Mini Victoria Sponge Cakes

You can’t beat a classic Victoria Sponge – it’s an essential recipe for any baker to master. These miniature versions are really easy to make using a muffin tin. We have two 6-hole silicone muffin moulds which have almost straight sides which produces a better result than the standard metal tins.

I’ve made these cakes for a day at the tennis, picnic style, and also for having guests for buffet lunch and they went down pretty well! You could use the silicone mould to make miniature versions of many different layer cakes but the Victoria Sponge is the original and it’s so delicious.

Five miniature Victoria Sponge cakes on a plate
Mini Victoria Sponge Cakes – yum yum!


Makes 12 mini sponges

Time needed: 1 – 2 hours


For the sponge

  • 225g baking margarine or unsalted butter
  • 225g caster sugar
  • 4 large eggs
  • 225g flour
  • 1 tsp vanilla bean paste

For the filling

  • 140g soft unsalted butter
  • 450g icing sugar
  • 40ml milk
  • 1/2 tsp vanilla bean paste
  • 1/2 jar raspberry jam (seedless works well)


  1. Preheat the oven to 180°C. If using a metal baking tin then grease and line this well though this is not needed with silicone.
  2. Cream the butter and sugar together until light and fluffy.
  3. Combine the eggs and vanilla and add gradually to the mixture beating continually. If the mixture starts to curdle add a couple of spoons of the flour. Add the flour and fold until combined.
  4. Fill the muffin tray with the cake batter. It should make 12 cakes but be careful not to overfill the muffin trays. Bake for 20-25 minutes until a skewer comes out clean.
  5. Cool the cakes slightly in the mould then carefully turn them out onto a wire rack.
  6. Make the buttercream by whipping the butter then adding the icing sugar in two batches, beating well after each addition. Combine the vanilla and milk and add this slowly then beat well until light and fluffy.
  7. Once the muffins are fully cooled, cut them all in half and make sure you keep the correct ‘tops’ and ‘bottoms’ together to recombine. Fill each cake with a generous layer of buttercream then spread over a dollop of jam. Go right to the edges so you can see the jam when the top is added.
  8. Dust the cakes with icing sugar to serve.

Hints and Tips

The buttercream will make more than you need but you could freeze what’s left for another batch of cakes.

A mechanical ice cream scoop works very well for distributing the batter into the muffin tin.

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