Rustic naked Victoria sponge layer cake recipe

  • Serves 30
  • 2 hrs 30 mins to prepare and 2 hrs 15 mins to cook
  • 730 calories / serving
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This show-stopping Victoria sponge cake boasts an impressive 5 tiers and is guaranteed to turn heads. The light sponge is sandwiched between sweet jam, whipped cream and fresh raspberries and strawberries, and has a rustic style that makes it all the more quintessentially British. 

  1. Make and cook each cake separately. Heat the oven to gas 4, 180°C, fan 160°C.
  2. Grease and line the tin. Put the butter and sugar into a bowl and beat well. Add the eggs and a third of the flour and beat well. Stir in the remaining flour, vanilla extract and milk to mix to a soft consistency.
  3. Bake each cake in the oven until it is well risen and cooked in the centre when a skewer is inserted. The 15cm (6in) cake will take about 30 minutes, the 20cm (8in) cake will take 40-45 minutes and the 25cm (10in) cake 1 hour 10 to 1 hour 20 minutes. Leave the cakes until cold. Preferably wrap in foil and leave until the next day when they will be easier to slice. 
  4. If the large and medium cakes have risen slightly in the centre, trim off the peak – just enough that the next cake can sit flat on top. Slice each cake in half horizontally into two or three layers as desired.
  5. Whisk the cream until thick. Spread each layer with jam and cream. You can put some of the fruits in the layers if you wish. Place the large cake on a board or serving plate. Place the other cakes on top. Decorate with fresh fruits as desired. Sprinkle with icing sugar.

Tip: To make this cake even more impressive try using flowers and herbs to decorate, place these on after sprinkling.

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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

  • Ingredients

  • For the 15cm (6in) round cake

  • 125g (4oz) butter, softened
  • 125g caster sugar
  • 2 eggs, beaten
  • 125g self-raising flour
  • 1 tsp vanilla extract
  • 1 tbsp milk
  • For the 20cm (8in) round cake

  • 225g (7 1/2oz) butter, softened
  • 225g (7 1/2oz) caster sugar
  • 4 large eggs, beaten
  • 225g (7 1/2oz) self-raising flour
  • 2 tsp vanilla extract
  • 2 tbsp milk
  • For the 25cm (10in) round cake

  • 500g (1lb) butter, softened
  • 500g (1lb) caster sugar
  • 8 large eggs, beaten
  • 500g (1lb) self-raising flour
  • 1 1/2 tbsp vanilla extract
  • 4–5 tbsp milk
  • For the filling

  • 3 x 454g jars strawberry or raspberry jam
  • 500-750ml (3/4 - 1 1/4 pints) double cream
  • 500-750g (1-1.5 lb) strawberries
  • 500-750g (1-1.5 lb) raspberries
  • mint leaves (optional) or rosemary, oregano
  • icing sugar
  • Energy 3055kj 730kcal 37%
  • Fat 41g 58%
  • Saturates 23g 117%
  • Sugars 64g 72%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 88.5g Protein 7.7g Fibre 2.4g


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