The Classic Victoria Sponge Cake is a timeless British favorite known for its light, fluffy texture and simple yet delicious flavor. Made with just a few basic ingredients, this cake is perfect for afternoon tea or any special occasion. The layers of soft sponge sandwiching sweet jam and whipped cream create a delightful balance of flavors and textures. Whether you’re an experienced baker or a beginner, this recipe is straightforward and rewarding, offering a perfect slice of classic comfort.
Why You’ll Love This Recipe:
- Light, airy sponge that melts in your mouth
- Simple ingredients you likely already have
- Perfectly balanced layers of jam and cream
- Easy to bake for any occasion
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ cup (160g) raspberry jam or strawberry jam
- 1 cup (240ml) heavy cream, whipped with a little sugar (optional)
- Powdered sugar for dusting
Directions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Sift together the flour and baking powder. Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until just combined.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread the jam over one cake layer. Top with whipped cream if using, then place the second cake layer on top.
- Dust the top of the cake with powdered sugar before serving.
Serving Tips
Serve your Classic Victoria Sponge Cake fresh at room temperature for the best texture and flavor. It pairs wonderfully with a cup of tea or coffee, making it perfect for afternoon gatherings or celebrations. For an extra touch, add fresh berries on the side or a light dusting of powdered sugar just before serving.
Storage Tips
Store any leftover cake in an airtight container at room temperature for up to 2 days to keep the sponge soft. If you’ve added whipped cream, refrigerate the cake and consume within 1 day. To serve, bring refrigerated cake to room temperature or warm slightly before enjoying.
Timing Information
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
Optional Variations
- Fruit fillings: Swap raspberry jam for strawberry, apricot, or lemon curd for different fruity flavors.
- Cream options: Use mascarpone or clotted cream instead of whipped cream for a richer texture.
- Gluten-free option: Substitute with gluten-free all-purpose flour for a gluten-free version.
- Vegan option: Use plant-based butter, flax eggs, and dairy-free cream alternatives.
- Flavor twists: Add a teaspoon of almond extract or lemon zest to the batter for extra flavor.
Related Recipes
Conclusion
The Classic Victoria Sponge Cake is a beloved British dessert that combines a light, fluffy sponge with sweet jam and cream, making it perfect for any occasion. This simple yet elegant cake is easy to bake and sure to impress your family and friends. Give this recipe a try and enjoy a delicious slice of tradition with every bite.
FAQs
Q: Can I use frozen berries instead of jam?
A: Yes! You can heat frozen berries with a little sugar to make a quick homemade jam.
Q: How do I prevent the sponge from sinking?
A: Make sure not to overmix the batter and avoid opening the oven door during baking.
Q: Can I make this cake ahead of time?
A: Yes, bake the sponge layers in advance and assemble just before serving to keep it fresh.
Q: What’s the best way to whip cream for this cake?
A: Use cold heavy cream and beat it with a mixer until soft peaks form. Add sugar to taste.
📖 Recipe
Print
Classic Victoria Sponge Cake
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
The Classic Victoria Sponge Cake is a timeless British favorite known for its light, fluffy texture and simple yet delicious flavor. Made with just a few basic ingredients, this cake is perfect for afternoon tea or any special occasion. The layers of soft sponge sandwiching sweet jam and whipped cream create a delightful balance of flavors and textures.
Ingredients
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs
2 cups (250g) all-purpose flour
2 tsp baking powder
2 tbsp milk
1 tsp vanilla extract
½ cup (160g) raspberry jam or strawberry jam
1 cup (240ml) heavy cream, whipped with a little sugar (optional)
Powdered sugar for dusting
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Sift together the flour and baking powder. Gradually fold the dry ingredients into the butter mixture, alternating with the milk, until just combined.
5. Divide the batter evenly between the two prepared pans and smooth the tops.
6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. Once cooled, spread the jam over one cake layer. Top with whipped cream if using, then place the second cake layer on top.
9. Dust the top of the cake with powdered sugar before serving.
Notes
Serve your Classic Victoria Sponge Cake fresh at room temperature. Pair with tea or coffee for a classic treat.
Store in an airtight container at room temperature for up to 2 days (without cream) or in the fridge for 1 day if using whipped cream.
**Fruit fillings:** Swap raspberry jam for strawberry, apricot, or lemon curd.
**Cream options:** Use mascarpone or clotted cream instead of whipped cream.
**Gluten-free option:** Substitute with gluten-free all-purpose flour.
**Vegan option:** Use plant-based butter, flax eggs, and dairy-free cream.
**Flavor twists:** Add almond extract or lemon zest for variety.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British