The Perfect Victoria Sponge Cake - Blondies Bakes

The Perfect Victoria Sponge Cake

A Slice of British Heaven: Our Classic Victoria Sponge

The much loved Victoria Sponge is here! This classic British bake features two light-as-air vanilla sponges sandwiched together with sweet strawberry jam and velvety buttercream. It's our go-to recipe for afternoon tea or special occasions.

Recipe overview

Prep Time: 25 minutes
Cooking Time: 20-25 minutes
Effort: Moderate 
Serves: 8-10 slices

Ingredients 

For the sponge:

  • 200g unsalted butter, softened to room temperatur
  • 200g caster sugar
  • 200g self-raising flour
  • 4 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp whole milk (if needed)

For the filling:

  • 150g unsalted butter, softened
  • 300g icing sugar
  • 1 tsp vanilla extract
  • 150g strawberry jam
  • Icing sugar for dusting

Equipment

  • 2 x 20cm round cake tins
  • Baking parchment
  • Electric mixer
  • Large mixing bowl
  • Spatula
  • Cooling rack
  • Palette knife

Method 

Sponge:
  • Prepare your workspace: Preheat your oven to 180°C. Grease and line your cake tins with baking parchment.
  • Create the base: Beat the butter until it's super soft and creamy - it should look like whipped cream. This usually takes about 3 minutes.
  • Add sweetness: Gradually add the sugar while continuing to beat. Keep going until the mixture turns pale and fluffy - it should remind you of softly whipped butter.
  • Incorporate eggs: Add the eggs one at a time, mixing well after each addition. Don't worry if it looks a bit curdled - this is normal!
  • Add flavour: Mix in the vanilla extract.
  • Finish the batter: Gently fold in the flour and salt using a spatula. The mixture should slowly drop off your spoon - if it seems too thick, add a splash of milk.
  • Bake with love: Divide the mixture evenly between your prepared tins. Give them a gentle tap on the counter to remove air bubbles.
  • Into the oven: Bake for 20-25 minutes until golden brown. The cakes should spring back when lightly pressed.
  • Cooling time: Let the cakes cool in their tins for 10 minutes, then turn out onto a wire rack to cool completely.
Buttercream:
  • Beat the softened butter until pale and creamy.
  • Gradually add the icing sugar and vanilla, beating until light and fluffy.
Assembly:
  • Spread the jam on one sponge.
  • Top that sponge with buttercream.
  • Place the second sponge on top.
  • Dust with icing sugar just before serving.

    Chef’s notes:

    • Room temperature ingredients are crucial for achieving that perfect rise
    • The mixture might look curdled when adding eggs - don't panic! It'll come together when you add the flour
    • For extra lightness, keep your mixing gentle when adding flour
    • Store in an airtight container for up to 3 days
    • The sponges can be frozen for up to 3 months - perfect for making ahead!

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