Easy Victoria Sponge with Buttercream

In my final recipe of 2021, I’ve opted for a classic. This Victoria sponge cake is one that just can’t go wrong. Safe to say after a week of Christmas food, no more cake is required in my house. However, sometimes you just need a slice and this sponge is light, fluffy and layered with buttercream and sweet raspberry jam.

If you’re looking to start your baking journey (perhaps it’s one of your new year resolutions), this recipe is the perfect way to start. A Victoria sponge cake is easy and simple to make and the foundation to most cake recipes. Once you’ve nailed this recipe you can easily play with different flavours to create a multitude of delicious cakes.

Ingredients

6 oz / 170g room temperature butter

6 oz / 170g caster sugar

3 eggs

1 tsp vanilla essence

6 oz / 170g self raising flour

1 tbsp milk (if needed)

For the Icing

5 oz / 140g room temperature butter

10 oz / 280g icing sugar

2 tbsp raspberry jam

To Decorate

Handful of raspberries

1.7 oz / 50g dark chocolate

Victoria sponge cake with buttercream and raspberries on top

Victoria Sponge Cake Method

Firstly, preheat the oven to 180 degrees and line two 20cm circular baking tins. Either line the tins with parchment paper, here’s a guide for cutting a circular sheet of parchment. Or, spread a teaspoon of butter round the base and sides of the tin and dust a tablespoon of flour to coat the inside of the tin. Make sure to remove any excess flour by tipping the tin upside down and tapping the base.

Using a large bowl, cream the butter and caster sugar together until you have a smooth, pale consistency. The longer you mix now, the better your bake will be as this stage is the foundation to your cake.

Creaming butter and sugar together in a large bowl

Next, add one egg at a time making sure to mix thoroughly before adding the next one. Then add a teaspoon of vanilla essence and mix again.

Sieve the flour into the bowl and fold the mixture with a spatula. Use large, slow movements to ensure you don’t knock out any air while incorporating all of the ingredients. If the mixture is a bit dry, splash a little milk and mix carefully to loosen the batter.

Sponge batter in baking tins with raspberries on surface

Divide the mixture into the two pre-lined tins and spread the batter evenly. Next, place them into the oven and turn it down to 170 degrees. Bake for 20 minutes, or until they are lightly golden on top, springy to touch and a knife comes out clean when poked into the centre. Leave them to cool.

To make the icing and decorations

While the cake is cooking in the oven, make the icing. Using an electric whisk, mix the butter in a large bowl until it is light and smooth. Next, sieve the icing sugar into the bowl and combine slowly – otherwise you’ll be coated in sugar! Continue to mix the butter and icing sugar together until you have a smooth, pale paste. Set aside until needed.

Break the chocolate into small pieces and place into an heatproof bowl. Place into the microwave to melt and check at small intervals to stir and ensure it’s not burning. Once the chocolate has melted, spoon into a small plastic food bag, twirl at the open end and snip the corner to create a DIY piping bag. Grab a sheet of baking parchment and use the piping bag to write your message or numbers. Place the sheet into the fridge until needed.

To assemble the cake

To assemble the cake, spread a touch of buttercream onto your base or plate and place one of the sponges onto the centre. The buttercream underneath will help the cake stick to the base.

Next, evenly spread half of the remaining buttercream on top of the sponge so you have a smooth, flat layer. Use your knife or spoon to indent an inner circle an inch away from the edge. This is to create a higher barrier around the edge of the cake to help keep the jam from spilling out. Next, spoon the jam into the inner circle and then place the other sponge upside down on top. You want the flat base of the sponge as the top of the cake.

Sponge cake with buttercream and jam in the centre

Then, spread the remaining buttercream over the top of the cake and decorate as you wish with the raspberries and chocolate lettering. You’ll have to work quickly when using the chocolate as it’s quick to melt out of the fridge with warm hands touching it. Finally, enjoy a delicious slice of light sponge, creamy icing and sweet jam.

And with that, the countdown to New Years is on!

New Year's Eve Cake - Victoria sponge with clock face

To view how I made this Victoria sponge cake, follow me on Instagram at @theardentbakery.

For more recipes, check out my baking section.

Happy New Year!