HOW TO: Foolproof Raspberry & Blackberry Victoria Sponge Cake



Even though it is still cold outside, the end of winter is finally in sight! Whilst at an outdoor farmer’s market a few days ago I found these beautiful raspberries and blackberries, so what better way to use them than in a quintessentially British Victoria sponge cake?


Victoria sponge cakes would originally have been just simply a sponge with a jam filling, but it has evolved and promoted itself to another level, now often having cream in between the layers and all sorts of summer berries on top.

There are only a few things you need to know in order to get a perfect sponge every time… The most important is, of course, to be precise when making your sponge. For a really light and fluffy sponge, the butter and sugar has to be creamed until increased in volume and pale in colour.

On the other hand, only whip your double cream until it forms soft peaks, any further and it may begin to curdle. Otherwise, this is definitely one of the most simple recipes and perfect for a total beginner to get involved in! It is perfect to get children involved in baking and do feel free to toggle the toppings and fillings. Other great combinations raspberries with a rose water flavoured cream or sliced peaches with an almond flavoured cream.



For the sponge :

  • 250 g softened unsalted butter, plus extra for greasing
  • 250 g self-raising flour, plus extra for dusting
  • 250 g caster sugar
  • 4 large free-range eggs
  • 4 tablespoons good-quality raspberry jam
  • 300g fresh raspberries & blackberries, washed and dried.
  • icing sugar, for dusting

For the cream:

  • 300 ml double cream (heavy cream in the US)
  • 1 tsp vanilla bean paste/extract
  • 4 tbsp sifted icing sugar



  • Preheat your oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins with butter, line the bases with greaseproof paper and dust lightly with flour.

  • Beat the butter and sugar together until very light and fluffy. A great tip is to stop when the mixture turns from being slightly yellow in colour to almost white. Add the eggs one by one, making sure you beat each one in well before you add the next, then add the vanilla extract and the flour. Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden brown and risen and a skewer comes out clean. Allow to cool slightly, then carefully turn out on to a baking rack to cool completely.

  • Whip the cream with the vanilla bean paste and sugar until you get soft peaks- careful not to overbeat it though! Spread the jam and then the vanilla cream over one of the cakes. Place the second cake on top, spreading onto it a thin layer of whipped cream and decorating with alternating raspberries and blackberries.





15 thoughts on “HOW TO: Foolproof Raspberry & Blackberry Victoria Sponge Cake

  1. This cake looks fantastic!! And the berry toppings look mouthwatering! I so agree that for a light sponge cake you really need to beat the butter and sugar until it has increased in volume and become a really pale color!

    Liked by 2 people

    1. Unfortunately I didn’t directly take this one from a recipe book- I’ve fiddled about with a few recipes to get a result I am happy with! 🙂

      Nonetheless, I will endeavour to include ‘Yank measurements’ in my next posts! For now:

      -250g of butter = 8oz = 1 cup
      -250g of sugar= 8oz = 1 1/4 cup
      -250g of flour = 8oz = 2 cups

      I used a handy conversion guide from I’ve used it a few times when converting the other way round and it hasn’t failed me.

      Hope this helps! 🙂

      Liked by 1 person

      1. Of note: I am planning to try this this week, and I cannot tell you how long I stared at the conversions you gave trying to figure out how 8 0z could be such different measurements between flour, sugar, and butter. Then I remembered, ounces reflects the weight, not the volume. All American cookbooks work by volume. You have taught me a valuable lesson by posting the cups as well as the ounces. Otherwise, I probably would have gotten this wrong and made a terrible dessert. (I still might, but it won’t be because math sabotaged me.) Thanks.

        Can I assume it is safe to make the cake the day before and then just assemble the thing before people arrive?

        Liked by 1 person

      2. Sorry for confusing you! I thought that it might be useful to post both for other potential readers too. I would definitely recommend that you just follow the fluid quantities and I am sure it will turn out perfectly 🙂 In terms of making it ahead: bake both sponges and then you can keep them until needed (they actually freeze well too). It’s best to then assemble just a little before your guests are due to arrive so that the berries and cream are super fresh. Good luck!

        Liked by 1 person

  2. Last Comment (I promise): Either the self-rising flour wasn’t quite what it should be, or somehow, my sponge fell. Should I try to make a second one…or just fill in the sinkhole with cream and berries? Thoughts?

    Liked by 1 person

    1. Don’t worry about it- I’m happy to help! 🙂

      Definitely flip it so the flat sides are on the outside and then fill the sinkhole with cream and jam!

      In terms of the why… It could be the flour as you said or did you open the oven door whilst the cake was still cooking? The influx of cold air can cause the cake to collapse.

      Hope this helps and that your guests enjoy it! Do post a pic of the final result if you can 🙂

      Liked by 1 person

      1. I would like a short link to your article so I can post my laughable outcome with a link to someone else’s much better results. Yes, I suspect a combination of opened door to check–or I just walk too heavily–and bad flour was at fault.

        Liked by 1 person

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