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Mini Victoria Sponge Cakes!

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Lovely Light Mini Vanilla Sponges, Vanilla Buttercream, Jam, and even more delicious making the perfect Mini Victoria Sponge Cakes!

So I bought a 12-Hole Mini Sandwich Tin a few months ago, shoved it to the back of my baking cupboard, and then completely forgot about it. When I was attempting to find a different tin (which I still can’t find) I rediscovered this beauty and knew I had to use it! I was going to bake something for a little surprise Afternoon Tea for a friend, and thought this would be the perfect thing! They are basically glorified cupcakes, but they just look so good!

You can of course just bake the cakes into cupcake cases, peel of the cases, and then follow the method etc. however, (As you can see in some of my pictures where I have demonstrated this) they just don’t look nearly as neat! I underestimated how good the tin would be, and I genuinely can’t wait to use it again!

I used a regular Easy Vanilla Cupcakes recipe, but increased the quantities ever so slightly to make sure the cupcake mixture was enough to rise a tad more than my usual cupcake mixture does. Simple swapping the eggs from Medium to Large, and increase everything else by 25g (to compensate for the egg increase) makes such a difference!

I will be adventuring into different flavours with this tin now I have rediscovered it.. so don’t worry about that! However, for now these are DELICIOUS. In my mind, they need slightly less time in the oven then some cupcake cases can as they’re in a metal case essentially.

For decorating, I simply snipped off the end of a Large Disposable Piping Bag and then piped on little circles of buttercream. I then drizzled almost the Jam so that you can see a little bit on the cakes, but you can easily just spoon a little on!

The decoration of the white chocolate is completely optional, and I realise its quite a way from the more ‘traditional’ attempts at a Victoria, but I wanted to decorate these as plain cupcakes often look a little boring to me! Sprinkling over some Freeze Dried berries is just pretty, and adds an extra little fruity taste. Everything is completely optional, but to be honest… I love them how they are in the pictures. SO cute and so so tasty! I hope you love these as much as I do! Enjoy! x

5 from 2 votes
Mini Victoria Sponge Cakes!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Lovely Light Mini Vanilla Sponges, Vanilla Buttercream, Jam, and even more delicious making the perfect Mini Victoria Sponge Cakes!

Course: Cakes
Cuisine: Mini Cakes
Servings: 12 Cakes
Calories: 411 kcal
Author: Jane's Patisserie
Ingredients
Mini Cakes
  • 175 g Unsalted Butter
  • 175 g Caster Sugar
  • 3 Large Eggs
  • 175 g Self Raising Flour
  • 1 tsp Vanilla Extract
Buttercream Frosting
  • 125 g Unsalted Butter (room temp)
  • 250 g Icing Sugar
  • 1/2 tsp Vanilla Extract
Decoration
  • Raspberry/Strawberry Jam
  • Freeze Dried Raspberries/Strawberries
  • 50 g White Chocolate (melted)
Instructions
  1. Preheat your oven to 170C/160CFan and grease and flour, or cut mini circles and line the bottoms of your cups in your 12-Hole Mini Sandwich Tin!

  2. Cream together the Butter and Caster Sugar with an electric beater till smooth – add in the Beaten Eggs, Flour, and Vanilla and beat again for about about 20-30 seconds on a Medium Speed – it really doesn’t take too long, you don’t want to overheat it!

  3. Spoon into your tin evenly per cup and Bake in the oven for 16-18 minutes or until cooked through! Leave to cool on a wire rack.

  4. Once the cakes are cool, make the frosting – beat the softened Butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated each time until moving on! 

  5. I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!

  6. Once all of the Sugar is in the Frosting mix, keep on beating the Frosting but add the Vanilla, and then add 1 tbsp of Boiling Water at a time till you reach your desired consistency! I usually use about 3 spoonfuls!

  7. Cut each cake in half carefully – using a piping bag, pipe on some buttercream for each cake. Spoon on some Raspberry or Strawberry Jam, and then add the other half of each mini cake on top!

  8. Decorate your cupcakes how you like – I melted over some white chocolate, and then sprinkled on some Freeze Dried Raspberries/Strawberries! – and ENJOY!

