Victoria Sponge Cake

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Vanilla sponge cakes sandwiched together with freshly whipped cream, fresh strawberries and strawberry jam. A lovely cake to serve for a birthday, morning tea or dessert.

Two-layer sponge cake on a white stand, filled with cream and strawberry jam, topped with powdered sugar and sliced strawberries.

A Victoria Sponge Cake is characterised by two vanilla sponge cakes filled with a layer of cream and jam. For something a little extra I've also added in some fresh, seasonal strawberries. If these aren't in season when you're making this, you can absolutely leave them out.

If you love the combination of cream and jam as much as I do, be sure to check out our Black Forest Gateau cake. Or, whip up a batch of our Pikelets - best served with cream and jam.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
Top tips:
Related Recipes:
Victoria Sponge Cake

Ingredient notes:

Ingredients for baking on a countertop: flour, caster sugar, baking powder, butter, vanilla extract, eggs, cream, yogurt, and strawberries.

Flour: This recipe calls for plain flour. I wouldn't recommend swapping this out for gluten free flour sorry, it will produce a crumbly and dry cake.
Sugar: I've used caster sugar to create this recipe. It is finer than standard sugar which helps it to dissolve quicker.
Eggs: I used standard size 7 eggs in this recipe as I do with the majority of my baking.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 160°C fan bake. Grease and line two 18cm round cake tins. Using a stand mixer, cream the butter, sugar and vanilla essence together until very pale and light in texture.

Butter and sugar mixture on a whisk attachment over a mixing bowl, indicating a baking process.

A mixing bowl with a whisk attachment covered in creamy batter. Melted butter is being added to the mixture below.

Add the whisked eggs and mix together for another 3-5 minutes until aerated and fluffy. Sift in the flour and baking powder, then fold the dry ingredients into the butter mixture until just combined.

Flour in a fine sieve placed over a wooden surface, ready for sifting.

Mixing bowl with flour and dough, partially combined with a light blue spatula.

Add the mixture to the lined cake tins. Bake for 25-30 minutes or until the top is golden brown and the cake is cooked through. Allow to cool for 5 minutes before turning onto a wire rack. Cool completely.

Two round baking pans filled with smooth, creamy yellow batter, placed on a wooden surface.

Two round sponge cakes on a cooling rack next to a mixing bowl with cream, a container of strawberries, and a jar of strawberry preserves on a wooden surface.

If your sponges have domed, you can cut the top off the bottom layer.

Two round yellow cakes are cooling on a wire rack placed on a wooden surface.

Two round sponge cakes cool on a wire rack placed on a wooden surface. A cake knife and a trimmed cake piece are visible beside the rack.

Add a layer of cream to the bottom then top with slices of strawberries. Spread jam on the base of the top layer, then gently place on top.

Two round cake layers: one with whipped cream on a plate, the other with red jam on a cooling rack, set on a wooden surface.

A round cake with whipped cream is topped with evenly spaced sliced strawberries, placed on a white plate.

Dust with icing sugar then serve immediately.

A layered sponge cake with whipped cream and strawberry filling, topped with a dusting of powdered sugar and a fresh strawberry, on a white plate.

Recipe FAQs:

Why did my sponge cake turn out dense instead of light and fluffy?

A dense cake could be due to over mixing the batter, using cold ingredients, or not creaming the butter and sugar long enough to incorporate enough air.

How do I know when the cake is fully baked?

Insert a skewer or toothpick into the center of the cake—if it comes out clean, the cake is done. The top should also be golden brown and spring back when lightly pressed.

A slice of layered sponge cake with cream and strawberries on a plate, with the remaining cake on a stand in the background.

Storage:

You can bake the cake layers a day in advance and store them in an airtight container. Assemble with cream and jam just before serving.

Store your Victoria Sponge Cake in an airtight container in the fridge due to the fresh cream. It’s best eaten within 1-2 days.

Top tips:

This is best when served and eaten on the day it is assembled.

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Victoria Sponge Cake

Yield: Serves 10

Prep Time: 30 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 30 minutes

Vanilla sponge cakes sandwiched together with freshly whipped cream, fresh strawberries and strawberry jam.

Ingredients

225g butter, softened
1 cup caster sugar
1 tsp vanilla essence
4 eggs, whisked
1 ½ cups plain flour
2 tsp baking powder

To serve

200 ml cream, whipped
4 Tbsp strawberry jam
4 strawberries, sliced
Icing sugar to dust

Instructions

Preheat the oven to 160°C fan bake. Grease and line two 18cm round cake tins.
Using a stand mixer, cream the butter, sugar and vanilla essence together until very pale and light in texture.
Add the whisked eggs and mix together for another 3-5 minutes until aerated and fluffy.
Sift in the flour and baking powder, then fold the dry ingredients into the butter mixture until just combined.
Add the mixture to the lined cake tins. Bake for 25-30 minutes or until the top is golden brown and the cake is cooked through.
Allow to cool for 5 minutes before turning onto a wire rack. Cool completely.
If your sponges have domed, you can cut the top off the bottom layer.
Add a layer of cream to the bottom then top with slices of strawberries.
Spread jam on the base of the top layer, then gently place on top.
Dust with icing sugar then serve immediately.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 477Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 146mgSodium: 280mgCarbohydrates: 53gFiber: 1gSugar: 37gProtein: 5g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya

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