Mini Victoria Sponge Cakes

Mini Victoria Sponge Cakes: a mini version of the classic Victoria Sponge Cake, all the same flavours just in miniature form!

Hello bakers! In celebration of National Afternoon Tea Week I’m republishing this incredible recipe! I love a good Afternoon Tea, there really is nothing better. If there’s not cake with your afternoon tea you should probably leave and find cake!

This recipe follows your standard sponge cake method. Equal amounts of all ingredients to make the perfect soft and light sponge! I always like to add vanilla to the sponge as well and its super delicious. I’ve halved mine and filled them with vanilla buttercream and homemade jam. You can fill them with fresh cream and jam or just jam, whatever you’d prefer! Look how cute and super tempting they look?! They are just as good as they look I can assure you.

You will need an individual cake tin for this with 12 holes, I’ve used a loose bottomed version for ease of getting them out too. The tray I have is from Lakeland and has been great over the last few years. The hole are straight up and not curved like a cupcake or muffin tin so it really is worth investing in one if you like mini cakes!

A classic sponge cake really does not disappoint. Simple yet so tasty! Sometimes simplicity is even more delicious. A light dusting of icing sugar finishes these delights off. Perfectly soft and sweet and oh so yummy! Celebrate in style with Mini Victoria Sponge Cakes.

Mini Victoria Sponge Cakes

Mini versions of the classic victoria sponge cake sandwiched together with buttercream and jam.
Prep Time 20 mins
Cook Time 15 mins
Decorating Time 30 mins
Total Time 1 hr 5 mins
Course Cake
Cuisine Baking
Servings 12


For the cake:

  • 175 g Butter
  • 175 g Caster sugar
  • 3 medium Eggs
  • 175 g Self-raising flour
  • 1/2 tsp Baking powder
  • 1 tsp Vanilla extract

For the filling:

  • 125 g Unsalted Butter
  • 250 g Icing sugar (a little extra for dusting)
  • 1 tsp Vanilla extract
  • 12 tsp Jam


To make the sponge cakes:

  • Preheat the oven to 170C fan/190C. Grease a loose bottomed individual sponge cake tin and set aside.
  • Cream the butter and sugar together until lighter in colour and fluffy looking.
  • Add in the eggs and mix again. It will look curdled but don't worry.
  • Fold through the flour, baking powder and vanilla extract. Fold until combined and completely mixed in.
  • Using an ice cream scoop or large spoon fill the 12 hole tray with mixture. It will be 3/4 full. Level out the top with a tea spoon.
  • Bake for 12 to 15 minutes or until golden brown and when a skewer is inserted it comes out clean.
  • Remove from the tin and allow to fully cool.

To make the buttercream:

  • Add in the slightly softened butter to a stand mixer or use an electric whisk. Whisk until lighter in colour and thicker.
  • Add in half the icing sugar and mix until combined.
  • Add in the remaining icing sugar and the vanilla extract and mix until combined.

To assemble:

  • Cut the mini sponge cakes in half. Spread on the buttercream and then spread over the teaspoon of jam onto each bottom half. Place the top half back on and dust with icing sugar.
Keyword Buttercream, Cake, Jam, Sponge

Becky x

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