Chocolate victoria sponge with peanut butter cream
- Alice Shields
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Serves 12
Easy
Prep: 45 mins
Cook: 1 hr and 10 mins
plus cooling
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Give victoria sponge a PB&J twist by sandwiching moist chocolate sponge with peanut butter cream and fresh berries. It's a must-bake for summer gatherings
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
190g unsalted butter
softened, plus extra for the tins
-
75g cocoa powder
-
1 tsp vanilla bean paste
-
200g dark brown soft sugar
-
190g caster sugar
-
3 medium eggs
-
300g self-raising flour
For the filling
-
300ml double cream
-
2 tbsp icing sugar
plus extra for dusting
-
1 tsp vanilla bean paste
-
2 tbsp peanut butter
(see tip)
-
150g raspberries
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Nutrition: Per serving
- kcal547
- fat29g
- saturates18g
- carbs62g
- sugars41g
- fibre7g
- protein10g
- salt0.32g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter a 20cm cake tin and line with baking parchment. Tip the cocoa, vanilla and brown sugar into a large heatproof jug and whisk in 200ml boiling water. Leave to cool slightly.
-
step 2
Beat the butter and caster sugar together in a large bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Add half the flour and half the cocoa mixture. Repeat until everything has been incorporated.
-
step 3
Scrape the batter into the tin and smooth the surface. Bake for 1 hr-1 hr 10 mins, or until risen and a skewer inserted into the centre of the cake comes out clean. Leave to cool completely in the tin.
-
step 4
For the filling, whisk the cream, icing sugar and vanilla together to soft peaks. Add the peanut butter and whisk again to combine.
-
step 5
To assemble, slice the cake in half through the middle and spread the peanut butter cream over one half. Scatter over the raspberries, then sandwich with the other sponge half. Dust with icing sugar just before serving. Will keep chilled for up to two days. Bring to room temperature before serving.
Recipe tip
For a different flavour profile, swap the peanut butter for an alternative nut butter, such as almond.
Recipe from Good Food magazine, July 2026
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