Butterscotch Victoria Sponge
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My butterscotch Victoria sponge is a twist on a classic that comes together in under an hour. The light brown sugar adds a deep caramel flavor without any fussy butterscotch sauce, and buttermilk keeps the sponge incredibly moist while adding beneficial probiotics for your digestive health. What I love most is how straightforward this recipe is, with simple pantry ingredients and minimal steps, making it perfect for a weekday treat or last minute gathering. The whole process takes just 45 minutes from start to finish, leaving you with an impressive cake that tastes like you've spent hours in the kitchen.
Ella x
Ingredients
- 250 gall-purpose flour(null)
- 250 ggranulated sugar(null)
- 200 gunsalted butter(melted)
- 4 egglarge eggs(null)
- 100 mlbuttermilk(null)
- 5 gsalt(null)
- 10 gbaking powder(null)
- 150 glight brown soft sugar(diced)
- 200 mlheavy cream(whipped)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Grease two 20cm round cake pans and line the bottoms with parchment paper.
Tip: To ensure the cakes release from the pans, make sure they are well-greased and cooled slightly.
- 2
In a medium bowl, whisk together the flour, sugar, and baking powder. In a large bowl, whisk together the melted butter, eggs, and buttermilk.
Tip: Whisking the eggs well helps to incorporate air and results in a lighter cake.
- 3
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Overmixing can result in a dense cake.
- 4
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: To ensure the cakes bake evenly, make sure the batter is evenly distributed.
- 5
Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Don't overbake, as this can cause the cakes to dry out.
- 6
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: This helps the cakes to retain their moisture.
- 7
To make the butterscotch filling, melt the butter and brown sugar in a small saucepan over medium heat.
Tip: Stir constantly to prevent burning.
- 8
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
Tip: This helps to thicken the filling and develop the butterscotch flavor.
- 9
Remove from heat and whisk in the heavy cream until well combined.
Tip: Whisking the cream into the filling helps to smooth out the texture.
- 10
To assemble the cake, place one of the cooled cakes on a serving plate and spread the butterscotch filling over the top.
Tip: Use a spatula to spread the filling evenly.
- 11
Top with the second cake and dust with the melted butter.
Tip: This helps to create a smooth, even surface.
- 12
Whip the heavy cream until stiff peaks form and spread over the top of the cake.
Tip: Whipped cream adds a light and airy texture to the cake.
- 13
Decorate with additional whipped cream and butterscotch, if desired.
Tip: This adds a professional touch to the cake.
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