Welcome to the ultimate guide for baking a truly magnificent **Victoria sponge cake**, a quintessential British classic that embodies elegance in its simplicity. This timeless dessert is a cherished favorite, renowned for its **soft, ethereal sponge layers** generously filled with **freshly whipped cream and a vibrant burst of raspberry jam**, all crowned with a delicate dusting of icing sugar. Whether you’re a seasoned baker or just starting your culinary journey, this **easy and foolproof Victoria sponge recipe** promises a perfect result every time, making it an ideal choice for any celebration, from afternoon tea to festive gatherings.
The Victoria sponge cake, also known as Victoria Sandwich, holds a special place in British culinary history, named after Queen Victoria, who reputedly enjoyed a slice with her afternoon tea. Its enduring popularity stems from its delightful balance of textures and flavors: a light-as-air vanilla sponge, complemented by the rich cream and tangy jam. This article will guide you through every step, ensuring your homemade Victoria sponge is nothing short of perfection, a true testament to traditional British baking.
Whether you’re hosting a grand jubilee celebration, a birthday party, or simply craving a taste of British heritage, this **traditional Victoria sponge cake recipe** is an absolute must-have in your baking repertoire. It’s a versatile cake that can be enjoyed year-round, bringing a touch of classic charm to any occasion.
Should you desire a slightly more elaborate dessert, explore my Fraisier Cake recipe for an impressive strawberry and cream delight. For those who adore chocolate, my One Bowl Chocolate Cake recipe offers a rich and decadent alternative. Don’t forget to check out my full Cakes category for even more delicious and inspiring cake recipes!
Essential Ingredients for Victoria Sponge Cake
One of the beauties of the Victoria sponge cake is its reliance on a few, very basic kitchen cupboard essentials. These simple ingredients combine to create something truly magical. Here’s a closer look at what you’ll need to bake this beloved Victoria sandwich cake, along with useful substitutes and tips:
- Butter: Always opt for unsalted butter, softened to room temperature. The softness is crucial for the creaming method, as it allows air to be incorporated efficiently, resulting in a lighter sponge. If unsalted isn’t available, salted butter can work, but consider slightly reducing any added salt in the recipe. As an alternative, you can use margarine or a dedicated baking spread (like Stork in the UK). Ensure these are also at room temperature for the best results, achieving a soft, spreadable consistency.
- Sugar: This recipe uses two types of sugar. White caster sugar, with its superfine texture, is highly recommended for the sponge as it dissolves quickly and creates a delicate crumb. If caster sugar is unavailable, regular granulated sugar can be used, though your sponge might be slightly less fine-textured. Icing sugar (also known as powdered sugar or confectioners’ sugar) is reserved for a generous dusting on top of the finished cake, adding a touch of elegance and sweetness.
- Eggs: Large eggs are best for this recipe. Crucially, they must be at room temperature. Cold eggs can cause the butter and sugar mixture to curdle, leading to a denser sponge. Bringing them to room temperature allows them to emulsify better with the fat and sugar, contributing to a smoother batter and a finer crumb.
- Vanilla: A dash of good quality vanilla extract is essential to enhance the sponge’s flavor, adding a warm, aromatic note. Always use pure vanilla extract, not artificial vanilla essence, for a superior taste profile.
- Flour: The traditional choice for Victoria sponge in the UK is self-raising flour, which already contains raising agents and salt. This simplifies the baking process. If self-raising flour is not available, you can easily make your own by combining plain (all-purpose) flour with baking powder. For instructions on how to create your own self-raising flour, please refer to the FAQ section and recipe notes.
- Baking Powder: Even when using self-raising flour, a small additional amount of baking powder is often added with the dry ingredients. This provides an extra lift, ensuring your sponge is wonderfully airy and light. Always check that your baking powder is in date, as expired leavening agents can lead to a flat cake.
- Milk: A tiny splash of whole milk helps to thin out the cake batter to the perfect consistency, ensuring it’s smooth and easily pourable into the tins. Whole milk is preferred for its richness, but semi-skimmed will also work.
- Jam: A classic Victoria sponge cake traditionally features a luscious filling of raspberry jam. This is my personal favorite, offering a delightful tartness that perfectly balances the sweetness of the sponge and cream. Strawberry jam is another incredibly popular and equally delicious option. However, feel free to experiment with any flavor or type of your favorite jam – apricot, blackcurrant, or even a mixed berry jam can be wonderful.
- Cream: For the iconic creamy filling, you’ll need double cream (or heavy cream if you’re in the US). These creams have a high fat content, making them ideal for whipping into stable, soft peaks. Whipping cream can also be used, though it has a slightly lower fat content and might result in a less robust cream layer. Ensure your cream is thoroughly chilled before whipping for the best volume and stability.
