If you have a soft spot for classic British teatime treats, then you are going to absolutely adore this Mini Victoria Sponge Cakes with Jam & Buttercream Recipe. These charming little cakes combine a light, fluffy sponge with sweet strawberry jam and rich, silky buttercream, creating a bite-sized experience that bursts with flavor and nostalgia. Perfect for a cozy gathering, a tea party, or just a lovely sweet break, these mini delights are as visually appealing as they are delicious. Follow along as I share everything you need to make these timeless treats with ease and joy!

Mini Victoria Sponge Cakes with Jam & Buttercream Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are simple yet fundamental for getting the perfect texture and flavor in your Mini Victoria Sponge Cakes with Jam & Buttercream Recipe. Each one plays an essential role, from the fluffy crumb of the sponge to the creamy, luscious buttercream, with vibrant jam adding that fruity brightness.

125g unsalted butter, softened: This creates the smooth, tender crumb that makes each bite melt in your mouth.
125g caster sugar: Fine sugar that blends easily for a sweet, delicate sponge.
2 large eggs: Eggs provide structure and richness for a light yet sturdy cake.
125g self-raising flour: Adds the perfect lift and softness to the sponge layers.
1 teaspoon vanilla extract: A gentle aroma that complements the sweetness beautifully.
Strawberry jam, for filling: Gives a fruity burst and classic pairing to the sponge.
125g unsalted butter, softened (for buttercream): The base for a luxuriously creamy frosting.
250g icing sugar (for buttercream): Ensures the buttercream is sweet and silky smooth.
1 tablespoon milk (for buttercream): Lightens the buttercream to a perfect spreadable consistency.
Fresh strawberries, for decoration: Adds a fresh and bright finishing touch on each mini cake.

How to Make Mini Victoria Sponge Cakes with Jam & Buttercream Recipe

Step 1: Preparing the Sponge

Start by preheating your oven to 180°C (350°F) and lining a mini cupcake tray with paper cases. Cream together softened butter and caster sugar until the mixture is light and fluffy, which helps trap air for a tender sponge. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for even texture. Gently fold in the self-raising flour along with the vanilla extract, being careful not to overmix as this keeps the batter airy. Divide the batter evenly into the cases, filling them about two-thirds full to give room for rising. Bake for 12 to 15 minutes until the cakes are golden and spring back lightly when touched—this signals they are perfectly baked.

Step 2: Assembling the Cakes

Once cooled completely, hollow out a small center from each mini cake using a sharp knife or cupcake corer; this creates the perfect pocket for your jam. Spoon a generous dollop of strawberry jam into each cavity, bringing that juicy sweetness to the filling. Now whip up your buttercream by beating together the softened butter, icing sugar, and milk until it becomes light, fluffy, and just spreadable. Use a piping bag or a butter knife to layer the buttercream on top of each jam-filled cake. To finish, perch a fresh strawberry on each top—this not only heightens the flavor but makes these mini beauties truly irresistible.

How to Serve Mini Victoria Sponge Cakes with Jam & Buttercream Recipe

Garnishes

The beauty of Mini Victoria Sponge Cakes with Jam & Buttercream Recipe is in their classic elegance, but simple garnishes can elevate them even further. A light dusting of icing sugar adds a touch of charming, snowy sweetness. Fresh strawberry halves or mint leaves bring a pop of color and freshness that complements the richness of the buttercream. If you want to be playful, a drizzle of melted white or dark chocolate can add visual flair and extra flavor layers.

Side Dishes

These mini sponges are naturally versatile, pairing wonderfully with a variety of accompaniments. Serve alongside a steaming pot of English Breakfast or Earl Grey tea for the quintessential experience. For a refreshing contrast, offer a bowl of fresh mixed berries or a crisp fruit salad. If you’re feeling indulgent, a scoop of vanilla ice cream or a dollop of whipped cream can turn these little cakes into an even more decadent treat.

Creative Ways to Present

Presentation can make your Mini Victoria Sponge Cakes with Jam & Buttercream Recipe shine even brighter. Try stacking them on tiered cake stands for an elegant tea party display. Arrange them in pretty boxes or clear jars to gift friends with a personal touch. You can also place each cake in decorative paper liners or tie a delicate ribbon around the cupcake cases for special occasions. Let your creativity flow—it’s all about making these classic cakes feel as special as they taste.

Make Ahead and Storage

Storing Leftovers

If you happen to have any Mini Victoria Sponge Cakes with Jam & Buttercream left (though that rarely happens!), keep them fresh by storing in an airtight container at room temperature. They will stay soft and moist for up to 3 days, perfect for enjoying during the week or sharing later.

Freezing

These mini cakes freeze well, making them a fantastic make-ahead option. Place cooled, unfilled sponge layers in an airtight container or freezer bag. Freeze for up to one month. When ready to enjoy, thaw at room temperature, then fill with jam and buttercream just before serving to maintain freshness and texture.

Reheating

Reheating isn’t generally necessary since these cakes are best enjoyed fresh or at room temperature. However, if you prefer a slightly warm bite, gently warm a cake in a low oven (about 150°C/300°F) for 5 minutes. Avoid microwaving as it can make the buttercream melt excessively and the sponge overly soft.

FAQs

Can I use different jams in this recipe?

Absolutely! While strawberry jam is traditional, you can get creative with raspberry, apricot, or even a mixed berry jam to suit your taste. Each variety offers a unique twist on the classic flavor combination.

What if I’m allergic to eggs?

Eggs provide structure and moisture, but you can experiment with egg substitutes like unsweetened applesauce or commercial egg replacers. Keep in mind the texture might vary slightly, so some trial and error could be needed.

How do I get the buttercream smooth and fluffy?

Make sure your butter is at room temperature before whipping. Beat the butter alone first to lighten it, then gradually add icing sugar and a bit of milk while continuing to beat until the mixture is pale, smooth, and fluffy.

Can I make these cakes larger?

Definitely! Simply scale the ingredients up, and bake in larger cupcake cases or a cake pan. Just remember to adjust your baking time accordingly, checking for doneness with a toothpick or cake tester.

Why is my sponge dense instead of light?

This often happens if the batter is overmixed or if your butter and sugar were not creamed well initially. Be gentle when folding in flour and ensure you cream the butter and sugar until fluffy to trap enough air for a light sponge.

Final Thoughts

This Mini Victoria Sponge Cakes with Jam & Buttercream Recipe is a true joy to make and an absolute treat to share. With simple ingredients, straightforward steps, and endless possibilities for customization, it’s a recipe that brings a little bit of classic British charm right to your kitchen. Whether for an elegant afternoon tea or a casual sweet pick-me-up, these mini cakes are sure to become a beloved favorite. Give them a try and enjoy every delicious bite!

Mini Victoria Sponge Cakes with Jam & Buttercream Recipe