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. Victoria sponge cake topped with berries and cream on a pink cake stand.

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 favourite 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 centrepiece 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 flavourful with bursts of sweet raspberry jam, and the whipped cream adds a luscious finish and just melts in your mouth.

Victoria sponge cake topped with berries and cream on a pink cake stand.

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) steps 1-4 of how to make Victoria sponge cake

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

steps 5-8 of how to make Victoria sponge cake

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 centimetre 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 centre, 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 flavour and freshness.

A slice of Victoria sponge cake on a pink vintage plate.

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. A slice of Victoria sponge cake on a pink plate with a piece on a fork.

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Victoria Sponge Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 minutes
  • Yield: 10-12
  • Category: dessert
  • Method: bake
  • Cuisine: British
Print Recipe

Description

This classic Victoria Sponge Cake combines rich and buttery sponge cake with raspberry jam and whipped cream sandwiched in between.

Ingredients

For the cake:

  • 2 cups (250g) all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 2 Tbsp (30ml) milk

For the filling:

  • 1/3 cup good-quality raspberry jam
  • 1 cup (250ml) heavy cream
  • 2 Tbsp powdered sugar plus more for dusting
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350F. Butter two 8″ round baking pans and line the bottoms with parchment paper.
  2. In a small bowl, toss together the flour, baking powder and salt. Set aside.
  3. Using an electric mixer or stand mixer with paddle attachment, cream the butter and sugar for 5 minutes until pale and fluffy.
  4. Add in the eggs, one at a time, mixing well in between. The mixture may be lumpy but that’s ok. It will come together when you add the flour mixture.
  5. With the mixer on low, stir in half of the flour mixture. Add in the milk and mix for a few seconds to loosen up the batter, then stir in the rest of the flour until just combined.
  6. Evenly divide the batter between the prepared pans. Spread and smooth out the surface.
  7. Bake for 25 minutes or until tops are lightly browned and springs back when gently pressed. Let cool completely before assembling.
  8. Meanwhile, whip the heavy cream, sugar and vanilla until medium peaks form.
  9. Once the cakes are completely cooled, trim the domes of the cakes if needed. Spread the raspberry jam on top of one of the cakes. Then spread or pipe the whipped cream over the jam. Optional: reserve about 1/2 cup of whipped cream for the top of the cake if you want to top it with some berries.
  10. Layer with the second cake and dust with powdered sugar. Finish with the remaining whipped cream and some berries if desired.

Notes

Leftover cake can be covered and stored in the fridge for up to 3 days.

Nutrition

  • Serving Size:
  • Calories: 390
  • Sugar: 23.5 g
  • Sodium: 133.5 mg
  • Fat: 22.6 g
  • Carbohydrates: 43.2 g
  • Protein: 5.1 g
  • Cholesterol: 119.5 mg

Recipe adapted from Globe Table Adventure