Mary Berry's Victoria Sponge: The Easiest Wedding Cake Recipe

Mary Berry's victoria sponge cake recipe is light, fluffy and delicious - it's the perfect base to your DIY wedding cake and so easy too!

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Create a beautiful and tasty Victoria sandwich wedding cake with this easy Mary Berry Victoria sponge cake recipe.

This family-favourite sponge is the perfect base to a naked wedding cake or it's great to serve at your bride-to-be breakfast.

Mary Berry Sponge Cake Recipe

Image: Dan Jones

If you've always wanted to make your own wedding cake (or want to save a little money by baking your own) but have been worried about it going wrong, then you've struck gold with this easy Marry Berry Victoria sandwich recipe. It's foolproof! The all-in-one method takes away the hassle of creaming and ensures success every time.

READ MORE: The Best Cake Slice Boxes For Guests To Take Home A Piece

Mary notes that you can use baking spreads instead of butter - which still give an excellent result - but the cake won’t keep as long. Bear this in mind if you need to make your cake in advance.

Mary Berry's Victoria Sponge Recipe

Ingredients

For an 18 cm (7 in) Victoria Sandwich:

  • 3 large eggs
  • 175 g (6 oz) of softened butter
  • 175 g (6 oz) of caster sugar
  • 175 g (6 oz) of self-raising flour
  • 1½ teaspoons of baking powder.
  • Bake in two 18 cm (7 in) greased and lined sandwich tins for about 25 minutes

For a 15 cm (6 in) Victoria Sandwich:

  • 2 large eggs
  • 100 g (4 oz) of softened butter
  • 100 g (4 oz) of caster sugar
  • 100 g (4 oz) of self-raising flour
  • 1 teaspoon of baking powder.
  • Bake in two 15 cm (6 in) greased and lined sandwich tins for about 20 minutes

For the filling and topping

  • 4 tablespoons strawberry or raspberry jam
  • A little caster sugar, for sprinkling

Method

1. Pre-heat the oven to 180°C/Fan 160°C/Gas 4. Grease two 20 cm (8 in) sandwich tins then line the base of each tin with baking parchment.

2. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

3. Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

4. When completely cold, sandwich the cakes together with the jam. Sprinkle with caster sugar to serve.

Extract from Mary Berry’s Baking Bible by Mary Berry (BBC Books, Hardback £25)

If you're looking for a more traditional flavour wedding cake, Great British Bake Off star Beca Lyne-Pirkis shares her recipe for a fruit wedding cake.

We've also got lots of ideas for how to display your homemade wedding cake, from unique wedding cake topper ideas to beautiful cake stands and stylish cake knives!

 



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