Spiced Victoria Sponge Cakes

Spiced Victoria Sponge Cakes

These delightful mini sponge cakes are spiced with cinnamon, allspice, and nutmeg and filled with vanilla buttercream. They are much easier to make than they look! All you need a muffin tin to create these cute, mini, gluten free cakes.

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These delightful mini sponge cakes are spiced with cinnamon, allspice, and nutmeg and filled with vanilla buttercream. They are much easier to make than they look! All you need a muffin tin to create these cute, mini, gluten free cakes.

WHY I MADE THESE MINI SPICED CAKES

As a part time gluten free girl I really wanted to make sure that I had something sweet and spectacular to enjoy during the holidays. I love love love cakes, and I love the idea of sharing desserts with loved ones around the holiday table. Of course, it’s easy to slice up a cake and pass it around to friends and family but I thought MINI cakes would be even better!

Honestly I think I’m still on this mini-everything kick thanks to my Mini Focaccia Muffins recipe that has been on repeat in my house for the last few months…

So, I knew I wanted to create mini cakes that were gluten free (but doesn’t have to be! see the full recipe below), spiced with warm flavors like cinnamon and ginger, and layered with buttercream.

And of course, topping them with a sprig of rosemary and dusting them with powdered sugar makes them look even more impressive and festive.

Agree? Just wait til you taste them! They taste even better than they look, trust me.

MY MINI SPICED VICTORIA SPONGE CAKES RECIPE

My full Victoria sponge cakes recipe is below–it’s super easy! But here’s the gist of it:

• Beat together the butter and sugar until light and creamy. Add the egg and vanilla, and beat until incorporated.

• Add in the dry ingredients and switch to a spatula or wooden spoon to gently mix the ingredients together.

• Scoop the batter into the buttered muffin tins.

• Bake for about 20 minutes.

• Slice the cakes in half, and fill with vanilla buttercream.

SPICED VICTORIA SPONGE CAKES KEY INGREDIENTS

• butter

• sugar

• egg

• vanilla

• flour

• spices

• whipping cream

• powdered sugar

• raspberries

• rosemary

HOW LONG DO THESE MINI SPONGE CAKES TAKE TO MAKE?

Start to finish, these spiced sponge cakes take about 40 minutes to make:

• Prep time: 20 minutes

• Bake time: 20 minutes

Keep in mind, though, that the cakes will need to cool completely before you pipe them with the buttercream.

HOW TO STORE THESE MINI SPONGE CAKES?

Store the sponge cakes in an airtight container in the fridge for 2-3 days. Rest on the counter and allow to reach room temperature before enjoying.

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Yield: 5 cakes

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Spiced Victoria Sponge Cakes

These delightful mini sponge cakes are spiced with cinnamon, allspice, and nutmeg and filled with vanilla buttercream. They are much easier to make than they look, all you need a muffin tin to create these cute mini cakes. They are also easy to make gluten free!

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

Spiced Sponge Cakes

• 4 tbsp unsalted butter, softened
• 1/3 c granulated sugar
• 1 egg
• 1/2 tbsp vanilla extract
• 1/2 c flour
• 1/2 tsp cinnamon
• 1/4 tsp allspice
• 1/4 tsp ginger
• 1/2 tsp baking powder
• 1/8 tsp baking soda
• pinch of salt

Vanilla Buttercream

• 1/2 c butter, softened
• 3 tbsp whipping cream (sub: eggnog for the holidays!)
• 1 tsp vanilla extract
• 2 c powdered sugar
• pinch of salt
• Garnish
• 1 c fresh raspberries
• 2-3 sprigs of rosemary, snipped
• Powdered sugar, for dusting

Instructions

Spiced Sponge Cakes

1. Preheat oven to 350 F. Generously butter five wells in a muffin tin.
2. In the bowl of a stand mixer, beat together the butter and sugar until light and creamy. Add the egg and vanilla, and beat until incorporated.
3. Add in the dry ingredients and switch to a spatula or wooden spoon to gently mix the ingredients together just until the flour streaks disappear. The batter will be thick.
4. Scoop the batter into the buttered muffin tins, smoothing down the tops.
5. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. The edges of the cakes will be golden brown.
6. Remove from the oven and cool completely on a wire rack. Use a knife to gently loosen the edges and bottom of the cakes from the wells to release them.
7. Slice the cakes in half, and fill with vanilla buttercream.
8. Note: I chose to slice the domes off the top of the cakes to make them flat, but this is optional.

Vanilla Buttercream

1. Add all of the ingredients to a stand mixer and beat until the buttercream is nice and fluffy, about 3-5 minutes. If the buttercream is too thick, add a bit more whipped cream. If it's too thin, add more powdered sugar. You want it to have a good piping consistency.
2. Pipe the buttercream onto both the top and bottom cake halves, and place raspberries along the edges of the bottom cake, spacing them out evenly.
3. Place the top cake half on top like a sandwich.
4. Pipe buttercream on the top of the cake halves, and dust with powdered sugar. Decorate with a cut rosemary stem, if desired.

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