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Homemade Victoria Sponge Cake photo

Victoria Sponge Cake

This Victoria Sponge Cake is a classic British delight! Light, airy, and filled with whipped cream and jam, it's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: British
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 3/4 cups all-purpose flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup quality butter room temperature
  • 1 cup caster or super fine sugar (or grind regular sugar in a blender until fine)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs room temperature
  • 2 tablespoons milk room temperature
For the Whipped Cream Filling:
  • 3/4 cup heavy whipping cream chilled
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon quality pure vanilla extract
  • Strawberry or raspberry jam
  • Powdered sugar for dusting
For the Buttercream Filling (if making mini cakes):
  • 1 stick quality butter room temperature
  • 1 1/4 cups powdered sugar
  • 1 tablespoon milk plus more as needed

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Cooling rack
  • Spatula

Method
 

Cooking Victoria Sponge Cake:
  1. Step 1: Preheat your oven to 350°F (175°C). It’s crucial to have the oven at the right temperature before your cake goes in!
  2. Step 2: Grease and line two 9-inch round cake pans with parchment paper. This will ensure that your cakes come out smoothly.
  3. Step 3: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. This step is essential for a light and airy cake.
  4. Step 4: In a large mixing bowl, beat the butter and sugar together using an electric mixer until the mixture is pale and fluffy. This should take about 5 minutes.
  5. Step 5: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.
  6. Step 6: Slowly add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix until just combined; be careful not to overmix!
  7. Step 7: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Step 8: Once baked, let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
  9. Step 9: In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.
  10. Step 10: Once the cakes are completely cool, spread a layer of strawberry or raspberry jam on top of one cake layer. Then, add a generous layer of whipped cream on top of the jam. Place the second cake layer on top and dust the top with powdered sugar.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • You can make mini cakes by dividing the batter into smaller pans.
  • Store leftovers in an airtight container at room temperature for up to three days.