Mini Victoria Sponge Cakes
There’s something irresistibly charming about a Victoria sponge. It’s simple, elegant, and oh-so British. And when you turn it into a mini version, it becomes the star of any tea table—no slicing, no mess, just delicate layers of jam, cream, and perfectly soft sponge that fits in the palm of your hand.
In episode two of my Mini British Bakes series, we’re bringing you a mini bake with major impact. Whether you’re hosting a garden party, making something special for Mum, or just craving a classic treat with your afternoon cuppa, these Mini Victoria Sponge Cakes tick all the boxes.
A Bite of British Nostalgia
The Victoria sponge has been a teatime staple since Queen Victoria’s reign. It's a cake that’s stood the test of time—humble, elegant, and packed with charm. And now, we’re shrinking it down to mini versions, perfect for afternoon tea or picnics in the sun.
These Mini Victoria Sponge Cakes are easy to whip up, impressive on a plate, and guaranteed to make any moment feel a bit more special.
Tips for the lightest, fluffiest sponge:
To honour this classic, the sponge has to be just right—light, airy, and buttery-soft. Here’s how:
Use room temp ingredients so everything blends evenly.
Cream your butter and sugar until very pale and fluffy—this adds crucial air.
Fold in flour gently so you don’t lose that lightness.
Bake small—the mini size means quicker bakes and cuter results.
How to whip the dreamiest cream
The filling is simple: whipped cream + jam. But texture is everything.
Cold cream + chilled bowl = best results
Soft peaks only—you want cloud-like texture, not stiff cream. This can lead to curdling!
A touch of vanilla and icing sugar adds subtle sweetness and stability.
What makes these Mini Victoria Sponge Cakes special?
They’re perfect for garden gatherings or Mother’s Day teas
No cutting required—just individual portions with a wow-factor
You’ll feel like a Bake Off finalist in under 30 minutes
Mini Victoria Sponge Cakes
Makes 12 mini cakes
For the sponge:
175g unsalted butter, softened
175g caster sugar
3 large eggs
1 tsp vanilla extract
175g self-raising flour
Butter, for greasing
For the filling
300ml double cream
Good-quality strawberry jam (I use about 6 tbsp)
Icing sugar, to finish
Method
Preheat your oven to 170°C fan (190°C conventional). Lightly butter a 12-hole mini sandwich tin or cupcake tin.
In a large bowl, cream together the softened butter and sugar until light, fluffy, and a little paler in colour. Gradually add the eggs, beating well between each addition, then mix in the vanilla.
Sift in the self-raising flour and gently fold until you have a smooth, glossy batter.
Spoon evenly into your greased tin — don’t overfill — and level off with the back of a teaspoon.
Bake for 13–15 minutes until the tops are golden, risen, and just spring back to the touch. Let them cool for a couple of minutes in the tin, then carefully lift out and cool completely on a wire rack.
Whip the double cream until it forms soft peaks — not too stiff, you want it cloud-like. Spoon into a piping bag fitted with a small round nozzle.
Once the cakes are cool, slice each one in half horizontally. Pipe a little blob of cream in the centre, or dots around the edge for that pretty, bakery-style finish.
Spoon on a little strawberry jam, and sandwich with the top half of the cake.
Dust lightly with icing sugar and serve immediately, or chill until needed. These are best enjoyed the same day.
My top tips:
For a lighter sponge, make sure your butter is properly softened and don’t skip the sifting.
Avoid over-whipping your cream — soft peaks will give you that elegant swoosh.
Use a serrated knife for cutting the cakes in half. It helps keep the crumb neat.
