Brown Butter Victoria Sponge
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
My favorite twist on a classic, this Brown Butter Victoria Sponge comes together in under an hour and tastes absolutely divine. I've swapped in Greek yogurt for some of the butter, which keeps the cake moist while adding a touch of protein, and honestly, you won't even notice the difference. The nutty brown butter gives it such a sophisticated flavor that people always ask for the recipe. Best of all, this is genuinely simple to make with ingredients you likely already have at home, making it perfect for weeknight baking or unexpected guests.
Ella x
Ingredients
- 250 gall-purpose flour(for the cake)
- 150 ggranulated sugar(for the cake)
- 100 gunsalted butter(for the brown butter)
- 2 nulllarge eggs(for the cake)
- 50 gplain greek yogurt(for the cake)
- 5 gsalt(for the cake)
- 100 gsugar(for the whipped cream)
- 100 mlheavy cream(for the whipped cream)
- 1 mlvanilla extract(for the cake)
- 10 gbaking powder(for the cake)
- 50 gconfectioners' sugar(for dusting)
- 150 gfresh raspberries(for decoration)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.
Tip: Use a non-stick spray for easy cake release.
- 2
In a medium bowl, whisk together the flour, sugar, and baking powder.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, whisk together the butter, eggs, and vanilla extract.
Tip: Use room temperature ingredients for best results.
- 4
Add the dry ingredients to the butter mixture and whisk until just combined.
Tip: Be careful not to overmix.
- 5
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to ensure even distribution.
- 6
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake.
- 7
While the cakes are baking, make the brown butter by melting the butter in a small saucepan over medium heat.
Tip: Stir frequently to prevent burning.
- 8
Once the cakes are done, remove them from the oven and let them cool in the pans for 5 minutes.
Tip: Don't touch the cakes yet.
- 9
Transfer the cakes to a wire rack to cool completely.
Tip: Use a serrated knife to level the cakes if needed.
- 10
To assemble the cake, place one cake layer on a serving plate and spread the brown butter on top.
Tip: Use a spatula to smooth the butter evenly.
- 11
Top with the second cake layer and dust with confectioners' sugar.
Tip: Use a dusting spatula to evenly distribute the sugar.
- 12
Whip the heavy cream and sugar until stiff peaks form.
Tip: Use a stand mixer or whisk until smooth.
- 13
Spread the whipped cream on top of the cake and garnish with fresh raspberries.
Tip: Use a piping bag for a decorative touch.
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