Dessert Snacks

Victoria Sponge Cake

Victoria Sponge Cake - Chinny's Kitchen
Written by Chinny's Kitchen

So, it’s been a while. I’ve been insanely busy over the last few months. I started a new job, I’ve been building and working towards the launch of a new project (details coming soon!), I’m helping put together a food blogger conference and I might be a kind of talent agent? All this while planning a move. Yeah, I’ve been doing a lot! With all that’s been going on (I’m ashamed to say) I’ve hardly had time to cook! *shock horror!* The foodie that I am, I’ve been experiencing withdrawal from Chinny’s Kitchen so I had to come back with a bang. Over the weekend I made the most delectable Victoria Sponge cake, complete with fresh strawberries and a buttercream so good, it could make a grown man cry.

Growing up, mum would occasionally pick up an M&S Victoria Sponge on her way home from work. My sisters and I would be so excited because it also meant she’d let us stay up late watching Nollywood movies – a lot of which are so bad, they’re good! They’re even better with a healthy serving of cake and a dollop of creamy custard. Mmm! We’d all munch away happily, making jest of the terrible graphics and the horrendous acting. Ah, good times! Till today, I’m partial to a slice of cake and dollop of custard as a midnight snack – or dinner if it’s been an especially rough day.

In an ode to one of my favourite childhood memories, I’ve taken a slightly different approach to the traditional Victoria Sponge by adding fresh strawberries in place of the jammy centre and smothering the top layer with buttercream and strawberries. Yum!

Victoria Sponge Cake
Prep time
Cook time
Total time
In an ode to one of my favourite childhood memories, I've taken a slightly different approach to the traditional Victoria Sponge, adding fresh strawberries in place of the jammy centre and smothering the top layer with buttercream and strawberries.
Recipe type: Dessert
Cuisine: British
Serves: 10 slices
  • Sponge
  • ¾ cups Plain Flour
  • ¾ cups Butter (room temperature)
  • ¾ cups Caster Sugar
  • 3 Eggs (large)
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • Pinch of Salt

    Butter Cream
  • ⅔ cups Butter (room temperature)
  • 1⅓ cups Icing Sugar
  • 1-2 tbsp Milk

    Strawberries (a punnet)
  1. Heat the oven to 180°C.
  2. Lightly grease two 8 inch round cake tins with butter.
  3. Put all the ingredients in a large mixing bowl and whisk until combined.
  4. Pour the mixture into the baking tins and place both tins on the middle shelf of the oven for 30 mins.
  5. The cakes will be ready when you can insert a skewer into the centre and it comes out clean.
  6. Let the cakes sit in the tin for a few mins, then gently run a knife around the edge of the tin and turn the cake out onto a wire rack to cool.
  7. While the cake is cooling start to prepare your icing and filling.

  8. Add your butter to a large bowl and whisk until soft.
  9. Add half of the icing sugar and whisk until smooth.
  10. When the icing mixture is smooth, add the rest of your icing sugar and one tablespoon of milk and whisk the mixture until it's creamy and smooth. If your icing isn't as smooth or creamy as you'd like, add an extra tablespoon of milk to loosen the mixture.

    Putting it all together!
  11. Rinse your strawberries and lightly dab dry with kitchen roll.
  12. Hull about ¾ of your punnet of strawberries and slice into quarters.
  13. Once your cakes are cool, transfer to one of your cake halves to a cake stand and scoop a large dollop of your buttercream on. Use a rubber spatula or back of a spoon to spread the layer of icing evenly. NB this layer should be about ½ inch thick.
  14. Arrange your hulled and quartered strawberries over your layer of icing.
  15. Carefully place the second cake half over the top of your strawberries and icing, pressing lightly.
  16. Scoop the rest of the buttercream out on top of the cake and spread the layer of icing evenly. This will also be quite a this layer. You could opt to spread the icing over the whole cake but I like the half-naked cake look.
  17. Arrange your unhulled strawberries and any leftover hulled and quartered strawberries over the top.
  18. Lastly, slice and enjoy! Don't forget to lick the rest of the buttercream out of the bowl - yum!

Victoria Sponge cake is great as a treat, dessert or to satisfy a sugar craving. Serve with custard or a dollop of vanilla ice-cream, and  it’ll be foodgasm after foodgasm. If you get a chance to try the cake, I’d love to hear/see how it turned out! You can find me on InstagramPinterestFacebook and Twitter, share your creation using the hashtag #chinnyskitchen.

Thanks for reading, love you like I love a Victoria Sponge cake! x

About the author

Chinny's Kitchen

I'm Chinny - Londoner and foodie. I've had a love affair with food for as long as I remember and, for me, the kitchen is the ultimate playground. Inspired by a love of good food and my busy lifestyle, I created Chinny's Kitchen to share a variety of quick, easy, healthy, indulgent and always delicious recipes, food/health tips and general ways to have more fun with food. I develop new recipes, reinvent classics and eat tirelessly in adventurous corners around town.