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