Mini Victoria Sponge Cakes

These Mini Victoria Sponge Cakes are a dainty and delicious twist on a classic recipe! Each mini cake has two soft sponge layers filled with fluffy whipped cream and sweet strawberry jam, all finished with a dusting of icing sugar. With just 8 ingredients, these easy mini viccy cakes are ideal for parties, BBQs, picnics, or a lovely afternoon tea indulgence!

RECIPE AT A GLANCE

TASTE

These Mini Victoria Sponge cakes are sweet and buttery, with a fruity jam filling.

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TEXTURE

Soft, fluffy sponge layers, paired with fluffy, airy whipped cream, and sticky jam.

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SKILL

This recipe is an absolute breeze to make!

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SERVES

This recipe yields 12 mini cakes when using this mini cake tin.

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Ingredients To Make Mini Victoria Sponge Cakes

To make these cute mini cakes, gather the following ingredients:

• Butter or baking spread: Provides a rich, soft texture to the sponge layers. Stork baking spread is ideal for achieving a light, fluffy texture, but room temperature butter works well too.
• Caster sugar: Sweetens the sponge layers and retains moisture. Both white and golden caster sugar can be used for these mini Victoria sponge cakes.
• Eggs: Simple sponge recipes call for the best quality ingredients, especially when it comes to the eggs. Opt for organic free-range eggs and make sure they are at room temperature. For this recipe, you can use either 2 large eggs or 3 medium eggs.
• Self-raising flour: Essential for helping the mini cakes rise in the oven. If you only have plain flour, add 2 teaspoons of baking powder.
• Milk: Adds richness, softness, and loosens the mixture. Whole or semi-skimmed milk works fine.
• Double cream (called whipping/heavy cream in the US): Whisked to soft peaks and used to sandwich the sponge layers. Avoid single cream as it won’t thicken properly.
• Strawberry jam: Traditionally used in Victoria sponge cake, but you can use your preferred jam flavor such as raspberry, blueberry, or lemon curd.
• Icing sugar: The icing on top of the cake, literally! Dust generously over the mini cakes for a simple yet elegant finish.

Which Baking Tin To Use For Mini Cakes

To make these mini Victoria sponge cakes, you have two options for baking tins:

• Use a 12-hole mini cake tin: Ideal for creating perfectly shaped mini cakes with tidy edges and no wasted sponge. Simply divide the sponge mixture evenly among the 12 holes, bake, then slice horizontally to create two layers.
• Use a rectangular traybake tin and a 3-inch round cutter: A great alternative if you don’t have a mini cake tin. Spread the sponge mixture into a lined traybake tin, bake, and let it cool. Then, use a 3-inch round cutter to cut out mini cakes. Slice horizontally to create two layers. This method yields 8-10 mini cakes, and any leftover sponge can be used to make cake pops or mini trifles.

Quick Recipe Success Tips

• Always grease the baking tin: Even if your mini cake baking tin is non-stick, still grease it with a little butter or cooking oil spray so the cakes can be easily removed. If you have the time (and patience!) you could line the holes with greaseproof paper too.
  Beat the butter, sugar and eggs together really well: Incorporating air into the mixture creates a light and airy sponge.
• Gently fold in the flour: Carefully fold in the flour to avoid knocking out the air. Only mix until the ingredients are just combined. Overmixing can lead to a heavy and dense sponge.
• Don’t overfill the baking tin: All of my mini cake recipes use self-raising flour to give the sponges a lovely rise in the oven. That’s why it’s important not to overfill the baking tin, otherwise the cakes will spill over! The safe bet is to fill the baking tin holes just over halfway full.
• Don’t over-whisk the cream: Be cautious not to over-whisk the double cream, as it can quickly become stiff and split. Only use an electric mixer until the whisk leaves a noticeable trail in the cream (about 2-3 minutes), then switch to a large metal spoon and gently fold until soft peaks form. It’s best to under-whisk the cream slightly as it will thicken even more when spooning it onto the sponges.
• Storage tips: Store the mini victoria sponge cakes in a baking tin in the fridge. They will stay fresh for up to 2 days.

Mini Victoria Sponge Cakes

Mini Victoria Sponges are a charming twist on the classic – light, fluffy layers sandwiched with whipped cream and strawberry jam, finished with a sprinkle of icing sugar.

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Prep: 30 minutes minutes

Cook: 15 minutes minutes

Total: 45 minutes minutes

Servings: 12

Ingredients

• 200 grams Unsalted butter or baking spread if using butter make sure it's room temperature
• 200 grams Caster sugar
• 200 grams Self-raising flour
• 2 large Eggs room temperature
• 2 tablespoons Milk whole or semi-skimmed
• 300 ml Double cream use cold from the fridge
• 100 grams Strawberry jam
• 1 tablespoon Icing sugar for dusting

Instructions

Start by making the sponge layers

• Preheat oven to 180°C fan / 200°C conventional. Generously grease a 12-hole non-stick mini cake tin*.
• In a large mixing bowl, cream the butter and caster sugar until light and fluffy.
  200 grams Unsalted butter or baking spread, 200 grams Caster sugar
• Beat in one egg at a time until combined. You can add 1 tbsp of the 200g flour with each egg to stop the mixture from curdling.
  2 large Eggs
• Add the flour and milk. Gently fold the mixture together until smooth and just combined.
  200 grams Self-raising flour, 2 tablespoons Milk
  
• Divide evenly between the mini cake tin, filling each one ¾ full.
  
• Bake for 15-18 minutes until risen and golden. Leave to cool in the tin for 15 minutes then transfer to a wire rack and cool completely.

Whisk the cream to soft peaks

• Use an electric whisk at high speed to whip the cream to soft peaks. The texture should look like soft, pillowy clouds. Be careful not to over-whisk as the cream can split and turn grainy. If this happens just pour in more double cream and fold a couple of times to combine.
  300 ml Double cream

Assemble the mini victoria sponge cakes

• Slice each mini cake horizontally to make two layers.
• Spoon the whipped cream onto the bottom sponge and top with a heaped teaspoon of jam.
  100 grams Strawberry jam
  
• Sandwich with the top sponge and generously dust the mini cakes with icing sugar. Serve and enjoy!
  1 tablespoon Icing sugar

Video

Notes

*If using a rectangular traybake tin, first grease and line it with baking paper. Spread the mixture out into the tin and bake for 30-35 minutes until lightly golden and risen. Leave to cool completely and then use a 3-inch round cutter to stamp out the mini cakes.