I have family members who absolutely love Victoria Sponge out of any cakes the plain sponge is their ultimate favourite. This weekend was all about family time which is great. 

I always get excited about making 3 layer cakes. I found them so sophisticated and look so elegant. The extra layer is also that bit extra of cake too, so what’s not to like?? The only problem with 3 tier cakes is they are quite hard to keep stable espically is the cake is very moist, which I soon found out. My cake slice started to tumble luckily I took the photos when it wasn’t a complete disaster.

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3 Layer Victoria Sponge Cake with Cream and Strawberries
Traditional sponge in 3 tiers with fresh cream and jam
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
For Cake
  1. 225g - softened butter
  2. 225g - caster sugar
  3. 4 large - eggs
  4. 225g - self-raising flour
  5. 11/2 level tsp - baking powder
  6. 1 tsp - good quality vanilla extract
For decoration
  1. 500ml - double cream
  2. icing sugar to taste
  3. 1/2 tsp - vanilla extract
  4. Chopped strawberries
  1. 1. Preheat the oven to 180°C/Fan. Line and grease three 6" sandwich tins.
  2. 2. In a stand mixer beat the sugar and butter until light and fluffy. Add the egg one at a time and beat until corporated. Fold in the flour and baking powder and mix but do not overmix. Divide the mixture evenly between the tins and level out.
  3. 3. Bake for about 15 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
For decoration
  1. 1. In a stand mixer place the cream, icing sugar and vanilla extract and whip until forms stiff peaks.
  2. 2. Once the cakes are cool. Place a third of the cream on top of one of the cake layers add come chopped strawberries then repeat until all the two layers are completed.