These Mini Victoria Traybake Sponge Cakes put a twist on a British tea-time favourite. Baked in a standard baking pan instead of individual cake tins, they make an easy alternative to traditional mini cakes while keeping the vanilla sponge soft and tender.
I tested this traybake method in my own kitchen, topping each square with creamy cream cheese frosting and fresh berry sauce. They're perfect for afternoon tea, parties or a homemade dessert to share.
Quick Look: Mini Victoria Sponge Cakes (Easy Traybake Recipe)
What It Is: Soft vanilla sponge squares topped with Greek yogurt cream cheese frosting, homemade berry sauce, and fresh strawberries. Makes 16-20 servings.
Why Make This Version: An easy sheet pan shortcut to classic Victoria sponge cakes, with a light cream cheese topping and fresh berries. No individual cake tins needed!
Total Time & Prep: 1 hour 5 minutes (15 minutes prep, 20 minutes baking, 25 minutes cooling).
Done When: The sponge is golden around the edges, and a toothpick inserted in the centre comes out clean. The cakes are fully cooled and topped with frosting, berry sauce, and fresh strawberries.
Make Ahead: Bake the sponge and prepare the berry sauce a day ahead. Store separately and add the frosting and fresh strawberries before serving.
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💗 Why This Recipe Works
- One pan, no layering. You bake one sponge and cut it into pieces.
- Light cream cheese topping. Greek yogurt keeps it tangy and not too heavy.
- Fast berry sauce. One ingredient, one saucepan, under ten minutes.
- Perfect for a crowd. Makes 16-20 mini cakes.
- Beginner-friendly. No cake decorating skills needed.
🥧 Ingredients
*See the recipe card for full information on ingredients and quantities.
♻️ Substitutes & Variations
- No Greek yogurt? Sour cream works in the sponge. For the topping, use thick plain yogurt strained for 30 minutes.
- Different berries. Raspberries, blackberries, or a frozen mixed berry blend all work for the sauce.
- Lemon twist. Add 1 teaspoon lemon zest to the sponge batter.
- Make it ahead. Bake the sponge and make the sauce a day early. Store the sponge covered at room temperature and the sauce in the fridge. Top just before serving
👩🍳 How To Make Mini Victoria Traybake Sponge Cakes
Step 1 - Making the Batter
Beat the butter and sugar until creamy, then mix in the wet ingredients and fold in the dry until just combined.
Step 2 - Adding the Batter to the Pan
Line the pan with parchment paper and spoon the batter into the center.
Step 3 - Levelling the Batter
Spread the batter into an even layer so every square bakes to the same height.
Step 4 - Baking, Cooling, and Cutting
Bake at 350°F (180°C) for 18-22 minutes, until golden. Cool fully, then cut into 16-20 squares.
Step 5 - Piping the Cream Cheese Frosting
Beat the topping until smooth, then pipe a swirl onto each square.
Step 6 - Adding the Berry Sauce and Strawberry
Spoon berry sauce over each swirl and top with half a fresh strawberry.
*See the recipe card for detailed instructions.
Claudia's top Tips
- I always check the sponge early. Mine baked in 18 minutes, but every oven is different.
- Use room-temperature eggs and yoghurt for an even batter.
- Cool the sponge fully before cutting to get neat squares.
- Make the berry sauce while the sponge is baking to save time.
Common Mistakes
- Overbaking: This can dry out the sponge. Check it from 18 minutes.
- Using warm cake: The topping will soften and slide off. Cool the sponge completely.
- Overbeating the topping: Mix only until smooth to keep it thick enough for piping.
- Skipping the sieve: Straining the berry sauce removes seeds and gives you a smoother topping.
Other Recipes You'll Love
If you like easy sheet pan desserts, try my cherry sponge cake for another light, fruity bake. For a chocolate option, these easy chocolate mini tarts are perfect for parties. And if you want a no-bake mini dessert, my 3-ingredient crushed strawberry and cream dessert comes together in minutes.
For the cream cheese topping, I use the same method as my healthy cream cheese frosting with Greek yogurt. And if you have extra berries, this quick berry sauce for pancakes is a great way to use them up.
For more recipes and inspiration, visit the LG Kitchen Facebook Group
More Recipes You'll Love
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📖 Recipe
Mini Victoria Sponge Cakes (Easy Traybake Recipe)
Equipment
Ingredients
For the Victoria sponge cake
- ½ cup unsalted butter , softened
- ½ cup caster sugar (or granulated sugar)
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup Greek yogurt
For the cream cheese topping
- 8 oz cream cheese , softened
- ⅔ cup Greek yogurt
- 2 tablespoon powdered sugar
For the berry sauce
- 10½ oz fresh or frozen red berries (strawberries, raspberries, or a mix)
To decorate
- 9 oz fresh strawberries , halved
Instructions
- Set your oven to 350°F (180°C). Line a 9×13 inch baking pan with parchment paper.
- In a large bowl, beat the softened butter and sugar until pale and creamy. This takes 2 to 3 minutes with a hand mixer.½ cup unsalted butter, ½ cup caster sugar
- Beat in the eggs, Greek yogurt, vanilla, and salt. Mix until combined.2 large eggs, 2 tsp vanilla extract, ½ cup Greek yogurt, ½ tsp salt
- In a separate bowl, whisk the flour, baking powder, and baking soda. Add the dry mix to the wet mix in two additions. Stir until just combined.1¾ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda
- Spread the batter into the lined pan. Bake for 18 to 22 minutes. Mine was done at 18 minutes. The sponge is ready when a toothpick in the center comes out clean and the edges are golden.
- Leave the sponge in the pan for 10 minutes, then lift it onto a wire rack to cool fully.
- While the cake cools, put the berries in a small saucepan over medium heat. Cook for 5 to 7 minutes until they break down and release their juices. Blend smooth, then strain through a sieve to remove seeds. Let it cool.10½ oz fresh or frozen red berries
- Beat the cream cheese, Greek yogurt, and powdered sugar for 10 to 20 seconds until smooth.8 oz cream cheese, ⅔ cup Greek yogurt, 2 tbsp powdered sugar
- Cut the cooled sponge into 16-20 squares. Pipe or spoon the cream cheese topping onto each square. Add a small spoonful of berry sauce and top with half a strawberry.9 oz fresh strawberries
Borj says
The light, fluffy sponge and sweet filling sound like such a classic and delicious combination!