Mini Victoria Sponge Cake Recipe

mini victoria sandwich with raspberry jam filling featured image

Craving a classic Victoria sponge cake? The adorable mini version in cupcake form is easy to make with buttery golden sponges and a creamy, jammy filling.

Course Dessert

Cuisine British

Keyword Mini Sponge Cake, Mini Sponges, Mini Victoria Sponge, Mini Victoria Sponge Cake Recipe, Mini Victoria Sponge Cakes, Mini Victoria Sponges, Victoria Sandwich Cake, Victoria Sandwich Cake Recipe, Victoria Sponge Cake, Victoria Sponge Cake Recipe, Victoria Sponges

Prep Time 30

Cook Time 15

Cool Time 15

Servings mini Victoria sandwich cakes

Calories 467kcal

Author Faith Gorsky

Equipment

Ingredients

Mini Sponge Cakes:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter at room temperature
2/3 cup granulated white sugar
2 large eggs at room temperature
1/2 tablespoon pure vanilla extract

Vanilla Buttercream (see Notes):

1/2 cup unsalted butter at room temperature
3 tablespoons heavy whipping cream
2 teaspoons pure vanilla extract
2 1/2 cups powdered sugar sifted
1/8 teaspoon salt

Other:

Butter and flour for the cake pan
10 tablespoons raspberry jam or strawberry jam (or slightly more as needed)
1 tablespoon powdered sugar for dusting on top

US Customary - Metric

Instructions

For the Cakes:

Preheat the oven to 350F. Butter and flour 10 wells in a muffin pan.
Sift together the flour, baking powder, salt, and baking soda in a medium bowl.
Use a handheld electric mixer to cream together the butter and sugar in a large bowl until. Beat in the eggs and vanilla, continuing to beat until the mixture turns pale yellow and thickens. Beat in the dry ingredients just until combined, being careful not to over-mix. (The batter will be thick.)
Divide the batter between the prepared muffin wells, evening out the tops with a spoon as best you can.
Bake until the cakes are golden and a toothpick inserted in the center comes out clean, about 15 to 20 minutes.
Cool for 10 minutes in the baking pan, and then run a paring knife along the outside of each cake to help remove them. Transfer them to a wire rack to finish cooling. Once cooled, slice each cake in half horizontally.

For the Vanilla Buttercream:

While the cakes are cooking, make the buttercream filling.
Add all ingredients to a large bowl and use a handheld electric mixer to beat until smooth and creamy, about 5 minutes.
Transfer the buttercream to a piping bag.

To Assemble:

Dollop or pipe the buttercream onto the cut side of each cake.
Spoon or pipe about 1 tablespoon of raspberry jam on top of the buttercream on each cake.
Place the top of each cake sandwich on top.
Dust the tops with powdered sugar.
Serve.

Video

Notes

Storage: Store these cakes in an airtight container in the fridge for up to 3 days. Remove them from the fridge 1 hour before serving so the buttercream can soften.
To Freeze: You can freeze these before filling. To do so, let the Victoria sponge cupcakes cool to room temperature, then layer them between pieces of parchment paper in an airtight container. Freeze for up to 3 months. When you want to serve them, let them thaw to room temperature, and then slice them horizontally and fill them with whipped cream (or buttercream) and jam.
Vanilla Buttercream: If you prefer, you can skip the buttercream and use whipped cream instead.

Nutrition