Mary Berry All-in-One Victoria Sponge Recipe

Mary Berry’s all-in-one Victoria sponge is one of the easiest and most reliable classic cakes you can bake. Everything is mixed in one bowl, creating a light, soft sponge with a delicate buttery flavour that pairs beautifully with jam and cream. It is ideal for beginners, yet elegant enough for afternoon tea or celebrations. Total time is around 1 hour including cooling and filling.

Ingredients

For the Sponge

225g softened unsalted butter
225g caster sugar
4 large eggs
225g self-raising flour
2 tsp baking powder
2 tbsp milk
1 tsp vanilla extract (optional)

For the Filling

5 tbsp strawberry jam
150ml double cream, whipped

For the Finish

Icing sugar, for dusting

How to Make Mary Berry All-in-One Victoria Sponge Recipe

Prepare the oven: Preheat the oven to 180°C or 160°C fan. Grease two 20cm sandwich tins and line the bases with baking parchment.
Mix the cake batter: Add the butter, caster sugar, eggs, flour, baking powder, milk, and vanilla extract to a large bowl. Beat with an electric mixer for about 2 minutes until pale, smooth, and fluffy.
Divide into tins: Spoon the mixture evenly between the prepared tins and level the tops gently with the back of a spoon.
Bake the sponges: Place in the centre of the oven and bake for 22 to 25 minutes until golden, springy to the touch, and shrinking slightly from the sides.
Cool completely: Leave in the tins for 5 minutes, then turn out onto a wire rack. Peel away the paper and allow to cool fully.
Whip the cream: Beat the double cream until it forms soft peaks. Do not overwhip.
Assemble the cake: Place one sponge on a serving plate. Spread with jam, then top with whipped cream. Sandwich with the second sponge.
Finish and serve: Dust the top generously with icing sugar. Slice and serve fresh.

Tips

How do I keep the sponge light?

Use room temperature butter and eggs, and beat the mixture until pale and fluffy.

Why did my cake sink in the middle?

This usually happens if the oven door is opened too early or the cakes are underbaked.

Can I use raspberry jam instead?

Yes, raspberry jam gives a sharper flavour and works beautifully.

How do I stop the cream from sliding?

Make sure the sponges are fully cool before filling, and whip the cream to soft peaks.

Serving Suggestions

Serve with hot tea or coffee
Add fresh strawberries on the side
Use as a birthday cake with extra cream
Enjoy as an afternoon tea centrepiece

Storage

Room Temperature

Store in an airtight container for up to 1 day if filled with cream, or 3 days unfilled.

Refrigerator

Once filled with cream, keep chilled and eat within 2 days. Bring to room temperature before serving.

Freezing

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

Nutrition

Calories: 395 kcal
Carbohydrates: 38g
Protein: 5g
Fat: 24g
Saturated Fat: 14g
Sodium: 210mg

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

FAQs

Can I make this Victoria sponge without cream?

Yes, simply sandwich the cake with strawberry jam only for a more traditional finish.

What tin size works best for this recipe?

Two 20cm round sandwich tins give the ideal height and even bake.

Can I make the sponge in advance?

Yes, bake the sponge layers a day ahead and store them wrapped until ready to fill.

Why is it called an all-in-one Victoria sponge?

Because all the cake ingredients are added to one bowl and mixed together in a single step.