Mini Victoria Sponge Cakes

Light and fluffy vanilla sponges filled with strawberry jam and vanilla buttercream. These Mini Victoria Sponge Cakes are so quick and easy to make. They’re the perfect sweet treat for any occasion.

Mini Victoria Sponge Cakes

Smooth vanilla buttercream and strawberry jam are sandwiched between two soft, light and buttery sponge cakes. This version is slightly different to the traditional Victoria Sponge Cake as I’ve decided to make a miniature version. These Mini Victoria Sponge Cakes are so pretty and pair perfectly with your afternoon tea.

Mini Victoria Sponge Cakes

This recipe is great for those who have never baked before and for Sunday baking with your kids. It’s a really simple recipe that only takes 10 minutes to make. This Mini Victoria Sponge Cakes recipe is one that you will bake time and time again because it never disappoints. A true British classic.

Mini Victoria Sponge Cakes

Nothing beats a piece of Victoria Sponge Cake with your afternoon tea. This recipe makes 12 Mini Victoria Sponge Cakes, which is perfect for when you have family and friends over. I like to fill mine with jam and buttercream but you could try lemon curd, whipped cream or even fresh fruit. The great thing about making Mini Victoria Sponge Cakes is that you don’t have to fill them all with the same filling!

Mini Victoria Sponge Cakes

Why is a Victoria Sponge Cake called a Victoria Sponge Cake?

The Victoria Sponge Cake is named after Queen Victoria as she liked to have a slice with her afternoon tea. As the cream-jam filled sponge cakes were one of Queen Victoria’s favourite sweet treats, they named the cake after her.

The great filling debate!

There are so many different Victoria Sponge Cake variations out there – some are filled with raspberry or strawberry jam, some with buttercream, whipped cream or even fresh fruit.

I’m a firm believer that Victoria Sponge Cake should always be filled with strawberry or raspberry jam (I prefer strawberry) and vanilla buttercream. However, I know that not everyone will agree with me on this one. I’m just not a very big fan of whipped cream; I never have been.

These Mini Victoria Sponge Cakes are filled with my homemade strawberry jam and vanilla buttercream. If you prefer raspberry jam then feel free to fill it with this, or if you prefer whipped cream replace the buttercream with whipped cream. You may just want to fill it with only jam. It’s really up to you!

Mini Victoria Sponge Cakes

Ingredients needed to make Mini Victoria Sponge Cakes

Victoria Sponge Cake is a really easy cake to make that is made from really basic ingredients.

To make the sponge you’ll only need butter, caster sugar, eggs and self-raising flour. Baking powder is absolutely essential in this cake and it was only after the invention of baking powder that this cake became popular. So many people opt for self-raising flour as it already contains baking powder.

Apart from the four essential ingredients, I like to add vanilla extract to add a little bit more flavour to the cake.

Mini Victoria Sponge Cakes

I don’t have self-raising flour, what do I do?

Self-raising flour is essentially plain flour with raising agents and a little bit of salt. So if you don’t have self-raising flour don’t worry as it’s easy to replace. You can’t replace self-raising flour with plain flour only as the cakes won’t rise in the oven. But by adding some raising agents you’ll have yourself a self-raising flour substitute.

To make your own self raising flour, add 2 teaspoons of baking powder to 200g plain flour and ½ tsp of salt. Make sure that you mix it well so that all of the baking powder is evenly distributed throughout the flour.

Decorating Mini Victoria Sponge Cakes

The traditional decoration for a Victoria Sponge Cake is pretty simple – just dust a bit of caster or icing sugar. You could use a stencil so that you make a pattern on the top of the cake with icing sugar. It’s also common to add rosettes of buttercream or whipped cream on top or adding some fresh strawberries or raspberries. It’s really up to you.

Whenever I make a whole Victoria Sponge Cake, I like to dust the top with icing sugar. Then I pipe some buttercream rosettes on the top and add a few slices of strawberries. Have a look at my Vegan Victoria Sponge Cake, this is how I’ve decorated it.

Making one large Victoria Sponge Cake vs Mini Victoria Sponge Cakes

As I made a large Victoria Sponge Cake for my Vegan Victoria Sponge Cake, I thought I would make Mini Victoria Sponge Cakes for this recipe. I used a 12-hole mini sandwich tin to make them and there’s enough batter for 12 Mini Victoria Sponge Cakes.

If you want one large Victoria Sponge Cake, it’s really simple to make (and probably easier too!). Simply swap the 12-hole mini sandwich tin with 2 cake tins and spoon the mixture evenly between the two tins. The baking time will vary so make sure to keep an eye on the oven. It will probably take about 25-30 minutes to bake.

To avoid your cake sinking in the middle, if your making one large Victoria Sponge Cake, do not open the oven while the cake is baking! The earliest you can open the oven door is when the cake is at least 80% baked. Open it any earlier and your cake will sink in the middle!

Mini Victoria Sponge Cakes Variations

Victoria Sponge Cakes are incredibly versatile so you can customise it to your taste!

