Triple Layer Celebration Cake

  • Prep: 20m
  • Cook: 10m
  • Serves: 5

This timeless Victoria Sponge Layer Cake is filled with classic buttercream and raspberry jam, then enveloped in a smooth layer of fondant icing.


  1. Sponge Sandwich Cakes: Pre-heat the oven.
  2. Rub some oil around the inside of 3 x 23cm/9” round springform cake tins.
  3. Line the base and sides with parchment paper.
  4. Using the quantities for one layer, chop the butter into a mixing bowl.
  5. Add the sugar and beat together until light and fluffy.
  6. Break the eggs into the bowl one at a time, beating well after each.
  7. Measure out the flour, sieve half into the bowl and mix it in.
  8. Sieve the remaining flour into the bowl, add the ground almonds and mix again.
  9. Add the vanilla extract and beat to combine.
  10. Add the water and beat again.
  11. Tip the mixture into one of the prepared tins and smooth the top.
  12. Bake for 30 minutes, remove from the oven and leave the cake to cool in the tin for 5 minutes.
  13. Repeat the method for the second and third sponges. If the oven gets very hot, the last sponge may need a few minutes less cooking time.
  14. Turn the cakes out onto a wire rack and remove the parchment paper.
  15. Leave until completely cold.

Buttercream and Jam Filling

1. Measure the icing sugar and sieve it into a bowl.

2. Chop the butter into a mixing bowl and beat until smooth.

3. Continue beating, adding the icing sugar a spoon at a time.

4. Tip all but a teaspoon of buttercream onto the cold sponge. Save the buttercream in the bowl for later.

5. Spread the buttercream over the sponge and out to the edges.

6. Spoon the jam over the buttercream and spread it out stopping 3cm/1¼” from the edge.

7. Place the sponges on top of each other.

8. Warm the reserved buttercream slightly and brush it over the top and sides of the cake


1. Sprinkle a little cornflour on the work surface and over the rolling pin.

2. Roll one packet of fondant into a circle 36cm/14” in diameter.

3. Gently lift the fondant icing over the cake allowing it to fold into the shape of the cake.

4. Smooth the sides gently downwards to fit the cake. A cake smoother will help get the icing very flat.

5. Trim away any excess icing around the bottom of the cake.

6. Cover the cake and leave it for 12-24 hours for the icing to set.

7. Roll out the second packet of fondant into a circle 36cm/14” in diameter.

8. Gently lift this over the first fondant layer and gently smooth down the sides.

9. Warm the apricot jam and brush a smooth 15cm/6” circle in the middle of the cake board.

10. Transfer the iced cake to the middle of the cake board.

11. Decorate the cake with ribbons, additional icing or edible flowers

Recipe by Doves Farm


All to be sourced organic where possible

  • 1 layer / 3 layers:
  • butter 100g 300g
  • caster sugar 100g 300g
  • eggs 2 6
  • Doves Farm Organic Self Raising White Flour 100g 300g
  • ground almonds 1 tsp 3 tsp
  • vanilla extract 1 tsp 3 tsp
  • water 1 tbsp 3 tbsp
  • oil and parchment paper for tins yes yes
  • icing sugar 150g 300g
  • butter, unsalted 100g 200g
  • raspberry jam 4 tbsp 8 tbsp
  • cornflour or icing sugar, for dusting ½ tsp
  • fondant icing 2 x 450g
  • apricot jam 1 tsp
  • cake board 30cm/12″ round
  • fresh berries, edible flowers or ribbon, for decoration

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