There’s just something magical about a Victoria Sponge Cake, right? It’s that kind of dessert that makes you pause mid-bite and go, “Wow, why don’t I make this more often?”

With its light-as-air sponge, thick dollops of jam, and a fluffy cloud of whipped cream nestled in between, it’s like the British answer to a cozy comfort blanket.

One bite and you’re instantly transported to a sunny garden party, or maybe a quiet moment with tea and a book.

Whether you’re pulling out the fine china for a proper afternoon tea or just need a sweet pick-me-up with your afternoon coffee, this cake never lets you down.

Recipe Snapshot

Category	Details
Yield	8 servings
Serving Size	1 slice
Prep Time	20 minutes
Bake Time	25 minutes
Total Time	45 minutes
Calories per Serving	~350
Primary Cooking Method	Baking
Occasion	Afternoon Tea, Celebrations
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Victoria Sponge Cake

Recipe by Angela JonesCourse: DessertCuisine: BritishDifficulty: Easy

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

350

kcal

The Victoria Sponge Cake is a timeless classic, known for its airy, buttery sponge and iconic jam-and-cream filling. It’s crafted with equal parts butter, sugar, eggs, and flour—an elegant equation that delivers pure delight.

The beauty lies in its simplicity: golden layers that are light yet satisfying, and a texture that melts in your mouth. Each bite is soft, sweet, and just rich enough. When assembled right, this cake doesn’t just taste good—it feels like a celebration.

No wonder it’s the crown jewel of teatime traditions.

Ingredients

For the Sponge
1 cup (225g) unsalted butter, softened
1 cup (225g) granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
1 ¾ cups (225g) self-raising flour
1 tsp baking powder
2 tbsp milk (if needed, to loosen batter)
For the Filling
½ cup (160g) strawberry or raspberry jam
1 cup (240ml) heavy whipping cream
2 tbsp powdered sugar (optional, for sweetening cream)
1 tsp vanilla extract
For Topping
Powdered sugar, for dusting

Directions

Preheat and Prep Your Cake Pans
Start by preheating your oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment paper. Don’t skip this—nobody likes a cake that sticks!
Cream Together Butter and Sugar Until Fluffy
In a large bowl, cream together the softened butter and sugar until the mixture is pale and fluffy. This step is key—take your time and whip it up for a good 3-5 minutes. It helps trap air, giving you that dreamy, airy texture.
Mix in Eggs and Vanilla Extract
Add the eggs one at a time, beating well after each addition. If it starts to curdle a bit, toss in a spoonful of the flour—crisis averted. Then stir in the vanilla extract.
Gently Fold in the Dry Ingredients
Sift together the self-raising flour and baking powder, then gently fold them into the wet mixture using a spatula. No overmixing here—you’re folding, not whisking. If the batter feels too thick, add a tablespoon or two of milk.
Bake the Sponge Until Golden and Springy
Divide the batter evenly between your two prepared pans. Smooth out the tops and pop them into the oven. Bake for 22–25 minutes or until golden brown and a toothpick comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
Whip the Cream to Soft Peaks
While your sponge layers are cooling, whip the heavy cream with vanilla and powdered sugar (if using) until you get soft peaks. It should be thick but still spreadable—don’t overwhip or it’ll go grainy.
Assemble with Jam and Cream
Place one sponge layer on your serving plate. Spread a thick layer of jam across the surface, then top with the whipped cream. Gently place the second sponge on top. Don’t press too hard—we’re building a fluffy, cloud-like dream, not a sandwich.
Finish with a Dusting of Icing Sugar
Finish with a light dusting of powdered sugar on top. That’s it! Serve with tea, coffee, or straight off the plate with your fingers. I’m not judging.

Extra Tips to Elevate Your Sponge Game

Use room temperature ingredients: Cold butter or eggs can mess with the batter texture and prevent proper aeration. Room temp is the sweet spot.
Weigh your ingredients: Especially the flour. It’s more accurate than measuring cups and prevents dry, dense cake.
Rotate your pans: If your oven has hot spots, rotate the cake pans halfway through baking for even browning.
Cool completely before filling: Even a slightly warm cake will melt your cream and create a gooey mess. Be patient!
Don’t over-whip the cream: Stop as soon as you get soft peaks. Over-whipping turns your light cream into butter-like blobs.
Dust last minute: Wait until just before serving to add the powdered sugar. It’ll look fresher and stay powdery instead of soaking into the cake.

Essential Baking Equipment Checklist

Two 8-inch round cake pans
Electric mixer or stand mixer
Mixing bowls
Rubber spatula
Sieve for flour
Whisk (for whipping cream)
Parchment paper
Cooling rack
Offset spatula (optional, but helpful)
Serrated knife (for even slicing)

Smart Ingredient Swaps: Substitution Options for Every Baker

Got dietary restrictions or just missing a few ingredients in the pantry? No worries. This cake is flexible if you know the right swaps:

Butter: Swap with an equal amount of vegan butter or margarine if you’re going dairy-free. Just make sure it’s block-style, not spreadable tub margarine.
Eggs: You can replace each egg with ¼ cup of unsweetened applesauce or 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Ideal for vegans or those with egg allergies.
Self-Raising Flour: Out of self-raising? Use 1 ¾ cups all-purpose flour mixed with 2½ teaspoons of baking powder and ½ teaspoon of salt.
Heavy Whipping Cream: Coconut cream (chilled and whipped) makes a great dairy-free alternative.
Jam: Use any fruit preserve you have on hand—blueberry, apricot, or even lemon curd for a twist.

