Dessert

Blackberry Victoria Sponge Recipe

Name: Blackberry Victoria Sponge Recipe
Prep time: 20 min
Cook time: PT-491715H5M37S
Total time: 47 min
Cuisine: British
Ingredients: 200g butter, softened, plus a little for greasing; 200g caster sugar; 1 tsp vanilla extract; 4 medium eggs; 200g self-raising flour, plus extra for dusting; 250ml double cream; 1 tbsp icing sugar, plus extra for dusting; 250g blackberries; Pastry brush; 2 x 20cm round loose-bottom cake tins; Cloth; Large mixing bowl; Weighing scales; Measuring spoons; Electric hand whisk; Small bowl; Spatula; Oven gloves; Skewer; Cooling rack; Measuring jug; Small sieve or icing shaker

ByLuna Ryder January 29, 2026January 29, 2026

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Introduction

The Blackberry Victoria Sponge is a classic British cake elevated with fresh, juicy blackberries and softly whipped cream. Its light, fluffy texture combined with sweet berries makes it perfect for afternoon tea or any special occasion.

A two-layer sponge cake stands on a white cake stand with a light blue base. The bottom layer is a golden-brown sponge with a soft, crumbly texture. On top of it, there is a thick, creamy layer of white frosting, smooth and fluffy, studded with whole blackberries that are deep purple-black and shiny. The top sponge layer, similar in golden color and texture to the bottom, is dusted generously with white powdered sugar, giving a light snowy effect. The whole setup sits on a white marbled surface with a small metal sieve dusted with some powdered sugar nearby, and a colorful but softly blurred background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g butter, softened, plus a little for greasing
200g caster sugar
1 tsp vanilla extract
4 medium eggs
200g self-raising flour, plus extra for dusting
250ml double cream
1 tbsp icing sugar, plus extra for dusting
250g blackberries

Instructions

Step 1: Preheat the oven to 190°C (170°C fan)/gas mark 5. Brush two 20cm round loose-bottom cake tins with butter, then line them with baking parchment.
Step 2: Place a clean cloth under a large bowl to keep it steady. Add the softened butter, caster sugar, and vanilla extract to the bowl.
Step 3: Whisk the butter, sugar, and vanilla on medium speed for 2 minutes until smooth and creamy, keeping fingers clear of the whisk.
Step 4: Crack the eggs into a small bowl. While continuing to whisk, add the eggs one at a time. Whisk for another minute until the mixture is smooth.
Step 5: Weigh and sift the self-raising flour into the bowl. Fold gently using a spatula until no pockets of flour remain and the batter is smooth.
Step 6: Divide the mixture evenly between the prepared tins, spreading to the edges and smoothing the surfaces.
Step 7: Bake on the middle oven shelf for 22 minutes. Check doneness by inserting a skewer into the center; it should come out dry. If not, bake for 5 more minutes and check again.
Step 8: Remove cakes from the oven with oven gloves and cool in tins for 15 minutes. Then turn out onto a cooling rack and remove the parchment. Allow to cool completely.
Step 9: Pour the double cream into a clean bowl. Add icing sugar and whisk until the cream is softly whipped and holds gentle peaks.
Step 10: Place one cake layer on a plate. Spread the whipped cream evenly over it, then scatter blackberries on top.
Step 11: Top with the second cake layer. Dust the top with icing sugar using a small sieve or icing shaker. Serve immediately or chill for up to two days.

Tips & Variations

For added flavor, gently fold a teaspoon of lemon zest into the batter before baking.
Substitute blackberries with raspberries or strawberries for a different berry twist.
Ensure your eggs and butter are at room temperature for a lighter sponge.
If you don’t have self-raising flour, use plain flour with 2 tsp baking powder added.

Storage

Store the assembled cake in the refrigerator, covered, for up to two days. The cream and berries are fresh so best enjoyed sooner rather than later. To serve, allow the cake to come to room temperature for about 20 minutes. Avoid freezing as the cream may separate.

How to Serve

A two-layer cake on a white cake stand with a pale blue base, set against a colorful blurred background. The bottom layer is a golden brown sponge cake, topped with a thick layer of white cream. On top of the cream, there are whole blackberries arranged evenly in a ring. The top layer is another golden brown sponge cake, dusted with a light layer of powdered sugar. Some powdered sugar also sits on the white marbled surface around the cake stand. A metal sieve with powdered sugar rests in front of the stand on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, use dairy-free butter and substitute the double cream with coconut cream whipped until fluffy. The texture may vary slightly but will still be delicious.

How can I tell if the cake is fully baked?

Insert a skewer or toothpick into the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. If it has wet batter, bake for a few more minutes and test again.