mini victoria sponge cakes

Mini Victoria Sponge Cakes

This mini Victoria sponge cakes recipe is a total winner every time! Light and fluffy vanilla sponge cakes sandwiched with beautiful strawberry jam and delicious vanilla buttercream. So simple but always enjoyed by everyone!

mini victoria sponge cakes

A bit of history…

Who would have thought this simple timeless combination of vanilla and jam would be such a favourite of so many? Queen Victoria was, allegedly, the first to enjoy this simple creation as part of her afternoon tea. Soon, it became fashionable and many others adopted it too. Hence, with its ever-increasing popularity, this very British cake was named after the infamous monarch.

There is some debate too among many, much like there is with scones, about whether jam or cream is first on the cake. Come to think of it, there is debate about whether the filling of victoria sponges should be jam and whipped cream or jam and buttercream. I tend to err towards buttercream, more because it allows me to store it more flexibly outside the fridge: whipped cream would need to be kept cold, whereas buttercream is more stable and firm so holds better within the cake.

Oh, and I love this little extra bit of trivia: on the much-loved baking show the Great British Bake Off, all the ovens are tested every day using a Victoria sponge as the benchmark to ensure all the ovens are working perfectly before the bakers enter the tent. That makes anything Victoria sponge a definite winner in my books! 😆

Mini Victoria Sponge Cakes

Making the cakes

These are simple to put together, just beat your butter and sugar until fluffy, then mix in your eggs and vanilla, sift in the flour and beat again. Cake mixture done!

Bake and then leave to cool before decorating. Couldn’t be simpler! 🙂

I use a basic buttercream for this, so the quantities are always double the sugar to butter. I add a little extra vanilla for flavour, and use a splash of milk too if I need to loosen the icing. Then beat beat beat it up to make it lighter-than-air fluffy! Yum!!

All that’s left then is to split your cakes in half, fill with jam/conserve (I always use and love Bonne Maman’s Strawberry Conserve) and buttercream, top with the other half of the cake, and sprinkle with some extra icing sugar. Job done!

mini victoria sponge cakes

Recommended equipment and ingredients I used *

Mini sandwich cake tinStand mixer
Vanilla extractStrawberry conserve
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

And there you have it! This little mini Victoria sponge cakes recipe makes for the perfect addition to an afternoon tea spread! Or just because!! 😊

Happy baking, my friends!

Mini Victoria Sponge Cakes

5 from 1 vote
Recipe by Andrea Jones Course: DessertCuisine: BritishDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Baking time

20

minutes
Total time

1

hour 

Mini version of the classic British cake, these jam and buttercream filled mini Victoria sponges are sure to be a hit!

Ingredients

  • For the cakes
  • 175 g (¾ cup + 1 tbsp) unsalted butter, at room temperature

  • 175 g (¾ cup + 2 tbsp) caster sugar

  • 3 lrg eggs

  • 2 tsp vanilla extract

  • 175 g (1 cups + 1 tbsp) self raising flour

  • For the filling
  • 100 g (¼ cup + 3 tbsp) unsalted butter, at room temperature

  • 200 g (1 ¼ cups + 2 tbsp) icing (powdered) sugar, plus extra to dust

  • ½ tsp vanilla extract

  • 1-2 tbsp milk, if needed

  • strawberry jam

Directions

  • Preheat your oven to 160C/320F. Butter your mini sandwich tin (or muffin tin), or line with muffin liners) and set aside.
  • In a large mixing bowl, or using a stand mixer, cream together your butter and caster sugar until pale and fluffy. Add in your eggs and vanilla and beat in, then sift in the flour and mix again to combine. Pour your mixture into your prepared tin, being careful not to overfill your tins. Bake in your preheated oven for 20-22 minutes until springy to touch and beautifully golden. Cool completely before decorating.
  • To make the buttercream, beat your butter until pale and soft, then add your sugar in two or three goes, mixing slowly to avoid a sugar cloud. Add in your vanilla, mix to combine, then turn the speed up to make your buttercream really fluffy. If you need to loosen your mixture a little, just add a little milk until you get the consistency you want.
  • When your cakes are completely cool, split them in half then spread a generous layer of jam on the bottom half and pipe/spread some buttercream on top of the jam layer. Cap it off with the top half of the cake, then dust with extra icing sugar if you wish. Enjoy!

Recipe Video

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