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Butter Berry Cream Cake a.k.a. Victoria Sponge Cake

Buttery, fruity, creamy…all the things we love!

We’re not sure if you’re as obsessed with certain British baking shows as we are, but we can say we have a healthy respect for all dessert fare hailing from the U.K. One of the classics, and one that we’d heard a lot about, but hadn’t tried, is the Victoria sponge cake. While everyone on the other side of the pond knows what this cake is, we find it easiest to describe it as a butter berry cream cake. It’s a buttery cake that’s delicious on its own, with a layer of raspberry jam in-between layers to offer the perfect sweetness (with a touch of tartness as well), and a thick, smooth coating of buttercream to balance out the jam.

You guys, the Brits are onto something with this cake! It’s light and airy, but with tons of flavor, grounded by the jam and frosting – although you could use homemade whipped cream to fill the cakes instead of buttercream. If it’s original name sounds intimidating, or as though this cake is complicated to make, let us reassure you: this recipe is a breeze to make! You’ll start out by making the cake(s) from scratch, which you’ve probably done tons of times before, nothing fancy here, then you’ll make your buttercream frosting. One important note: you’ll definitely want to line and grease your cake pans, so your cakes release easily and stay intact.

Also, we decided to frost our cake, but traditional Victoria sponges typically will be left bare on top, or with a light dusting of powdered sugar. What you end up doing is totally up to you, so feel good knowing it’ll be utterly delicious either way! Although (or maybe because) it’s classically British, we can’t get enough of this light dessert – it’s a perfect choice during warmer months – and know we’ll be making it for many months to come!

Serves 8-10

1 hour

  • Cake:
  • 2 cups all-purpose flour
  • 1 cup super fine baking sugar
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 large eggs, room temperature
  • 2 tablespoons milk
  • 3 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • Filling:
  • 3/4 cup raspberry jam
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350º F and line two 8-inch round cake pans with parchment paper, then lightly grease with non-stick spray.
  2. In a large bowl, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color, then beat in eggs until incorporated.
  3. Beat in flour, baking powder and salt, then mix in milk, being careful not to over-mix.
  4. Divide mixture evenly into prepared cake pans, then place in oven and bake for 22-25 minutes, or until top is golden brown and bounces back if lightly touched. Toothpick inserted in center should come out clean.
  5. Remove from oven and let cool.
  6. In a second bowl or mixer, beat butter until fluffy, then mix in powdered sugar and vanilla extract until fully combined.
  7. Choose which cake you want to be your top layer, then spread raspberry jam evenly over bottom cake layer.
  8. Spread buttercream carefully and evenly over jam layer, then place second cake on top and frost with remaining buttercream frosting.
  9. Optional: place in refrigerator and let sit 2-4 hours before serving.
  10. Slice, serve and enjoy!

Recipe adapted from EW

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