Baking the Perfect Victoria Sponge: Step-by-Step Guide
For a visual guide, be sure to watch the helpful video included in the recipe card at the end of this article to see exactly how I make this cake.
There are generally two popular methods for preparing this traditional British sponge cake: the “all-in-one” method, where all ingredients are simply mixed together in a single bowl, and the “creaming method.” While the all-in-one method is quicker, I consistently recommend and use the creaming method. This technique involves adding each ingredient separately, starting with the butter and sugar, then eggs, followed by flour, and finally milk. I find that the creaming method yields a significantly lighter, airier sponge with a finer crumb, as it allows for optimal air incorporation at each stage.
Begin by creaming the softened butter and caster sugar together. Beat them using an electric mixer for about 2-3 minutes until the mixture transforms into a pale, light, and wonderfully fluffy consistency. This step is vital as it incorporates air into the butter, creating pockets that will expand during baking, contributing to the sponge’s airy texture.
Next, gradually add the lightly beaten room-temperature eggs, along with the vanilla extract. It’s crucial to add the egg mixture a little at a time, whisking thoroughly after each addition. This slow incorporation prevents the mixture from curdling, maintaining a smooth emulsion and ensuring a consistent batter.
Gently sift the self-raising flour (or plain flour with baking powder) into the wet mixture. Sifting helps to aerate the flour and prevent lumps, ensuring a smooth batter.
Using a large spoon or spatula, fold the flour into the batter very gently until just combined and smooth. Be careful not to overmix, as this can develop the gluten in the flour, leading to a dense and tough sponge.
Divide the smooth cake batter evenly between your prepared baking tins. Smooth the tops gently with the back of a spoon or spatula to ensure even baking and a level surface.
Bake the sponges in the preheated oven until they are beautifully golden brown, springy to the touch in the center, and a skewer inserted comes out clean. This indicates they are perfectly cooked.
Expert Tip: When incorporating the flour into the batter, exercise extreme gentleness. Use a large spoon or a spatula and employ a folding motion rather than stirring or beating. The goal is to combine the ingredients without knocking out the precious air that has been carefully incorporated during the creaming and egg addition stages. This careful folding ensures your sponge maintains a wonderfully light, airy texture and avoids becoming dense or heavy.
Once the sponges are baked to perfection, remove them from the oven. Allow them to cool in their tins for about 10 minutes; this helps them set and prevents breakage when handling. After 10 minutes, carefully turn them out onto a wire rack and let them cool completely. It’s crucial for the sponges to be entirely cool before assembly to prevent the cream from melting.
Assembling Your Classic Victoria Sponge
Once your exquisite sponge layers have cooled down completely, it’s time for the most exciting part: assembling your magnificent Victoria sponge cake. This is where the magic happens, bringing together all the elements into a harmonious dessert. I typically examine my sponges and, if necessary, trim and level the top of one sponge to create a flat base for the cake. Personally, I appreciate a slightly domed top on my Victoria sponge, as it adds to its rustic charm, but you are welcome to level both sponges for a more uniform appearance if you prefer. Place your chosen bottom sponge layer onto your serving plate or a beautiful cake stand.
Next, prepare your filling. Whip the chilled double cream until it forms soft peaks – this means it’s just beginning to hold its shape but still retains a lovely, yielding texture. Carefully spread this luscious whipped cream evenly over the bottom sponge layer. Then, add a generous layer of your favorite raspberry jam on top of the cream, gently spreading it out to create a vibrant, fruity stratum. Finally, carefully place the second sponge layer on top, creating a perfect sandwich. For the finishing touch, dust the top sponge generously with icing sugar, creating a beautiful snow-dusted effect that’s both appealing and traditional.
Pro Tip for Whipped Cream: Achieving the perfect soft peaks is key for a delightful cream filling. Soft peaks occur when the cream is just firm enough to hold a gentle shape, as shown in the photo below. While an electric mixer can be tempting, using a hand whisk for whipping the cream offers greater control. This allows you to better monitor and adjust the whisking speed, reducing the risk of over-beating the cream, which can quickly lead to a split or curdled texture. Keep your cream chilled right up until you are ready to whip it for the best results.
