‘Naked’ Victoria sponge wedding cake

‘Naked’ Victoria sponge wedding cake

By
From
Three Sisters Bake
Serves
60-80
Photographer
Helen Cathcart

This beautiful summery wedding cake will wow your guests. It needs to be as fresh as possible (ideally made the day before) so unless you want to be knee-deep in flour the day before your wedding speak nicely to a friend or relative who enjoys baking. It is an ‘all-in-one’ sponge recipe so fairly quick to make however, it’s not a cake that should be rushed.

In total you will be making 12 layers of sponge cake so you will need to make the cakes in three batches. If you have 2 of each size of tin, you will be able to prepare the next batch of cake mix as the previous batch is baking. Don’t worry if you don’t, it will just take a little longer to bake the cakes. You will end up with a 4-tier cake with 3 cake layers in each tier.

You will need to quadruple the cake recipe below to make the necessary four batches of cake. - Nichola

For each batch of cakes

Ingredients

Quantity Ingredient
220g self-raising flour
220g caster sugar
220g unsalted butter, softened, plus extra for greasing
4 large eggs, at room temperature
2 teaspoons baking powder
2-3 drops vanilla extract

For the buttercream

Quantity Ingredient
400g unsalted butter, softened
1kg icing sugar, plus extra for dusting
150-200ml whole milk

To finish

Quantity Ingredient
30 dessertspoons raspberry jam
fresh flowers and assorted berries, (such as blueberries, raspberries and strawberries), to garnish

Equipment:

Quantity Ingredient
1-2 12 cm loose bottomed cake tin(s)
1-2 18 cm loose bottomed cake tin(s)
1-2 25 cm loose bottomed cake tin(s)
1-2 32 cm loose bottomed cake tin(s)

Method

  1. Preheat the oven to 160°c. Grease one of each size of tin and line the base and sides with greaseproof paper.
  2. Place all the ingredients (the batch quantities as listed opposite) in a freestanding mixer (or mix in a large bowl with an electric hand mixer) and beat for 2–3 minutes until the mixture is fluffy and lighter in colour.
  3. Divide the mixture between the 4 tins, placing progressively smaller amounts of the mixture into the decending sizes of cake tin. There should be a relatively thin layer of cake mix in each. Don't worry too much about the exact quantities going into each – part of the charm of this cake it its rustic look. Smooth out the surface of the cake mix in the tins before baking.
  4. The 2 smaller tins should fit on one rack in the oven. Bake for 20–25 minutes until springy to touch. Allow the cakes to cool in the tins a little, then turn out onto a wire rack.
  5. Repeat this process until you end up with 12 layers of cake (3 layers per tier).
  6. To make buttercream, place the butter and icing sugar in a freestanding mixer and beat until very light and fluffy (alternatively, mix in a large bowl with an electric hand mixer) – this can take up to 5 minutes. Pour in the milk slowly, adding enough to ensure the icing is soft and easy to spread.
  7. Take your first 32 cm sponge cake and put it on a large cake board. On the top-side, spread a thin layer of raspberry jam followed by buttercream. Sandwich the next 32 cm layer on top. Repeat this once more. Do not put jam and buttercream on the top layer. Repeat this step with the 25 cm, 18 cm cakes and 12 cm cakes. You should end up with 4 stacks of cakes.
  8. Using a palette knife, carefully lift the 25 cm tier and stack it on top of the 32 cm tier. Then lift the 18 cm tier and stack it on top of the 25 cm tier. Finally lift the 12 cm tier and stack it on top of the 18 cm tier.
  9. Decorate the cake with fresh flowers and berries and finish with a dusting of icing sugar.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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