Delicate and utterly charming, these Mini Victoria Sponge Cakes are soft sponge rounds filled with jam and whipped cream (or buttercream) and lightly dusted with icing sugar. I love how they make the perfect bite-sized treat for afternoon tea, birthdays, or any special occasion.
Why You’ll Love This Recipe
I always find myself coming back to this recipe because it strikes the ideal balance between elegance and simplicity. The cakes are buttery and tender, with a rich vanilla aroma that pairs perfectly with the sweet-tart jam and fluffy cream. Since they’re made in a mini cake tin, each portion feels personal and indulgent—without being overly rich. Plus, they look absolutely adorable on a dessert table.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
175 g unsalted butter, softened
175 g caster sugar (or superfine sugar)
3 large eggs, beaten
175 g self‑raising flour (or plain flour + baking powder)
½ tsp vanilla extract
148 ml double cream (for whipped filling)
6 tbsp raspberry (or strawberry) jam
Icing sugar, for dusting
directions
I preheat the oven to 180 °C (160 °C fan) and grease and flour a 12-hole mini cake tin.
I beat the softened butter and sugar together until the mixture is pale and creamy.
I gradually add the beaten eggs, a little at a time, mixing well after each addition.
I sift in the flour and gently fold it in, then stir through the vanilla extract.
I divide the batter evenly into the prepared tin wells and bake for 15–18 minutes, until golden and springy to the touch.
I transfer the cakes to a wire rack and let them cool completely.
While they cool, I whip the double cream with a touch of icing sugar until it holds soft peaks.
Once cool, I slice each mini sponge in half horizontally, spread jam on the bottom half, and pipe or spoon whipped cream on top. I place the top half back on.
Just before serving, I dust the tops with icing sugar.
Servings and timing
This recipe yields 12 mini cakes. The prep time is about 20 minutes, and baking takes 15–18 minutes, making the total time around 35 minutes. These mini sponge cakes are perfect for tea parties, gatherings, or a charming dessert platter.
Variations
I sometimes swap the whipped cream for buttercream for a richer filling.
For a fruity twist, I use strawberry jam instead of raspberry—or even a dollop of lemon curd.
If I’m in a creative mood, I add a hint of orange or lemon zest to the sponge batter for extra aroma.
A dusting of desiccated coconut or a few fresh berries on top makes them even prettier.
storage/reheating
Unfilled sponge cakes can be stored in an airtight container at room temperature for up to 2 days. I always wait to fill them until just before serving so they stay fresh and airy. Once filled with cream, I refrigerate them and eat within 1 day. I don’t recommend reheating these as they’re best enjoyed cold or at room temperature.
FAQs
How do I keep the sponge light and fluffy?
I make sure all ingredients are at room temperature and beat the butter and sugar until really creamy before adding the eggs slowly. This helps the batter stay aerated.
Can I make these ahead of time?
Yes, I often bake the sponge cakes a day ahead. I store them unfilled, then assemble with jam and cream just before serving for the best texture.
What if I don’t have self-raising flour?
No problem—I mix plain flour with 1½ teaspoons of baking powder per 175 g of flour. It works just as well.
Can I use buttercream instead of whipped cream?
Absolutely. When I want something sturdier or sweeter, I swap the whipped cream for vanilla buttercream. It also holds up better if I need to transport them.
How do I slice the cakes cleanly?
Once the cakes are completely cool, I use a small serrated knife to gently slice them in half. Sometimes chilling them briefly first helps me get neater cuts.
Conclusion
These Mini Victoria Sponge Cakes bring a little elegance and a lot of flavor to any dessert spread. I love how simple yet impressive they are—tender sponge, luscious jam, and dreamy cream in every bite. Whether for a celebration or an indulgent afternoon, they never fail to delight.
Delicate mini sponge cakes sandwiched with jam and cream or buttercream — perfect bite‑sized treats.
Ingredients
175 g unsalted butter, softened
175 g caster sugar (or superfine sugar)
3 large eggs, beaten
175 g self‑raising flour (or plain flour + baking powder)
½ tsp vanilla extract
148 ml double cream (for whipped filling)
6 tbsp raspberry (or strawberry) jam
Icing sugar, for dusting
Instructions
Preheat oven to 180 °C (160 °C fan). Grease and flour a 12‑hole mini cake tin. :contentReference[oaicite:0]{index=0}
Beat butter and sugar together until pale, light, and creamy. :contentReference[oaicite:1]{index=1}
Add the beaten eggs, a little at a time, beating well after each addition. :contentReference[oaicite:2]{index=2}
Sift in the flour and gently fold into the batter. Add vanilla extract. :contentReference[oaicite:3]{index=3}
Divide batter evenly into the prepared tin wells. Bake 15–18 minutes or until golden and a skewer comes out clean. :contentReference[oaicite:4]{index=4}
Allow cakes to cool completely on a rack. :contentReference[oaicite:5]{index=5}
Whip double cream with a little icing sugar until soft peaks form. :contentReference[oaicite:6]{index=6}
Slice each mini cake horizontally. Spread jam on one half, then pipe or spread whipped cream. Put the top half back on. :contentReference[oaicite:7]{index=7}
Dust the tops of the mini cakes with icing sugar. Serve. :contentReference[oaicite:8]{index=8}
Notes
If you don’t have self‑raising flour, use plain flour + 1½ tsp baking powder per 175 g flour. :contentReference[oaicite:9]{index=9}
Ensure all ingredients are at room temperature for better mixing. :contentReference[oaicite:10]{index=10}
You can substitute buttercream for whipped cream if preferred. :contentReference[oaicite:11]{index=11}
The unfilled sponge layers can be stored at room temperature; fill just before serving for best texture. :contentReference[oaicite:12]{index=12}
If the batter seems very thick, add a tablespoon or two of milk to loosen it. :contentReference[oaicite:13]{index=13}
Nutrition
Serving Size:1 mini cake
Calories:≈ 56 kcal (based on total 672 kcal for full batch of 12) :contentReference[oaicite:14]{index=14}