Victoria Sponge Cake is a classic for a reason. Luscious cream filling, layered with blackberry compote, then sandwiched between two buttery sponge cakes and finished off with a dusting of icing sugar. Simple and elegant.
If you are a baking enthusiast, you will also love my Naked Cake with Crushed Strawberries. 
The classic recipe for Victoria sponge is well known and features two sponges holding either buttercream or whipped cream and strawberry jam.
Today I am sharing my personal twist on the classic by filling my sponges with mascarpone cream and homemade blackberry compote.
The inspiration to replace strawberry jam with blackberries came from one successful day of berry picking with the kids.
We filled our containers with wild blackberries in no time, then got home and indulged in some afternoon tea and Victoria sponge cake.
What is Victoria sponge cake?
Named after queen Victoria, who was a fan of an afternoon tea and cake, there is no cake more British than Victoria sponge, or as it is also known as Victoria sandwich. It is sold in every tea room, coffee shop and cafe but sadly they are no match for a homemade version.
The genius of Victoria sponge is in its simplicity. Two fluffy sponges sandwiched together with a bit of cream and strawberry jam. Simple yet glorious.
Now make it mascarpone cream and homemade blackberry compote and you will want to eat this cake for the rest of your life, nothing else needed.
What is a classic sponge cake recipe?
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) but any all-purpose flour will work.
How to make it
The secret to get Victoria sponge incredibly soft and delicate is in the mixing. You start off by creaming softened butter with fine caster sugar until very light.
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 your batter is 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.
How long will the cake last?
As with all cakes, the sponge cake is the best on the day it’s baked. That is when it’s the freshest.
However, it will keep well for a couple of days when stored in a refrigerator to prevent the cream filling from spoiling.
More Sponge Cake Recipes:
- Frostbitten Raspberry Cake-Advanced
- Rose Rhubarb Layer Cake-Advanced
- Blackberry Tea Cake -Easy
- Cherry and Apricot Sponge Cake– Easy
Recipe originally published in 08/2015, updated and republished in 07/2019
~Julia xx
Victoria Sponge Cake with Blackberry Compote
Ingredients
For the blackberry compote
- 150g/1 ½ cup blackberries
- 100g/1/2 cup sugar
- 2 tbs water
For the cake
- 250 g/ 1 cup butter softened and unsalted
- 250 g/1 ⅓ cup caster sugar
- 4 eggs large
- 1 tsp vanilla bean paste or extract
- 250 g/1 ¾ cup flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- zest of 1 lemon
For the mascarpone cream
- 250 ml/ 1 cup mascarpone chilled
- ¼ cup icing sugar
- 175 ml/ ¾ cup double/heavy 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.
Notes
Nutrition
Sarah Boulton says
Hello! If I make the blackberry compote 2 nights in advanced of assembling the cake will it still be ok?
Julia Frey (Vikalinka) says
Yes, that’s absolutely fine.
Hope says
Hi! Wonderful recipe! Would the cake do well if I froze it the day I baked it then brought it out a week or so later and then made the cream and compote for it?
Julia Frey (Vikalinka) says
Hi Hope, yes that will work. I usually double wrap the sponges in plastic wrap and they keep well!
Arlene says
THANK YOU!!!! Finally a recipe that does not use self raising flour cos I also do not like it and it’s in metrics. Can’t wait to try
Julia Frey (Vikalinka) says
My pleasure, Arlene! Enjoy! 🙂
Alex says
What is the consistency of the compote? I want to make a drip cake with it and was wondering if it would work or if there was some way to thicken it up. Looks lovely!
Julia Frey (Vikalinka) says
Hi Alex, it’s actually pretty thick but not smooth due to the seeds in blackberries. If you want it thicker, just cook a little longer, it’s very easy to adjust the consistency.
Doug says
What are the flowers you used for the decoration? Are the edible or just for show?
The cake is delicious, recipe is great, now I want to elevate my cake baking by pulling off a similar presentation.
vikalinka says
Hi Doug, the flowers are blackcurrant blossoms I picked from my garden. They are edible.
Douglas says
Thank you for the quick reply. I’ll have to see what I can find or what I can replace them with if unavailable. I could see using cherry blossoms. Anyway, consider me a new fan. Will definitely be checking more of the recipes out.
vikalinka says
So great to hear, Douglas!
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.