prepare the filling: Whip the double cream in a chilled bowl until it holds soft peaks. Take care not to overwhip it.
- Assemble the sponge: Place one cake layer on a serving plate. Spread it with the strawberry jam, followed by the whipped cream. Place the second layer on top and dust lightly with icing sugar.
Tips for a Perfect All-in-One Victoria Sponge
Why should the butter be soft?
Softened butter blends easily with the other ingredients, giving you a smooth batter without lumps. It should yield when pressed with a fingertip but should not be melted or oily.
How can I keep the sponge light?
Measure the ingredients carefully and stop mixing as soon as the batter is smooth. Overmixing can make the sponge less tender, so there is no need to beat it for longer than necessary.
Why has my Victoria sponge sunk?
A cake can sink if the oven door is opened too early or the centre is underbaked. Wait until near the end of the baking time before checking, and make sure the middle springs back when lightly pressed.
How do I stop the cream from sliding out?
Let both sponge layers cool completely before filling. Whip the cream to soft peaks and spread it almost to the edge, leaving a small border so it has room to settle when the top layer is added.
Serving Suggestions
- Serve a slice with a pot of English breakfast tea.
- Add fresh strawberries or raspberries on the side.
- Offer extra whipped 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, keep the cake refrigerated and do not leave it at room temperature for more than 2 hours.
Refrigerator
Store the cream-filled cake in an airtight container in the refrigerator for up to 2 days. For the best flavour and texture, let a slice sit at room temperature for 15 to 20 minutes before serving.
Freezing
Freeze the completely cooled, unfilled sponge layers for up to 3 months. Wrap each layer well and place it in a freezer-safe container or bag. Thaw at room temperature while still wrapped, then fill with fresh cream and jam. Freezing the assembled cake is not recommended because the cream can lose its texture.
Nutrition
Approximate values per slice, based on 12 slices:
- Calories: 370 kcal
- Carbohydrates: 37g
- Protein: 4g
- Fat: 23g
- Saturated fat: 14g
- Sodium: 180mg
Nutrition values are estimates and will vary depending on the ingredients and brands used.
Frequently Asked Questions
Can I make Victoria sponge without an electric mixer?
Yes. Use a sturdy wooden spoon and beat the ingredients until smooth, although it will take a little more effort. Make sure the butter is properly softened first.
Can I use plain flour instead of self-raising flour?
Yes. Use 225g plain flour with 3½ teaspoons baking powder in total instead of the self-raising flour and 2 teaspoons baking powder listed in the recipe. Whisk them together before adding them to the bowl.
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 freshly whipped 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 filling a slightly sharper fruit flavour. Use the same amount.
Why is my sponge dense?
Cold butter, inaccurate measurements, overmixing or old raising agents can all affect the texture. Use softened butter, check that the baking powder is in date and mix only until the batter is smooth.
All-in-One Victoria Sponge
Course: DessertCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesA light, buttery two-layer Victoria sponge filled with strawberry jam and freshly whipped cream.
Ingredients
225g unsalted butter, softened, plus extra for greasing
225g caster sugar
4 large eggs, at room temperature
225g self-raising flour
2 teaspoons baking powder
2 tablespoons milk
150ml double cream
4 tablespoons strawberry jam, about 80g
1 teaspoon icing sugar, for dusting
Directions
- Preheat the oven to 180°C or 160°C fan. Grease two 20cm round sandwich tins and line the bases with baking parchment.
- Put the butter, caster sugar, eggs, self-raising flour, baking powder and milk in a large bowl. Beat for 1 to 2 minutes, just until smooth.
- Divide the batter evenly between the tins and level the tops.
- Bake for 20 to 25 minutes, until golden and springy and a skewer inserted into the centre comes out clean.
- Cool in the tins for 5 minutes, then turn out onto a wire rack. Peel off the parchment and cool completely, about 45 minutes.
- Whip the double cream until it holds soft peaks.
- Spread one sponge with jam and then whipped cream. Add the second sponge and dust with icing sugar.
Notes
- Use softened butter and room-temperature eggs for a smooth batter.
- Allow the cakes to cool completely before adding the cream.
- Refrigerate the filled cake for up to 2 days.
- Freeze unfilled layers for up to 3 months.
