Do you love classic British cakes? The Mary Berry Victoria Sponge Traybake Recipe is perfect. It is light, fluffy, and so easy.

This cake feeds a crowd. It is great for parties. The Mary Berry Victoria Sponge Traybake Recipe uses simple ingredients. You mix everything in one bowl. That is why people love it.

Learning how to make Mary Berry Victoria Sponge Traybake is fun. It takes about one hour. The result is a beautiful golden cake. It has jam and buttercream inside. Your family will ask for more.

When I First Introduced to Mary Berry Victoria Sponge Traybake

I first tried this cake at a friend’s party. One bite and I was hooked. The sponge was so soft. The filling was sweet and creamy.I asked for the recipe right away.

My friend said it was Mary Berry’s recipe. I went home and made it that weekend. It turned out perfect on my first try. Since then, it has been my go-to cake. I make it for every special event.

Equipment List

You need these items to bake this cake:

Large mixing bowl
Electric hand mixer or stand mixer
12×9 inch traybake tin
Baking parchment paper
Wire cooling rack
Spatula
Bread knife for slicing
Measuring cups and spoons

Ingredients You Need for Mary Berry Victoria Sponge Traybake

Here are the ingredients for Mary Berry Victoria Sponge Traybake:

225g softened butter
225g caster sugar
275g self-raising flour
2 tsp baking powder
4 large eggs
4 tbsp milk
1 tsp vanilla extract
150g softened butter
300g icing sugar (sifted)
1-2 tbsp milk
1/2 tsp vanilla extract
4-5 tbsp raspberry jam

Step-by-Step Guide

Preheat your oven to 180°C (160°C fan).
Grease your traybake tin well.
Line the base with parchment paper.
Put all sponge ingredients in a bowl.
Beat with an electric mixer for 2 minutes.
The batter should be smooth and pale.
Pour the batter into your tin.
Use a spatula to spread it evenly.
Make sure it reaches all corners.
Bake for 35 to 40 minutes.
The cake is done when golden.
It should spring back when pressed gently.
Let the cake cool in the tin.
Then move it to a wire rack.
It must be fully cool before filling.
Beat the softened butter until creamy.
Add icing sugar slowly.
Mix in milk and vanilla.
Cut the cake in half horizontally.
Spread jam on the bottom layer.
Add buttercream on top of the jam.
Place the top layer back on.
Dust with icing sugar.

Tips to Make the Best Mary Berry Victoria Sponge Traybake

Use room temperature ingredients.
This helps everything mix well.
Do not overmix the batter.
Stop when it is just combined.
Use a bread knife to slice the cake.
It gives a clean cut.
Make sure the cake is completely cool.
Warm cake will melt the buttercream.
Store in an airtight container.
It stays fresh for 3 days.
You can freeze the sponge for later.

FAQs about Mary Berry Victoria Sponge Traybake

Q: Can I make this cake ahead?

A: Yes, bake the sponge one day before. Add filling on serving day for freshness.

Q: Why did my cake sink?

A: You may have overmixed the batter. Opening the oven early can also cause sinking.

Q: Can I use different jam?

A: Yes, strawberry jam works great too. Any berry jam tastes delicious in this recipe.

Q: How do I store this traybake?

A: Keep it in an airtight container. Store at room temperature for up to 3 days.

Q: Can I freeze the cake?

A: Yes, freeze without the filling. Wrap well in cling film for up to 3 months.

Final Thoughts

The Mary Berry Victoria Sponge Traybake Recipe is a winner. It is simple to make. It tastes amazing every time.

This cake is perfect for any event. Your guests will love it. The soft sponge and sweet filling are hard to resist.

Try this recipe this weekend. You will see why it is so popular. Happy baking!

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