If you’re looking for the perfect Victoria sponge recipe, you’re in for a treat. Soft, airy, and filled with sweet jam and cream, this iconic British cake is one of the easiest and most rewarding bakes you’ll ever make.
The Victoria sponge cake was named after Queen Victoria, who loved enjoying a slice with her afternoon tea. Today, it’s still one of the most popular cakes in the UK and beyond. Best of all, you don’t need to be a pro baker to master it – with a few simple ingredients and our step-by-step guide, you can bake this classic at home.
Why You’ll Love This Victoria Sponge Cake
- Quick and simple: A simple sponge cake recipe that even beginners can bake.
- Light and fluffy texture: Perfect for tea time or celebrations.
- Endlessly versatile: Stick to the classic Victoria sandwich recipe or add buttercream for the Mary Berry Victoria sponge with buttercream twist.
- Loved by all ages:A true crowd-pleaser.
Ingredients for Victoria Sponge Recipe
For two 8-inch round sponges:
- 200g (1 cup) unsalted butter, softened
- 200g (1 cup) caster sugar
- 4 medium eggs
- 200g (1 2/3 cups) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the filling:
- 100g (1/2 cup) butter, softened
- 140g (1 1/4 cups) icing sugar
- 1 tsp vanilla extract
- 4 tbsp raspberry or strawberry jam
- Icing sugar, for dusting
How to Make the Best Victoria Sponge Cake
Step 1: Preheat the Oven
Heat oven to 180°C (350°F). Grease and line two 8-inch round tins.
Step 2: Cream Butter and Sugar
Beat together the butter and sugar until pale and fluffy.
Step 3: Add Eggs
Add eggs one by one, beating well. If the batter curdles, stir in a spoonful of flour.
Step 4: Fold in Flour
Sift in flour and baking powder. Gently fold until combined, then stir in milk.
Step 5: Bake the Sponges
Divide into tins and bake for 20–25 minutes until golden and springy.
Step 6: Assemble the Cake
Cool the sponges completely. Spread jam on one layer and buttercream on the other, then sandwich together. Dust with icing sugar.
Pro Tips for Perfect Results
- Always use room temperature ingredients for a smooth batter.
- Don’t overmix once the flour is added – keep it light.
- Test early: ovens vary, so check with a skewer before the timer ends.
- Wrap cooled sponges in cling film if making ahead.
Popular Variations
- Mary Berry Victoria Sponge with Buttercream – Extra indulgent with a layer of buttercream plus jam.
- Classic Victoria Sandwich Recipe – Traditional jam and lightly whipped cream.
- Victoria Sponge Cupcakes – Perfect for parties or picnics.
- Jam Choices – Raspberry jam is classic, but strawberry or apricot works too.
FAQs – Victoria Sponge Recipe
1. Can I make a Victoria sponge cake in advance?
Yes, bake the sponges a day ahead, wrap them tightly, and assemble just before serving.
2. Can I freeze Victoria sponge cake?
You can freeze the sponge layers (without filling). Thaw at room temperature before adding jam and cream.
3. Why is my sponge dense instead of fluffy?
This usually happens if you overmix the flour or don’t cream the butter and sugar long enough.
4. What is the difference between a sponge cake and a Victoria sponge?
A sponge cake can be plain, but a Victoria sponge is always layered with jam (and sometimes cream).
Final Thoughts
The Victoria sponge recipe is one of those bakes that every home cook should know. It’s simple, elegant, and incredibly satisfying. Whether you choose the classic Victoria sandwich recipe or go for the Mary Berry Victoria sponge with buttercream version, this cake is sure to impress.
So put the kettle on, bake this timeless Victoria sponge cake, and enjoy a slice of British tradition in your own kitchen.
