Blackberry Victoria Sponge Cake
This 4 layer Blackberry Victoria Sponge Cake is delicate, light and airy. The fluffy layers of sponge cake are filled with whipped cream and blackberry jam. It's a beautiful show stopping cake for any celebration!
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Servings: 12
Ingredients
Sponge Cake
- 4 sticks unsalted butter at room temperature
- 2 cups granulated sugar
- 4 cups cake flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 8 large eggs at room temperature
- 2 teaspoons vanilla extract
- 6 tablespoons hot water (as needed)
Whipped Cream and Jam
- 4 cups very cold heavy whipping cream
- 2 tablespoons powdered sugar
- 2 10oz jars of blackberry preserves, handmade or store bought.
- fresh blackberries, for garnish optional
- fresh figs for garnish optional)
Instructions
- Preheat the oven to 325 degrees F and line 2 (or 4 if you have that many!) cake pans with parchment paper. In the bowl of a stand up mixer beat the sugar and butter on medium high speed for 3-5 minutes until it's a very pale yellow and light and fluffy.
- Combine the flour, baking powder, and salt in a medium bowl. Set aside.
- With the mixer on low speed add an egg in with a spoonful of flour. Repeat this process, adding a spoonful of flour each time, until all the eggs are combined. Make sure to scrape down the sides of the bowl as needed during this process. Add the vanilla and beat once more until combined. Fold in the remaining flour. Remove the mixing bowl from the mixer and pour in the remaining flour. Slowly fold in the flour until combined. Do not overmix or you will end up with a dense cake that isn't airy. The batter will be thick. Add in 5-6 teaspoons of hot water to get it to the right consistency.
- Divide the batter into the cake pans evenly. If you only have 2 cake pans like me, bake 2 layers first and then repeat with the second 2. Bake the cake layers on the center rack of the oven for 25-30 minutes until the cake is golden brown on top and your finger can't sink into the middle and springs back. Let them cool for 10 minutes and then remove them from the pans and let them cool completely on a wire rack.
- Add the heavy cream and powdered sugar to the bowl of a stand up mixer. Beat on high until stiff peaks form.
- Place a layer of the cake down and top with the blackberry jam, around 1/4 inch thick. Top with a thick layer of whipped cream. Repeat with the additional layers. Top the cake with whipped cream and garnish with blackberries or whatever topping you would like. I added figs to the top of mine.