A British classic that has stood the test of time, the Victoria Sponge Cake is a simply delicious cake that is very hard to beat.
My foolproof Victoria Sponge recipe filled with raspberry jam and softly whipped cream will give you perfect results every single time.
Is there anything more homely and inviting than the classic Victoria Sponge Cake? It’s one of the classics that has truly stood the test of time.
My easy, all in one method for Victoria Sponge cake will give you perfect results every single time.
There’s no creaming butter and sugar, no worrying that the eggs will curdle the mixture, a quick mix of all the ingredients and you’re done!
I’ve been using this method for many years and it’s never let me down!
How to make a Victoria Sponge Cake
(Detailed Instructions and ingredient amounts in the recipe card at the bottom of the post)
This recipe uses the all in one method. It might not be the traditional, proper way of making a Victoria sponge, but it’s so easy and never fails me.
You simply mix soft butter, caster sugar, eggs, vanilla extract, self raising flour and baking powder together for about 2 minutes until you have a smooth batter.
Scrape the cake batter into two 20cm lined loose bottomed cake tins.
Bake at 180C/160Fan/350F for 20-25 minutes or until the cakes have risen, are a nice golden colour and the edges are shrinking away from the sides of the tin.
Fill the sponges with whipped cream – use a piping bag fitted with a star nozzle if you’re feeling fancy – and jam, or omit the cream and just have jam if you wish.
Sprinkle the top of the cake with a dusting of caster or icing sugar.
variations on the classic victoria sponge cake
Traditionally, the Victoria Sponge Cake is filled with raspberry or strawberry jam and simply sprinkled with a dusting of caster sugar, but it can easily be adapted to suit your favourite flavours.
For a Lemon Victoria sponge, replace the vanilla extract with the grated zest of one large lemon. Fill with lemon curd instead of raspberry jam.
For a chocolate Victoria sponge, replace 25g of flour with cocoa powder. You could still fill the cakes with jam, but for a real chocolate hit, fill with Nutella or another chocolate spread.
Or how about a rhubarb and custard version, with custard powder in the sponge and softly whipped cream rippled with roasted rhubarb?
A pot of tea, a good catch up with a cherished friend and a slice of this cake. What could be better?
Want to see more classic cake recipes?
Did you make this recipe? Let me know what you thought of the recipe by leaving a comment below and rate the recipe out of 5 by clicking on the stars in the recipe card. Thanks!
If you would like to share a photo of your cake with me, tag me on Instagram #sweetsavouryblog and I’ll share it on my stories!
- 225g Self Raising Flour
- 1 Tsp Baking Powder
- 225g Soft Butter
- 225g Caster Sugar
- 1 Tsp Vanilla Extract
- 4 Large Eggs, Beaten
- 1 or 2 Tablespoons milk
- For the Filling:
- 300ml Double Cream
- 1 Tbsp Icing Sugar
- 1/4 Tsp Vanilla Extract
- 5-6 Tablespoons Raspberry Jam
- Preheat the oven to 180C/160Fan/350F. Grease and line two 20cm round sandwich tins.
- Place the butter, caster sugar, eggs, vanilla extract, self raising flour and baking powder in a large bowl or in the bowl of an electric mixer. Beat for two minutes until you have a smooth batter that drops easily from a spoon (dropping consistency)
- Scrape the mixture into the baking tins. Level the tops with a spoon. Bake for 20-25 minutes or until the sponges are well risen, golden, and starting to shink away from the edges of the tin.
- Remove from the oven and place on a wire rack. Leave the cakes in the tins for about 10 minutes before carefully turning out. Leave to cool completely before filling with jam and cream.
- When the cakes are cold, place the double cream, icing sugar and vanilla extract in a medium bowl. Whip to soft peaks.
- Place one of the sponges on a cake stand or plate and spread with the raspberry jam. Top with the whipped cream and carefully place the other sponge on top.
- Sift icing sugar over the top of the cake and decorate with fresh berries if you like.
For a lemon Victoria Sponge, omit the vanilla extract and add the zest of one lemon. Fill with lemon curd instead of raspberry jam.
For a chocolate Victoria sponge, replace 25g of the flour with cocoa powder. The raspberry jam would still work well here, but you could also use Nutella or another chocolate spread.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 498Total Fat 31gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 10gCholesterol 157mgSodium 503mgCarbohydrates 49gNet Carbohydrates 0gFiber 1gSugar 30gSugar Alcohols 0gProtein 6g