Mini Victoria Sponge Cakes – cute mini Victoria sponge cakes sandwiched together with vanilla buttercream and plum jam, topped with Great British sprinkles ❤
The Victoria Sponge Cake is an absolute classic, a British classic some might say. I think this humble sponge cake was one of the first things I can remember baking when I was younger, and probably the cake I’ve made the most often – just because it’s such a crowd pleaser and delicious cake to make!
The Victoria Sponge Cake – in miniature form of course. Cute and deliciously good all at the same time! A layer of soft, light sponge topped with freshly whipped vanilla buttercream, plum jam and another layer of scrummy sponge – YUM! You could just dust the tops with icing sugar at this point but I’ve opted for an extra layer of buttercream and these fab sprinkles, I just couldn’t resist.
To make the mini victoria sponge cakes I used a 12 hole loose bottomed mini sandwich tin but you can use a standard cupcake or muffin tin, although they may not come out as straight. Another option would be to make a normal sized victoria sponge cake, slice in half and then use cookie cutters to cut out the circular shapes to build your scrummy mini delights. So many options, so many ways to make the perfect mini afternoon bake.
I also chose to use buttercream in these mini victoria sponge cakes, I’ve spent a lot of time perfecting my recipe and I think I’ve finally done it! It’s so light and creamy – the secret that I’ve uncovered is to add the icing sugar really slowly, just like a meringue. Perfect buttercream, every time. Just a note as well, you can use any variety of jam you prefer, I fancied a change so used plum. I do like plum jam. Yum.
Now for the recipe…
175g unsalted butter
175g caster sugar
3 medium eggs
1tsp vanilla extract
175g self raising flour
1/2tsp baking powder
For the filling:
250g icing sugar
125g unsalted butter
1tsp vanilla extract
100g plum jam
Great British Sprinkles
Preheat the oven to 170C fan.
1 – Cream the butter and sugar together until soft, pale and fluffy. Add in the eggs, vanilla, milk, baking powder and 3 tbsp of the flour. Mix well.
2 – Fold through the remaining flour and fill the baking tin holes 3/4 full. Bake for 12-15 minutes or until golden brown/when a skewer is inserted it comes out clean/the cake is just coming away from the sides of the tin. Allow to cool before turning out.
3 – To make the buttercream: whip the butter until pale. Add in the icing sugar 1tbsp at a time, when you’re about half way through adding the sugar, add in the vanilla and milk. Keep the whisk going when you add the icing sugar, and once it’s all been added keep whisking until pale, light and creamy.
4 – Slice each sponge cake in half. You might need to slice the top off as well – feel free to eat these extras. Fill a piping bag with the buttercream and pipe some in the centre and then in four places around the outside. Alternately pipe some jam in between the buttercream and replace the the top layer of cake. Spread more buttercream on top, sprinkle over with some Great British Sprinkles and ENJOY!
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