Mini Victoria Cakes with Store-Bought Pound Cake

5 from 1 vote

These adorable 6-ingredient mini cakes inspired by Victoria Sponge Cake are perfect for afternoon tea.

Prep Time18

Total Time18

Course: Afternoon Tea, Dessert

Cuisine: British

Servings: mini cakes

Author: Jee Choe

Cut circles out of the pound cake slices using a 2" cookie cutter.
Cut 2 circles out of each slice of cake.
Make the vanilla buttercream.
Add the butter, powdered sugar, heavy cream and vanilla extract to a medium bowl and use a hand mixer to whip it until soft.
Add the vanilla buttercream and raspberry jam to separate zip-top bags.
Cut a small hole in one corner to use as a piping bag.
Assemble the mini cakes.
Pipe a layer of buttercream on top of a pound cake circle, followed by a layer of raspberry jam. Add another pound cake circle, then pipe a final layer of buttercream. Optional: Garnish with a raspberry and mint leaf.
Repeat until there are 4 mini cakes.

Take the butter out of the fridge in advance so it can get very soft before making the buttercream. To soften your butter in a hurry, you can microwave it for 15 seconds on low power. Don’t use full power, which will melt the butter.
Sift the powdered sugar to avoid clumps in the frosting.
Vanilla extract adds richness to the flavor of the buttercream, so don’t skip using it.
Classic Victoria Sponge Cakes are made with either raspberry or strawberry jam so you can use whichever jam you prefer.
You can prep these cakes in advance by cutting out the pound cake circles and making the buttercream the day before, then assembling the cakes ahead of time. Save the garnishes and add them on the day you’ll be serving them.