This classic Victoria Sponge recipe creates two perfectly light and fluffy cake layers filled with sweet strawberry jam and fresh whipped cream. A timeless British favorite that’s surprisingly easy to make at home!
Author:Anna Tobias
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes (plus cooling time)
Yield:8-10 servings 1x
Category:Dessert
Method:Baking
Cuisine:British
Diet:Vegetarian
Ingredients
Scale
For the Cake:
1 cup (225g) unsalted butter, softened to room temperature
1 cup (200g) caster sugar (superfine sugar)
4 large eggs, room temperature
1¾ cups (225g) self-raising flour
2 teaspoons pure vanilla extract
Pinch of salt
For the Filling:
⅔ cup (200g) strawberry or raspberry jam
1 cup (240ml) heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
For Finishing:
2 tablespoons powdered sugar (for dusting)
Fresh strawberries (optional, for garnish)
Instructions
Prepare Your Pans: Preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans with butter, then line the bottoms with parchment paper circles. Lightly grease the parchment and dust with flour, tapping out any excess. This double insurance ensures your cakes release perfectly.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and caster sugar together using an electric mixer on medium-high speed for 4-5 minutes. The mixture should become pale, fluffy, and almost doubled in volume. This step incorporates air, which is crucial for a light texture. Scrape down the sides of the bowl halfway through.
Add Eggs Gradually: Reduce mixer speed to medium. Add eggs one at a time, beating well after each addition (about 30 seconds each). The mixture might look slightly curdled after the third egg – this is normal. Add the vanilla extract with the last egg. If the mixture does curdle significantly, add a tablespoon of flour to bring it back together.
Fold in Flour: Sift the self-raising flour and salt into a separate bowl. Using a rubber spatula, gently fold the flour into the butter mixture in three additions. Use a figure-eight motion and turn the bowl as you fold. Mix only until you can no longer see flour streaks – overmixing develops gluten and creates a tough cake.
Divide and Smooth: Divide the batter evenly between your prepared pans (use a kitchen scale for perfect accuracy if you have one – about 450g per pan). Smooth the tops gently with your spatula, creating a slight dip in the center to ensure even rising.
Bake to Perfection: Bake for 23-26 minutes, until the cakes are golden brown, spring back when gently pressed, and a toothpick inserted in the center comes out clean. The cakes should just be starting to pull away from the pan sides. Avoid opening the oven door for the first 18 minutes.
Cool Properly: Let the cakes cool in their pans for 10 minutes on a wire rack. This prevents them from breaking apart when you remove them. Run a knife around the edges, then carefully turn out onto the wire rack. Peel off the parchment paper and flip the cakes right-side up to cool completely (about 1 hour). They must be completely cool before filling.
Prepare Whipped Cream: When cakes are cool, make your filling. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form (about 2-3 minutes). Don’t overbeat or you’ll make butter. If using buttercream instead, prepare according to your favorite recipe.
Assemble the Cake: Place one cake layer on your serving plate (bottom-side up for a flat surface). Spread the jam evenly over the surface, leaving a ½-inch border around the edge. The jam will spread slightly when you add the cream and top layer.
Add Cream Layer: Spoon or pipe the whipped cream over the jam layer, spreading it gently and evenly. Don’t spread it all the way to the edge – leave about ¼ inch space so it doesn’t squish out.
Top and Finish: Carefully place the second cake layer on top (bottom-side down so the pretty top is visible). Press down very gently to settle. Dust generously with powdered sugar using a fine-mesh sieve. For an elegant touch, place a paper doily on top before dusting, then carefully remove it to leave a pretty pattern.
Serve and Enjoy: Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve immediately or refrigerate if not serving within an hour due to the cream filling.
Notes
The classic “equal weights” method calls for equal amounts (by weight) of butter, sugar, eggs, and flour. This recipe uses 225g each for foolproof results.
Cake layers can be baked 1-2 days ahead and stored wrapped tightly at room temperature, then filled just before serving.
For a more stable filling that can sit at room temperature longer, use buttercream instead of whipped cream.
The cake is best eaten the day it’s filled, but will keep refrigerated for up to 2 days.
Room temperature ingredients are essential – they mix together more smoothly and create better texture.