By Carmen | 21 June, 2020


Victoria Sponge is one of Britain’s most popular and beloved cakes. Sadly, this classic bake sometimes suffers from being a victim of its success – with lacklustre versions being made left right and centre. With this version, I wanted to bring forward the Victoria Sponge as a sumptuous showstopper, in all its glory. The roast strawberries strike a wonderful balance between fresh juicy strawberries and sweet jam, whilst the light sponge is delicately flavoured with almond and vanilla. The buttercream is lightly sweet and ties the whole three-tiered cake together, providing a lovely rich filling with a bittersweet almond flavour. A well-deserved rendition of this delicious cake.

  • Author: Carmen


This recipe is for a three-tiered Victoria Sponge cake. If you would like to make a smaller two-tiered cake, simply divide the quantities by ⅔. 


6 Large Eggs, at room temperature (This should amount to approximately 375g)

The weight of the eggs (in their shell) in Unsalted Butter, at room temperature
The weight of the eggs in Caster Sugar

The weight of the eggs in Self Raising Flour
1 Tsp Vanilla Bean Paste

2 Tsp Almond Extract


500g Unsalted Butter, at room temperature

500g Icing Sugar

1 Tsp Vanilla Bean Paste

2 Tsp Almond Extract


1kg Fresh Strawberries

100g sugar

1 tsp Vanilla Extract


  1. To begin, we want to make sure that our sponges will not stick to the pan. A common occurrence that is so easily avoidable! Using a brush, lightly grease two 7-inch cake tins, about 17cm, (three if you have that many) with soft butter. Then, place a circle of parchment paper at the bottom of the tin. Next, sprinkle the tins with a little flour and shake to remove any excess flour. Set aside. 
  2. Preheat your oven to 180˚C/ 160˚C fan/ 350˚F. 

TIP – Make sure you have weighted all of your ingredients before preceding with the recipe. Start by measuring the eggs, then match their weight for the butter, sugar and self-raising flour. It is also key that your butter is at room temperature, so make sure to take it out of the fridge about 1 to 3 hours before you start baking (this, of course, depends how hot it is where you are). 

  1. In a large bowl, place the butter at room temperature, sugar and vanilla paste. Beat until the mixture is light and fluffy with a wooden spoon for 3 to 5 minutes. If you are using a stand mixer, use the paddle attachment. 
  2. Then, add your eggs to the mixture one by one. Make sure that each egg is well incorporated to the mix before you add another, and that you scrape the side of the bowl well between each addition. 
  3. Sift in the self-raising flour to the mixture and mix delicately until evenly combined, making sure not to overbeat.
  4. Lastly, add 2 teaspoons of almond extract to the sponge mixture and mix in gently. The batter should reluctantly fall off your spoon when you lift it.
  5. Divide the batter between your prepared cake tins. The batter in each tin should weigh approximately 465g. Using the back of a spoon spread the mixture to the edge of your tins, making sure that it does not spill up the sides. 
  6. Place the tins in the oven for 25 to 30 minutes, or until they are golden and a skewer inserted in the centre comes out clean. 

TIP – If using tins that are smaller or larger than a 7-inch tin, make sure to adjust the cooking time (less time if your tin is bigger as the mixture will be flatter) and keep an eye on the cake.

  1. Leave the cakes to cool for 5 minutes in the tin. Then, remove from the tin and place onto a plate before gently placing on a wire rack to finish cooling (this will ensure that there are no marks from the rack on the cake). Before adding the buttercream filling to your victoria sponge cake, make sure that your cake has completely cooled down (this should take about an hour), or your filling will risk melting!
  1. Preheat your oven to 180˚C/ 160˚C fan/ 350˚F. 
  2. Rinse your strawberries, slice the top and cut them in half. 
  3. Place the strawberries in a bowl, add the sugar and vanilla extract and toss together. 
  4. Place on a baking tray lined with baking parchment and bake in the oven for 25 to 30 minutes, until caramelised and juicy. Set aside. 

This buttercream uses a 1:1 ration of butter to sugar which makes for a slightly sweet buttercream, as I find that the flavours of the cake can sing more that way. 

  1. To make the buttercream make sure that your butter is at a cool room temperature, but that isn’t starting to melt. Place it in a large bowl if using a hand mixer or in the bowl of a stand mixer. Whip the butter for around 7 to 8 minutes at medium to high speed, until light and creamy. 
  1. Once the butter is pale and fluffy, sieve the icing sugar and add one tablespoon at a little a time. Make sure it is all incorporated with the butter until adding more. 
  1. Next, add the vanilla bean paste, almond extract and salt. Whisk for a further 3 to 4 minutes. It should be very light and creamy.


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