This Victoria Sponge Cake is a classic for a reason. Have a look at my version of it!
Brad came from his run the other day and immediately announced that he came across “blackberry fields” and we are going blackberry picking right now.
Well, seeing that I had nothing better to do and the kids needed to get out of the house we set off with our tiny tupperware containers. Fools.
As soon as we got there I realised that they were indeed “fields” and we should have brought buckets!
We filled our containers in no time and decided to come back the next day with better equipment. We got home in time for some afternoon tea and some Victoria sponge cake.
What is Victoria sponge cake?
There is no cake more British than Victoria sponge. It is sold in every tea room, coffee shop and cafe but sadly they are no match for a homemade one. The genius of Victoria sponge in its simplicity. Two fluffy sponges sandwiched together with a bit of cream and jam. Simple yet glorious.
Now make it mascarpone cream and homemade blackberry compote made from wild blackberries and you will want to eat this cake for the rest of your life, nothing else needed.
What is a classic British sponge cake?
The classic British sponge is extremely simple to make but you do need to know a few tricks to get it right. The cake batter is a combination of half a pound of butter, sugar, eggs and flour.
The Brits use self-rising flour and don’t add any rising agents. I really dislike self-rising flour and always adapt my recipes for a regular Canadian flour (yes, I buy only Canadian flour in the UK).
Tips for making the best Victoria Sponge Cake
The secret to get the Victoria sponge cake incredibly soft and delicate is in the mixing. You start off by creaming softened butter with fine caster sugar until very light and then add eggs one by one, beating well after each addition, then flour, baking soda and powder and flavouring.
You want your sugar to completely dissolve by the time the batter is all done. To check you can rub a little amount between your fingers to make sure it’s all smooth. The consistency of your batter should be the same as buttercream. That’s how you know you made good sponge batter.
For more British baking inspiration browse through these links:
Totally Summery Eton Mess Cake from Supergolden Bakes
Earl Grey Lemon Cake from Cygnet Kitchen
Lemon and Ginger Drizzle Cake from Domestic Gothess
Cherry Bakewell Croissants from Patisserie Makes Perfect
Banoffee Tartlets from me
~Julia xx
Ingredients
For the blackberry compote
- 1 1/5 cup blackberries
- 1/5 cup sugar
- 2 tbs water
For the cake
- 250 g/ 1 cup butter softened and unsalted
- 250 g/1 1/3 cup caster sugar
- 4 eggs large
- 1 tsp vanilla bean paste or extract
- 250 g/1 3/4 cup flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- zest of 1 lemon
For the mascarpone cream
- 250 ml/ 1 cup mascarpone chilled
- 1/4 cup icing sugar
- 175 ml/ 3/4 cup double cream
- 1 tsp vanilla bean paste
Instructions
For the blackberry compote
- In a small saucepan combine blackberries, sugar and water and cook over low heat for 15 minutes until the syrup coats a spoon.
- Remove from the heat and process in a food processor or a blender until smooth.
- Push through a fine sieve to get rid of the seeds and set aside.
For the cake
- Preheat the oven to 180C/350 C, grease two 8"/20cm round cake pans and line with parchment paper, set aside.
- In the bowl of a stand mixer cream softened butter with sugar until light and fluffy.
- Start adding eggs one by one, whipping until well combined after each addition for about a minute.
- Add vanilla bean paste and lemon zest.
- Combine sifted flour, baking soda and powder and salt in a separate bowl.
- Add dry ingredients to the wet ingredients, mix well, stopping the mixer and scraping sides and the bottom of the bowl.
- Divide the batter between two pans. Weigh them to get exactly the same cake in size.
- Bake in the oven for 30-35 minutes or until cake tester comes out clean.
- Remove from the oven and set on a wire rack to cool for 20 minutes, then remove from the pan and cool completely.
For the mascarpone cream
- Whip chilled mascarpone with icing sugar and vanilla bean paste for 1-2 minutes until well combined.
- Then add double/whipping cream and whip for 2 more minutes until stiff.
Cake assembly
- To assemble the cake spread mascarpone cream on the bottom layer of the cake.
- Pour blackberry compote on top and gently spread with a offset spatula.
- Top with another cake layer and dust with some icing sugar for the traditional look.
Victoria says
What a beautiful looking cake! I myself make lots of Victoria sponges as it’s our family’s favourite (alongside lemon drizzle and coffee), however, I use the rather lazy all-in-one method which luckily still produces a very light, airy and moist cake ☺️. I fill mine with either whipped cream (or sometimes buttercream) and/or strawberry/raspberry jam.
