Description
A classic British dessert, this Blackberry Victoria Sponge features two soft and airy self-raising flour cakes layered with freshly whipped double cream and juicy blackberries. Lightly dusted with icing sugar, it’s perfect for afternoon tea or any special occasion.
Ingredients
Scale
Cake
- 200g butter, softened, plus a little for greasing
- 200g caster sugar
- 1 tsp vanilla extract
- 4 medium eggs
- 200g self-raising flour, plus extra for dusting
Filling & Topping
- 250ml double cream
- 1 tbsp icing sugar, plus extra for dusting
- 250g blackberries
Equipment
- Pastry brush
- 2 x 20cm round loose-bottom cake tins
- Cloth
- Large mixing bowl
- Weighing scales
- Measuring spoons
- Electric hand whisk
- Small bowl
- Spatula
- Oven gloves
- Skewer
- Cooling rack
- Measuring jug
- Small sieve or icing shaker
Instructions
- Prepare cake tins: Preheat your oven to 190C/170C fan/gas 5. Use a pastry brush to butter two 20cm round cake tins, then line them with baking parchment to prevent sticking.
- Mix butter, sugar, and vanilla: Place a clean cloth under a large mixing bowl for stability. Weigh the butter, caster sugar, and vanilla extract into the bowl. Attach whisk to electric hand mixer and whisk on medium speed for about 2 minutes until the mixture is smooth and creamy.
- Add eggs: Crack the eggs into a small bowl. Continue whisking the butter and sugar mixture, gradually adding the eggs one at a time. Whisk for an additional minute until the batter is smooth and well combined.
- Incorporate flour: Weigh the self-raising flour and add it to the bowl. Using a spatula, gently fold the flour into the wet mixture until there are no pockets of flour and the batter is smooth.
- Divide and bake: Evenly divide the batter between the prepared cake tins, spreading to the edges and smoothing the surface with the spatula. Place tins on the middle oven shelf using oven gloves and bake for 22 minutes. Check cakes by inserting a skewer in the center; if it comes out clean, cakes are done. If not, bake another 5 minutes and check again.
- Cool cakes: Remove the cakes from the oven, place them on a cooling rack and let cool in the tins for 15 minutes. Once cool enough to handle, turn out the cakes onto the rack, remove the parchment, and allow them to cool completely.
- Whip cream: Measure the double cream into a large bowl and add 1 tablespoon of icing sugar. Whisk with an electric hand mixer until the cream is softly whipped and fluffy.
- Assemble the sponge: Place one cake layer on a plate or cake stand. Spread an even layer of whipped cream over it using a spatula. Arrange the blackberries on top of the cream, then place the second cake layer on top.
- Finish and serve: Dust the top of the assembled cake lightly with icing sugar using a sieve or icing shaker. Serve immediately or refrigerate and consume within two days for best freshness.
Notes
- Use room temperature butter for easier creaming and a better cake texture.
- Ensure eggs are added one at a time to prevent curdling.
- Folding in flour gently keeps the batter light and airy.
- Check cakes early to avoid over-baking which can dry them out.
- Whip cream until softly whipped; avoid over-whipping to prevent turning into butter.
- This cake is best served fresh on the day it is made but can be stored in the refrigerator for up to two days.
- Prep Time: 20 minutes
- Cook Time: 22-27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: Victoria sponge, Blackberry cake, British dessert, classic sponge cake, cream and berries cake
