Gluten-free Victoria sponge cake

Afternoon tea isn’t complete without a traditional gluten-free Victoria sponge cake. Why not decorate with buttercream and seasonal berries to give it that extra wow factor.

Gluten-free Victoria sponge cake

Gluten-free Victoria sponge cake

Servings: 8 | Preparation time: 10 minutes | Cooking time: 30 minutes


For the cake:

  • 325g Schär Mix It! Universal
  • 4tsp gluten free baking powder
  • 220g butter at room temperature
  • 220g caster sugar
  • 4 large eggs, beaten
  • 3tbsp milk
  • 1½tsp vanilla extract

For the filling:

  • 4tbsp strawberry jam
  • 400g icing sugar
  • 1tsp vanilla extract
  • 150g butter at room temperature
  • 1-2 tbsp milk 

For the decoration:

  • Buttercream
  • Fresh berries


  1. Pre-heat the oven to 170°/150°C Fan/Gas Mark 3
  2. Place the butter and caster sugar into a mixing bowl and beat well for 1-2 minutes, until the mixture is light and pale.
  3. Add the remaining ingredients and whisk for a further 2 minutes.
  4. Place the mixture into two round 20cm cake tins that have been greased and base-lined with baking parchment
  5. Bake in the pre-heated oven for 30 minutes, or until the cakes spring back when lightly touched.
  6. Leave in the tins until the sponge has cooled before turning out onto a cooling rack.
  7. Meanwhile, make the buttercream. Place the butter and half of the icing sugar into a mixing bowl and beat with an electric mixer until smooth. Add the remaining icing sugar, milk and vanilla extract and whisk for a further 2 minutes until smooth.
  8. Sandwich together the sponge with a layer of strawberry jam and buttercream.
  9. To decorate the top: Pipe with buttercream and add fresh fruit for an extra pop of colour.