Blackberries are one of my favourites and that compote looks fabulous – only wish I knew somewhere I could pick them locally! The flowers (Diascia?) adorning your cake are so pretty.
I love your beautiful chinaware and the simplicity of your table setting in these pictures too. Do you mind me asking the design/make of the china?
vikalinka says
Thank you so much, Victoria! We went blackberry picking this year but came back empty handed, I guess the harvest really varies year to year or maybe we were just too late! There are so many places to go in South East London! As far as the china in the picture they are all random pieces I picked up in charity shops and vintage markets. Whenever I go by a charity shop I always pop in to check out if there are any hidden treasures. 🙂
Jess Carr says
It’s a lovely cake, but why not give a version using British ingredients? I’ve read somewhere that baking soda is notthe same as bicarb. And I’m not hugely keen on being called a Brit, myself. It’s a bit flip.
vikalinka says
Hi Jess, baking soda is another name for bicarbonate of soda, it’s the same product. I am Canadian, so calling it baking soda comes more naturally. Sorry for the confusion.
Louise | Cygnet Kitchen says
What a lovely way to use wild blackberries ,Julia! I have no idea why, but the blackberries are still not ripe here. I check every couple of days when taking the dog for a walk and they are still green and hard. So disappointing because there is so much that I want to make. I think this cake will have to be first on the list! x
vikalinka says
That is so weird, Louise, it’s not like you are far away from London and have a different climate! Keep checking because when they are ripe you want to be the first one to snag them! 🙂 Thank you for visiting!
Lizzie {Strayed Table} says
love fresh berries and the fact they are oozing out of that sponge I just want to eat it now. YUM. I always fail at sponges, I am ready to give it another go after looking at your photos.
vikalinka says
This sponge is fail-proof if you follow my tips. I used to fail at making them as well but after a few tries I figured it out. Thank you for stopping by, Lizzie.
Laura (Tutti Dolci) says
So lovely, that blackberry compote looks divine!
Lauren @ Create Bake Make says
I think I could happily eat this cake for the rest of my life, although your photos are stunning and it almost looks too good to eat! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you have a great weekend 🙂
vikalinka says
Thank you so much, Lauren! Have a lovely weekend yourself!!
Amy @ Thoroughly Nourished Life says
Julia this cake is absolutely beautiful! And your photos are gorgeous.
Victoria sponge is my Dad’s favourite cake, and every year for either father’s day or his birthday either my sister or I make sure to present him with one. I’m looking forward to trying your version this year 🙂
vikalinka says
Thank you, Amy! It is my daughter’s favourite too. This recipe produces the fluffiest sponge ever and, of course the blackberry compote makes it irresistible!
Lucy @ Bake Play Smile says
This is seriously the most perfect sponge cake I have EVER seen! Just amazing. You’ve got such an incredible talent. Thanks for linking up with our Fabulous Foodie Fridays party! xx
vikalinka says
Oh Lucy, you are too sweet. Thank you so much. 🙂
Hannah Hossack-Lodge says
This is sooo pretty! And that blackberry compote looks good enough to drink! Thank you for linking to my cake 🙂 x
vikalinka says
Thank you very much, Hannah! And you are very welcome, love your stuff!
Valentina @Valentina's Corner says
Sheesh you take beautiful pictures. Like WOW!! Bravo. And cake looks bomb of course.. 🙂
vikalinka says
You are so sweet, Valya!Thank you so much, this cake is seriously amazing! 😉
Jennifer @ Seasons and Suppers says
Julia this cake is a stunner! I’m not sure I’ve ever had a classic Victoria Sponge, but I know I would absolutely love it. Loving the blackberry compote!
vikalinka says
Thank you so much, Jennifer! It’s my daughter’s favourite cake. She feels a personal connection since her name is also Victoria. 😉
Jennie says
When i’m back home in the UK, blackberry picking is one of my favourite things to do. When we were children we were absolute pros at it. We saved the big plastic ice cream tubs to gather our spoils, and hunted for sticks just the right size and shape for pulling the most laden brambles close enough to get the juiciest berries!
This cake looks absolutely stunning. I can just imagine how it tastes, and i’m hungry at the thought. I’ll be sending the recipe to my family in England and getting them to make it with the fruits of the blackberry season in my absence!
Jennie x
vikalinka says
Thank you so much, Jennie! Blackberry picking is so much fun and oh my what a dangerous business! We came not quite prepared. Our youngest was wearing shorts and got a nasty scratch under her knee. Coming with “proper equipment” like sticks is absolutely necessary! 😉 In the end it’s so worth it. There is nothing like fresh wild blackberries. The flavour is unmatched by the ones from shops.