Classic 2 Layer Victoria Sponge Cake
with Buttercream & Fresh Strawberries
Prep Time: approx. 20 minutes | Baking Time: approx. 35 minutes
Ingredients Required:
1 Layer
120g Softened Butter
180g caster sugar
2 eggs
1 tbsp vanilla extract
240g (1 cup) self-raising flour
1/2 cup milk
2 Layers
240g Softened Butter
360g caster sugar
4 eggs
2 tbsp vanilla extract
480g (2 cups) self-raising flour
1 cup milk
Vanilla Buttercream:
- 1 cup (226g) unsalted butter, softened to room temperature
- 4 – 5 cups (480-600g) icing sugar
- 1/4 cup (60ml) thickened cream
- 2 teaspoons pure vanilla extract
- Pinch of salt, to taste
+ 1 punnet of fresh strawberries
Directions:
2 Layer Victoria Sponge Cake
Preheat oven to 180 degrees, grease and line cake tins
Soften butter then beat together with sugar until light and creamy
Add eggs one at a time, mixing well between each. Add vanilla extract, half the flour and half the milk. Repeat with the remaining flour and milk and be careful to not over-mix.
Transfer batter to pan and bake for 30-35 minutes until cake is well risen and golden.
Leave to cool for 10-20 minutes before removing from pans.
Vanilla Buttercream
Beat the butter on medium speed until creamy, for about 2 minutes.
Add 4 and 1/2 cups of icing sugar, the thickened cream, and vanilla extract. Beat on a low speed for 30 seconds, then increase to medium-high speed and beat for 2 minutes.
Add a pinch of salt if frosting is too sweet.
Add up to 1/2 cup more confectioners’ sugar if frosting is too thin or more heavy cream if frosting is too thick (add only 1 tablespoon at a time).
Spread buttercream over the top of one sponge cake, then stack the second sponge cake on top. Layer with buttercream again and finish by decorating with fresh strawberries.
**Store for up to 1 week in the refrigerator**
