Mini Victoria Sponge Cakes
My mini Victoria sponge cakes are soft and fluffy, filled with silky buttercream and a tart jam that will just wake up your tastebuds. If you are a fan of individual desserts, you will love these. Less than 10 minutes of prep time and a handful of regular pantry items. Dairy free with GF and vegan options available.
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
For the Cake Batter
- 175 grams Plant Based Butter (unsalted)
- 175 grams White Sugar
- 3 Eggs (large - see note)
- 1 tsp Vanilla Bean Paste
- 175 grams Self Raising Flour (see note)
For the Buttercream
- 113 grams Plant Based Butter (unsalted)
- 225 grams Icing Sugar
- 1 tbsp Water (see note)
Additional Ingredients
- Raspberry Jam
- Additional butter for greasing
- Additional flour for cupcake pan
- Additional icing sugar for dusting
Instructions
Prep
- Preheat your oven to 320°F / 160°C. Gather all ingredients and supplies, ensuring that the butter and eggs are at room temperature.
- Grease and flour each cavity in the cupcake pan. Ensure the pan is fully coated and shake off any excess flour.
To Make the Mini Cakes
- Add 175 grams of white sugar and 175 grams of unsalted plant based butter to a mixing bowl and mix until light and fluffy (about 30 seconds).
- In a separate bowl, add 3 eggs and 1 tsp of vanilla bean paste. Stir together then slowly add to the butter/sugar mixture, whisking between each addition. * Note do not add all at once as this will curdle the mixture.
- Add 175 grams of self raising flour and gently fold in with a spatula. I do not recommend mixing in the flour with the hand whisk as it will overwork the batter.
- Using an ice cream scoop, add 1 scoop to each cupcake cavity. Divide up any remaining batter to ensure each cake has a similar amount of batter.
- Bake at 320°F / 160°C for 20 minutes until well risen and lightly golden. Allow to cool completely.
To Make the Buttercream
- Cream together 113g of butter and 227g of icing sugar together in a bowl.
- Add water as required. I usually use between 2-3 tsp depending on the humidity when I am making the buttercream. You want to create a soft, spreadable consistency.
Completing the Mini Cakes
- Using a rounded spatula, loosen each mini cake from the cupcake pan and set aside.
- Split each mini cake in half and spread a generous amount of buttercream on the bottom layer.
- Add approx 1/2 tsp of jam to the middle of the buttercream and place the top layer on top. Dust the mini cakes with icing sugar.
- Enjoy with a nice cup of afternoon tea.
Video
Notes
- Ensure that your butter and eggs are at room temperature before starting this recipe. That will ensure that your cake batter combines quickly without needing to overmix everything.
- I usually use large eggs but medium sized ones will also work well with this recipe. If you want to work by weight, a large egg usually weighs around 50 grams once the shell is removed. You can sub with flax eggs if you are egg-free or vegan.
- This recipe can also be used to make an 8 inch round layer cake. Bake for 25 minutes.
- Store leftover cakes in an airtight container on the counter for 3-4 days. Spare buttercream can be stored in the fridge for up to 2 weeks. To freeze any leftover, store in an airtight container and defrost to room temperature before plating up.
- Check out the full recipe post for gluten free and vegan substitution recommendations.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
