Mini Chocolate Victoria Sponge Cakes

Why make one big cake when you can make 16 smaller ones? A classic bake but the bitesize version of it… What more would you want?

16 servings

Medium 40 Minutes



For the recipe  Mini Chocolate Victoria Sponge Cakes

For the Cakes:

175 g Margarine
175 g Caster Sugar
130 g Self-Raising Flour (Sieved)
40 g Dr. Oetker Fine Dark Cocoa Powder
3 Medium Eggs

For the Icing:

400 g Dr. Oetker Chocolate Buttercream Style Icing
25 g Icing Sugar (Sieved)
about 50 g Fresh Mixed Berries




Mini Chocolate Victoria Cakes

Pre-heat oven to 180°C/350°F/Gas Mark 4. Lightly grease a 12 hole muffin tin. 


Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs, if the mixture starts to curdle add a little flour. 


Fold in the remaining flour and Cocoa Powder with a metal spoon. 


Place large spoonful’s of the mixture into the muffin tin and bake for approx. 20 minutes until well risen and firm to the touch. Remove from oven, leave to cool before carefully turning out each muffin onto a cooling rack. 


Cut each muffin in half horizontally and if necessary trim the top half so that both halves are equal in diameter. 


Sandwich both halves together using butter icing. 


Dust the top of each cake lightly with the sieved icing sugar and finish with fresh berries.

Nutritional Information for the recipe Mini Chocolate Victoria Sponge Cakes

Per Serving Per 100 g / ml
Energy 1110 kJ
265 kcal
1541 kJ
368 kcal
Fat 13.41 g 18.62 g
Carbohydrate 32.67 g 45.37 g
Protein 3.05 g 4.24 g
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