victoria sponge cake

Easy victoria sponge cake recipe! Soft, fluffy sponge cake filled with jam and cream, this classic victoria sandwich recipe is simply perfect. Let me show you how to make the best victoria sponge cake with my step by step guide with video tutorial.

Easy Victoria Sponge Cake Recipe

220 Butter

210 g Sugar (Granulated

Eggs

Vanilla extract

220 g Self raising flour

Baking powder

Jam (strawberry

Whipped cream

g Butter

150 g Icing Sugar

Preheat oven

Preheat oven to 175C/ gas mark 4. Lightly grease the cake pans with butter and line with baking paper/parchment paper. Set pans aside.

cream butter and sugar

Add baking powder to the flour. Mix and set aside.In a mixing bowl, add butter and sugar then use stand, hand mixer or wooden spoon to mix till batter is light and fluffy.

Combine ingredients

Break eggs in a seperate bowl one at a time, add  vanilla extract and whisk (incase you have a bad egg, it wouldn’t have ruined the cake mix).Pour the whisked eggs in the butter and sugar mixture and beat with the mixer for few minutes till incorporated.

Divide batter in cake pans

Add the flour in and mix well with the hand mixer or spatula. Divide the cake batter evenly between the cake pans and smooth the surface.

Bake

Bake cakes in pre heated oven at temperature of 175C for 25 minutes or till cake tester comes out clean. Bring cakes out of the oven, leave in the cake pans for 5 minutes before turning onto cooling rack to cool.

Assemble

Place one of the cakes on a plate and spread with buttercream or whipped cream, top with jam then place the second cake on it. Dust with icing sugar.

Buttercream Frosting

To make the buttercream fillingAdd butter in a mixing bowl and mix with electric mixer for about 5 minutes before adding sifted icing sugar. Mix till light and fluffy then use for the cake.

Light and fluffy, this Victoria Sponge Cake comes together quickly and easily in a few steps! Paired with jam and whipped cream, this cake is the perfect sweet treat for any occasion.

Victoria Sponge Cake

flour

¼ teaspoon baking powder*

salt

unsalted butter (softened (227 grams))

granulated sugar ((225 grams))

eggs (room temperature)

milk

vanilla extract (divided)

heavy cream ((120 milliliters))

confectioners’ sugar (plus more for dusting)

strawberry jam ((80 milliliters/110 grams))

Preheat the oven to 350F. Grease two 8-inch round cake pans with butter and line the bottoms with parchment paper.

In a medium bowl, sift together the flour, baking powder, and salt. (Omit baking powder if using King Arthur self-rising flour.)

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed just until smooth and combined. Beat in the eggs one at a time, stopping and scraping down the bowl occasionally. Beat in the milk and 1½ teaspoons of vanilla.

With the mixer on low speed, gradually beat in the flour mixture just until combined and the batter is thick but smooth. Divide the batter between the prepared cake pans and smooth with a spatula.

Bake for 25 to 30 minutes or until the top is golden brown, the cake springs back when gently pressed in the center, and the edges are starting to pull away from the sides of the pan. Let the cakes cool in the pans on a wire rack. Carefully remove them from the pans and peel off the parchment paper.

In a medium mixing bowl, beat the cream, confectioners’ sugar, and remaining ½ teaspoon of vanilla on medium speed just until stiff peaks form.

Place one cake on a serving plate. Spread the strawberry jam on top. Spread the whipped cream over the jam. Top with the other cake. Dust the top with additional confectioners’ sugar before serving. Store any leftovers covered and refrigerated for up to 3 days.

Traditional Gluten Free Victoria Sponge Cake is made with two layers of vanilla sponge filled with strawberry jam and whipped cream. It&#x27;s a light cake perfect for afternoon tea.

Gluten Free Victoria Sponge Cake

xanthan gum (4 grams)

baking powder (13 grams)

fine sea salt (5 grams)

unsalted butter (softened)

caster sugar

vanilla extract

milk (room temperature)

strawberry jam (9 ounces)

Homemade Whipped Cream

Preheat oven to 325 degrees. Spray 2 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.

In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.

Add the butter and caster sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the sugar and butter together until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape down the bowl as needed to make sure there isn’t any butter stuck to the bottom. Then add the vanilla extract and milk and mix until completely incorporated.

Add the dry ingredients to the wet ingredients and beat until combined.

Transfer the batter to the prepared baking pans, dividing the batter evenly between the two, and smooth the batter into an even layer.

Bake for 22-26 minutes or until a cake tester comes out clean. Be careful not to overbake and dry out the cakes.

Cool the cakes in the pans for 20 minutes. Then remove from the pans and cool completely on a wire rack.

When the cake is completely cooled, make the whipped cream by adding the heavy cream, powdered sugar, and vanilla extract to a large bowl. Use a hand mixer to beat until soft peaks form.

To assemble, place one cake layer on a cake stand or plate. Spread the strawberry jam in an even layer over the cake, leaving about half an inch from the edge. Then top with the whipped cream.

Gently place the next cake layer on top of the cake and dust the top with some powdered sugar. Serve immediately.

