British Victoria Sponge Cake

Um, I just have to share my favorite treat. It’s so fluffy and sweet. Yes, I’m talking about the British Victoria Sponge Cake!

I remember the first time I took a bite. The soft sponge and sweet jam made my taste buds jump with joy. I knew I wanted more.

Now, I bake it every chance I get. The smell fills my kitchen, and I feel so happy. My friends always say, “Wow, this is so yummy!”

You should try it, too. Get the simple ingredients, and have fun making it at home. It’s sure to bring a smile to your face!

Why You’ll Love This Recipe

• Classic & Timeless: A traditional British cake with a soft, fluffy texture and rich buttery flavor.
• Simple Ingredients: Made with pantry staples, yet the result is elegant and delicious.
• Versatile & Customizable: You can swap out the jam, add fresh fruit, or even flavor the sponge with citrus zest.
• Perfect for Any Occasion: Whether it’s tea time, a birthday, or just a weekend treat, this cake is always a winner.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 20 minutes
• Bake Time: 20-25 minutes
• Cooling & Assembling: 30 minutes
• Total Time: About 1 hour 15 minutes

Servings:

• This recipe makes one 8-inch (20 cm) cake, serving 8-10 people.

Difficulty:

• Easy to moderate. Perfect for home bakers of all skill levels.

Required Kitchen Tools

Before you begin, make sure you have the right tools on hand:

• Two 8-inch round cake pans – For baking even layers.
• Mixing bowls – One for dry ingredients, one for wet ingredients.
• Electric mixer or whisk – To cream the butter and sugar properly.
• Spatula – For folding and scraping down the sides of the bowl.
• Sieve – To sift the flour and ensure a light sponge.
• Cooling rack – Helps the cake cool evenly before assembling.
• Offset spatula or butter knife – For spreading jam and whipped cream.

Ingredients for Victoria Sponge Cake

For the Cake:

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups (250g) all-purpose flour, sifted
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup (60ml) milk, at room temperature

For the Filling:

• ½ cup (150g) strawberry or raspberry jam
• 1 cup (240ml) heavy cream, whipped with 2 tablespoons powdered sugar

For Garnish:

• Powdered sugar, for dusting
• Fresh strawberries or raspberries (optional)
• Mint leaves (optional)

How to Make Victoria Sponge Cake (Step-by-Step Instructions)

Step 1: Prepare the Cake Batter

1. Preheat the Oven: Set your oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar together using an electric mixer (or whisk) until pale and fluffy—this should take about 3-5 minutes.
3. Add Eggs One at a Time: Crack in the eggs one by one, beating well after each addition to ensure they are fully incorporated.
4. Mix in the Vanilla: Add vanilla extract and mix until combined.
5. Sift the Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt. This helps keep the cake light and airy.
6. Alternate Adding Dry Ingredients and Milk: Gradually add the flour mixture to the wet ingredients in three additions, alternating with milk. Mix gently until the batter is smooth—avoid overmixing!

Step 2: Bake the Cake Layers

1. Divide the Batter: Evenly distribute the cake batter between the two prepared pans and smooth the tops with a spatula.
2. Bake: Place the pans in the preheated oven and bake for 20-25 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.
3. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before assembling.

Step 3: Assemble the Cake

1. Level the Cakes (If Needed): If the cake layers have domed slightly, use a serrated knife to trim the tops for an even surface.
2. Spread the Jam: Place one cake layer on a serving plate. Spread ½ cup (150g) of strawberry or raspberry jam evenly over the top using a spatula or butter knife.
3. Whip the Cream: In a bowl, whisk 1 cup (240ml) heavy cream with 2 tablespoons powdered sugar until soft peaks form. Be careful not to overwhip—it should be light and airy.
4. Add the Whipped Cream Layer: Gently spread the whipped cream over the jam layer.
5. Place the Second Cake Layer: Carefully set the second cake layer on top, pressing lightly to secure it in place.

Step 4: Decorate the Cake

1. Dust with Powdered Sugar: Use a fine sieve to lightly dust the top of the cake with powdered sugar.
2. Optional Garnish: Decorate with fresh strawberries or raspberries and a few mint leaves for an elegant touch.

Serving and Storage

How to Serve Victoria Sponge Cake

• Classic Afternoon Tea: Serve with a cup of English tea for a traditional British experience.
• With Fresh Berries: Pair each slice with fresh strawberries or raspberries for extra flavor.
• With a Dusting of Powdered Sugar: A simple yet elegant touch that enhances presentation.

Storing Victoria Sponge Cake

• At Room Temperature: If not filled with fresh cream, store the cake in an airtight container at room temperature for up to 2 days.
• In the Refrigerator: If filled with whipped cream, keep the cake covered in the fridge for up to 3 days. Bring it to room temperature before serving.
• Freezing: You can freeze the cake layers (without filling) for up to 2 months. Wrap them tightly in plastic wrap and store them in an airtight container. Thaw at room temperature before assembling.

Nutrition Information (Per Serving)

(Based on 10 servings, including jam and whipped cream filling)

Nutrient	Amount per Serving
Calories	375 kcal
Total Fat	22g
Saturated Fat	13g
Cholesterol	110mg
Sodium	160mg
Total Carbohydrates	40g
Dietary Fiber	1g
Sugars	24g
Protein	5g

Note: Nutrition values are approximate and may vary based on specific ingredients used.

Victoria Sponge Cake FAQs

Can I use a different jam?

Yes! While strawberry and raspberry jam are traditional, you can use apricot, blackberry, or even lemon curd for a twist.

Can I use buttercream instead of whipped cream?

Absolutely! A light vanilla buttercream can be used instead of whipped cream for a firmer texture.

Why is my cake dense?

A dense cake may result from overmixing the batter or not creaming the butter and sugar long enough. Be sure to beat them together until light and fluffy.

Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free 1:1 baking flour for a gluten-free version.

Conclusion

Victoria Sponge Cake is a true British classic, loved for its light, buttery texture and simple yet elegant flavors. Whether you enjoy it as an afternoon tea treat, a dessert for special occasions, or a homemade indulgence, this cake is sure to impress.

With its soft sponge, sweet jam, and airy whipped cream, every bite is delightfully balanced—not too heavy, not too sweet, just perfect. Plus, it’s easy to make with basic ingredients, making it an ideal bake for both beginners and experienced home bakers.

Give this Victoria Sponge Cake recipe a try, and enjoy a taste of British tradition in your own kitchen! If you love it, don’t forget to share it with friends and family—because a good cake is always better when shared.