
Heart Shaped Victoria Sponge Cake
We're kicking off the 'Month of Love' with a delicious Heart Shaped Victoria Sponge Cake Recipe! There’s no better way to someone's heart than a home-made recipe and this one’s Baked With Love.
Grab your Heart Shaped Baking Tin now!
Ingredients

For the Cake:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract (optional)
For the Filling:
- 100g unsalted butter, softened
- 200g icing sugar, sifted
- 3–4 tbsp strawberry or raspberry jam
Instructions
- Preheat your oven to 180°C (160°C fan) or 350°F (325°F fan). Grease and line two 20cm (8-inch) round cake tins.
- Cream the butter and caster sugar together in a large bowl until pale, light, and fluffy (use an electric mixer if you have one).
- Beat the eggs in, one at a time, ensuring each egg is fully incorporated before adding the next.
- Sift the self-raising flour and baking powder into the mixture, then gently fold it in using a spatula or metal spoon. Add the milk and vanilla extract and mix gently until smooth.
- Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula and bake in the preheated oven for 20–25 minutes, or until a skewer inserted into the center comes out clean. The cakes should be golden and springy to the touch.
- Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.
- While the cakes are cooling, prepare the buttercream. Beat the softened butter until creamy, then gradually add the sifted icing sugar. Mix until smooth and fluffy. You can add a splash of milk if it's too thick.
- Place one sponge layer on a serving plate or cake stand. Spread it with the jam, followed by the buttercream.
- Place the second sponge on top and press gently to sandwich them together.
- Dust the top of the cake with icing sugar and serve.