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a victoria sponge cake sliced into to show the interior
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Classic Victoria Sponge Cake Recipe

My Victoria sponge cake recipe is sweet and simple: vanilla buttercream and fruity jam sandwiched between two layers of fluffy vanilla cake.
Course Dessert
Cuisine baking
Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 415kcal
Author Shivani Raja

Ingredients

For the Sponge Cake:

  • 150g/ 2/3 cup Butter room temperature
  • 150g/ 2/3 cup Granulated Sugar
  • 3 Large Eggs room temperature
  • 1 tsp Vanilla Extract
  • 150g/ 1 cup Self-Raising Flour*
  • 1 tsp Baking Powder

For the Filling:

  • 60g / 4 tablespoons Butter room temperature
  • 90g/ 1/2 cup Icing Sugar aka powdered sugar
  • 1 tsp Vanilla Extract
  • 2-3 tbsp Seedless Raspberry Jam

Instructions

  • Preheat your oven to 180 °C/350 °F.
  • Grease two 20 cm/8 inch cake tins with butter or cooking spray, and line the bases with circles of greaseproof paper.
  • Add the softened butter and granulated sugar to a large mixing bowl. Use an electric whisk or stand mixer to cream the butter and sugar together until light and fluffy. This should take 5-10 minutes and the butter will be visibly lighter in colour.
  • Add the eggs to the mixture, one by one, beating well after each addition using the electric whisk.
  • Whisk in the vanilla extract.
  • Add the self-raising flour and baking powder to the bowl. Use a spatula or wooden spoon to GENTLY fold in the flour, being careful to avoid overmixing the batter.
  • Divide the cake batter between the two cake tins and use a spatula to evenly spread out the mixture.
  • Bake the tins in the middle shelf of the oven for 15-18 minutes until they are golden brown on top.
  • Allow the cakes to cool for a few minutes in their tins, then remove the cakes from the tins and peel off the greaseproof paper.
  • Leave the cakes to cool COMPLETELY whilst you prepare the buttercream. You can transfer the cakes to the fridge if you are in a pinch.
  • Prepare the buttercream: add the softened butter, vanilla extract and icing sugar to a large bowl. To avoid making a mess, first mix together the buttercream with a wooden spoon until the sugar is all incorporated. Then use an electric whisk or stand mixer to beat the buttercream for 3-5 minutes until it is pale and fluffy in texture.
  • Once the cakes have cooled, spread or pipe the buttercream onto the top of one cake layer. Top the buttercream with the raspberry jam then add the final sponge cake on top.
  • To serve, dust the cake with a little icing sugar. Enjoy!

Notes

* If you do not have self raising flour, you can make your own by adding 2 teaspoons baking powder per 150 grams of plain or all purpose flour (so to make this recipe you'd need to add 2 teaspoons plus the additional 1 teaspoon that is required).
  • The prepared cake will store for 2-3 days at room temperature in an airtight container, or for up to 1 week in the fridge.
 

Nutrition

Serving: 1slice | Calories: 415kcal | Carbohydrates: 48.3g | Protein: 4.5g | Fat: 23.3g | Saturated Fat: 14.1g | Cholesterol: 126mg | Sodium: 180mg | Fiber: 0.6g | Sugar: 32.5g