Victoria sponge with custard buttercream
A classic British sponge cake with a twist - filled with jam and a rich custard buttercream. Light, fluffy layers make this bake a perfect centrepiece for teatime or celebrations.
Updated : 02 July, 2025
Easy
About 20 min.
Ingredients
For the sponge
200 grams
Butter
200 grams
Sugar
4
Eggs
200 grams
Self-raising flour
1 teaspoon
Baking powder
2 tablespoon
Milk
For the custard buttercream icing
75 grams
Butter
150 grams
Powdered sugar
0.5 teaspoon
Vanilla extract
2 tablespoon
Ready-made pudding
2 tablespoon
Milk
For the filling
4 tablespoon
Any kind of jam
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
For the custard use custard powder from the packet.
Strawberry jam is more traditional to use in this cake.
Step 2
Preheat the oven to 180C. Grease and line two 20cm sandwich tins.
Step 3
In a mixing bowl, combine the butter, sugar, eggs, flour, baking powder, and milk. Beat with an electric mixer until smooth and well incorporated.
Step 4
Divide the batter evenly between the tins, smoothing the tops. Bake for 20-25 minutes, or until golden and springy. Allow to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Step 5
To make the custard buttercream, beat all the ingredients together until smooth, light and fluffy, using an electric mixer.
Step 6
To assemble, place one sponge layer upside down on a serving plate, spread with jam, then top with the buttercream. Add the second sponge on top and finish with a dusting of icing sugar before serving.