Description

Celebrate a milestone with this classic Victoria sponge number cake, featuring layers of light, buttery sponge and sweet strawberry jam. This reliable recipe creates a stunning centerpiece using simple pantry staples and a generous topping of smooth buttercream.

Ingredients

1200g softened butter (divided)
800g caster sugar
8 medium eggs, beaten
800g self-raising flour
4 tsp baking powder
8 tbsp whole milk (plus extra for buttercream)
800g icing sugar
1 jar strawberry jam
2 tsp vanilla extract
Vegetable oil spray
Assorted chocolates or edible flowers for decoration

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Instructions

Preheat your oven to 190C (170C fan or Gas Mark 5) and spray silicone number moulds with vegetable oil before placing them on a baking tray.
Cream together 400g of softened butter and 400g of caster sugar until the mixture is pale and light.
Beat in 4 eggs and 4 tablespoons of milk until the batter is mostly smooth.
Gently fold in 400g of sifted self-raising flour and 2 teaspoons of baking powder using a large metal spoon.
Divide the mixture between the number moulds, smoothing the top with the back of a spoon.
Bake for approximately 30 minutes until a skewer comes out clean, then allow to cool completely in the moulds.
Clean the moulds and repeat the entire mixing and baking process with the remaining sponge ingredients to create the second set of layers.
Make the buttercream by beating the final 400g of butter with icing sugar and vanilla until creamy, adding a splash of milk if needed for consistency.
Trim the cooled cakes to be flat, layer with jam and buttercream, then stack and decorate the tops with piped buttercream and chocolates.

Notes

To ensure the numbers keep their shape, always allow the cakes to cool completely in the silicone moulds before attempting to remove them. If you are baking on a warm day, chill the buttercream for 15 minutes before piping to help it maintain its definition on the final layer.

Prep Time: 45 mins
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: British