Victoria Sponge Cake recipe

victorian sponge cake recipe

The magic of the Victoria Sponge lies in its balance. The cake is tender and moist, with a delicate crumb that melts in your mouth. The jam adds a fruity sweetness, while the cream brings a luxurious richness that ties everything together. Each bite is a harmonious blend of textures and flavors, making it impossible to stop at just one slice. It’s the kind of cake that feels like a warm hug, comforting yet refined, and utterly irresistible.

Whether you’re serving it at a garden party, a birthday celebration, or just because it’s Tuesday, the Victoria Sponge Cake is always a crowd-pleaser. It’s quick to make, requires no fancy ingredients, and yet it never fails to impress. So, preheat your oven, dust off your mixing bowls, and let the Victoria Sponge Cake bring a touch of British charm to your table. Just don’t forget the tea—because this cake deserves nothing less than a proper cuppa.

Recipe: Victoria Sponge Cake
Serves 8-10

Ingredients:

For the Sponge Cake:

  • 200g (7 oz) unsalted butter, softened

  • 200g (7 oz) caster sugar

  • 4 large eggs

  • 200g (7 oz) self-raising flour

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • A splash of milk (if needed)

For the Filling:

  • 150g (5 oz) strawberry jam

  • 150ml (5 fl oz) double cream, whipped

  • Icing sugar, for dusting

Instructions:

  1. Preheat and Prep (10 minutes):
    Preheat your oven to 350°F (180°C). Grease and line two 8-inch round cake tins with parchment paper.

  2. Make the Batter (10 minutes):
    In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then fold in the flour, baking powder, and vanilla extract. If the batter feels too thick, add a splash of milk to loosen it.

  3. Bake the Cakes (20-25 minutes):
    Divide the batter evenly between the prepared tins. Smooth the tops and bake for 20-25 minutes, or until golden and a skewer inserted into the center comes out clean. Let the cakes cool in the tins for 5 minutes, then transfer to a wire rack to cool completely.

  4. Assemble the Cake (10 minutes):
    Once cooled, spread the strawberry jam over one cake layer. Top with whipped cream, then place the second cake layer on top. Dust with icing sugar before serving.

Total Time: ~1 hour

Tips for the Perfect Victoria Sponge Cake:

  • Use Room Temperature Ingredients: This ensures a smooth, even batter.

  • Don’t Overmix: Fold the flour gently to keep the sponge light and airy.

  • Even Layers: Weigh the batter when dividing it between tins for perfectly even cakes.

  • Fresh Cream: Whip the cream just before assembling to keep it light and fluffy.

  • Serve Fresh: This cake is best enjoyed on the day it’s made, but it can be stored in the fridge for up to 24 hours.