Victoria Sponge Cake
Victoria Sponge Cake is a classic British bake that’s simple and delicious. Two soft sponge layers, a generous spread of jam, and plenty of whipped cream—nothing complicated, just really good cake. It’s the one I always think of when I want something homemade but don’t feel like fussing with decorations or fancy techniques.
If you’ve ever wondered how to get that perfect light and fluffy sponge, I’ve got you covered with all my best tips. Let’s get baking!
Sure, this cake is named after Queen Victoria, but in Ireland, it’s just as much of a classic. If you took Home Economics in secondary school, this was probably one of the first cakes you learned how to make. It’s simple, foolproof, and the kind of thing you can whip up anytime you need a solid, go-to cake recipe.
You don’t need layers of frosting or anything fancy—just jam, cream, and a soft sponge that’s perfect with a cup of tea.
Why you’ll love this Victoria Sponge Cake
The Ultimate Afternoon Tea Cake (No Pinky-Lifting Required)
You don’t need a fancy tea set or a countryside manor to enjoy this cake—just a good appetite and maybe a strong cup of tea on the side. This Victoria Sponge Cake shines at spring and summer gatherings—think Easter, Mother’s Day, garden parties, and summer picnics when strawberries are in season. Light sponge, sweet jam, and plenty of fresh cream make it perfect for warm days when you want something sweet but not too heavy. Just slice it up, set it on the table, and watch it disappear.
Ingredients Needed for Victoria Sponge Cake
- Butter – The secret to a rich, flavorful sponge. Let it soften so it creams properly with the sugar.
- Sugar – Sweetens the cake and helps create that light texture. Beating it with butter for at least 3-4 minutes is key.
- Eggs – Adds moisture and structure. Room temperature eggs work best.
- Self-Rising Flour – The base of the cake. If you don’t have it, mix all-purpose flour with baking powder and salt (see note below).
- Vanilla Extract – Adds a hint of warmth that brings everything together.
- Milk – Just a splash keeps the batter smooth.
- Strawberry Jam – The traditional filling. Go for a good-quality jam with real fruit pieces.
- Heavy Cream – Whipped until thick for a properly generous layer of cream.
- Fresh Strawberries – For decorating and adding some extra freshness.
- Powdered Sugar – A light dusting on top makes it look even better.
*****No self-rising flour? No problem. Just mix 2 cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.*****
How to make Victoria Sponge Cake
**For more detailed instructions, please refer to the printable recipe card below.**
Cream the butter and sugar together for 3-4 minutes until light and fluffy. all sides until golden
Beat in the eggs, one at a time, mixing well after each.
Sift in the flour (don’t skip this step!) and gently fold it in.
Stir in the vanilla and milk just until combined.
Divide the batter evenly between the cake pans and smooth the tops.
Bake for 22-25 minutes, until golden and a toothpick comes out clean.
Spread jam over one cake, then pile on a thick layer of whipped cream.
Place the second cake on top and dust it with powdered sugar. Pipe extra whipped cream on top and decorate with fresh strawberries.
Variations
- Raspberry Swap: If you like a bit more tartness, raspberry jam is a great alternative to strawberry. It adds a slight tang that balances beautifully with the sweet whipped cream. You can even mix fresh raspberries into the cream for extra flavor and texture.
- Lemon Kick: For a brighter, citrusy version, add finely grated lemon zest to the sponge batter and swap the jam for lemon curd. The combination of fluffy sponge, tangy lemon, and rich cream is refreshing and perfect for summer gatherings.
- Chocolate Twist: If you love chocolate, mix a few tablespoons of cocoa powder into the sponge batter and use a thin layer of chocolate ganache or Nutella instead of jam. This version is a bit richer and pairs wonderfully with the whipped cream and fresh strawberries.
- Boozy Version: Add a splash of Baileys, Grand Marnier, or Amaretto to the whipped cream for a grown-up twist. The alcohol enhances the flavor without overpowering the cake. This is a great option for special occasions or dinner parties.
