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Victoria Sponge Cake

The Victoria Sponge Cake is a quintessential British classic. This simple yet elegant cake features two light and airy sponge layers filled with sweet jam and a layer of freshly whipped cream. A dusting of powdered sugar adds the perfect finishing touch. With its delicate flavors and tender crumb, it’s a timeless treat perfect for afternoon tea or special occasions.

  • Total Time: 40-45 minutes
  • Yield: 8-10 servings

Ingredients

  • Flour: Self-rising flour is traditional, providing the lift. Or, combine all-purpose flour with baking powder and a pinch of salt. For gluten-free, use a quality gluten-free baking blend.
  • Sugar: Fine granulated sugar offers the perfect sweetness and texture.
  • Butter: Unsalted butter, softened, is ideal for creaming. Dairy-free alternatives like vegan butter work well.
  • Eggs: Large eggs provide structure and richness. Flax or chia “eggs” can substitute in vegan versions.
  • Vanilla extract: Enhances flavor – a little goes a long way.
  • Milk: Whole milk adds moisture. Dairy-free alternatives like almond or soy milk work seamlessly.
  • Filling: Classic strawberry or raspberry jam are favorites. Other fruit preserves provide delicious variations.
  • Cream: Heavy whipping cream creates the luscious whipped cream layer. For a lighter touch, use half heavy cream and half Greek yogurt.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C).
  • Grease and lightly flour two 8-inch round cake pans.
  • Ensure all ingredients are at room temperature for optimal results.

2. Dry Ingredients

  • Whisk together flour, baking powder (if using all-purpose flour), and salt. Set aside.

3. Creaming Butter & Sugar

  • Beat softened butter and sugar with an electric mixer until light and fluffy (about 2-3 minutes).
  • Beat in eggs one at a time, incorporating each fully before adding the next.
  • Stir in vanilla extract.

4. Alternating Wet & Dry

  • Add about a third of the dry ingredients to the butter mixture, beating on low until just combined.
  • Mix in half of the milk.
  • Repeat, adding another third of the dry ingredients, then the remaining milk, and finishing with the last of the dry ingredients. Beat only until just incorporated – don’t overmix.

5. Baking

  • Divide the batter evenly between the two prepared pans.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

6. Assembly

  • If needed, use a serrated knife to level the tops of the cakes for a flat surface.
  • Spread a generous layer of your chosen jam over one cake layer.
  • Whip heavy cream until soft peaks form. Dollop over the jam, spreading gently.
  • Place the second cake layer on top and dust with powdered sugar.

7. Enjoy!

Your classic Victoria Sponge Cake is ready to slice and savor! This delightful cake is best enjoyed fresh on the day it’s made.

Notes

  • Room Temperature is Key: Using ingredients at room temperature will greatly improve the cake’s texture.
  • Don’t Overmix: Overmixing the batter will lead to a tough cake. Gently fold in the dry ingredients until just combined.
  • Customization: Use your favorite jam flavor, or for a decadent twist, add a layer of chocolate ganache.
  • Gluten-free Option: A quality gluten-free baking blend makes an excellent substitute for all-purpose flour.
  • Author: Juana M. Benedict
  • Prep Time: 20 minutes
  • Cook Time: 20-25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 150mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 70mg