• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bakecellence
  • Home
  • About
  • cakes
  • cookies
  • muffins
  • Contact
  • Recipes
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » cakes » Victoria Sponge Cake

    Victoria Sponge Cake

    Published: Dec 16, 2021 · Modified: Dec 8, 2022 by Madeeha Anwar

    14 shares
    • 3
    Jump to Recipe Print Recipe
    Over the head shot of the Victoria Sponge Cake.
    Victoria Sponge Cake on small plate with spoon.
    the shot of the victoria sponge cake from the top.
    Sprinkling sugar over the victoria sponge cake.

    Victoria Sponge Cake is a royal delicacy that you can enjoy with afternoon tea. Bake this simple cake and impress the people around.

    A British Classic recipe

    This Victoria Sponge Cake is a British cake which is easy to bake and you can enjoy it at any time of the day. The sandwich cake is basically two layers of sponge cake, which is very easy to put it together. The layer between the two cakes is traditionally filled by strawberry or raspberry jam but you can also add a layer of whipped heavy cream. I usually add both jam and cream layer for extra flavor in the cake. It is a perfect party or any occasion cake.

    Technically, this cake is a sponge cake but very similar to the American pound cake but the leavening agent makes it much lighter. The ingredients are similar in weight just like pound cake. The cake has a tender crumb that melts in the mouth, but the structure is sturdy enough that holds it together.

    Make the strawberry jam yourself for the recipe. Here is a link to my tried-and-test homemade strawberry jam recipe.

    Table of Contents
    • A British Classic recipe
    • History and Origin
    • Equal weight of ingredients
    • Variations
    • Frequently Asked Questions
    • How to Store
    • Recipe

    History and Origin

    Traditionally, this cake was Queen Victoria’s favorite cake, also known as the Victoria Sandwich Cake or ‘Vicky Sandwich Cake’. This cake was invented back in the 18th century and the Queen used to take a slice every day with her evening tea at 4 pm.

    Equal weight of ingredients

    Traditionally, the cake calls for equal weight of eggs, sugar, flour and butter. I have tried to keep the recipe close to the original. I changed the sugar quantity and used less sugar as I don’t like very sweet cakes.

    Variations

    The traditional Victorian Sponge cake only have jam between two layers and that’s it. But these days whipped cream is also added along with the jam. To finish off the cake, you can sprinkle the confectioners sugar on the top layer before serving. Sometimes, fresh berries or buttercream are also served along with the cake.

    Frequently Asked Questions

    Should I use the creaming or all-in-one method?

    Let's dig into these two different methods to make cakes. Creaming method, as the name explains, is a method in which ingredients are added one after another, creaming at each addition so that all the ingredients are incorporated well. In the all-in-one method, again as the term explains, all ingredients are added in a large bowl and mixed.

    I prefer and recommend the creaming method which helps to incorporate air and lightness to the batter. However, you may use the all-in-one method as well. It’s your choice.

    Close shot of victoria sponge cake slice.
    Should I use the self-raising flour or all-purpose flour?

    The traditional recipe of the cake uses self-raising flour instead of the all-purpose flour that I use for Victoria Sponges. Self-raising flour has leavening agent and salt in small quantity that helps to raise the cake well. However, I find it easier to handle the cake with baking powder and baking soda, giving it a fluffy texture that makes a moist and tender crumb. If you choose to use self-raising flour, omit using the baking soda and use 1 teaspoon of baking powder.

    Victoria Sponge cake bite on the spoon.

    How to Store

    In the Fridge: Store the cake in an air-tight container on the counter for up to three to four days in the fridge.

    To Freeze: You can freeze the sponge cakes (without filling) in the freezer for up to three months. Defrost the cake properly before serving it.

    Recipe

    Cutting out slice of the cake.

