Mini Victoria sponge recipe

Mini Victoria sponge recipe

For the past couple of years, I have hosted a charity afternoon tea and instead of serving great big slices of Victoria sponge, I serve up Mini Victoria sponge instead. To make these, I use a 12-piece cake tin with lose bases as found by clicking here.

Normally when I bake a large Victoria sponge, I would use four eggs but for this recipe, I use three. This discourages an overflow of cake batter as it rises while cooking. See below for the recipe.

Mini Victoria sponge recipe

Mini Victoria sponge recipe Prep time: 10 mins Cook time: 15 mins Serves: 12


  • 175g butter
  • 175g caster sugar
  • 3 large free-range eggs
  • 175g self-raising flour
  • 150g unsalted butter
  • 325g icing sugar
  • 1 tsp vanilla extract
  • Strawberry conserve


  1. 1 Preheat the oven to 180°C/350°F. Lightly grease the tin.
  2. 2 Beat together the butter and sugar in a mixer for 5 minutes. Beat in the eggs one at a time. Fold in the flour until combined.
  3. 3 Evenly add the cake batter to each hole in the tin and bake for 15 minutes. Allow to cool fully
  4. 4 While cooling, make the butter icing but mixing the unsalted butter, icing sugar and vanilla extract until fully combined. All to chill for 5 minutes
  5. 5 once cooled, cut the sponges in half across the middle to create a top and bottom. Spread some jam on one half and pipe the butter icing on the other half. Sandwich together and serve


If you prefer, you can buy shop brought butter icing fairly cheap. Click here for an example. I like to pipe a little butter icing in top and finish with a flight of fresh strawberry and dust with sieved icing sugar.
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