Easy Victoria Sponge Cake Recipe

Introduction

Victoria Sponge Cake is a timeless British classic that’s simple to make and always delicious. This easy all-in-one method ensures a light, fluffy sponge every time with minimal effort. Whether for teatime or a special occasion, it’s hard to beat this classic treat.

Ingredients

• 225g (1 cup + 1/4 cup + 2 tablespoons) self-raising flour
• 1 teaspoon baking powder
• 225g (1 cup) soft butter or baking margarine
• 225g (1 cup + 2 tablespoons) caster (super fine) sugar
• 1 teaspoon vanilla extract
• 4 large eggs (not extra large), beaten
• 1 to 2 tablespoons milk
• 300ml (1 cup + 1/4 cup) double (whipping) cream
• 1 tablespoon icing sugar
• 1/4 teaspoon vanilla extract (for cream filling)
• 5-6 tablespoons raspberry or strawberry jam

Instructions

1. Step 1: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm round sandwich tins with baking parchment.
2. Step 2: In a large bowl or the bowl of an electric mixer, combine the butter, caster sugar, beaten eggs, vanilla extract, self-raising flour, and baking powder. Beat for about two minutes until the batter is smooth and has a dropping consistency—that means it should easily drop off a spoon without being too stiff.
3. Step 3: Divide the batter evenly between the prepared tins and level the tops with a spoon. Bake in the preheated oven for 20-25 minutes, or until the cakes are well risen, golden, and starting to shrink away from the edges of the tins.
4. Step 4: Remove the cakes from the oven and place the tins on a wire rack. Let them cool in the tins for about 10 minutes, then carefully turn them out onto the rack to cool completely.
5. Step 5: While the cakes cool, whip the double cream with the icing sugar and vanilla extract in a medium bowl until soft peaks form.
6. Step 6: To assemble, place one sponge on a cake stand or plate. Spread the raspberry or strawberry jam evenly over the top, then spoon the whipped cream on top of the jam. Carefully place the second sponge on top.
7. Step 7: Dust the top of the cake with icing sugar and decorate with fresh berries if desired. Serve and enjoy!

Tips & Variations

• Use an electric mixer for best results, but this recipe can also be mixed by hand with a wooden spoon.
• For a lemon twist, replace the vanilla extract with lemon zest or lemon extract and fill with lemon curd instead of jam.
• Try a chocolate version by substituting 25g of flour with cocoa powder and filling with chocolate spread or Nutella.
• Don’t overmix the batter to keep your sponge light and fluffy.
• Buttercream can be used instead of whipped cream for a richer filling.

Storage

Store the Victoria sponge cake in an airtight container to keep it moist; it’s best eaten within two to three days. If filled with fresh cream, refrigerate the cake. You can freeze unfrosted sponges wrapped tightly in cling film and foil for up to three months—defrost completely before assembling and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of baking margarine?

Yes, you can use soft block butter if you prefer, but baking margarine designed for cakes often gives a lighter texture. Avoid low-fat spreads as they can affect the cake’s rise and texture.

Why does the recipe use the all-in-one mixing method?

The all-in-one method is quicker and easier than traditional creaming, eliminating the need to add eggs slowly or fold in flour. It produces a smooth batter with less effort and consistent, reliable results every time.

Easy Victoria Sponge Cake Recipe

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★★★★★

4.9 from 145 reviews

This Easy Victoria Sponge Cake is a classic British treat known for its light, fluffy texture and simple flavors. Made using a convenient all-in-one method, this recipe combines self-raising flour, baking powder, butter, caster sugar, eggs, vanilla, and a splash of milk into a smooth batter that bakes into perfectly golden sponge layers. Filled traditionally with raspberry or strawberry jam and softly whipped cream, this cake is ideal for afternoon tea or any special occasion. The method is beginner-friendly, quick, and consistently delivers a tender, airy cake that’s a timeless favorite.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 10 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

For the Sponge Cake

• 225g (1 cup + 1/4 cup + 2 tablespoons) Self Raising Flour
• 1 teaspoon Baking Powder
• 225g (1 cup) Soft Butter (or baking margarine like Stork)
• 225g (1 cup + 2 tablespoons) Caster (super fine) Sugar
• 1 teaspoon Vanilla Extract
• 4 Large Eggs (not extra large), beaten and at room temperature
• 1–2 Tablespoons Milk

For the Filling

• 300ml (1 cup + 1/4 cup) Double (whipping) Cream
• 1 Tablespoon Icing Sugar
• 1/4 teaspoon Vanilla Extract
• 5–6 Tablespoons Raspberry or Strawberry Jam

Instructions

1. Preheat and Prepare Tins: Preheat your oven to 180°C (160°C fan)/350°F/gas mark 4. Grease and line two 20cm round sandwich cake tins with baking parchment to prevent sticking.
2. Make the Batter: In a large bowl or the bowl of an electric stand mixer, place the butter, caster sugar, eggs, vanilla extract, self-raising flour, and baking powder all together. Beat on medium speed for about two minutes until the mixture forms a smooth batter with a dropping consistency—meaning it will fall easily off a spoon without stiffness.
3. Divide Batter and Bake: Scrape the batter evenly into the prepared tins. Level the tops gently with a spoon. Bake in the preheated oven for 20-25 minutes, or until the sponges are well risen, golden brown, and starting to shrink away from the edges of the tin.
4. Cool the Cakes: Remove the tins from the oven and place them on a wire rack. Let the cakes cool in the tins for about 10 minutes before carefully turning them out onto the wire rack to cool completely.
5. Prepare the Whipped Cream: Once the cakes are cool, in a medium bowl, combine the double cream, icing sugar, and vanilla extract. Whip the mixture with an electric mixer until soft peaks form, being careful not to overwhip.
6. Assemble the Cake: Place one sponge layer on a cake stand or serving plate. Spread the raspberry or strawberry jam evenly over the top. Spoon or pipe the whipped cream over the jam layer. Carefully place the second sponge layer on top to sandwich the filling together.
7. Finish and Decorate: Lightly sift icing sugar over the top of the assembled cake. Optionally, decorate with fresh berries for an attractive finish.

Notes

• Use room temperature eggs for best incorporation and batter consistency.
• The all-in-one mixing method simplifies the process without compromising texture.
• Be careful not to overmix the batter to keep the sponge light and fluffy.
• If preferred, buttercream can replace whipped cream as filling.
• For variations, try adding lemon zest for a lemon sponge or substituting some flour for cocoa powder for a chocolate twist.
• Store the cake in an airtight container; if filled with fresh cream, refrigeration is needed.
• Unfrosted sponges freeze well for up to three months when wrapped properly.

Keywords: Victoria Sponge Cake, British classic, easy sponge cake, all-in-one cake method, raspberry jam cake, whipped cream cake, traditional British dessert