RECIPE
Mother’s Day Cake Recipe
Treat Mum like a queen with our classic Victoria sponge cake
12 December, 2025
Celebrate mum in style this Mother’s Day with a cake fit for a queen! Our Mother’s Day cake pairs soft layers of classic Victoria sponge cake with sweet strawberry jam, fresh strawberries and a luscious Milkybar® buttercream. It’s simple yet stunning and great to help make her feel all the celebrations feels. Because when it comes to your mum, only something made with love will do!
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Decorating Tips
The top of your Mother’s Day cake is a blank canvas for creativity and celebration! Sprinkle the cake with Mum’s favourite fruit or crunchy nuts. Get artistic with a piping bag and pipe little flowers all over the top. Writing icing is a fun way to personalise the cake just for Mum. Keep it simple with words like, ‘Mum’, ‘love’, or her name. Get the kids to draw a smiley face or attempt a few flowers! It’s always a good idea to do a practice run on a dinner plate to get the feel for the flow of the icing pen.
Cake toppers like bunting, sugar flowers, candles or sparklers add festive fun to the occasion. For a flash of blush pink or a soft spring pastel colour, add a few drops of gel food colouring to the buttercream icing. Finish with a light dusting of icing sugar or edible glitter for a slick, professional finish!
Mother’s Day Cake Variations
Feeling rhubarb rather than strawberry? No problem, simply switch out the jam and customise the cake to suit Mum’s favourite flavours. Need something a little smaller but with just as much flavour? Try our jam-filled Mother’s Day Cupcakes. Looking for something completely different but just as festive for the big day? Explore our Aero® Chocolate and Hazelnut Cake or get crunchy with our KitKat® Cake!
Serving Suggestions
To bring this centrepiece cake over the finish line in style, grab a colourful cake box and wrap the whole thing in bright ribbon. Write her a thoughtful card from the whole family and make her heart melt with a collection of sweet messages from the kids. Explore our Mother’s Day Messages article for inspo! Mum is the loving anchor of the family so make sure she feels the love, but more importantly, ensure she gets a few minutes of peace to enjoy her slice of cake and tea.
Storage Instructions
Place the cake into an airtight container and store at room temperature for up three days. For longer storage, pop it into the fridge for up to five days. You can also freeze the un-iced cake for up to three months. To defrost, simply leave the container in the fridge overnight then ice in the morning. This is a great way to get ahead and take the stress out of the night before Mother’s Day!
You will need
- 2 x 20cm cake tins
- Baking paper
- A whisk or electric whisk
- Mixing bowls
- A spatula
- A mixing spoon
- A palette knife (optional)
For the cake
- 200g buttery baking spread, softened
- 200g caster sugar
- 4 large free-range eggs, room temperature
- 1 tsp vanilla extract
- 200g self-raising flour
- 2 tbsp semi-skimmed milk
For the filling, icing and topping
- 200g strawberry jam
- 100g Milkybar® Giant Buttons
- 100g buttery baking spread
- 150g icing sugar
- 1 tbsp semi-skimmed milk
- 16 strawberries (1 per slice)
- 10g freeze-dried strawberries, crushed
Milkybar Giant Buttons White Chocolate Sharing Bag 176g
Each slice (1/16) typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1536kJ/367kcal
Method
For the cupcakes
- Preheat the oven to 180°C/160°fan/gas mark 4 and line the cake tins with baking paper, or a cupcake tray with cupcake cases.
- In a large bowl, whisk the buttery baking spread and sugar together for about 4-5 minutes until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla and mix again.
- Sift the flour in two additions and fold gently to combine. Add the milk and stir until just combined.
- Divide the mixture evenly between the cake tins.
- Bake for 20–22 minutes, or until a cocktail stick or cake tester comes out clean. Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the icing
- Pop the Milkybar® Giant Buttons into a microwave safe bowl and blitz on high for 20-30 second bursts. Stir with a spatula in between bursts until melted and smooth. Set aside to cool to room temperature.
- In a mixing bowl, whisk the baking spread until it softens and becomes fluffy.
- Sift in the icing sugar in two additions, whisking well after each to prevent lumps.
- Add the cooled Milkybar® and mix briefly until smooth. If it is a little too thick, add the tablespoon of milk and whisk again. If it is still too thick, add another.
To assemble and decorate
- Spread an even layer of butter cream on top of one cake. Top with a layer of jam.
- Stack the second cake on top and use a palette knife to ice the top of the cake with the remaining Milkybar® Buttercream. For the best decorative swirls on top of the cake, use the back of a spoon.
- Evenly place the strawberries around the border of the cake. Each strawberry represents a slice so space them evenly!
- Dust the centre of the cake with crushed freeze-dried strawberries then slice into 16 pieces and serve.
Top Tips
The secret to a great Victoria sponge cake lies in the equal ratios of buttery baking spread, sugar and butter. It’s a traditional formula that guarantees lightness and structure. Just as important is creaming the butter and sugar until pale and fluffy to help create the air bubbles that give the cake its tender crumb. The love you put in is the love you get out!
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