Creative Victoria Sponge Cake Variations
While the classic Victoria sponge is perfect in its traditional form, it also lends itself beautifully to creative variations. Here are some ideas to inspire your next bake, transforming this simple cake into something uniquely yours:
- Mini Victoria Sponge Cakes: This recipe can be easily adapted to create charming individual mini Victoria sponge cakes, perfect for parties, picnics, or single servings. Simply reduce the butter, sugar, and flour quantities to 175g each, and use 3 large eggs. Divide the batter equally among a 12-cup muffin tin or a 12-cup mini sandwich tin (lined with cupcake cases). Bake these smaller sponges for approximately 15 minutes at 160°C (325°F) fan oven. Fill them with cream and jam for an adorable and delicious treat.
- Citrus Victoria Sponge: Infuse your Victoria sponge with a bright and zesty flavor by adding the finely grated zest of one lemon or orange to the cake batter. This creates a beautiful, aromatic sponge with a refreshing citrus note. To further amplify the citrus experience, consider replacing the traditional jam filling with my Homemade Lemon Curd recipe, offering a delightful tangy counterpoint to the sweet sponge and cream.
- Gluten-Free Victoria Sponge Cake: Adapting this recipe for a gluten-free diet is straightforward. Simply substitute the standard self-raising flour with a high-quality gluten-free self-raising flour blend. Crucially, ensure that your baking powder is also certified gluten-free, as some brands may contain hidden gluten ingredients. The rest of the method remains the same, allowing you to enjoy a delicious gluten-free version of this classic.
- Vegan Victoria Sponge Cake: For those following a vegan lifestyle, a plant-based version of this delightful cake is entirely possible. You can find an excellent and reliable recipe for a Vegan Victoria Sponge Cake on the Cupful of Kale blog. This typically involves using plant-based butter, milk alternatives, and egg substitutes to achieve a similar light and airy texture and rich flavor.
- Chocolate Victoria Sponge: For chocolate lovers, a simple yet delicious variation is to replace 25-50g of the flour with good quality cocoa powder. This yields a lovely chocolate sponge that pairs wonderfully with cream and cherry jam, or even a chocolate ganache filling.
Essential Equipment for Victoria Sponge Baking
Having the right tools can make all the difference in ensuring a smooth and successful baking experience for your Victoria sponge. While some items are indispensable, others simply make the process easier and yield more consistent results:
- Electric Mixer: While it is certainly possible to make this sponge cake by hand using a wooden spoon and some elbow grease, an electric mixer will deliver significantly better and quicker results. It excels at creaming butter and sugar to the optimal light and fluffy consistency, crucial for an airy sponge. You can use either a hand-held electric mixer with traditional whisk attachments (beaters) or a freestanding mixer equipped with a paddle attachment. Both will efficiently incorporate air into your batter.
- Baking Tins: For this traditional recipe, I consistently use two round cake tins, each measuring 8 inches (20 cm) in diameter. These dimensions produce the classic sandwich cake structure. Alternatively, you could use one deep 8-inch cake tin and then horizontally slice the baked sponge in half to create two layers. If opting for a single deep tin, be sure to adjust your baking times accordingly, as it will require a longer bake.
- Baking Paper: To prevent your sponges from sticking and ensure easy removal, always line the bottom of your baking tins with circles of baking paper (also known as parchment paper). This small step saves a lot of frustration!
- Mixing Bowls: You’ll need at least two mixing bowls: one for your main batter and a smaller one for beating eggs or sifting dry ingredients. Having separate bowls helps with organization and ensures proper incorporation of ingredients.
- Kitchen Sifter or Sieve: A sifter or fine-mesh sieve is essential for aerating your flour and baking powder, and for preventing lumps in your batter. Sifting the dry ingredients together ensures they are evenly combined, contributing to a smooth and uniform sponge.
- Large Spoon or Spatula: This will be your best friend when gently folding the flour into the wet ingredients. A large, flexible spatula allows you to scrape down the sides of the bowl effectively and fold without overworking the batter, preserving the air you’ve already incorporated.
- Large Serrated Knife or Cake Leveling Tool: These are optional but highly recommended if you aim for a perfectly flat cake. A serrated knife or a dedicated cake leveling tool allows you to trim any domed tops from your sponges, creating even layers for a neater and more professional-looking finish.
- Wire Cooling Rack: Absolutely essential for cooling your sponges evenly. Placing hot cakes directly on a solid surface can trap steam, making the bottom soggy. A wire rack allows air to circulate around all sides, preventing condensation and ensuring your sponges cool properly.
- Oven Thermometer: While not strictly “equipment” for mixing, an oven thermometer is invaluable. Ovens can be notoriously inaccurate. An external thermometer ensures your oven is at the precise temperature specified in the recipe, which is critical for consistent baking results and preventing issues like domed tops or flat sponges.
