Victoria sponge cake is a classic in every sense of the word. It looks just as impressive as any fancy cake, but it’s super easy to bake. The cake’s main attraction is its fluffy sponge layers, which give it at least part of its name. A sponge cake refers to the particularly airy consistency that such batters form.. Another highlight of the Victoria sponge cake? The fluffy whipped cream nestled between the two cake layers, of course! Plus, it’s evened out with fruity jam and garnished with fresh berries? Be still, my heart!
Victoria Sponge Cake: Our Regal Recipe
As you may have already guessed, the Victoria sponge cake originates from Great Britain. Queen Victoria herself enjoyed a sweet treat with her afternoon tea, and of all the delicacies served to her, it was said to be the sponge cake that delighted her the most. The recipe was constantly refined, and at some point, it was given the name by which it is known today: Victoria sponge cake.
You should definitely try the tradition of British afternoon tea yourself. Invite your loved ones, brew some aromatic black tea, and serve your guests small snacks. In addition to the Victoria sponge cake, these include small sandwiches, which are a must-have at any tea party, as well as other sweet pastries such as raspberry scones with clotted cream and jam.
By the way, you can “assemble” the Victoria sponge cake however you like. If you wish, don’t spread all the cream on the first cake layer; instead, add a few dollops on top of the finished cake. Berries are a sweet addition but not essential if you don’t want them, or simply don’t have them on hand. Another nice idea: Decorate the Victoria Sponge Cake with a few colorful flowers! This will make it look even more royal.
Find other cake inspiration with our creamy lemon & chocolate cake, banana caramel cake, and ultimate carrot cake with apples & nuts.
Victoria Sponge Cake
Equipment
- 1 Springform pan 8-inch
Ingredients
For the batter:
- 2⅓ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 pinch of salt
- ¾ cup butter
- 1 cup sugar
- ½ tsp vanilla extract
- ¾ cup plain yogurt
- ⅔ cup milk (or plant-based milk)
For the filling:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Additionally:
- ⅔ cup strawberry jam
- powdered sugar
- 1 cup berries optional
Instructions
- Preheat oven to 350°F.
- In a bowl, sift together the flour, baking powder, and baking soda. Mix with the salt.
- In another bowl, cream together butter, sugar, and vanilla extract using a hand mixer.
- Mix in cream to the flour mixture. Then add the yogurt and milk, mix until smooth.
- Grease two baking pans and divide the batter between them. Bake for 25 minutes.
- For the filling, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- If using, wash and drain the berries.
- Let the cakes cool on a wire rack. Once cooled, place one cake layer on a serving plate and spread with strawberry jam. Top with the whipped cream filling and carefully place the second cake layer on top. Dust the cake with powdered sugar and garnish with berries.
Notes
- If you’re baking the two cake layers on two separate oven racks, switch the positions of the baking pans halfway through the baking time.
- If you only have one baking pan, you can bake the layers one after the other. However, this will increase the overall preparation time.