How to Fill a Cake With Jam and Buttercream

Victoria Sponge Cake

A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam!

Recipe Print

Total Time: 35 minutes

Serves: 10 slices

This easy recipe for Victoria Sponge Cake with Buttercream uses the all in one method. It's a delicious, buttery, tender cake with a thick layer of raspberry jam.

Victoria Sponge Cake is a British Classic. In England, you will find this well-risen, sugar-dusted layer cake in every coffee shop, café, and bakery you walk into.

I fell in love with Victoria Sponge on my first trip to England. From the first time I saw this moist, yet fluffy vanilla sponge cake filled with cream and jam, I knew it was love.

Why This Recipe Works

• Superb in flavor – The airy lightness of the cake combined with the buttery flavor and creamy richness of the buttercream is pure perfection!
• The buttercream uses less sugar than most; pairing it perfectly with the sweetness of the Jam.
• It's a quick and easy one-bowl recipe – Simply mix all the ingredients in a food processor or mixer.
• It's versatile: This delectable sponge cake can be filled with whatever you want!

The Victoria Sponge Debate

I've seen Victoria Sponge Cake in many variations  – filled with raspberry or strawberry jam, whipped cream, buttercream, and sometimes even with fresh fruit added.

When I first posted this recipe, I got some backlash for using buttercream instead of fresh whipped cream.  I thought I was doing it wrong. I asked an English friend and she very strongly told me it HAD to be buttercream. Apparently, there is much debate on this classic cake.

Buttercream or Whipped Cream?

If you google this, the results will be split!

So, in an effort to please everyone, I created a second recipe for Victoria Sponge Cake with Whipped Cream. One thing is clear – they are both delicious.

The all in One method

The All in One cake method (or all in one bowl method)is a method of mixing cake batter.  All the ingredients go into the bowl together at one time and mixed together quickly.  Very soft butter and a food processor work best for this method.

This method is great for when you want to bake, but have little time to do it.  It's perfect for a last-minute get-together or surprise guests!

Step by Step Instructions

Don't worry if the batter appears curdled.  It has no bearing on the cake (just look at the batter in my video).  For more on this take a look at this helpful article – ever since I read it, I've never looked back!

Tips & Variations

• Make sure your ingredients are at room temperature before baking.
• If you prefer the creaming method, just cream the butter and sugar together and then add in everything else and mix until blended.
• You can use a food processor or an electric mixer to prepare the batter.
• Prepare your ingredients! All the ingredients for the cake and buttercream should ideally be at room temperature. Take your butter out of the fridge and let it soften at room temperature overnight
• Did your buttercream separate? Increase your mixer speed for 1-3 minutes and see what happens. Should this not solve the problem, the temperature might be an issue! If your mixing bowl feels cold to the touch, put it over a hot water bath or wrap a hot towel around the base. If it feels too warm to the touch, put it over an ice bath. As a last resort, add an emulsifying agent like melted white chocolate to the frosting while whipping.
• Got leftover buttercream? Transfer it to an airtight container and store it in the refrigerator or freezer. It can be kept in the refrigerator for about a week and frozen for several months. Use leftover buttercream just like a fresh batch of buttercream. Note that it should be brought to room temperature and re-whipped before using it again.
• Fan/Convection ovens: If you have a fan oven and live in a place where self-rising flour is available, swap the all-purpose flour and baking powder with self-rising flour.  I find you get a much better rise.
• Use store-bought icingfor the filling to save on time, but you'll be missing out on some homemade goodness!
• Add a hint of lemon zest to the buttercream for extra zing.
• Swap raspberry jam for any other jam or even fruit curd.

FAQs

How do I store Victoria Sponge Cake?

You can store this cake in an airtight container for up to three days at room temperature.
To freeze: Freeze the un-frosted layers with baking paper between, wrap tightly and place in a freezer-safe container for up to three months. Defrost thoroughly and frost before eating.

Did you make this?

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For the cake:

• ▢ 1½ cup granulated sugar
• ▢ 2¼ cups Butter very soft
• ▢ 6 eggs
• ▢ 2¼ cup all purpose flour
• ▢ 2 teaspoon baking powder
• ▢ 2 teaspoons vanilla extract
• ▢ 6 tablespoons milk

For the filling:

• ▢ ½ cup butter softened
• ▢ ½ cup icing sugar plus a little to sprinkle on top
• ▢ ½ teaspoon vanilla extract
• ▢ ¼ cup good quality strawberry or raspberry jam

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• Preheat the oven to 180°C or 350°F

For the cake:

• Place the butter and sugar into the mixer and blend, then add the rest of the ingredients and blend until everything is mixed.

• Split the batter between 2 greased 8 inch round pans, and bake for 25-30 minutes.

• Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.

For the filling:

• To make the filling, Combine the butter, vanilla extract and icing sugar, beat until smooth and creamy.

To assemble the cake:

• Spread the buttercream over the bottom of one of the sponges.

• Then spread on the strawberry or raspberry jam.

• Sandwich them together.  Dust the cake with a bit of powdered sugar right before serving.

If you are outside the US or Canada, Please use the Metric recipe (by clicking the metric button above the ingredients in the recipe). Ingredients like flour and butter are different from country to country.  The metric recipe is not a conversion but a recipe that differs according to the ingredients available in your region (when I lived in the UK, I created the metric recipe using European ingredients).Happy Baking!

TIPS

• Although this is an all in one cake, I always start with adding the butter and sugar first in the bowl so they get a chance to cream together.
• This All in One bowl method is much quicker and easier than traditional 'creamed' methods of making sponge cake. It's hassle free, but it does require your butter to be really soft.
• If you're more comfortable with the creaming method, just cream the butter and sugar together and then just dump in everything else and mix until blended.
• You can use a food processor or an electric mixer to prepare the batter.
• Please note:The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients.  If you are outside the US, please follow those measurements for the best results.

Calories: 419 kcal (21%) | Carbohydrates: 36 g (12%) | Protein: 3 g (6%) | Fat: 29 g (45%) | Saturated Fat: 18 g (113%) | Cholesterol: 139 mg (46%) | Sodium: 271 mg (12%) | Potassium: 129 mg (4%) | Sugar: 26 g (29%) | Vitamin A: 955 IU (19%) | Calcium: 60 mg (6%) | Iron: 1 mg (6%)

Course: Dessert

Cuisine: English

Keyword: all in one cake, Victoria Sponge Cake, Victoria Sponge Cake with Buttercream

Update Notes: This post was originally published in November of 2013, but was republished with new photos, step by step instructions and tips in August of 2018.

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How to Fill a Cake With Jam and Buttercream

Source: https://www.errenskitchen.com/victoria-sponge/

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