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Classic Victoria Sponge Cake Recipe

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4.1 from 64 reviews

  • Author: Ava
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

This Classic Victoria Sponge Cake is a delightful British dessert featuring two light and fluffy layers of vanilla sponge filled with sweet raspberry jam and airy whipped cream, finished with a dusting of powdered sugar. Perfect for afternoon tea or special occasions, it combines simple ingredients and straightforward techniques to create a timeless treat.

Ingredients

For the Sponge Cake

  • 6 ounces unsalted butter, softened (1½ sticks or ¾ cup)
  • 6 ounces granulated sugar (7/8 cup)
  • 3 large eggs (about 6 ounces or 170 g total)
  • 1 teaspoon pure vanilla extract
  • 6 ounces all-purpose flour (1½ cups)
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt

For the Filling

  • 6 ounces raspberry jam (thick, not runny)
  • 1 cup cold heavy cream (double cream)
  • 2 tablespoons powdered sugar (icing sugar)
  • ½ teaspoon pure vanilla extract

For Decoration

  • Powdered sugar (for dusting)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (180°C). Grease and line two 8-inch (20 cm) round cake tins with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures the baking powder and salt are evenly distributed throughout the flour.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale, light, and fluffy. This creaming process incorporates air for a light sponge texture.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time into the creamed butter and sugar, mixing well after each addition to prevent curdling. Then add the vanilla extract and mix to combine.
  5. Combine Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients using a spatula until just combined. Avoid overmixing to keep the sponge light and tender.
  6. Bake the Sponge: Divide the batter evenly between the prepared cake tins. Smooth the tops with a spatula. Bake in the preheated oven for 22-25 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool in their tins for 5 minutes. Then carefully turn them out onto a wire rack to cool completely before filling.
  8. Prepare the Whipped Cream: Whip the cold heavy cream together with powdered sugar and vanilla extract until soft peaks form. The cream should be airy but still hold its shape.
  9. Assemble the Cake: Place one sponge layer on a serving plate. Spread the raspberry jam evenly over the top.
  10. Add Cream Layer: Spoon and spread the whipped cream over the jam-covered sponge layer, creating a generous, even topping.
  11. Top and Finish: Place the second sponge layer on top of the cream. Finally, dust the top of the cake with powdered sugar before serving.

Notes

  • Ensure butter and eggs are at room temperature for better mixing and a smoother batter.
  • Do not overmix the batter to keep the sponge cake light and fluffy.
  • If you prefer a stronger raspberry flavor, you can gently warm the jam before spreading.
  • Use cold cream straight from the refrigerator for the best whipped cream results.
  • The cake is best eaten on the day it is made but can be stored covered in the refrigerator for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: British

Find it online: https://quickandsweetrecipes.com/classic-victoria-sponge-cake-recipe/