Storage and Freezing Guidelines for Victoria Sponge
To ensure your delicious Victoria sponge cake remains fresh and enjoyable, proper storage is key, especially given its fresh cream filling. Here’s how to best store and even freeze components of your cake:
Any leftover slices or the remainder of your assembled Victoria sponge cake should be stored in an airtight container in the fridge. This will keep it fresh for up to 3 days. It’s important to keep it chilled due to the dairy cream. For the best flavor and texture experience, I recommend allowing the cake to come to room temperature for about 30 minutes before serving. This softens the sponge and cream slightly, enhancing their delicate qualities.
Because the classic Victoria sponge contains fresh whipped cream, I do not recommend freezing the entire assembled cake. Freezing and thawing can significantly alter the texture of whipped cream, often making it watery and grainy. However, if your cake is filled solely with jam (without any cream), then freezing the assembled cake is an option.
The plain sponge layers, without any filling, are perfectly suitable for freezing. You can freeze them for up to 3 months, making this a great make-ahead option. To do so, ensure the baked sponges have cooled completely to room temperature. Then, wrap each sponge individually in a double layer of clingfilm (plastic wrap), ensuring it’s sealed tightly to prevent freezer burn. Place the wrapped sponges in the freezer. When you’re ready to use them, simply thaw them at room temperature for a few hours before assembling your fresh Victoria sponge.
Frequently Asked Questions About Victoria Sponge Cake
Baking can sometimes bring up questions, and the Victoria sponge is no exception. Here are answers to some common queries to help you achieve the perfect bake:
Can I make this cake ahead of time?
Given that this classic cake features a fresh cream filling, it is always recommended to assemble and serve it on the same day for the best taste and texture. However, you can certainly bake the sponge layers a day or two in advance. Once baked and completely cooled, wrap each sponge tightly in clingfilm (plastic wrap) to prevent them from drying out, and store them in the fridge. Assemble the cake with fresh cream and jam just before serving.
What if I don’t have self-raising flour?
No problem at all! You can easily create your own self-raising flour using plain (all-purpose) flour. For every 200g of plain flour, simply add two teaspoons of baking powder. Sift both ingredients together thoroughly to ensure they are perfectly combined and distributed evenly. It’s often convenient to make a larger batch of this homemade self-raising flour and store it in an airtight container for future baking needs.
Why is my cake flat?
There could be several reasons why your sponge cake turned out flat. Firstly, always check the expiry date of your self-raising flour and baking powder. Expired leavening agents lose their effectiveness. Another common cause is not creaming the butter and sugar together for long enough; this crucial step incorporates air, which is essential for lift. Ensure you beat them until they are truly pale and fluffy, adhering to the timings provided in the recipe card. Overmixing the flour into the batter can also lead to a flat cake, as it develops gluten, making the sponge tough and preventing it from rising properly.
The tops of my sponges are domed, why is that?
Domed cake tops are primarily caused by an oven temperature that is too high. The outside of the cake bakes and sets too quickly, while the inside continues to rise, pushing up the center. I highly recommend using a separate oven thermometer (independent of your oven’s built-in gauge) to ensure accurate temperature control. Another factor can be using too much baking powder or self-raising flour, which can lead to an overly rapid rise. While domed tops are common, don’t fret! They can easily be trimmed and leveled with a serrated knife once cooled, creating perfect flat layers for assembly.
Expert Baking Tips for a Perfect Victoria Sponge
Achieving a consistently perfect Victoria sponge cake involves a few crucial details that can elevate your baking from good to exceptional:
Chill Your Cream Thoroughly: Always ensure your double cream (or heavy cream) is thoroughly chilled before you begin whipping it. Cold cream whips up more quickly, achieves greater volume, and creates a more stable, less likely to split whipped cream. Whip the cream right before you intend to assemble the cake and keep it refrigerated until the last possible moment. Using warm cream significantly increases the risk of it becoming over-whipped, leading to a split or curdled texture.
Accurate Batter Division: To ensure your two sponge layers are of equal thickness and bake evenly, it’s highly recommended to divide the cake batter equally between the baking tins. The most precise way to do this is by weighing the batter using kitchen scales. Simply place one tin on the scales, zero it out, add half the batter, and repeat for the second tin. If you don’t have scales, an ice cream scoop or a cookie scoop can also be a helpful tool for dividing the batter more uniformly than just spooning it in.
Room Temperature Ingredients (Except Cream): Besides the cream, ensure all other ingredients—butter, eggs, and milk—are at room temperature before you start mixing. Room temperature ingredients emulsify much better, creating a smoother, more homogenous batter. This leads to a finer crumb and a lighter sponge. Cold ingredients can cause the batter to curdle and result in a denser cake.
