Mary Berry 3-Layer Victoria Sponge Recipe

This Mary Berry 3-Layer Victoria Sponge Recipe is a beautiful twist on the traditional British favourite, made with three light sponge layers sandwiched together with sweet strawberry jam and softly whipped cream. The cake is tender, buttery, and wonderfully fluffy with a classic homemade flavour. It looks impressive but is surprisingly simple to make, even for beginner bakers. Allow around 1 hour 30 minutes from start to finish, including cooling and assembly.

Ingredients

For the Sponge Layers

225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
Butter, for greasing tins
Baking parchment

For the Filling

4 to 5 tbsp strawberry jam
150ml double cream
2 tbsp icing sugar

For Decoration

Fresh strawberries, sliced
Icing sugar, for dusting

How to Make Mary Berry 3-Layer Victoria Sponge Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease and line three 20cm sandwich tins with baking parchment.
Mix the batter: Add the butter, caster sugar, eggs, self-raising flour, baking powder and milk to a large mixing bowl. Beat until smooth, pale and creamy.
Fill the tins: Divide the mixture evenly between the three prepared tins. Smooth the tops with a spatula.
Bake the cakes: Bake for 20 to 25 minutes until risen, golden and springy in the centre.
Cool completely: Leave in the tins for 5 minutes, then turn out onto a wire rack and cool fully before filling.
Whip the cream: Beat the double cream with icing sugar until soft peaks form. Do not overwhip.
Assemble the cake: Place one sponge on a serving plate. Spread with jam and cream. Repeat with the second layer, then top with the final sponge.
Finish and serve: Dust with icing sugar and decorate with fresh strawberries before slicing.

Tips

How do I keep the sponge light and fluffy?

Use softened butter and room temperature eggs, then beat just until smooth.

Why did my sponge sink?

Avoid opening the oven door too early and make sure the cake is fully baked before removing.

How do I get even cake layers?

Weigh the batter as you divide it between tins for equal layers.

Can I make it ahead?

Yes, bake the sponge layers a day ahead and assemble before serving.

Serving Suggestions

Serve with tea or coffee.
Add extra berries on the side.
Pair with a scoop of vanilla ice cream.
Serve for birthdays, afternoon tea or celebrations.

Storage

Room Temperature

Store assembled cake in a cool room for up to 1 day in an airtight container.

Refrigerator

Keep refrigerated for up to 3 days because of the fresh cream filling.

Freezing

Freeze unfilled sponge layers wrapped well for up to 3 months. Defrost fully before using.

Nutrition

Calories: 410 kcal
Carbohydrates: 42g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Sodium: 180mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use two tins instead of three?

Yes, bake in two tins and slice each sponge in half once cooled to create extra layers.

What jam works best in Victoria sponge?

Strawberry jam is traditional, but raspberry jam also tastes lovely.

Can I make the sponge layers in advance?

Yes, bake the layers a day ahead and keep wrapped until ready to fill.

Do I need to refrigerate the cake?

Yes, once filled with fresh cream it should be stored in the refrigerator.