Introduction
Victoria Sponge Cake is one of the most iconic and enduring cakes in British baking. Light, airy sponge layers sandwiched with jam and cream make it instantly recognisable and universally loved. Simple in appearance yet refined in execution, it is a cake that relies on balance, good ingredients, and careful technique rather than decoration or complexity.
The cake is traditionally associated with Queen Victoria, who was said to enjoy a slice of sponge cake with her afternoon tea. During the Victorian era, baking powder became more widely available, allowing cakes to rise more evenly and resulting in the soft sponge texture we know today. What began as a plain sponge cake evolved into the classic filled version, becoming a staple of British teatime culture.
At The Recipe Kitchen, this Victoria Sponge Cake recipe stays true to its traditional UK roots. It uses equal-weight ingredients, a light hand, and classic fillings to create a cake that is elegant, reliable, and perfect for both everyday baking and special occasions.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8–10 slices
Ingredients
For the Sponge
- 200 g unsalted butter, softened
- 200 g caster sugar
- 4 large eggs, at room temperature
- 200 g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
For the Filling
- 150 ml double cream, lightly whipped
- 3–4 tablespoons strawberry jam
To Finish
- Icing sugar, for dusting
Step-by-Step Instructions
- Preheat the oven
Preheat the oven to 180°C (160°C fan). Grease two 20 cm round cake tins and line the bases with baking parchment. - Cream the butter and sugar
In a large mixing bowl, beat the butter and caster sugar together until pale, light, and fluffy. This step is essential for incorporating air into the sponge. - Add the eggs
Beat the eggs lightly in a separate bowl. Add them gradually to the creamed mixture, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour. - Add vanilla
Stir in the vanilla extract until evenly combined. - Fold in the dry ingredients
Sift the self-raising flour and baking powder together. Gently fold into the mixture using a large spoon or spatula, taking care not to knock out the air. - Divide the batter
Divide the mixture evenly between the prepared tins and smooth the tops gently. - Bake the cakes
Place the tins on the middle shelf of the oven and bake for 22–25 minutes, or until the cakes are golden and spring back when lightly pressed. - Cool completely
Remove the cakes from the oven and allow them to cool in the tins for 5 minutes before turning out onto a wire rack. Leave to cool completely. - Prepare the filling
Lightly whip the double cream until it holds soft peaks. Do not overwhip. - Assemble the cake
Place one sponge layer on a serving plate. Spread the strawberry jam evenly over the surface, followed by the whipped cream. - Finish the cake
Place the second sponge layer on top, pressing gently. Dust the top with icing sugar just before serving.
Cooking Tips & Variations
- Equal-weight method: Traditional Victoria sponge uses equal weights of butter, sugar, eggs, and flour for consistent results.
- Room temperature ingredients: This helps the batter mix smoothly and improves rise.
- Jam choice: Strawberry jam is traditional, but raspberry jam is also commonly used.
- Buttercream alternative: Some modern versions replace cream with buttercream for a firmer filling.
- Lemon variation: Add finely grated lemon zest to the sponge for a subtle citrus note.
What to Serve With Victoria Sponge Cake
- Freshly brewed tea
- Coffee
- Fresh berries
- Lightly whipped cream on the side
Victoria Sponge Cake is most often served as part of afternoon tea but works just as well as a simple dessert.
Storage & Reheating
- Storage: Store the assembled cake in an airtight container in the refrigerator for up to 2 days.
- Before serving: Allow the cake to come to room temperature for the best flavour and texture.
- Freezing: The plain sponge layers can be frozen for up to 1 month. Do not freeze once filled with cream.
Frequently Asked Questions
Why is my sponge dense?
This is usually caused by overmixing the batter or using cold ingredients.
Can I make Victoria Sponge in one tin and slice it?
Yes, but baking two layers separately gives a lighter, more even texture.
Is cream or buttercream more traditional?
Traditionally, Victoria Sponge was filled only with jam, but cream is now widely accepted and popular in the UK.
Final Thoughts
Victoria Sponge Cake is a timeless classic that represents the elegance and restraint of traditional British baking. Light, balanced, and unfussy, it proves that excellent results come from good ingredients and careful technique rather than decoration. Whether served at afternoon tea, a celebration, or a simple family gathering, this authentic UK recipe remains a cornerstone of British food culture and a reliable favourite for bakers of all levels.
