This mini Victoria sponge cake recipe features golden, buttery cakes sandwiched with vanilla buttercream and raspberry jam for a classic afternoon tea party treat that’s as easy to make as cupcakes! And heads-up, they’re the perfect spring and summer dessert for any celebration or gathering.
If you’re looking for a pretty little treat that’s perfect for spring and summer and fit for royalty, you found it. These cupcake-sized Victoria sandwich cakes are sophisticated enough for a tea party, but easy enough for a birthday party. And if you need a potluck dessert, this is a great option.
I made these for a very special occasion: Mother’s Day.
Mother’s Day has always meant so much to me. I started my blog back in May 2009 because of my Mother’s Day tradition for my mom. (If you’re interested, you can read my very first post which talks about it, and yes, feel free to laugh at my photography, lol!)
This year I’ve been planning a Mother’s Day Downton Abbey-themed afternoon tea for my grandmother and her friends. And I think I’m just as excited about it as she is! It was completely coincidental, but the timing was pretty perfect with the king’s recent coronation.
For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends