Victoria Sponge Cake (2024)

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This classic Victoria Sponge Cake combines rich and buttery sponge cake with jam and whipped cream. This traditional British dessert is simple yet elegant and is sure to please even the toughest critics.

What is Victoria sponge cake?

Victoria sponge cake, also known as Victoria sandwich or Victoria sponge, is a classic British dessert that has been enjoyed for many generations. It is named after Queen Victoria during the mid 18th century. It was one of her favorite cakes and was often served during her teatime with her lady friends.

Traditionally, a Victoria Sponge Cake consists of two layers of sponge cake filled with raspberry jam and whipped cream. It’s often served as a teatime treat or as a centerpiece for special occasions such as birthdays, garden parties, or afternoon tea gatherings.

Note: Even though it’s called “sponge cake”, the taste and texture is more like a pound cake.

Why you’ll love this recipe:

Easy to make – This recipe might look intimidating but it’s not. All you have to do is make a simple sponge cake batter, bake it in two cake pans, and make some whipped cream. That is the extent of the prep.
Easy to assemble – For assembly, you just spread some jam and whipped cream on the top of one cake, place the second cake on top, dust with powdered sugar and that’s it. The extra whipped cream and berries are optional.
Gorgeous and tastes great – You can make this cake look rustic or fancy – either way, it looks beautiful and the best part is the taste. The cake is tender and flavorful with bursts of sweet raspberry jam, and the whipped cream adds a luscious finish and just melts in your mouth.

Ingredients you’ll need:

AP flour
baking powder & salt
unsalted butter
granulated sugar
vanilla extract
eggs & milk
raspberry jam
heavy cream
powdered sugar

How to make Victoria sponge cake:

(the ingredient amounts are listed in the printable recipe card further below)

Butter and line the bottoms of two 8″ cake pans. Set aside.
In a small bowl, toss together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar for 5 minutes until light and fluffy.
Beat in the eggs, one at a time, mixing well in between.
Stir in half the flour, then milk, then remaining flour.
Divide the batter evenly into the two prepared pans. Bake at 350F for 25 minutes and let cool completely before assembling.
Spread the raspberry jam on top of one of the cakes.
Then spread or pipe the whipped cream over the jam. Place the second cake on top and dust with powdered sugar before serving.

Expert tips:

Room temperature ingredients – Make sure both the butter and eggs are at room temperature. This helps the batter come together much easier.
Adding the whipped cream – You can just spread the whipped cream on for a more rustic look or take the time to pipe the whipped cream on for a fancier appeal. Either way, leave about a centimeter around the edge because the cream will spread out when you place the top cake on.
How to cut – This cake is a bit messy to cut because the cream filling is so soft. The best way is to use a sharp serrated knife and cut straight down from the center, sawing up and down while moving towards the edge.

Substitutions & Variations:

Jam – Authentic Victoria sponge cake features raspberry jam, but you can use strawberry jam if you wish.
Cream – Traditionally whipped cream is used in the filling, but you can use a vanilla buttercream if you prefer.
Adding fruit to the filling – Add a layer of raspberries or sliced strawberries in between the jam and cream for extra flavor and freshness.

FAQ:

How to serve Victoria sponge cake:

Serve for brunch or with your afternoon coffee or tea, as is or with a side of berries.

How to store a Victoria sponge cake:

Tightly cover and store the cake in the fridge for up to 3 days.

Can you freeze Victoria sponge cake?

You can freeze the cake itself for up to 3 months. Thaw overnight on the counter. Prepare the whipped cream and assemble before serving.