Gluten-free Victoria sponge cake recipe - BEST EVER! Easy to make using the all-in-one method. Wheat-free and Coeliac-friendly. See the FAQ section above for advice on how to adapt this recipe to be dairy-free or vegan.

Gluten-free Victoria Sponge Cake Recipe - BEST EVER! (low FODMAP, dairy-free option)

225 g gluten free self raising flour

tsp baking powder ((ensure it's gluten free))

tsp xanthan gum

225 g caster sugar

eggs

tsp vanilla extract

500 g icing sugar

raspberry (or strawberry jam)

raspberries ((optional))

icing sugar ((for dusting on top))

Prepare 2 circular cake tins (mine are 20cm) - grease them and cut a circle of parchment paper to sit in the bottom. Preheat your oven to 160C Fan.

Place all your sponge ingredients into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).

Divide the mixture between the two tins evenly.

Bake for around 30 minutes until golden (remember never to open the oven until you think they are definitely done). To check if the sponges are cooked, insert a skewer and if it comes out clean, it's done!

Leave the sponges in their tins for about 5 minutes before turning them out onto a cooling rack.

Whilst the sponges are cooling, make your buttercream. Start by adding your margarine / spread / butter to a bowl and cream it together. This can be done by hand or with an electric hand whisk.

Once creamed, gradually add your icing sugar - it seems like a lot but it will all incorporate itself.

Add your vanilla extract and mix once more.

To decorate, spread jam on the bottom layer of the cake. If you want to pipe your buttercream, place it in a piping bag and pipe a dollop followed by a raspberry and continue this around the edge. Then in the centre, just pipe lots of extra dollops of buttercream. Place your second sponge on top.

If you don't want to pipe your buttercream, spread your buttercream on one of your sponges, jam on the other and sandwich them together (you can also add fresh raspberries on top of the cake if you want).

Dust with a little icing sugar on top. Enjoy!

A quintessential British classic that can be made as one large cake or in miniature form so perfect for entertaining or afternoon tea!

all-purpose flour (, sifted)

baking powder

butter

sugar

eggs (, room temperature)

milk (, room temperature)

Whipped Cream Filling:

heavy whipping cream (, chilled)

strawberry jam

Buttercream Filling (if making mini cakes):

milk (,

Preheat the oven to 350 degrees F.   Butter two 8-inch round cake pans or a nonstick mini cheesecake pan.

Sift the flour, baking powder and salt in a medium bowl and set aside.In a large mixing bowl, cream the butter and sugar for 4-5 minutes. Add the vanilla extract. Add the eggs, one at a time, beating after each until incorporated. Using a rubber spatula, fold the flour mixture into the wet mixture until incorporated. Be careful not to over-stir or the cakes will be dense.Divide the batter between the two cake pans and smooth the tops with a spatula, or divide between the cavities of the mini cheesecake pan cups to the halfway point.  Bake on the middle oven rack about 20 minutes for the cake pans or 12-15 minutes for the mini cheesecake pan or until a toothpick inserted into the center of a cake comes out clean or the top of the cake springs back when lightly pressed.Allow the cakes to sit for about 10 minutes before transferring them wire rack to cool completely.

To make the whipped cream filling:  In a medium mixing bowl add the chilled heavy cream, powdered sugar and vanilla extract and beat until stiff peaks form. To make the alternative buttercream filling (especially suited for mini Victoria sponge cakes):  Beat together the butter, powdered sugar and milk until smooth. If the buttercream is too stiff, add a tiny amount of milk until a spreadable consistency is reached. If it&#39;s too runny, add more powdered sugar. Spoon the buttercream into a piping bag with a medium or large round tip (optional for prettier decorating).

Place the two 8 inch cakes side by side.  Generously spread a thick layer of strawberry or raspberry jam over the top of one of the cakes.  Then top with the whipped cream.  Place the second cake on top of the cream with the top facing up. Dust the cake with powdered sugar.

For mini Victoria sponge cakes:  Once the cakes have cooled completely, slice them in half.  Spread or pipe the buttercream onto the bottom half.  Then spoon some jam on top of the buttercream.  Place the top half of the cake on the bottom half.  Dust the tops of the mini cakes with powdered sugar.

Serve immediately or store in an airtight container in the fridge.  Will keep for 3 days.

This was delicious in its elegant simplicity with a great texture and flavor.

Forgot to add.  You can use lots of different fillings for this.  Traditionally it  has raspberry jam but you can put what you like in it.  I use fresh cream as I’m not keen on buttercream but the cake will have to be kept in the fridge.  I often use lemon curd (home made) which is gorgeous or you can use any other flavour or just jam, there’s dozens of flavours to choose from.

One of my favourites.  I make cakes for an over 60s tea party twice a month and this is the most requested recipe.  

You can save time by using the “all in one” method.  Put the ingredients into a bowl and preferably using an electric hand mixer mix until well combined.  Both the Queens of British baking, Mary Berry and Delia Smith, use this method.

I’ve made these twice and they completely sunk in the middle both times, not sure what I’m doing wrong. They taste good though

These look so beautiful, and I am wondering just one thing- how far in advance can they be made! Or must they be served same day? Worried about cake drying out. Thanks!

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