Decadent Victoria Sponge Cake Recipe - Easy, Quick, Delicious!

I don’t know about you, but when I’m making a birthday cake, I don’t feel like I have the time or patience to make elaborate cakes that take hours to get right. Enter the victoria sponge cake!

So when it was my daughter Abby’s birthday a couple of weeks ago, I decided to make a quick victoria sponge cake, which I knew she loved.

What I did was I followed Mary Berry’s Victoria sponge recipe and then I topped it with lots of jam, whipped cream and berries, to make it look more festive and taste more decadent. I have to say I think the decoration came out well, compared to some of my other cake decorating efforts! 🤣

Anyway, I decided I would share the recipe on here for all my lovely followers.

Here it goes:

Decadent Victoria Sponge Cake

Ingredients

4 free-range eggs (use room-temperature eggs if possible)
225g/8oz caster sugar (you can blend regular sugar to get it to the right consistency)
225g/8oz self-raising flour
2 tsp baking powder
225g/8oz butter at room temperature (plus a little extra butter for the tins if using)
200 ml cream (whipped)
Four tablespoons of strawberry or raspberry jam
Mixed berries
Icing-sugar (to dust)

Method:

Preheat the oven to 160C Fan. Grease and line two 20cm/8in sandwich tins. Alternatively, use two silicone cake moulds.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined with an electric mixer, but be careful not to over mix. The finished mixture should fall off a spoon easily.
Divide the mixture evenly between the tins. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes.
Bake the cakes on the middle shelf of the oven for 25 minutes. Check them after 20 minutes. The cakes are done when they’re golden-brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Set aside to cool in their tins for 5 minutes. Run a palette or rounded knife around the inside edge of the tins and carefully turn the cakes out onto a cooling rack or a plate.
When the cake halves have cooled down, simply spread the jam and whipped cream on top of one half, place the other half on top and spread more jam and whipped cream on top.
Finally, top the cake with mixed berries and dust some icing-sugar on top.

That’s it!

You can make it for a birthday or even as an everyday cake if you’d like a little treat with an afternoon cup of tea. 🙂