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 

• 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.

• Beat the softened butter until pale and creamy.
• Gradually add the icing sugar and vanilla, beating until light and fluffy.

• 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!