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–+ servings
A Victoria Sponge Cake layered with cream, dusted with powdered sugar, and garnished with fresh berries.

Victoria Sponge Cake

Franziska
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Resting time 30 minutes
Total Time 1 hour 15 minutes
Servings 1 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.