Honey Victoria Sponge
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My family absolutely adores this honey Victoria sponge, and honestly, it's one of my go to cakes when I want something impressive but don't have hours to spend in the kitchen. The whole thing comes together in just 45 minutes from start to finish, which makes it perfect for unexpected guests or weekend baking. What I love most is how the raw honey adds natural sweetness and antioxidants while keeping the cake incredibly moist, and the fresh raspberries on top make it feel fancy without requiring any fancy techniques. The best part? You probably have most of these ingredients already in your pantry, so it won't break the bank either.
Ella x
Ingredients
- 250 gunsalted butter
- 200 ggranulated sugar
- 3 egglarge eggs
- 250 gall-purpose flour
- 15 gbaking powder
- 5 gsalt
- 100 gunsweetened honey
- 150 mlheavy cream
- 150 gunsalted butter, softened
- 150 gpowdered sugar
- 200 gfresh raspberries
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
Tip: Use a gentle touch to avoid crushing the cake crumbs.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Tip: Sifting the flour will help to incorporate air and ensure even baking.
- 3
In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes.
Tip: This will help to break down the butter and incorporate air, resulting in a lighter cake.
- 4
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: This will help to create a tender and moist cake.
- 5
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the honey, beginning and ending with the flour mixture.
Tip: This will help to create a balanced flavor and texture.
- 6
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: This will help to ensure even baking and prevent hotspots.
- 7
Bake for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Tip: This will help to ensure the cakes are fully cooked and tender.
- 8
Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: This will help to prevent the cakes from breaking or becoming misshapen.
- 9
To make the buttercream, beat the softened butter and powdered sugar until light and fluffy, about 2 minutes.
Tip: This will help to create a smooth and creamy buttercream.
- 10
Beat in the heavy cream until fully incorporated.
Tip: This will help to add moisture and tenderness to the buttercream.
- 11
Assemble the cake by spreading a layer of buttercream on top of one of the cooled cakes, then topping with the other cake.
Tip: This will help to create a beautiful and stable cake.
- 12
Dust the top of the cake with powdered sugar and arrange the fresh raspberries on top.
Tip: This will help to add a touch of elegance and flavor to the cake.
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