Two Victoria Sponge layers filled with raspberry jam, covered in buttercream and topped with raspberries and blueberries. Need a cake for somebody's birthday? This is the perfect celebration cake and is also so simple to make.
Over the years, I have made lots of Victoria Sponge's and I think this one tops them all. I just love the overall look and it tastes simply wonderful!
This cake is the staple cake at most events. If you walk into any cafe, you'll most likely find a Victoria sandwich as one of the options. I can't speak for everyone but... I would say the majority of people love a V.S. This is therefore one of the safest options when baking a celebration cake. It is for sure my go-to cake!
It is also super easy to make. If you are a first time baker or just want something simple to bake, this is the perfect cake for you. Scroll to the bottom of the page for the recipe.
Do you love a plain sponge cake just like me? Leave me a comment in the comments section to let me know.
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Ingredients:
> 470g unsalted or baking butter (250g for icing)
> 220g caster sugar
> 4 eggs
> 220g self-raising flour
> 1/2tsp baking powder
> a pinch of salt
> 3tbsp milk
> 500g icing sugar
> 1tbsp milk
> a punnet of raspberries
> a punnet of blueberries
> raspberry jam
Method:
Step 1 > preheat the oven to 180c and grease 2 cake tins with butter. You can also line the bottom of the tin with baking parchment for extra safety if you wish!
Step 2 > Put 220g of butter into a large bowl and soften it with the back of your spoon until it combines as one. Once smooth enough, add the caster sugar and cream together.
Step 3 > In a separate bowl, crack the eggs and whisk together. Add the eggs SLOWLY to the butter and sugar. Beat until a smooth mixture is formed.
Step 4 > Sift both the flour and baking powder into the bowl and mix gently until smooth. Stir in the salt.
Step 5 > If your mixture seems quite thick add milk, a tsp at a time, until thin enough.
Step 6 > Evenly pour the mixture into each of the cake tins and bake in the oven for 20-25 minutes or until a skewer can be inserted and comes out clean. Leave to cool for at least 30 minutes. You don't want to decorate it straight away as the icing may run off the cake.
Step 7 > Add 250g butter into a large bowl and soften it using the back of a wooden soon.
Step 8 > Slowly sift in the icing sugar, gently mixing it with the butter as you go. It is important to do this part slowly as you may end up with more icing outside the bowl then in.
Step 9 > If your buttercream icing seems too stiff, you can add some milk (a tsp at a time) until it becomes thinner. Load about 1/4 of your icing into a piping bag with a large, jagged nozzle and set aside.
Step 10 > Put the rest of the icing into another piping bag with either a large circular nozzle or no nozzle at all and pipe a circle of buttercream around the edge of one of your sponge layers. Fill in the center with raspberry jam and lay the other cake layer on top of that one. Cover the rest of your the cake in the buttercream using a spatula or cake smoothing tool.
Step 11 > Using the piping bag you set aside earlier, pipe 8 (or however many you would like) dollops* on the top. Fill in the gaps with the fruit. I have chosen raspberries and blueberries as it goes well with the jam but you could choose whatever you wanted.
Enjoy!
*dollops- the technical term for the icing features on the top of the cake (let me know if there's a real name for these in the comments)
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