Mary Berry 3 Layer Victoria Sponge Recipe

Mary Berry 3 Layer Victoria Sponge Recipe

Mary Berry's 3 layer Victoria sponge is a tall, dramatic, generously filled version of the classic — three layers of golden sponge with jam and cream.

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Prep Time 25

Cook Time 20

Cooling and Assembly Time 1 30

Total Time 2 15

Servings: 12 Slices

Course: Dessert

Cuisine: British

Calories: 480

Ingredients Method Notes

Ingredients

Three-Layer Sponge:
300 g unsalted butter softened
300 g caster sugar
5 large eggs room temperature
300 g self-raising flour sifted
2½ tsp baking powder
3 tbsp whole milk
2 tsp vanilla extract
Filling Two Layers:
6 tbsp good quality strawberry or raspberry jam
400 ml double cream cold
2 tbsp icing sugar
1 tsp vanilla extract
To Finish:
Icing sugar for dusting
Fresh strawberries or raspberries optional

Method

Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line three 20cm sandwich tins.
Beat butter and sugar 4–5 minutes until very pale and fluffy. Add eggs one at a time — add a tbsp flour if it threatens to curdle. Add vanilla. Sift in flour and baking powder. Add milk — fold gently.
Weigh batter. Divide exactly into thirds between tins — weigh for precision. Bake 20–24 minutes until golden and skewer comes out clean. Cool in tins 5 minutes. Cool completely on wire racks.
Whip cold cream, icing sugar, and vanilla to soft peaks.
Place first sponge upside down on serving plate. Spread 3 tbsp jam then one-third of the cream. Top with second sponge right-side up. Spread remaining jam and another third of cream. Top with third sponge right-side up — press gently.
Dust generously with icing sugar. Add fresh fruit if using. Refrigerate 30 minutes before slicing.

Notes

Weigh batter exactly into thirds — 30 seconds on a scale gives perfectly even layers.

Bottom sponge upside down — the flat base gives a level surface for the filling.

Spread cream to within 1cm of the edge — prevents it squeezing out dramatically.

Refrigerate 30 minutes before slicing — the layers firm and the cake cuts cleanly.

Three tins baked simultaneously gives the most consistent results.

Freeze unfilled sponge layers individually for up to 3 months.