Heart Shaped Victoria Sponge Cake

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

  1. 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.
  2. Cream the butter and caster sugar together in a large bowl until pale, light, and fluffy (use an electric mixer if you have one).
  3. Beat the eggs in, one at a time, ensuring each egg is fully incorporated before adding the next.
  4. 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.
  5. 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.
  6. Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a wire rack to cool completely.
  7. 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.
  8. Place one sponge layer on a serving plate or cake stand. Spread it with the jam, followed by the buttercream.
  9. Place the second sponge on top and press gently to sandwich them together.
  10. Dust the top of the cake with icing sugar and serve.

 

 

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