Raspberry Victoria Sponge Cake on a cake stand with some raspberries

Raspberry Victoria Sponge Cake

Age Suitability

12 months +





Cooking Time



What you need


For the sponge:
200g fresh raspberries
1 tbsp maple syrup
250g unsalted butter (room temperature)
60mls maple syrup
2 tsps vanilla extract
4 eggs
300g self-raising flour (or a gluten free option)
Filling and topping:
400mls double cream
200g fresh raspberries
4 tbsps maple syrup
Fresh raspberries and sliced almonds to decorate (optional)

Allergens warning

This product contains:
Milk, Eggs
This product is suitable for:
Vegetarian, Gluten free
Our Raspberry Victoria Sponge makes a great toddler snack or showstopper for a special occasion.
Get the recipe here.


Preheat your oven to 180°C, 160°C fan, Gas Mark 4. Grease and line two 20cm sandwich tins with non-stick baking parchment using a little extra butter. Top tip: you can use the left over butter on the butter wrapper for this and it's a great job for little ones.

Two buttered cake tins

Make the raspberry puree by blending the raspberries and a table spoon of maple syrup in a blender until perfectly smooth.

Raspberry puree in a blender

In a large bowl beat the butter with the maple syrup and 1 tbsp of flour until soft. Add the mango raspberry puree and vanilla extract with 2 tbsps of flour and beat in or you can use an electric cake mixer with the paddle attachment. Add the eggs one at a time with 1 tbsp of flour with each egg added. Beat in thoroughly (the flour stops the mixture from splitting, which happens if it’s too wet).

Cake batter being whisked with an electric whisk in metal bowl

Sieve in the rest of the flour gradually and fold lightly into the mixture using a metal spoon (you want to keep as much air as possible in the mixture – so be careful not to over mix it). Why not let little ones have a stir or press on and off on the mixer.

Flour being sieved into cake batter

Divide the mixture evenly between the two sandwich tins. Smooth over lightly, then bake for 20 minutes or until golden and springy to the touch. Insert a knife to check they are cooked – it should come out clean. Leave in the tin for 10 minutes to cool a little, then move onto wire rack to cool completely.

Two cakes on metal rack

Once the sponge is completely cool, whip the cream until thick, then very lightly stir through 2 tbsps of maple syrup. In a separate bowl, mash the raspberries and stir in 2 tbsps of maple syrup. To assemble the cake, spread ½ of the cream mixture onto the bottom of one of the sponges and drizzle ½ of the raspberry mixture over the cream. Place the second sponge on top and repeat the last step with the rest of the cream and raspberry mixture. Decorate with fresh raspberries and sliced almonds if you wish.

Half a cake topped with cream as raspberry mixture

These easy fairy cakes for toddlers can be stored in the refrigerator for up to 3 days or freeze up to 3 months and frosted on the day.

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