These swaps won’t compromise texture or flavor too much, and they’ll help you personalize the cake to suit your taste—or your pantry.

Make-Ahead Tips: Prep Smart, Bake Easier

Life gets busy, and that’s no reason to miss out on great cake. Thankfully, the Victoria Sponge is a pretty forgiving bake when it comes to planning ahead:

Bake the sponge layers in advance: You can make the sponge up to 2 days ahead. Once they’re cool, wrap them tightly in plastic wrap and store at room temperature.
Freeze for later: The sponge layers freeze beautifully. Wrap them in cling film and foil, then freeze for up to 3 months. Thaw completely at room temp before using.
Whip cream just before serving: While the sponge can be made in advance, the whipped cream is best made fresh to keep it light and fluffy.
Pre-measure ingredients: If you’re baking for an event, measure out your dry ingredients and keep them in airtight containers a day before.

A little prep today means a lot more chill tomorrow—especially when the cake’s already halfway done.

How to Store Your Victoria Sponge for Maximum Freshness

Nobody wants dry sponge or sad whipped cream. Here’s how to keep your cake in top shape:

Short-term (1–2 days): Store the assembled cake in an airtight container at room temperature if it’s cool, or in the fridge if your kitchen runs warm. Just let it sit out for 30 minutes before serving to bring back the soft texture.
Unfilled sponge layers: These can be wrapped tightly in plastic and kept at room temperature for up to 2 days or refrigerated for up to 5 days.
Freezing: Only freeze the sponge layers—not the cream-filled cake. Wrap layers well in cling film and foil, then freeze for up to 3 months. Defrost at room temp.
After slicing: Store leftovers in an airtight container in the fridge for up to 2 days. Cover the cut edges with parchment or plastic wrap to keep them from drying out.

A little care goes a long way in keeping every bite as fluffy and flavorful as the first.

Serving Suggestions: Pair It, Plate It, Love It

This cake is made to shine, but a little extra flair never hurts. Here’s how to serve your Victoria Sponge like royalty:

Afternoon Tea Ready: Serve it alongside classic English tea—Earl Grey or Darjeeling are perfect picks. Add some fresh strawberries on the side for that high-tea vibe.
Brunch Showstopper: Pair a slice with fruit salad, a mimosa, or even a dollop of crème fraîche for a fancy twist.
Mini Party Slices: Cut into smaller, elegant portions and plate with fresh mint or edible flowers for a garden party or baby shower.
Late Night Treat: Warm it slightly and enjoy with a scoop of vanilla ice cream for a cozy dessert moment.

Dress it up or enjoy it plain—it’s endlessly versatile and always a crowd-pleaser.

Frequently Asked Questions About Victoria Sponge

Can I Make It Without Whipped Cream?

Absolutely. If you’re not a fan of whipped cream or just don’t have any on hand, you can swap it out for a buttercream frosting or even a layer of thick Greek yogurt sweetened with honey. It’ll change the texture, sure, but still taste delicious.

Why Did My Sponge Sink in the Middle?

Most likely culprits? Underbaking or opening the oven door too early. Make sure to bake the sponge until it springs back to the touch and a toothpick comes out clean. Also, try to keep that oven door shut until it’s nearly done!

Do I Have to Use Raspberry or Strawberry Jam?

Not at all! Raspberry and strawberry are traditional, but feel free to use any jam or fruit preserve you love. Apricot, blueberry, blackberry, even lemon curd all work beautifully. Just keep the texture thick enough that it doesn’t soak into the sponge.

Nutritional Information per Serving (Yield: 8 Slices)

Calories: ~350 kcal
Total Fat: 22g
Saturated Fat: 13g
Cholesterol: 110mg
Sodium: 180mg
Total Carbohydrates: 35g
Dietary Fiber: 1g
Sugars: 20g
Protein: 5g

Note: Nutritional values are approximate and can vary depending on specific ingredients used.

Final Thoughts: The Charm of Simplicity Never Gets Old

There’s a reason this cake has stood the test of time. The Victoria Sponge is pure, honest baking—no crazy ingredients, no over-the-top frosting, just two golden sponges hugging jam and cream. It’s the dessert version of “if it ain’t broke, don’t fix it.”

Whether you bake it to impress guests, treat yourself, or relive your favorite British bake-off moment, one thing’s for sure: this cake never disappoints. So preheat that oven, whip out your mixing bowl, and get ready to bake a classic that’s anything but boring.

Fluffy. Sweet. Timeless. Just how we like it.

Classic Victoria Sponge Cake Delight Recipe

Recipe Snapshot