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Home Β» Recipes Β» Dessert Β» Cake

July 11, 2019

Victoria Sponge Cake with Blackberry Compote

Published July 11, 2019 | Julia Frey (Vikalinka)

Jump to Recipe

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. Classic Victoria Sponge Cake with Blackberry compote.

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. 

Slice of Victoria Sponge Cake

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.

Classic Victoria Sponge Cake with Blackberry compote.

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.

Classic Victoria Sponge Cake with Blackberry compote.

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. 

Classic Victoria Sponge Cake with Blackberry compote.

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.

Classic Victoria Sponge Cake with Blackberry compote.

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. 

Classic Victoria Sponge Cake with Blackberry compote.

More Sponge Cake Recipes:

  • Frostbitten Raspberry Cake-Advanced
  • Rose Rhubarb Layer Cake-Advanced
  • Blackberry Tea Cake -Easy
  • Cherry and Apricot Sponge Cake– Easy

Victoria Sponge

Recipe originally published in 08/2015, updated and republished in 07/2019

~Julia xx

Victoria Sponge Cake with Blackberry Compote

Julia Frey of Vikalinka
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.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
cooling time 20 mins
Total Time 1 hr
Course Dessert
Cuisine British
Servings 8
Calories 756 kcal

Ingredients
  

For the blackberry compote

  • 150g/1 Β½ cup blackberries
  • 100g/1/2 cup sugar
  • 2 tbs water

For the cake

  • 250 g/ 1 cup butter softened and unsalted
  • 250 g/1 β…“ cup caster sugar
  • 4 eggs large
  • 1 tsp vanilla bean paste or extract
  • 250 g/1 ΒΎ cup flour
  • 2 Β½ tsp baking powder
  • Β½ tsp baking soda
  • Β½ tsp salt
  • zest of 1 lemon

For the mascarpone cream

  • 250 ml/ 1 cup mascarpone chilled
  • ΒΌ cup icing sugar
  • 175 ml/ ΒΎ 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

US readers: To prevent mascarpone cream from separating. Whip the heavy cream before combining the two. 

Nutrition

Calories: 756kcalCarbohydrates: 69gProtein: 9gFat: 50gSaturated Fat: 20gCholesterol: 143mgSodium: 578mgPotassium: 286mgFiber: 2gSugar: 42gVitamin A: 2042IUVitamin C: 5mgCalcium: 158mgIron: 2mg
Keyword victoria sponge cake
Tried this recipe?Let us know how it was!

 

 

 

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25445 shares
  • 4

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Sarah Boulton says

    at

    Hello! If I make the blackberry compote 2 nights in advanced of assembling the cake will it still be ok?

    Reply
    • Julia Frey (Vikalinka) says

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      Yes, that’s absolutely fine.

      Reply
  2. Hope says

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    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?

    Reply
    • Julia Frey (Vikalinka) says

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      Hi Hope, yes that will work. I usually double wrap the sponges in plastic wrap and they keep well!

      Reply
  3. Arlene says

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    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

    Reply
    • Julia Frey (Vikalinka) says

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      My pleasure, Arlene! Enjoy! πŸ™‚

      Reply
  4. Alex says

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    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!

    Reply
    • Julia Frey (Vikalinka) says

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      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.

      Reply
  5. Doug says

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    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.

    Reply
    • vikalinka says

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      Hi Doug, the flowers are blackcurrant blossoms I picked from my garden. They are edible.

      Reply
      • Douglas says

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        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.

        Reply
        • vikalinka says

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          So great to hear, Douglas!

          Reply
  6. Victoria says

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    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?

    Reply
    • vikalinka says

      at

      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. πŸ™‚

      Reply
  7. Jess Carr says

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    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.

    Reply
    • vikalinka says

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      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.

      Reply
  8. Louise | Cygnet Kitchen says

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    5 stars
    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

    Reply
    • vikalinka says

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      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! πŸ™‚ Thank you for visiting!

      Reply
  9. Lizzie {Strayed Table} says

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    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.

    Reply
    • vikalinka says

      at

      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.

      Reply
  10. Laura (Tutti Dolci) says

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    So lovely, that blackberry compote looks divine!

    Reply
  11. Lauren @ Create Bake Make says

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    5 stars
    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 πŸ™‚

    Reply
    • vikalinka says

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      Thank you so much, Lauren! Have a lovely weekend yourself!!

      Reply
  12. Amy @ Thoroughly Nourished Life says

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    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 πŸ™‚

    Reply
    • vikalinka says

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      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!

      Reply
  13. Lucy @ Bake Play Smile says

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    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

    Reply
    • vikalinka says

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      Oh Lucy, you are too sweet. Thank you so much. πŸ™‚

      Reply
  14. Hannah Hossack-Lodge says

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    This is sooo pretty! And that blackberry compote looks good enough to drink! Thank you for linking to my cake πŸ™‚ x

    Reply
    • vikalinka says

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      Thank you very much, Hannah! And you are very welcome, love your stuff!

      Reply
  15. Valentina @Valentina's Corner says

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    5 stars
    Sheesh you take beautiful pictures. Like WOW!! Bravo. And cake looks bomb of course.. πŸ™‚

    Reply
    • vikalinka says

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      You are so sweet, Valya!Thank you so much, this cake is seriously amazing! πŸ˜‰

      Reply
  16. Jennifer @ Seasons and Suppers says

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    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!

    Reply
    • vikalinka says

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      Thank you so much, Jennifer! It’s my daughter’s favourite cake. She feels a personal connection since her name is also Victoria. πŸ˜‰

      Reply
  17. Jennie says

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    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

    Reply
    • vikalinka says

      at

      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! πŸ˜‰ In the end it’s so worth it. There is nothing like fresh wild blackberries. The flavour is unmatched by the ones from shops.

      Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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