Herdy’s Mini Victoria Sponge Cakes
September 10, 2025 By Ian Clark

Herdy’s Mini Victoria Sponge Cakes

Who can resist a Victoria sponge? It’s a British classic, and an afternoon tea essential. These Mini Victoria Sponge Cakes are soft, sweet, and filled with jam and cream – everything you’d expect, but in adorable Herdy-shaped portions. Perfect for parties, picnics, or just because!

Makes approx. 7–9 mini Herdy cakes 
Takes approx. 1 hour
Rating: easy

Ingredients

 

For the sponge cake

  • 200g unsalted butter (softened)
  • 200g caster sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • 1–2 tbsp milk (if needed)

For the filling

  • 150ml double cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla extract
  • Good quality strawberry jam

Ewe will need:

  • A square or rectangular baking tin
  • Herdy cookie cutter
  • Whisk or wooden spoon
  • Greaseproof paper
  • Wire cooling rack

 

     

    Method

    1 - Preheat & Prep
    Preheat your oven to 180°C (160°C fan) / 350°F / gas mark 4. Grease and line your cake tins with baking parchment.

    2 - Make the sponge
    In a large bowl, cream together the softened butter and caster sugar until pale and fluffy. This can take a few minutes, so don’t rush – the fluffier the better!

    3 - Add the eggs & vanilla
    Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

    4 - Fold in the flour
    Gently fold in the self-raising flour until combined. If the batter feels a bit stiff, add 1–2 tbsp of milk to loosen it slightly. The texture should be smooth and drop easily from a spoon.

    5 - Bake
    Pour the mixture into your prepared tins and spread evenly with a spatula. You’re aiming for the sponge to be around 2–3cm high once baked. We filled 2 8-inch square tins approximately 1.5cm deep with batter. Bake for 15 minutes, or until golden and springy to the touch. A skewer inserted into the middle should come out clean.

    6 - Cool & Cut
    Allow the cake to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Once cooled, use your Herdy cookie cutter to cut out an even number of Herdy head shapes – these will form the top and bottom of your mini cakes.

    7 - Whip the cream
    In a large bowl, whip the double cream with the icing sugar and vanilla until soft peaks form. Take care not to over-whip – you want it light and fluffy.

    8 - Fill & Sandwich
    Spread (or pipe) a layer of strawberry jam onto one Herdy sponge. Top with a generous dollop or swirl of whipped cream, then place a second Herdy sponge on top to create a mini sandwich. Repeat with the remaining sponges.

    9 - Serve & Smile
    Dust with a little icing sugar if you fancy, and serve fresh with a cup of tea. These mini Herdy cakes are best enjoyed the same day – but we doubt they’ll last much longer than that!

     

    Got leftover sponge from between your Herdy cut-outs? Don’t bin them! They’re perfect for a quick trifle, cake pops, or to nibble while you bake.


    Fancy giving this recipe a go? Share your bakes with us – we love seeing your Herdy creations! 🐑💛


     

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