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Mary Berry Victoria Sponge with Buttercream Recipe

Mary Berry Victoria Sponge with Buttercream Recipe

Mary Berry's Victoria sponge with buttercream uses vanilla buttercream instead of plain cream — richer, more stable, and completely beautiful.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 10 Slices
Course: Dessert
Cuisine: British
Calories: 520
Ingredients Method Notes

Ingredients
  

  • Victoria Sponge:
  • 225 g unsalted butter softened
  • 225 g caster sugar
  • 4 large eggs room temperature
  • 225 g self-raising flour sifted
  • 2 tsp baking powder
  • 2 tbsp whole milk
  • 2 tsp vanilla extract
  • Vanilla Buttercream:
  • 200 g unsalted butter softened
  • 400 g icing sugar sifted twice
  • 2 –3 tbsp whole milk or double cream
  • 2 tsp good quality vanilla extract
  • Pinch of fine salt
  • Filling and Finish:
  • 4 tbsp good quality strawberry jam
  • Icing sugar for dusting

Method
 

  1. Preheat oven to 180°C / 160°C fan / Gas 4. Grease and line two 20cm tins. Place all sponge ingredients in a large bowl — beat 2–3 minutes until smooth. Divide equally between tins — weigh for even layers. Bake 22–26 minutes until golden and skewer comes out clean. Cool completely.
  2. Beat softened butter alone 4 minutes until very pale. Add icing sugar in 3 batches — beat well after each. Add vanilla, salt, and milk until smooth and spreadable. Beat 2 more minutes.
  3. Place one sponge upside down on serving plate. Spread jam generously. Spread or pipe half the buttercream over the jam.
  4. Place second sponge on top right-side up. Spread or pipe remaining buttercream on top. Dust with icing sugar.

Notes

Beat butter alone for 4 minutes — creates the light, aerated buttercream base.
Room temperature butter for both sponge and buttercream — cold butter causes problems in both.
Weigh batter between tins — even layers look significantly more professional.
Buttercream is more stable than cream — holds at room temperature for up to 8 hours.
Do not skip the jam — it balances the richness of the buttercream.
Freeze unfilled sponge layers for up to 3 months.
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