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A cake stand with a Victoria sponge with a slice cut out. A bowl of cut strawberries in the background and a cake spatula beside the cake stand.
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Victoria Sponge Recipe

Enjoy classic British elegance with this Victoria Sponge Cake recipe. It has light sponge layers with a delicious strawberry jam and rich whipped cream filling—ideal for your next afternoon tea.
Course Dessert
Cuisine British
Keyword how to make Victoria sponge, Victoria sponge, Victoria sponge recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 slices
Calories 619kcal

Equipment

  • 20cm /8-inch sandwich tins
  • Mixing Bowls
  • Electric hand mixer

Ingredients

  • 300 grams unsalted butter softened
  • 225 grams caster sugar
  • 4 large eggs room temperature
  • 1 tablespoon full-fat milk
  • 2 teaspoons vanilla extract
  • 240 grams self-raising flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt

For the Filling:

  • 120 milliliters double cream
  • 1 tablespoon icing sugar plus more for dusting
  • ½ teaspoon vanilla extract
  • 110 grams strawberry jam

Instructions

For the Cake:

  • Preheat the oven to 160°C fan /180°C conventional. Grease two 20cm /8-in sandwich tins with butter and line the bottoms with nonstick baking paper.
  • In a large mixing bowl, beat the butter and caster sugar with an electric mixer on medium speed just until smooth and combined. Beat in the eggs one at a time, stopping and scraping down the bowl occasionally. Beat in the milk and vanilla.
  • Add the flour, baking powder, and salt, and beat on low speed just until combined and the batter is thick but smooth. Divide the batter between the prepared cake tins and smooth with a spatula.
  • Bake for 25 to 30 minutes or until the top is golden brown, the cake springs back when gently pressed in the center, and the edges are starting to pull away from the sides of the pan. Let the cakes cool in the tins on a wire rack for 5 minutes. Carefully remove them and peel off the baking paper. Cool completely.

For the Filling and Assembly:

  • In a medium mixing bowl, beat the double cream, icing sugar, and vanilla on medium speed just until stiff peaks form.
  • Place one cake on a serving plate top side down. Spread the strawberry jam on top. Spread the whipped double cream over the jam. Sandwich the other cake on top, placing it top side up. Dust the top with additional icing sugar before serving. Store any leftovers covered and refrigerated for up to 3 days.

Notes

  • Ensure all ingredients are at room temperature: This facilitates better mixing and a smoother batter, helping the cake to rise evenly.
  • Skip the salt if you have salted butter: If you don't have unsalted butter, skip the ¼ teaspoon of added sea salt in the recipe. The salt in the butter will be enough to add flavour to the cakes.
  • Weigh your ingredients: For the utmost precision, use a kitchen scale. This ensures the ratios are exactly right for the perfect cake texture and flavour.
  • Do not overmix: After adding the flour, mix just until combined. Overmixing can lead to a dense cake.
  • Don't overfill the cake: Be careful not to overfill, as this can cause the layers to slide. If you want more cream or jam, serve each slice with an extra dollop of each.

Nutrition

Calories: 619kcal | Carbohydrates: 61g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 136mg | Potassium: 104mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1298IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
*Nutrition Disclaimer
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