Of all the cakes I make Victoria sponge with buttercream is one of my favourite. This is my go to recipe, I am not sure where it originated from as I have used it for years. The filling I have used here is strawberry jam and vanilla butter cream.
You will need
- 2 x cake tins 6in-7in/15cm-17.5cm. (You can use 1 deep tin and then cut your cake in half this is what I use).
- Grease proof paper to line cake tins
- Large mixing bowl
- Wooden spoon ( you can use an electric whisk)
- Metal spoon
For the sponge
- 8oz/225g butter plus a small knob for greasing
- 8oz/225g caster sugar
- 4 eggs
- Vanilla extract
- 8oz/225g self raising flour
For the vanilla buttercream filling
- 140g/5oz unsalted butter
- 280g/10oz Icing sugar
- 1-2 tbsp. milk
- A few drops of vanilla extract
- Icing sugar for dusting
- Preheat the oven to 180C/350F/Gas 4.
- Grease cake tins with butter. Line the bottom of the cake tins with greaseproof paper.
- In a large bowl, cream together the butter and sugar until pale and creamy using a wooden spoon (or electric whisk). Beat well to get lots of air into the mixture.
- Beat in the eggs one at a time. Add a tablespoon of flour if the mixture curdles.
- Fold in the flour using a large metal spoon.
- Add in the vanilla extract
- Pour the mixture equally between the two cake tins and level off the top with a spatula
- Place in the oven and bake for about 20 minutes, or until the cakes spring back when pressed gently with a finger and are pale golden in colour.
- Remove from the oven and take them out of the tins after about 5-10 minutes. Place them on a wire rack to cool completely (for about half an hour).
- Make the butter cream filling by creaming the icing sugar and butter together in a bowl, add in the vanilla extract and the milk mix to a smooth paste.
- Spread one sponge with the jam and the other with buttercream, then carefully sandwich together.
- Dust with icing sugar and serve.
The beauty of a Victoria sponge cake with buttercream is that it can be rustled up in an afternoon in time for tea or afternoon tea.