Recipe Notes
  • I use this 12-Hole Mini Sandwich Tin tin for this recipe!
  • I buy my Freeze Dried Raspberries from Waitrose – but they are usually available in Lakeland stores, online, or even some sainsbury’s!
  • You don’t have to use Jam at all, or you can swap up the flavours! My favourite jams for these particular Cakes are Strawberry or Raspberry!
  • These Mini Cakes will last in an airtight container for 2-3 days!
Nutrition Facts
Mini Victoria Sponge Cakes!
Amount Per Serving
Calories 411 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g88%
Cholesterol 101mg34%
Sodium 25mg1%
Potassium 47mg1%
Carbohydrates 48g16%
Sugar 37g41%
Protein 3g6%
Vitamin A 690IU14%
Calcium 23mg2%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Cupcake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

16 Comments

  • Ashea
    March 2, 2020 at 11:22 pm

    Hi Jane, hope you’re well! Love recreating your recipes! Im sure i bought the same 12 hole pan as you but the cakes didn’t come as uniform as yours. did you even the top yourself ?
    Mine were narrow at the bottom but wider at the top!

    Thank you

    Reply
    • Jane's Patisserie
      March 3, 2020 at 7:29 pm

      Oh really?! Mine were straight up and down!

  • Casey
    January 27, 2020 at 2:15 pm

    5 stars
    I made these as part of a homemade afternoon tea I made and they went down an absolute treat! I love baking using your recipes, they are fantastic so thank you so much! X

    Reply
  • Naomi
    January 8, 2020 at 3:20 pm

    5 stars
    Hi Jane!
    Can I add white chocolate into the sponge?
    If so how much do you recommend using?

    Thanks

    Reply
  • Ali
    August 11, 2019 at 1:32 pm

    Amazing! But 1 question! How do you get your buttercream so white? Mine always looks creamy instead x

    Reply
    • Jane's Patisserie
      August 11, 2019 at 9:05 pm

      I just use supermarket own unsalted butter (never a spread), and beat it on high in my mixer for a few minutes on its own – it gets it really supple and smooth, and naturally whitens it!

  • Maya
    September 23, 2018 at 11:37 am

    I love your recipes Jane and they come out really well with using gluten free flours for me. With this recipe how much baking powder would you suggest if using plain flours rather than self-raising? Thanks

    Reply
    • Jane's Patisserie
      September 23, 2018 at 11:47 am

      Hiya! Ahh that’s amazing! Probably 1.5tsps maybe? It’s not loads of flower, but usually I’d add the same if I was using regular plain flour if I had run out of Self Raising, so I’m sure it’ll be the same for GF! X

  • Marie TurnbullDavison
    February 21, 2018 at 8:49 am

    Hi would this work with an 18 hole mini tin?
    Would you cook for the same length of time?

    Reply
    • Jane's Patisserie
      February 22, 2018 at 9:07 am

      I’m not 100% on the tin you are talking about but I would assume it would still work. If the cakes are smaller than a 12 hole one, I would say it would take slightly less time.

  • Jessica
    October 18, 2017 at 1:28 pm

    Will these work in a muffin tin? Only one I can find in the shop and wanting to make them tonight. Also, are they easy to get out of the tin? Thanks Jane

    Reply
    • Jane's Patisserie
      October 18, 2017 at 3:20 pm

      They won’t be quite the same shape, but it will still work. They will just be slightly shorter and fatter from a muffin tin. And I’d advise greasing the tin however with butter and flour to help get them out.

  • Koalifiedbaking
    September 19, 2017 at 10:24 am

    Aww, love these mini versions of a classic sponge cake!! Thanks for sharing 🙂

    Reply
  • Ann
    August 31, 2017 at 11:42 am

    These look delicious! Do you use the same amount of mixture per cake (ice cream scoop) or a little more? Thank you x

    Reply
    • Jane's Patisserie
      August 31, 2017 at 11:53 am

      I split them equally – I use a scoop, and if theres a little left over I split that little bit between them all as well.

  • Pola
    August 28, 2017 at 10:15 am

    These look adorable Jane! Especially with the berries to lift it. Makes me think of Wimbledon?

    I would probably pipe in an alternating mix of whipped cream and mango purée for a summery Solero style sponge. Or I’ve yet to try chocolate sponge with a smooth pistachio flavour buttercream. Lovely photography too. ~ P ~

    Reply

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