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Simple Cake Designs: Classic Victoria Sponge Cake with Easy Decoration

Simple Cake Designs

A classic 20 cm / 8-inch two-layer Victoria sponge-style cake with vanilla buttercream and optional raspberry or strawberry jam filling. Finish it with fresh berries, sprinkles, grated chocolate, or icing sugar for an easy homemade design.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 20 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 200 g Unsalted butter, softened
  • 200 g Caster sugar
  • 4 eggs Large eggs, about 200 g without shells
  • 200 g Self-raising flour
  • 1-2 tsp Baking powder
  • 1 tsp Vanilla extract
  • 1-2 tbsp Milk, only as needed
Simple Buttercream
  • 100 g Unsalted butter, softened
  • 200 g Icing sugar, sifted
  • 1-2 tbsp Milk or cream
  • 1 tsp Vanilla extract
Optional Filling and Decoration
  • 3-4 tbsp Raspberry or strawberry jam
  • As needed Fresh berries, sprinkles, grated chocolate, or icing sugar

Method
 

Step-by-Step
  1. Heat the oven to 180°C conventional, 160°C fan, or 350°F. Grease two 20 cm / 8-inch cake tins and line the bases with baking parchment.
  2. Cream the softened butter and caster sugar until pale and fluffy. Beat in the eggs gradually, adding a little flour if the mixture begins to curdle.
  3. Fold in the self-raising flour and baking powder. Add the vanilla extract and enough milk to create a soft dropping consistency, taking care not to overmix.
  4. Divide the batter evenly between the prepared tins and level the surfaces. Bake for 20–25 minutes, until golden, lightly springy in the center, and clean when tested with a skewer.
  5. Cool the cakes in their tins for about 5 minutes, then transfer them to a wire rack. Allow both layers to cool completely before filling or frosting.
  6. For the buttercream, beat the softened butter until smooth. Gradually add the sifted icing sugar, then beat in the milk or cream and vanilla extract until creamy.
  7. Spread the jam and buttercream between the cooled layers. Finish the top with buttercream, icing sugar, fresh berries, sprinkles, grated chocolate, or simple piped decorations.

Notes

Use room-temperature butter and eggs for a smoother, better-aerated batter. Do not overmix after adding the flour. Cool the layers completely before frosting, and chill the assembled cake for 15–20 minutes before piping or decorating if you want especially neat results.