  • Add the zest of 2 lemons to the batter, then replace the jam with lemon curd. You can do the same with any fruit curd that you like.
  • Add a cherry jam filling to make a cherry and vanilla sponge cake.
  • Replace the buttercream filling with a sweet mascarpone cheese filling. Just add icing sugar or maple syrup to sweeten it.
  • Make it even more British and replace the buttercream filling with clotted cream.

Equipment needed

  • Large bowl
  • Hand or food mixer (optional but recommended)
  • 12-hole mini sandwich tin
  • Piping bag

Tips for making Mini Victoria Sponge Cakes

  • Ensure your butter and eggs are at room temperature. This is essential for a perfectly light and airy sponge.
  • Cream the butter and sugar for 3-4 minutes before adding in the remaining ingredients. This way your sponge will be super light and fluffy as the ingredients will be evenly distributed.
  • Don’t overmix the batter. Over mixing can cause the cake batter to separate or can also create many air pockets in your sponge.
  • Make sure you grease your tins properly. I like to use a cooking spray to make sure I’ve greased my tins properly, especially as for this recipe you need a 12-hole mini sandwich tin. You can also use butter to grease the tins.
  • Feel free to fill your Mini Victoria Sponge Cakes with whatever you want: strawberry or raspberry jam, buttercream or whipped cream.
  • These Mini Victoria Sponge Cakes will last up to 3 days in an airtight container.

Step by Step Instructions: Mini Victoria Sponge Cakes

Step 1

Preheat the oven to 170C/160C Fan/325F/Gas 3. Grease the 12-hole mini sandwich tin.

Step 2

Cream the butter and sugar for a few minutes, until smooth. Mix in the eggs and vanilla. Gradually mix in the flour until fully combined.

Mini Victoria Sponge Cakes
Mini Victoria Sponge Cakes
Mini Victoria Sponge Cakes
Mini Victoria Sponge Cakes

Step 3

Spoon the mixture evenly into the 12-hole sandwich tin.

Mini Victoria Sponge Cakes

Step 4

Bake for 16-18 minutes, until golden brown. Leave to cool for 10 minutes in the baking tray before transferring to a cooling rack to fully cool.

Mini Victoria Sponge Cakes

Step 5

Make the buttercream by creaming the butter and icing sugar for a few minutes, until smooth. Add in the vanilla and milk (if needed).

Mini Vegan Peanut Butter and Chocolate Cakes

Step 6

Once fully cool, carefully cut the cakes in half. Pipe a bit of buttercream on the bottom half of the cakes and top it off with a bit of jam. Sandwich the cakes back together. Enjoy!

Mini Victoria Sponge Cakes
Mini Victoria Sponge Cakes
Mini Victoria Sponge Cakes
Mini Victoria Sponge Cakes

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Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes


Description

Light and fluffy vanilla sponges filled with strawberry jam and vanilla buttercream. These Mini Victoria Sponge Cakes are so quick and easy to make. They’re the perfect sweet treat for any occasion.


Ingredients

Scale
  • 175g caster sugar
  • 175g unsalted butter, softened
  • 175g self-raising flour
  • 3 eggs
  • 1 tsp vanilla extract

For the buttercream

  • 125g unsalted butter, softened
  • 250g icing sugar
  • 1 tsp vanilla
  • 1 tbsp milk 

To serve

  • Strawberry jam
  • Icing sugar for dusting

Instructions

  1. Preheat the oven to 170C/160C Fan/325F/Gas 3. Grease the 12-hole mini sandwich tin.
  2. Cream the butter and sugar for a few minutes, until smooth. Mix in the eggs and vanilla. Gradually mix in the flour until fully combined.
  3. Spoon the mixture evenly into the 12-hole sandwich tin.
  4. Bake for 16-18 minutes, until golden brown. Leave to cool for 10 minutes in the baking tray before transferring to a cooling rack to fully cool.
  5. Make the buttercream by creaming the butter and icing sugar for a few minutes, until smooth. Add in the vanilla and milk (if needed).
  6. Once fully cool, carefully cut the cakes in half. Pipe a bit of buttercream on the bottom half of the cakes and top it off with a bit of jam. Sandwich the cakes back together. Enjoy!

Notes

Ingredients. Ensure your butter and eggs are at room temperature. This is essential for a perfectly light and airy sponge.

Getting a light sponge. Cream the butter and sugar for 3-4 minutes before adding in the remaining ingredients. This way your sponge will be super light and fluffy as the ingredients will be evenly distributed.

Don’t overmix the batter. Over mixing can cause the cake batter to separate or can also create many air pockets in your sponge.

Grease your tins properly. I like to use a cooking spray to make sure I’ve greased my tins properly, especially as for this recipe you need a 12-hole mini sandwich tin. You can also use butter to grease the tins.

Fillings. Feel free to fill your Mini Victoria Sponge Cakes with whatever you want: strawberry or raspberry jam, buttercream or whipped cream.

Storage. These Mini Victoria Sponge Cakes will last up to 3 days in an airtight container.


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