    Victoria Sponge Cake

    Madeeha Anwar
    This cake from Queen Victoria era is a delicacy that you can enjoy with afternoon tea. Bake this simple cake and impress your friends and family.
    5 from 9 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Cakes
    Cuisine British
    Servings 12 slices
    Calories 339 kcal

    Equipment

    • 2 8-inch round baking pans

    Ingredients
      

    Victoria Sponge:

    • 1 ¾ cup all-purpose flour (220 grams)
    • 2 teaspoon baking powder (10 grams)
    • ½ teaspoon baking soda (5 grams)
    • ½ teaspoon salt (5 grams)
    • 1 cup unsalted butter (8 oz/225 grams) room temperature
    • 4 eggs room temperature
    • 1 cup castor sugar (200 grams)
    • 1 teaspoon vanilla extract (5 ml)
    • 2 teaspoon milk (20 ml)

    Cake Filling:

    • ¼ cup strawberry jam (75 grams)
    • ¾ cup heavy whipping cream (180 ml)
    • 2 tablespoon powdered sugar to sprinkle

    Instructions
     

    Victoria Sponge Cakes:

    • Preheat the oven at 350 F. Spray two 8-inch round pans with baking spray and line the bottoms with parchment paper. Set aside.
    • In a bowl, sift together flour, baking powder, baking soda and salt together. Whisk well.
    • In another bowl, using an electric mixer, cream the butter until it is creamy. Add in castor sugar and vanilla and mix until the butter turns pale in color, light and fluffy for about 4 – 6 minutes. Add eggs, one by one, in the butter mixture and mix well.
    • Mix in the dry ingredients into the wet ingredients. Add milk as well and incorporate well.
    • Now distribute the batter equally in the pre-greased pans. Each pan will have about 440 grams of batter.
    • Bake the cakes for about 20 – 22 minutes and check with a wooden skewer inserted in the center of the cake comes out clean with a few crumbs.
    • Remove the pans from the oven and place it on the wire racks for 20 minutes. Once the cakes are cooled, lift them out of the pans and place them on the wire racks.
    • Place one cake on the cake plate and spread strawberry jam on it. If you like, you can add whipped cream as well. Place the other cake on top and dust it with powdered sugar.

    Notes

    Weigh the Batter: To get two identical sponge cake, weigh in the cake batter before putting them in the oven. Each cake should be around 440 – 450 grams before putting in the oven.

    Nutrition

    Nutrition Facts
    Victoria Sponge Cake
    Amount per Serving
    Calories
    339
    % Daily Value*
    Fat
     
    21
    g
    32
    %
    Saturated Fat
     
    13
    g
    81
    %
    Trans Fat
     
    1
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    6
    g
    Cholesterol
     
    61
    mg
    20
    %
    Sodium
     
    224
    mg
    10
    %
    Potassium
     
    43
    mg
    1
    %
    Carbohydrates
     
    36
    g
    12
    %
    Fiber
     
    1
    g
    4
    %
    Sugar
     
    20
    g
    22
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    693
    IU
    14
    %
    Vitamin C
     
    1
    mg
    1
    %
    Calcium
     
    59
    mg
    6
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword Strawberry Victoria Sponge CAke, the best victoria sponge cake recipe, Victoria Sponge Cake, Victoria Sponge Cake History, victoria sponge cake with plain flour
    Tried this recipe? Tag @Bakecellenceon Instagram, Facebook, Pinterest or Twitter !

    More cakes

    • Italian Almond Cake
    • Chocolate Sour Cream Pound Cake (Video)
    • Pecan Upside Down Cake
    • California Pizza Kitchen Butter Cake (Copycat Recipe)

    Subscribe

    for your weekly recipe fix.

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Madeeha Anwar

      May 16, 2022 at 3:40 pm

      Thank you.

      Reply

    Primary Sidebar

    madeeha anwar chaudhry
    Hello and Welcome !!
    I am Madeeha Anwar, a journalist by profession and a baker by heart. I am the founder, recipe developer and food photographer behind this blog.
    Welcome to your new stop for authentic and delicious baking recipes.
    More about me →

      • Instagram
      • Pinterest
      • Facebook
      • Twitter
      • Mail

      Fresh Bakes

      • Condensed Milk Brownies
      • Turkish Bread (Ramazan Pidesi)
      • Chocolate Covered Pecans
      • Vegan Blackberry Muffins

      Cakes

      • Southern Pecan Praline Cake
      • Coconut Coffee Cake
      • Peanut Butter Bread
      • Chocolate Sour Cream Pound Cake (Video)

      Footer

      ↑back to top

      About

      • Privacy Policy
      • Disclaimer

      Newsletter

      • Sign Up! for emails and updates

      Contact

      • Contact
      • Work with Me
      • Facebook
      • Instagram
      • Twitter
      • Mail
      • YouTube
      • Pinterest

      Bakecellence LLC © 2021 - 2023