Mini filled sponge cake recipe

Simple but sweet – Mini filled sponges with jam and buttercream

Mini Victoria sponge cakes

Making the humble fairy cake into something a bit special!

Why hadn’t I thought to do this before with fairy cakes? Mr Kipling makes them, then I saw Lakeland had a special cake pan to make them in but love Lakeland as I do at £19.99 I decide to pass. Instead I used my regular muffin tin with the love or hate them (and I love them) silicone cup cake cases.

I made mine gluten-free I wasn’t going to miss out but yours will probably look better as gluten-free does challenge the rise a bit!!! What I mostly liked about these little cuties other than they are so simple and look so cute is the fact they remind me of my Nan’s cake tin or actually her Victoria sponges were always kept in a clear container with a cream lid but the smell when I opened my tin was just the same. reminiscing there!!!

So to make this cuties it really is just your basic fairy cake mix but just so it is all in one place for you here goes:

To make 12 cakes you will need:

4.5oz/125g Softened butter or soft marg

4.5oz/125g Castor sugar

2 Eggs lightly beaten

2 tsp Vanilla extract

4.5oz/125g Self-raising flour or I used gluten-free plain flour with two tsp of baking powder

2 tbls of milk


  • Preheat oven to 190ºC/375ºF/Gas Mark 5
  • Cream the butter/marg and sugar until light and fluffy
  • Gradually add the eggs and add 1 tbls of flour to stop it curdling
  • Add vanilla extract
  • Fold in or lightly beat in the flour
  • Add the milk and mix in
  • Split between the 12 cases
  • Bake for 12 minutes or until golden
  • Allow to completely cool on a cooling rack

For the filling for the cakes you will need:

2oz of softened butter

5oz of icing sugar sifted

1 tsp Vanilla extract

A little milk if needed


Icing sugar to make them look pretty

To make the butter cream:


  • Cream the butter and icing sugar. Even when I use the electric mixer I always start butter cream off by hand to avoid an icing sugar explosion (kind of) but as it such a small amount I did it by hand.
  • Add the vanilla extract and a little milk if needed to make it spreadable.

To assemble the cakes:


  • Once the cakes are completely cooled take them out of their cases then cut them through the middle.
  • Spread butter cream on the inside of one part and Jam on the other part.
  • Sandwich together
  • Sprinkle with icing sugar. I just put a little in a sieve and go over the whole lot!!!And there you have 12 totally cute looking mini Victoria sponges which just happen to be totally delicious to eat too 🙂

 Nutella filled chocolate cakes

I also did a chocolate version by adding 2 tbls spoon of cocoa powder to the above fairy cake mix and then simple filling them with Nutella, easy huh? But  you can fill them with whatever you like.

Next time I will fill the vanilla cakes with Lemon curd to ring the changes 🙂 of course you could use fresh strawberries or raspberries and whipped cream but if you don’t eat them all up they would need to go in the fridge.

You may also like ‘Fresh Berry Biscuits’



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