Classic Victoria Sponge Cake Recipe
Light, soft, and delicately sweet, the Victoria sponge cake has been a favourite of British tea tables for nearly two centuries. Named after Queen Victoria, who loved enjoying a slice with her afternoon tea, this cake perfectly balances simplicity and elegance.
With just four basic ingredients — eggs, sugar, butter, and flour — the Victoria sponge became a symbol of refinement during the Victorian era and remains a timeless classic today.
Baker’s Tips
Buttercream alternative: If you prefer, replace the whipped cream with 100g softened butter beaten with 200g icing sugar for a sweeter, more stable filling.
Jam choice: Traditionally, raspberry jam was Queen Victoria’s favourite, but strawberry works just as well.
Perfect texture: Weigh your ingredients carefully for the best rise — equal ratios of butter, sugar, eggs, and flour are key.
Historical Note
The Victoria sponge became popular during the 19th century when technological innovations like baking powder and refined flour allowed home bakers to create lighter, softer cakes. Once reserved for royal tables and afternoon teas, it quickly spread across Britain and became a favourite at village fêtes and baking competitions.
To learn more about the fascinating history of this cake, read our feature:
Victoria Sponge Cake: A Slice of History and the Queen’s Favourite Treat
Ingredients
- For the sponge:
- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs, at room temperature
- 200g self-raising flour, sifted
- 2 tbsp whole milk
- 1 tsp vanilla extract (optional)
- For the filling:
- 100g raspberry or strawberry jam
- 150ml double cream, whipped until soft peaks form
- Icing sugar, for dusting
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line two 20cm (8-inch) round cake tins with baking parchment.
- In a large mixing bowl, beat the softened butter and caster sugar together using an electric hand mixer (or a wooden spoon) until pale, fluffy, and creamy. This step is key to creating a light sponge.
- Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, fold in a spoonful of flour.
- Sift in the flour and gently fold it into the mixture with a spatula or metal spoon to keep the air in. Add milk and vanilla extract if using, folding until smooth.
- Divide the batter evenly between the prepared tins, smoothing the tops.
- Bake for 20–25 minutes until golden and springy to the touch. A skewer inserted into the centre should come out clean.
- Leave the sponges to cool in their tins for 5 minutes, then transfer them to a wire rack to cool completely.
- Place one sponge layer on a serving plate. Spread the jam evenly across the surface, then top with whipped cream.
- Gently place the second sponge on top, pressing lightly so the filling holds. Dust the top with icing sugar.
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