Mary Berry’s Ultimate Victoria Sponge 60th Birthday Cake Extravaganza!


I love a Victoria Sponge. Who doesn’t? Memories of Aunty Joan’s Victoria Sponge on a Sunday after the roast dinner filled my childhood. However, after trying to make one and burning it slightly, I got a cob on and haven’t dared try again! Until my Dad’s 60th. He’s gone fussy in his old age (he will tell you otherwise) and doesn’t like chocolate cake (although loves Dairy Milk), pasta in a creamy sauce or, God forbid – coffee in a glass. But he still loves a Victoria Sponge.

In the hunt for a recipe I returned to my Mary Berry’s Baking Bible after the Bread and Butter Pudding went down so well. Mum and I sneakily baked this Mary Berry delight in hiding in my flat, and snuck it back home for the full surprise effect! It was so bloody easy as well! Once cooled we sandwiched it together with strawberry jam and a ridiculous amount of cream that made the cake resemble a spaceship, and sifted icing sugar over my arts and crafts style 6 and 0 templates, and ta-dah! The perfect, humongous 60th birthday cake. I’m just left craving the next one – lucky for me, it’s Mum’s birthday soon..


For the cake

225g (8oz) softened butter

225g (8oz) caster sugar

4 large eggs

225g (8oz) self-raising flour

2 level teaspoons baking powder

For the filling and topping

4 tablespoon strawberry jam or raspberry jam

Icing sugar for sprinkling

(We added double cream whipped up, and fresh strawberries!)


1. Pre-heat the oven to 180°C/Fan 160°C/Gas4. Grease two 20cm (8inch) sandwich tins then line the base of each tin with baking parchment.

2. Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

3. Bake in the pre-heated oven for 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.

4. When completely cold, sandwich the cakes together with the jam. Whisk the double cream until it holds stiff peaks and layer on (there will be a lot!). Try and spread it so it is in a thicker layer around the edge to make it flat for the second layer. Slice up fresh strawberries and push them into the cream. Sandwich the second cake on top and sprinkle icing sugar over the top to serve!



– Add fresh strawberries and double cream whisked!

– Get creative and cut out a stencil for your celebration, and include something to pick it up with easily!

– Enjoy!



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