Classic Victoria Sponge Cake Recipe
The quintessential British Victoria sponge — light, golden vanilla sponge layers sandwiched with strawberry jam and whipped cream. This easy Victoria sponge recipe uses the all-in-one method for a foolproof, perfectly risen cake every time.
About This Recipe
The Victoria sponge is Britain's most beloved cake — named after Queen Victoria, who is said to have enjoyed a slice with her afternoon tea. Two golden vanilla sponge layers sandwiched with strawberry jam and whipped cream, dusted with icing sugar. Simple, elegant, and when made well, absolutely perfect. The all-in-one method makes it approachable for any baker.
Ingredients
Serves 8
- 225 gunsalted butter(softened)
- 225 gcaster sugar
- 4large eggs
- 225 gself-raising flour
- 2 tspbaking powder
- 2 tspvanilla extract
- 2 tbspmilk
- 150 gstrawberry or raspberry jam
- 300 mldouble cream(whipped to soft peaks)
- 2 tbspicing sugar(to dust)
Instructions
- 1
All-in-one method
Put butter, sugar, eggs, flour, baking powder, vanilla and milk in a large bowl. Beat with an electric mixer for 2 minutes until light, pale and smooth.
Room-temperature butter is essential — cold butter won't cream properly and gives a dense cake.
- 2
Bake
Divide evenly between two greased and lined 20cm / 8-inch sandwich tins. Bake at 180°C / 350°F for 22–25 minutes until risen, golden and a skewer comes out clean. Cool in tins 5 minutes, then on a wire rack completely.
- 3
Whip the cream
Whip double cream to soft peaks — just holding shape but not stiff. Over-whipped cream turns grainy.
- 4
Assemble
Place one sponge on a serving plate. Spread jam generously. Spread or pipe whipped cream over the jam. Place second sponge on top. Dust liberally with icing sugar.
Pro Tips
- →
The equal-weights rule: weigh your eggs (in shells) and use the same weight of butter, sugar and flour.
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Don't open the oven door in the first 15 minutes — the sponge will collapse.
- →
Assemble no more than 2 hours before serving — the cream can make the sponge soggy if left too long.
Variations
- •
Lemon Victoria sponge: add zest of 2 lemons to the batter and use lemon curd instead of jam.
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Chocolate Victoria sponge: replace 30g flour with 30g cocoa powder and use chocolate ganache filling.
Storage
Best eaten the day of assembly. The unfilled sponge layers keep wrapped at room temperature for 2 days, or frozen for 1 month.
History & Origin
Victoria sponge is named after Queen Victoria (1819–1901), who reigned during the golden age of British afternoon tea. The rise of baking powder in the Victorian era made light sponge cakes possible for home bakers. The Women's Institute has long used the Victoria sponge as its benchmark baking competition cake.
Frequently Asked Questions
What is a Victoria sponge?
A Victoria sponge is a classic British cake made from equal weights of butter, sugar, eggs and flour, sandwiched with jam and cream. It's the quintessential British afternoon tea cake.
What's the difference between Victoria sponge and regular sponge cake?
Victoria sponge uses the creaming method with butter, giving a denser, moister texture than a genoise or whisked sponge, which uses no fat.
Why did my Victoria sponge sink in the middle?
Usually underbaking or opening the oven door too early. Test with a skewer and ensure it bakes the full time before checking.
Should Victoria sponge have cream or buttercream?
Traditionally whipped cream, but buttercream is commonly used, especially when the cake needs to stand for longer as buttercream is more stable.
Nutrition Facts
Per serving (400g) · 8 servings total
Time Summary
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