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Victoria Sponge Cake with Blackberry Compote

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
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Course: Dessert
Cuisine: British
Keyword: victoria sponge cake
Prep Time: 10 minutes
Cook Time: 50 minutes
cooling time: 20 minutes
Total Time: 1 hour
Servings: 8
Calories: 756kcal


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


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.


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


Calories: 756kcal | Carbohydrates: 69g | Protein: 9g | Fat: 50g | Saturated Fat: 20g | Cholesterol: 143mg | Sodium: 578mg | Potassium: 286mg | Fiber: 2g | Sugar: 42g | Vitamin A: 2042IU | Vitamin C: 5mg | Calcium: 158mg | Iron: 2mg