Triple Layer Celebration Cake

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30 minutes 1 layer cake Vegetarian

About this recipe:

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This classic, Victoria Sponge Layer Cake is sandwiched together with traditional buttercream and raspberry jam then covered in fondant icing. Lighter than fruit cake this would be wonderful for a wedding, naming day, special birthday, christening or other important occasion with your choice of ribbons or edible flour petals depending on the occasion. To ensure equal layers, we recommend mixing each sponge separately and baking in a springform tin, one sponge at a time. The almonds in this cake help to keep the sponge moist so that the sponges can be made the day before assembly.


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3x23cm/9” round springform cake tin, electric beaters and 3 x mixing bowls


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1 Layer

3 Layers

butter 100g 300g
caster sugar 100g 300g
eggs 2 6
Doves Farm Organic Self Raising White Flour 100g 300g
ground almonds 1 tsp 3 tsp
vanilla extract 1 tsp 3 tsp
water 1 tbsp 3 tbsp
oil and parchment paper for tins yes yes
icing sugar 150g 300g
butter, unsalted 100g 200g
raspberry jam 4 tbsp 8 tbsp
cornflour or icing sugar, for dusting   ½ tsp
fondant icing   2 x 450g
apricot jam   1 tsp
cake board   30cm/12″ round
fresh berries, edible flowers or ribbon, for decoration    


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180°C, Fan 160°C, 350°F, Gas 4

Sponge Sandwich Cakes

  1. Pre-heat the oven. 
  2. Rub some oil around the inside of 3 x 23cm/9” round springform cake tins.
  3. Line the base and sides with parchment paper.
  4. Using the quantities for one layer, chop the butter into a mixing bowl.
  5. Add the sugar and beat together until light and fluffy.
  6. Break the eggs into the bowl one at a time, beating well after each.
  7. Measure out the flour, sieve half into the bowl and mix it in.
  8. Sieve the remaining flour into the bowl, add the ground almonds and mix again.
  9. Add the vanilla extract and beat to combine.
  10. Add the water and beat again.
  11. Tip the mixture into one of the prepared tins and smooth the top.
  12. Bake for 30 minutes, remove from the oven and leave the cake to cool in the tin for 5 minutes.
  13. Repeat the method for the second and third sponges. If the oven gets very hot, the last sponge may need a few minutes less cooking time.
  14. Turn the cakes out onto a wire rack and remove the parchment paper.
  15. Leave until completely cold.

Buttercream and Jam Filling 

  1. Measure the icing sugar and sieve it into a bowl.
  2. Chop the butter into a mixing bowl and beat until smooth.
  3. Continue beating, adding the icing sugar a spoon at a time.
  4. Tip all but a teaspoon of buttercream onto the cold sponge. Save the buttercream in the bowl for later.
  5. Spread the buttercream over the sponge and out to the edges.
  6. Spoon the jam over the buttercream and spread it out stopping 3cm/1¼” from the edge.
  7. Place the sponges on top of each other.
  8. Warm the reserved buttercream slightly and brush it over the top and sides of the cake


  1. Sprinkle a little cornflour on the work surface and over the rolling pin.
  2. Roll one packet of fondant into a circle 36cm/14” in diameter.
  3. Gently lift the fondant icing over the cake allowing it to fold into the shape of the cake.
  4. Smooth the sides gently downwards to fit the cake. A cake smoother will help get the icing very flat.
  5. Trim away any excess icing around the bottom of the cake.
  6. Cover the cake and leave it for 12-24 hours for the icing to set.
  7. Roll out the second packet of fondant into a circle 36cm/14” in diameter.
  8. Gently lift this over the first fondant layer and gently smooth down the sides.
  9. Warm the apricot jam and brush a smooth 15cm/6” circle in the middle of the cake board.
  10. Transfer the iced cake to the middle of the cake board.
  11. Decorate the cake with ribbons, additional icing or edible flowers

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