Name: Hairy Bikers Victoria Sponge Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 medium eggs, at room temperature; 225g self-raising flour, sifted; 1½ tbsp lemon juice; 200g blackberries; 2 tbsp caster sugar (for blackberries); 1 tbsp blackberry liqueur (optional); 300ml double cream; ½ tsp ground cardamom; ¼ tsp ground allspice; ¼ tsp ground cinnamon; A pinch of ground mace; 2 tbsp icing sugar; Icing sugar, for dusting; A few fresh blackberries

This light, buttery victoria sponge recipe from the Hairy Bikers takes the British classic and gives it a proper twist. Made with macerated blackberries and a cardamom spiced cream filling, it first appeared in the Hairy Bikers’ Comfort Food cookbook. Ready in 45 minutes and serving 6, it is everything a victoria sponge should be and then some.

I make this every time we have friends round for afternoon tea. The spiced cream catches everyone off guard, and you will never go back to plain whipped cream once you have tried it.

Jump to Recipe Jump to Video Print Recipe

Victoria Sponge Ingredients

For the Sponge

225g unsalted butter, softened
225g caster sugar
4 medium eggs, at room temperature
225g self-raising flour, sifted
1½ tbsp lemon juice

For the Blackberries

200g blackberries
2 tbsp caster sugar
1 tbsp blackberry liqueur (optional)

For the Spiced Cream

300ml double cream
½ tsp ground cardamom
¼ tsp ground allspice
¼ tsp ground cinnamon
A pinch of ground mace
2 tbsp icing sugar

For Decoration

Icing sugar, for dusting
A few fresh blackberries

How to Make Victoria Sponge

Preheat and prepare: Set your oven to 180°C (160°C Fan / Gas Mark 4). Grease and line the bases of two 20cm sandwich tins with baking paper.
Cream the butter and sugar: Beat the softened butter and caster sugar together until the mixture is very pale, light and fluffy. This takes a good 5 minutes with an electric whisk.
Add the eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of the flour.
Fold in the flour: Sift the flour over the batter and fold in gently with a large metal spoon. Add the lemon juice and fold until you have a soft dropping consistency.
Bake the sponges: Divide the batter evenly between the two tins and smooth the tops. Bake for 20–25 minutes until golden and springy to the touch. A clean skewer inserted into the centre should come out clean.
Macerate the blackberries: While the sponges bake, toss the blackberries with the caster sugar and liqueur if using. Set aside so the juices start to run.
Make the spiced cream: Whip the double cream with the cardamom, allspice, cinnamon, mace and icing sugar until it holds soft peaks. Do not over-whip.
Cool and assemble: Let the sponges cool in the tins for 5 minutes, then turn out onto a wire rack. Place one sponge top-side down on a serving plate and spread with the spiced cream. Spoon over the blackberries, sandwich with the second sponge and dust with icing sugar.

What Makes a Good Victoria Sponge?

Room temperature everything: Take your butter and eggs out of the fridge at least an hour before you start. Cold ingredients will not cream properly and you will end up with a dense sponge.
Cream until truly pale: Do not rush the creaming stage. A full 5 minutes of beating traps the air bubbles that give the sponge its lift. The mixture should look almost white.
Weigh your eggs (the WI trick): Weigh all 4 eggs in their shells, then use that same weight for the butter, sugar and flour. This old Women’s Institute method gives a perfectly balanced sponge every time.
Hand mixer or stand mixer: Either works well. A stand mixer frees your hands, but a hand-held electric whisk gives you more control and lets you feel when the batter is right.
Do not open the oven door: Leave the sponges undisturbed for at least 18 minutes. Opening the door lets heat escape and can cause the sponges to sink. If you love baking British classics, try the lemon drizzle cake next.
Fold, do not stir: When adding the flour, use a large metal spoon and fold gently. Stirring develops gluten and makes the crumb tough rather than tender.

What Are the Best Victoria Sponge Filling Ideas?

The filling is where you can make a victoria sponge truly your own. The Hairy Bikers’ version uses a cardamom and allspice spiced cream with macerated blackberries, which is the one in this recipe. For a traditional Women’s Institute approach, spread one layer with raspberry jam and top with whipped double cream.

Victoria sponge with buttercream is another popular option. Beat softened butter with icing sugar and a drop of vanilla, then layer with jam for something richer.

You could also try lemon curd in place of jam for a sharper contrast. Victoria sponge with jam and cream remains the crowd favourite, and the beauty of this cake is that almost any filling works.

What Should You Serve Alongside It?

A pot of strong English breakfast tea is the classic pairing, and there is good reason it has been that way since Queen Victoria’s time. Serve it as the centrepiece of an afternoon tea spread alongside finger sandwiches and scones. For something more indulgent, a scoop of vanilla ice cream alongside a thick slice works beautifully in summer.

If you are putting together a baking spread for a gathering, a parkin or a coffee and walnut cake sit well alongside it. Each brings a different flavour and texture so your guests get plenty of variety.

How Should You Store Any Leftovers?

Because the filling contains cream, store any leftover victoria sponge in an airtight container in the fridge and eat within 2 days. The sponge layers will soften slightly once filled, so it is always best on the day it is made.

To freeze, wrap the unfilled sponge layers individually in cling film and then foil. They keep well in the freezer for up to 3 months. Defrost at room temperature before filling and assembling.

Frequently Asked Questions

Why did my Victoria sponge sink in the middle? The most common causes are under-creaming the butter and sugar, opening the oven door too early, or an oven that runs too hot. Always cream for a full 5 minutes and resist peeking before the 18-minute mark.

Can I use plain flour instead of self-raising? Yes. For every 225g of plain flour, add 2 level teaspoons of baking powder and sift them together twice to distribute the raising agent evenly.

What is the difference between a Victoria sponge and a Victoria sandwich? They are the same cake. Victoria sandwich is the older name from the 1800s, while victoria sponge became more common in the 20th century.

Can I make Victoria sponge ahead of time? You can bake the sponge layers a day ahead and store them wrapped in cling film at room temperature. Fill and assemble on the day you plan to serve for the best texture.

How does the Hairy Bikers’ Victoria sponge compare to Mary Berry’s? Mary Berry uses a classic all-in-one method with buttercream and jam. The Hairy Bikers add lemon juice to the batter and fill with macerated blackberries and cardamom spiced cream for a warmer flavour.