Description
Celebrate a milestone with this stunning number 18 cake, featuring a classic Victoria sponge that’s both light and moist. This recipe uses simple ingredients and clever molds to deliver a professional-looking, tiered dessert that is perfect for any big birthday celebration.
Ingredients
- 800g caster sugar
- 1.1kg softened butter (divided)
- 8 medium eggs, beaten
- 8 tbsp whole milk
- 800g self-raising flour
- 4 tsp baking powder
- 340g strawberry jam
- 600g icing sugar, sifted
- 1 tsp vanilla extract
- Assorted chocolates, flowers, or macarons for decoration
Instructions
- Preheat oven to 190C (170C fan/gas 5) and spray silicone number 1 and 8 molds with vegetable oil, placing them on a sturdy baking tray.
- In a large bowl, beat 400g of caster sugar and 400g of softened butter until pale and creamy, then gradually beat in 4 eggs and 4 tablespoons of milk.
- Sieve 400g of self-raising flour and 2 teaspoons of baking powder into the bowl and gently fold together with a large metal spoon until the flour disappears.
- Divide the batter between the number 1 and 8 molds, smoothing the top, and bake for 30 minutes; once cooled, repeat the entire process to create a second set of layers.
- Prepare the buttercream by beating the remaining butter until creamy, then gradually add icing sugar and vanilla extract, adding a drop of milk if needed for a pipeable consistency.
- Trim the tops of all four cooled cakes with a serrated knife so they sit flat for assembly.
- Spread strawberry jam on the bottom two cakes, pipe rounds of buttercream on top, stack the matching second layers, and finish with more buttercream and decorations.
Notes
To ensure the most stable structure for decorating, allow the sponge layers to sit at room temperature for a few hours before trimming to let the crumb set. If you are baking in a particularly warm kitchen, chill your buttercream for 10 minutes before piping to help it hold those beautiful round shapes. Always verify that your eggs are at room temperature to prevent the cake batter from curdling during the mixing stage.
- Prep Time: 45 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British