Victoria Sponge Cake
A classic British cake named after Queen Victoria, featuring layers of sponge filled with strawberry jam and whipped cream.
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- •2 cups Self-rising flour
- •1/4 tsp Baking powderadditional
- •1/4 tsp Saltadditional
- •1 cup Unsalted butterroom temperature
- •1 cup plus 2 tbsp Granulated sugar
- •4 Eggsroom temperature
- •1 1/2 tsp Vanilla extract
- •1 tbsp Milk
- •1/3 cup Strawberry jam
- •3/4 cup Heavy creamfor whipped cream
- •1 tbsp Powdered sugarfor whipped cream
- •1/2 tsp Vanilla extractfor whipped cream
- 1
Preheat the oven to 350°F (175°C). Butter two 8-inch pans and line with parchment paper.
5 min
- 2
Sift together 2 cups of self-rising flour, 1/4 tsp baking powder, and 1/4 tsp salt. Set aside.
3 min
- 3
Cream 1 cup of unsalted butter until smooth. Add 1 cup plus 2 tbsp of granulated sugar and beat until light and fluffy.
4 min
- 4
Add 4 eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
5 min
- 5
Mix in 1 1/2 tsp vanilla extract and 1 tbsp milk.
1 min
- 6
Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Finish mixing by hand.
3 min
- 7
Divide the batter evenly between the prepared pans. Smooth the tops and bake for 25-30 minutes.
30 min
- 8
Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
10 min
- 9
Whip 3/4 cup heavy cream with 1 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.
5 min
- 10
Spread 1/3 cup strawberry jam over one cake layer. Top with whipped cream, then place the second cake layer on top.
5 min
- 11
Dust the top with powdered sugar before serving.
1 min
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