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

Mini Victoria Sponge Cakes!

Lovely Light Mini Vanilla Sponges, Vanilla Buttercream, Jam, and even more delicious making the perfect Mini Victoria Sponge Cakes!
5 from 5 votes
Print Pin Rate
Category: Cakes
Type: Mini Cakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 Cakes
Author: Jane's Patisserie


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


  • Raspberry/Strawberry Jam
  • Freeze Dried Raspberries/Strawberries
  • 50 g White Chocolate (melted)


  • 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!
  • 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!
  • 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.
  • 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! 
  • I use my KitchenAid for Frostings as the machine can make it so much lighter and fluffier!
  • 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!
  • 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!
  • Decorate your cupcakes how you like – I melted over some white chocolate, and then sprinkled on some Freeze Dried Raspberries/Strawberries! – and ENJOY!


  • 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%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Cupcake Recipes on my Recipes Page!

You can find me on:

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.


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!


  • Mandy
    September 25, 2020 at 12:44 pm

    Hi Jane, I can’t get hold of the tin you use but have a mini loaf tin with 8 sections. Could I use this and bake for a little longer?
    Love your website!!

    • Jane's Patisserie
      September 25, 2020 at 5:25 pm

      Yes I’m sure that’ll work! And thank you!

  • Suzanne Standing
    September 4, 2020 at 10:25 pm

    5 stars
    Hi Jane
    Just made some of these beauties. Purchased a mini sandwich tin and can’t wait to use again. I added double cream in place of the water in the buttercream. Delicious. My family think I’m a domestic goddess since trying these. Thanks very much for the recipe Jane.
    Stay safe

  • Kath
    August 31, 2020 at 10:35 am

    5 stars
    Hi Jane

    Your recipes are always so good that I never use anyone else’s now!
    I’m planning on making these as part of an Afternoon Tea for my family, along with your Cheese Scones, Fruit Scones, Biscoff Brownies and Millionaires Shortbread! I’ll be baking the scones on the day but I know I’m not going to have enough time to make everything else then so will have to do them a few days beforehand. Do you think these Mini Victoria Sponges would freeze ok or am I better off baking the brownies in advance and freezing them? I’ve made all the recipes separately before but never all together for a special occasion so any help or tips would be amazing! x

    • Jane's Patisserie
      August 31, 2020 at 10:50 am

      I would personally try and bake the brownies in advance and freeze as I always prefer a fresher cake sponge if I can – but if you need to they will freeze! x

    • Kath
      August 31, 2020 at 11:12 am

      Thank you. x

  • CreationsandCakes
    July 28, 2020 at 4:23 pm

    My dad is not a fan of buttercream so these were the perfects cake for him, plus these are great to have as part of afternoon tea, so delicious

  • Katie
    July 23, 2020 at 6:17 pm

    Hi I have just started baking, and absolutely love your recipes. I have bought a mini sponge cake tin but it’s only makes 6 and not 12.
    Would you just half the recipe and how many eggs Would you use

    • Jane's Patisserie
      July 23, 2020 at 7:18 pm

      Unfortunately you can’t half the eggs so you’d need to make enough batter for four (1 egg) or for 8 (2 eggs) and maybe have two leftover!

  • Sidzz
    June 19, 2020 at 11:41 pm

    hi would like to ask if I could use a 4inch round cake tin instead of 12 hole tin and then divide my batter in these tins

  • Hannah Strong
    June 11, 2020 at 2:55 pm

    HI, is it possible to make these gluten free if I just use gluten free self raising flour? Thanks!

    • Jane's Patisserie
      June 12, 2020 at 10:24 am

      Hey! You can do yes, but I would suggest using xantham gum as well to help with the texture!

  • User123
    June 5, 2020 at 3:52 pm

    Hi, i followed this recipe to a tee but the outside of my cakes became hard and the middle wasnt as fluffy as i would have liked- what can i do to change this?

    • Jane's Patisserie
      June 5, 2020 at 4:41 pm

      That just sounds like they’re over baked slightly! x

  • Peyton
    May 27, 2020 at 9:16 pm

    Hi Jane,

    I adore these mini victoria sponge cupcakes. Just wondering.. if I was to use real cream with a bit of icing sugar instead of buttercream, how much real cream should I use for 12 cupcakes?
    thanks, P x

  • Sara
    May 18, 2020 at 10:15 pm

    Hi Jane, i just attempted this recipe, they came out well not as good as what ur images look like. They were a little crumbly and crisp on the outside and light on the inside. They also didn’t rise as well as your! 😫 I don’t know what i’m doing wrong. Btw does it make a difference if u beat the butter egg and sugar together for long or would u recommend to just beat the sugar and butter and then add the egg with the flour, does it make a difference beating the eggs for longer? Thanks

    • Jane's Patisserie
      May 19, 2020 at 8:14 am

      Hey – it can make a difference with how you beat them – I do exactly what I say and they turn out lovely. This could be down to how you mix it, your oven being too hot, and so on!

    • Sara
      May 22, 2020 at 10:29 pm

      How long would you say u beat the sugar and butter for roughly? Do u need to beat it for long as it only takes a couple minutes for it to look fluffy. Thanms

    • Jane's Patisserie
      May 23, 2020 at 9:47 am

      I always beat it for about 1-2 minutes!

  • Iram
    May 17, 2020 at 12:37 am

    Hi jane, i have attempted a few of your recipes recently and they have all come out great! This will be the next recipe i try for Eid celebrations! Just wondering could i use fresh cream instead of buttercream? If so, how would you make the fresh cream?

    • Jane's Patisserie
      May 17, 2020 at 12:50 pm

      Hey! Yes so you can use fresh cream – simply whip up some whipping/double cream with a little icing sugar and it’ll be wonderful!

  • Wherearetheavocados
    May 12, 2020 at 12:37 pm

    5 stars
    Amazing, so cute and light. Worked perfectly in a muffin tin and buttercream was best I’ve ever made

  • Rizma
    May 7, 2020 at 7:33 pm

    Hi how much mixture goes in one hole? I use a spoon. So should it be full half full?x

  • 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

    • 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

  • 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?


  • 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

    • 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

    • 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?

    • 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

    • 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 🙂

  • 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

    • 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 ~


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