Mary Berry Chocolate Victoria Sponge Recipe

This Mary Berry-inspired chocolate Victoria sponge pairs soft, light chocolate cake with strawberry jam and softly whipped cream. The cocoa gives the sponge a gentle chocolate flavour, while the filling keeps each slice fresh and creamy. It is an easy cake for beginners, made with a straightforward all-in-one mixture. Allow about 1 hour and 35 minutes, including cooling time.

Ingredients

For the chocolate sponge

• 225g unsalted butter, softened, plus a little extra for greasing
• 225g caster sugar
• 4 large eggs, at room temperature
• 175g self-raising flour
• 50g unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 tablespoons milk

For the filling and topping

• 200ml double cream, chilled
• 1 tablespoon icing sugar, plus extra for dusting
• 100g strawberry jam, approximately 4 tablespoons

How to Make Chocolate Victoria Sponge

Preparation takes about 20 minutes, baking takes 25 minutes, and the layers need approximately 50 minutes to cool before filling.

• Prepare the oven and tins: Preheat the oven to 180°C, or 160°C fan. Grease two 20cm round sandwich tins and line their bases with baking parchment. Place an oven shelf near the centre.
• Mix the cake batter: Sift the flour, cocoa powder and baking powder into a large bowl. Add the softened butter, caster sugar, eggs and milk. Beat with an electric mixer until smooth and evenly combined, stopping as soon as no dry patches remain. Scrape down the sides of the bowl once as you mix.
• Fill the tins: Divide the batter evenly between the prepared tins. Gently level the tops with a spatula so the layers bake to a similar height.
• Bake the sponges: Bake for 22 to 25 minutes, until the tops spring back when lightly pressed and a skewer inserted into the centre comes out clean. If needed, give the cakes another 2 minutes and check again.
• Cool completely: Leave the cakes in their tins for 5 minutes. Run a knife around the edges if needed, then turn them out onto a wire rack. Remove the parchment and leave the layers to cool completely, about 45 to 50 minutes.
• Prepare the filling: Whip the chilled double cream with the tablespoon of icing sugar until it forms soft peaks. It should hold its shape but still look smooth and spreadable.
• Assemble the cake: Place one sponge on a serving plate. Spread the jam over it, leaving a small border around the edge, then spoon and gently spread the whipped cream on top. Place the second sponge over the filling and dust lightly with icing sugar.

Tips for the Best Chocolate Victoria Sponge

How do I keep the sponge light?

Use properly softened butter and room-temperature eggs, then mix only until the batter is smooth. Overmixing after the flour is added can make the cake less tender.

Why did my sponge sink in the middle?

A cake can sink if it is underbaked or disturbed before its structure has set. Avoid opening the oven for the first 20 minutes, and check the centre with a skewer before removing the tins.

How can I stop the filling from slipping?

Make sure the sponges are completely cool and whip the cream just until it holds soft peaks. Leave a small border around the jam and cream, as the filling will spread slightly when the top layer is added.

What if my cocoa powder is lumpy?

Sift it with the flour and baking powder before mixing. This helps distribute the cocoa evenly and prevents dry pockets in the finished cake.

Serving Suggestions

• Serve with a pot of tea or freshly brewed coffee.
• Add fresh strawberries or raspberries alongside each slice.
• Offer a small spoonful of extra whipped cream for 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 assembled cake in a covered container in the refrigerator for up to 2 days. For the best texture, take slices out about 20 minutes before serving.

Freezing

Freeze the completely cooled, unfilled sponge layers for up to 3 months. Wrap each layer well, then place in a freezer-safe bag or container. Thaw at room temperature while still wrapped, then fill with fresh jam and cream.

Nutrition

Approximate values per slice, based on 12 slices:

• Calories: 350 kcal
• Carbohydrates: 38g
• Protein: 5g
• Fat: 21g
• Saturated fat: 13g
• Sodium: 120mg

Nutrition values are estimates and will vary with the ingredients and portion sizes used.

FAQs