The Hebridean Baker’s Apple Victoria Sponge Cake

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After planting six apple trees a couple of years ago, The Hebridean Baker recently got a harvest of scrumptious apples. This inspired experimenting with one of most classic cakes out there – the Victoria Sponge. He has added grated apple for bursts of flavour and moistness, while luscious layers of cinnamon buttercream between the sponges delivers a perfect flavour combination.



  1. Preheat the oven to 160 °C fan (350 °F). Grease and line three 20cm (8”) sandwich tins.
  2. Measure all the sponge ingredients except the apple into a large bowl and combine. Peel and grate the apples, fold into the mixture, then divide between the tins and level the tops.
  3. Bake in the oven for about 25 minutes until golden or until a skewer comes out clean.
  4. Cool the cakes in the tins for 10 minutes, then place onto a wire rack.

To make the cinnamon buttercream:

  1. Put the butter in a large bowl and whisk until pale and creamy.
  2. Sift in the icing sugar along with the cinnamon and mixed spice, then add the milk and vanilla, and beat until very pale and fluffy.
  3. Sit one cake upside down on a serving plate. Spread the cinnamon buttercream to the edge of the sponge, place another gently on top to sandwich the cakes together and repeat.
  4. Dust the top with icing sugar to serve.


Meet The Hebridean Baker


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45 minutes




For the sponge

340g (12oz) butter

340g (12oz) sugar

340g (12oz) self-raising flour

1½ teaspoons baking powder

6 eggs

3 eating apples (Braeburn or Pink Lady are my favourites, or of course ones from my very own apple tree!)

Icing sugar, for dusting

For the cinnamon buttercream

270g (9½oz) slightly salted butter, softened

500g (1lb 2oz) icing sugar

2 teaspoons ground cinnamon

1 teaspoon mixed spice

3½ teaspoons milk

1 teaspoon vanilla bean paste

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