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Blackberry Victoria Sponge Recipe

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★★★★★

4.8 from 84 reviews

A classic British dessert, the Blackberry Victoria Sponge features two light and fluffy sponge cakes filled with fresh cream and juicy blackberries. Perfect for afternoon tea or a delightful dessert, this recipe combines the simplicity of a traditional Victoria sponge with the fresh, tart flavor of blackberries.

Ingredients

Scale

For the Sponge Cakes

  • 1 cup (125g) all-purpose flour
  • 4 large eggs
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened

For the Filling

  • 1 cup (240ml) heavy cream
  • 1 tablespoon powdered sugar
  • 1 cup fresh blackberries

Instructions

  1. Prepare the Sponge Cakes: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Gradually sift in the flour and fold gently to combine, taking care not to overmix.
  2. Bake the Sponge Cakes: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  3. Prepare the Cream Filling: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form. Be careful not to overbeat to avoid turning the cream into butter.
  4. Assemble the Victoria Sponge: Place one sponge cake layer on a serving plate. Spread a generous layer of whipped cream over the top. Scatter fresh blackberries evenly on the cream. Place the second sponge cake on top and lightly dust with powdered sugar if desired.
  5. Serve: Slice and serve the Blackberry Victoria Sponge immediately for the best texture and flavor. Store any leftovers covered in the refrigerator and consume within 1-2 days.

Notes

  • For a richer sponge, you can substitute some butter with vegetable oil.
  • If fresh blackberries are not available, frozen blackberries can be used after thawing and draining excess juice.
  • The whipped cream can be replaced with clotted cream or crème fraîche for a tangier filling.
  • This cake is best consumed fresh as the sponge can become soggy if left for too long.

Keywords: Victoria Sponge, Blackberry Cake, British Dessert, Sponge Cake, Afternoon Tea Cake

Find it online: https://platedandproud.com/blackberry-victoria-sponge-recipe/