- Nutty Crunch: If you love a bit of texture, sprinkle toasted almonds, chopped hazelnuts, or crushed pistachios on top of the whipped cream. The nuttiness adds depth to the cake and pairs beautifully with the berries.
Serving Suggestions
- Classic Tea Time: This cake was practically made for a good cup of tea. Serve it with Barry’s, Lyons or PG Tips for an authentic UK/Ireland tea-time experience. It’s perfect for an afternoon break or a gathering with friends.
- Birthday Cake Alternative: Not a fan of heavy frosting? A Victoria Sponge Cake makes a great birthday cake. Just pop in some candles, pile on a few extra strawberries, and it’s party-ready. You can even swap the jam for the birthday person’s favorite flavor.
- Brunch Treat: If you’re looking for something a little more special for brunch, this cake is a great choice. Serve it with fresh fruit, coffee, and maybe even a mimosa for a relaxed but impressive spread.
- Fancy Dessert: If you want to make this feel more like a plated dessert, serve slices with an extra drizzle of jam or a scoop of vanilla ice cream.
- Picnic Star: Victoria Sponge Cake is great for picnics and outdoor gatherings. Slice it up, pack it in an airtight container, and bring it along to barbecues, park meetups, or even beach days. It’s soft but sturdy enough to transport without falling apart.
Storage and Freezing
- How should I store Victoria Sponge Cake?
Since this cake has fresh whipped cream, it’s best kept in an airtight container in the fridge. It will stay fresh for up to 2 days, but the cream is always best when freshly whipped. If possible, wait to add the cream until just before serving.
- Can I freeze Victoria Sponge Cake?
The sponge cake (without filling) can be wrapped in plastic wrap and frozen for up to 2 months. Let the layers thaw at room temperature before assembling. The fully assembled cake isn’t great for freezing since the whipped cream and fresh strawberries won’t hold up well.
Don’t forget to pin this for later!
Tips & Tricks
- Room Temp Everything: Let your butter, eggs, and milk sit at room temperature before starting. Cold ingredients won’t mix properly, and your sponge might turn out dense.
- Cream the Butter & Sugar Well: This step is key to getting a light, fluffy sponge. Beat them together for at least 3-4 minutes until pale and creamy—don’t rush it!
- Sift the Flour: Self-rising flour can sometimes clump, so sifting it before adding to the batter keeps everything light and lump-free. This small step makes a big difference.
- Whip the Cream to Stiff Peaks: To make sure the whipped cream holds its shape, beat it until stiff peaks form. If it’s too soft, it will slide out of the cake. You can also add a tablespoon of powdered sugar to help stabilize it.
- Use a Serrated Knife for Slicing: Victoria Sponge Cake is soft, so a serrated knife (like a bread knife) will help cut clean slices without squishing the layers.
Recommended
More Yummy Desserts
FAQ
Victoria Sponge Cake
Equipment
- Two 8-inch round cake pans
- Electric mixer or hand whisk
- Sieve
- Spatula
- Piping bag with star nozzle
Ingredients
- 1 cup unsalted butter, softened 225g
- 1 cup granulated sugar 225g
- 4 large eggs
- 2 cups self-rising flour 225g (see note below for all porpose flour)
- 1 tsp vanilla extract
- 2 tbsp milk
- ½ cup strawberry jam 150g
- 2 cups heavy cream, whipped 480ml
- 6-8 fresh strawberries sliced
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
- Beat the butter and sugar together in a mixing bowl for at least 5 minutes until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Sift in the flour to prevent lumps and gently fold it into the mixture to keep the cake light.
- Stir in the vanilla extract and milk until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 22-25 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
- Spread the jam evenly over one of the cakes, then add a thick layer of whipped cream.
- Place the second cake on top and dust lightly with powdered sugar.
- Pipe the remaining whipped cream on top in decorative swirls and arrange the sliced strawberries on top.
I love cakes with fresh fruit and cream so I gave this a go. It was so easy to make and tasted amazing. Thank you for the recipe.
So glad you loved it Bethany! It is one of my favorites. Thanks for sharing.