To pin this foolproof recipe and save it for future baking adventures, simply use the save button on the recipe card below, or click the pin icon on any of the beautiful photos above.
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Victoria Sponge Cake
Equipment
- hand-held electric mixer or freestanding mixer with the paddle attachment
- 2 8″ round cake tins
- baking paper
- 2 mixing bowls
- spoon or spatula
Ingredients
- 225 g unsalted butter softened
- 225 g caster sugar or granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 225 g self-raising flour see notes for the alternative
- 1 teaspoon baking powder
- 1-2 tablespoon milk
- 300 ml double cream chilled
- 150 g raspberry or strawberry jam
- icing sugar for dusting
Instructions
- Preheat your oven to 180°C (160°C fan/350°F). Grease and line the bottom of two 8-inch (20 cm) round cake tins with baking paper, then set them aside. This preparation ensures your sponges won’t stick and are easy to remove after baking.
- In a large mixing bowl, using either a hand-held electric mixer or a freestanding mixer with the paddle attachment, beat together the softened unsalted butter and caster sugar. Continue beating for approximately 2-3 minutes, until the mixture becomes notably pale in color, light, and wonderfully fluffy. This creaming process is essential for incorporating air, which contributes to a light sponge texture.
- Crack the large, room-temperature eggs into a small jug or cup and beat them lightly with a fork. Add the vanilla extract to the beaten eggs and whisk briefly to combine. Gradually add this egg and vanilla mixture into the creamed butter and sugar, incorporating it in 4 separate additions. Whisk thoroughly after each addition to ensure the mixture remains smooth and doesn’t curdle.
- Sift the self-raising flour (or your homemade alternative, see notes) and the additional teaspoon of baking powder directly into the wet mixture. Using a large spoon or a rubber spatula, gently fold the dry ingredients into the batter by hand. Continue folding until all ingredients are just combined and you have a smooth batter. Be careful not to overmix, as this can develop gluten and lead to a dense sponge. If the batter seems too thick, add 1-2 tablespoons of milk and gently fold to reach a smooth, pourable consistency.
- Divide the cake batter equally between your two prepared baking tins. You can weigh the batter in each tin for precise results or use an ice cream scoop to ensure even portions. Gently smooth the top of each batter with the back of a spoon or spatula. Place the tins on the middle shelf of your preheated oven and bake for 20 minutes, or until the sponges are golden brown, springy to the touch in the center, and a skewer inserted comes out clean.
- Once baked, remove the sponges from the oven and allow them to cool in their tins for 10 minutes. This resting period helps them firm up and prevents breakage. After 10 minutes, carefully turn them out onto a wire rack and let them cool completely to room temperature before proceeding with assembly.
- While the sponges cool, whip the chilled double cream until it forms soft peaks – it should hold its shape but still be light and fluffy. Once the sponges are completely cool, place one layer onto a serving plate or cake stand. Spread the whipped cream evenly over this sponge. Next, add the raspberry or strawberry jam on top of the cream and gently spread it out in an even layer. Carefully place the second sponge layer on top. For the final flourish, dust the entire cake generously with icing sugar. Your classic Victoria Sponge Cake is now ready to be enjoyed!
Please note that all my recipes are developed and tested in metric grams. I highly recommend that you use digital scales for more accurate and consistent results. While I have provided a conversion to US customary units in the recipe card, please be aware that I haven’t specifically tested the recipe using these conversions, and minor variations might occur.
Video
Notes
How to Make Your Own Self-Raising Flour:
If you don’t have self-raising flour on hand, you can easily create it from plain (all-purpose) flour. You will need 2 teaspoons of baking powder for every 200g of plain flour you are using. Simply add both ingredients together and sift them thoroughly. Sifting multiple times ensures that the baking powder is evenly distributed throughout the flour, which is essential for a consistent rise. It’s practical to make a larger batch and store it in an airtight container for future use.
Storage and Freezing Guidelines:
Store any leftover assembled Victoria sponge cake in an airtight container in the fridge for up to 3 days. Always ensure it’s kept chilled due to the fresh cream filling. For the best flavor and texture, allow the cake to come to room temperature for about 30 minutes before serving.
The plain sponge layers (without any cream or jam filling) can be frozen for up to 3 months. To do so, let the sponges cool completely to room temperature. Then, wrap each sponge tightly in a double layer of clingfilm (plastic wrap) to protect against freezer burn and place them in the freezer. Thaw the frozen sponges at room temperature for several hours before you plan to assemble and serve your cake.
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