Mary Berry All-in-One Victoria Sponge Recipe

The all-in-one Victoria sponge is Mary Berry’s own method — and it is the reason so many people who were intimidated by cake making discovered they could bake after all.

The traditional method creams butter and sugar separately, adds eggs gradually, then folds in flour carefully. The all-in-one method puts everything — butter, sugar, eggs, flour, baking powder, milk — into a single bowl and beats it together for two to three minutes. The result is identical in quality. The process is considerably faster and simpler.

Mary Berry has championed this method for decades because it removes the barriers — the anxiety about curdling when eggs are added, the separate bowls, the multi-stage process. One bowl. Everything in at once. Beat until smooth. Bake. It works every single time.

This post covers the all-in-one method specifically — if you want the traditional creaming method, see the Mary Berry Victoria Sponge recipe elsewhere on this site. Both produce an equally good cake. This one is faster.

Why the All-in-One Method Works

The all-in-one method works because of two things — the extra baking powder and the softness of the butter.

Extra baking powder. The additional baking powder in the all-in-one recipe compensates for the fact that you are not creaming air into the butter and sugar separately. The baking powder does the leavening work that creaming would otherwise do.

Properly soft butter. This is the critical requirement. The butter must be genuinely soft — at room temperature, yielding completely when pressed — for the all-in-one method to work. Cold butter does not incorporate into the other ingredients in two to three minutes of whisking. Take the butter out of the fridge at least an hour before you start.

Ingredients for Mary Berry All-in-One Victoria Sponge

For the Sponge

• 225g unsalted butter, softened to room temperature
• 225g caster sugar
• 4 large eggs, at room temperature
• 225g self-raising flour, sifted
• 2½ tsp baking powder
• 2 tbsp whole milk

For the Filling

• 4 tbsp good quality strawberry jam
• 300ml double cream, whipped to soft peaks

To Finish

• 2 tbsp caster sugar or icing sugar for dusting

How to Make Mary Berry All-in-One Victoria Sponge — Step by Step

Step 1 — Preheat and Prepare

Preheat your oven to 180°C / 160°C fan / Gas 4. Grease two 20cm round sandwich tins and line the bases with baking parchment.

Step 2 — The All-in-One Mix

Place the softened butter, caster sugar, eggs, sifted flour, baking powder, and milk into a large mixing bowl — everything goes in at once.

Beat with an electric hand whisk on medium speed for two to three minutes until the batter is smooth, pale, and well combined. Scrape down the sides of the bowl halfway through and give a final beat. The batter should look uniform and slightly airy.

That is it. The batter is done.

Step 3 — Bake

Divide the batter equally between the two prepared tins — weigh them for perfectly even layers. Smooth the tops. Bake on the middle shelf for 22 to 26 minutes until golden, risen, and a skewer inserted into the centre comes out clean.

Step 4 — Cool

Leave in the tins for five minutes. Turn out carefully onto a wire rack and leave to cool completely — at least 45 minutes. Do not rush this.

Step 5 — Fill and Finish

Place one sponge on your serving plate or cake stand. Spread the strawberry jam evenly. Add the whipped cream. Place the second sponge on top. Dust with caster sugar or icing sugar.

Serve immediately or refrigerate for up to one hour before serving.

My Top Tips For Mary Berry All-in-One Victoria Sponge

Butter must be properly soft. If there is one rule with the all-in-one method, this is it. Take the butter out at least one hour before you start — two hours is better. It should yield completely when pressed with your finger, leaving a clear indent with no resistance.

Do not under-beat. Two to three full minutes of beating is needed to properly incorporate everything and create the right batter consistency. Under-beating gives you a slightly dense, uneven sponge. Set a timer.

Weigh the batter between tins. Thirty seconds on the scales gives you perfectly equal layers. Eyeballing always results in one thicker layer.

Cool completely before filling. A warm sponge melts the cream immediately. Forty-five minutes minimum — preferably longer.

The extra baking powder is essential. The all-in-one method uses slightly more baking powder than a traditional Victoria sponge to compensate for not aerating the butter and sugar separately. Do not reduce it.

Serving Suggestions

Exactly as it comes — a dusting of sugar, a generous filling of jam and cream — at afternoon tea. As a birthday cake with buttercream instead of cream and candles on top. Sliced and served with fresh strawberries alongside for a summer celebration.

How to Store Mary Berry All-in-One Victoria Sponge

With whipped cream filling: Refrigerate and eat within 2 days.

With buttercream filling: Room temperature in an airtight container for up to 3 days.

Unfilled sponges: Wrap in cling film and freeze for up to 3 months.

Mary Berry All-in-One Victoria Sponge Recipe

Mary Berry's all-in-one Victoria sponge puts everything in one bowl and produces a perfect sponge every time.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Cooling Time 45 minutes mins

Total Time 1 hour hr 17 minutes mins

Servings: 10 Slices

Course: Dessert

Cuisine: British

Calories: 445

Ingredients Method Notes

Ingredients

  

• Sponge:
• 225 g unsalted butter softened
• 225 g caster sugar
• 4 large eggs room temperature
• 225 g self-raising flour sifted
• 2½ tsp baking powder
• 2 tbsp whole milk
• Filling:
• 4 tbsp good quality strawberry jam
• 300 ml double cream whipped to soft peaks
• To Finish:
• Caster or icing sugar for dusting

CHECK THIS RECIPE  Mary Berry Lemon Meringue Pie Recipe

Method

 

1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm sandwich tins.
2. Place all sponge ingredients into one large bowl. Beat with electric whisk for 2–3 minutes until smooth and pale. Scrape down sides and beat once more.
3. Divide equally between tins — weigh for even layers. Smooth tops. Bake 22–26 minutes until golden and a skewer comes out clean.
4. Cool in tins 5 minutes. Turn out onto a wire rack. Cool completely — at least 45 minutes.
5. Place one sponge on serving plate. Spread with jam. Add whipped cream. Top with second sponge. Dust with sugar.

Notes

Butter must be genuinely soft — room temperature, not slightly less cold from the fridge.

Beat for the full 2–3 minutes — under-beating gives a dense, uneven sponge.

The extra baking powder (2½ tsp) is essential for the all-in-one method.

Weigh batter between tins for perfectly equal layers.

Cool completely before filling — 45 minutes minimum.

Frequently Asked Questions

What is the difference between this and the traditional Victoria sponge method?

The result is virtually identical — the all-in-one method simply uses one bowl, one stage, and slightly more baking powder. The traditional method creams butter and sugar separately first. Both produce an excellent sponge. This one is faster.

Can I use salted butter?

You can but unsalted gives you better control over the flavour. Salted butter can make the sponge taste slightly uneven in saltiness. Unsalted is always preferable for baking.

Why did my sponge not rise evenly?

Usually because the batter was not divided equally between the tins, or the oven has a hot spot. Weigh the batter and rotate the tins halfway through baking if you know your oven runs unevenly.

Can I use this method for other cake flavours?

Yes — replace 25g of flour with 25g of cocoa powder for a chocolate all-in-one sponge. Add lemon zest for a lemon version. The all-in-one method works for any flavour.

Can I make this without a mixer?

Yes — beat vigorously by hand with a wooden spoon or balloon whisk for three to four minutes. The batter needs the same amount of beating regardless of the tool.