British Victoria Sponge Cake Recipe

The British Victoria Sponge Cake is a celebrated classic, loved for its light crumb, simple ingredients, and timeless appeal.

Named after Queen Victoria, who made it her signature afternoon tea indulgence, this cake is all about balance—pillowy sponge, bright jam, and pillowy cream, finished with a dusting of powdered sugar.

While the recipe is straightforward, every detail matters to achieve the authentic taste and texture of a true British teatime centerpiece.

Whether for a garden party, birthday, or cozy family gathering, a well-made Victoria Sponge is a guaranteed crowd-pleaser that always stands out.

Ingredients Checklist

Before starting, gather all ingredients and ensure everything is at room temperature for the best results. Quality and freshness make a huge difference in a cake this simple.

For the Sponge Cake Layers:

• 225g (1 cup) unsalted butter, very soft

• 225g (1 cup) golden caster sugar (or fine white caster sugar)

• 4 large eggs, at room temperature

• 1 tsp pure vanilla extract

• 225g (1¾ cups) self-raising flour, sifted

• 2 tbsp whole milk, at room temperature

• Pinch of fine sea salt

For the Filling:

• 150g (about ½ cup) best-quality strawberry or raspberry jam (seedless preferred for smoothness)

• 150ml (about ⅔ cup) double cream or heavy cream (or use lightly sweetened whipped cream)

• 2 tbsp icing sugar (powdered sugar), plus more for dusting

Optional Finishing Touches:

• Fresh strawberries, raspberries, or sliced fruit for garnish

• Mint leaves for color

Essential Equipment:

• 2 x 20cm (8-inch) round cake tins (ideally loose-bottomed)

• Electric mixer (stand or hand-held)

• Baking parchment

• Offset spatula

• Sifter for dry ingredients and dusting

Step-by-Step Instructions

Carefully following each step ensures a light, even sponge and a beautifully assembled finished cake.

1. Prepare the Cake Tins and Oven

• Preheat oven to 170°C fan / 190°C conventional / 375°F.

• Grease the tins with butter and line the bases with baking parchment.

2. Make the Cake Batter

• Beat the soft butter and caster sugar together for at least 3–5 minutes, until pale, fluffy, and doubled in volume.

• Beat in eggs one at a time, mixing well after each. If the mixture looks like it might split, add a tablespoon of the flour to bring it together.

• Stir in vanilla extract.

• Sift in the self-raising flour and a pinch of salt. Gently fold into the mixture using a large metal spoon or spatula—do not overmix, or the cake will be dense.

• Add the milk and gently mix just until smooth and dropping consistency.

3. Bake the Sponges

• Divide the batter evenly between the prepared tins. Use a digital scale for precise, even layers.

• Level the tops gently with an offset spatula.

• Bake in the center of the oven for 22–25 minutes. The sponges should be golden, spring back to the touch, and a skewer should come out clean.

• Cool in tins for 5 minutes, then turn out onto a wire rack. Peel off parchment and let cool completely.

4. Prepare the Filling

• Slightly warm the jam (microwave for 10 seconds) for easier spreading.

• Whip the double cream with icing sugar until just holding soft peaks (do not over-whip; the cream should be pillowy and spreadable).

5. Assemble the Cake

• Place one sponge layer, top side down, on your serving plate.

• Evenly spread a generous layer of jam over the base.

• Gently spread or pipe the whipped cream over the jam, right to the edges.

• Carefully top with the second sponge, top side up. Press down very gently.

• Dust the top liberally with icing sugar using a fine sieve.

6. Decorate and Finish

• For an extra-special touch, arrange fresh berries or mint leaves around the base or on top.

• Serve the cake the same day for the best texture and flavor.

Tips for Perfect Results

Attention to detail makes the difference between average and exceptional. Use these professional tips for flawless Victoria Sponge every time.

• Room temperature ingredients: This is crucial for proper aeration and even mixing—cold butter or eggs lead to dense cake.

• Use golden caster sugar: It imparts a gentle caramel flavor and authentic British taste, though white caster sugar is also acceptable.

• Do not overmix: Gently fold in the flour for a light crumb; overmixing activates gluten and makes a tough sponge.

• Weigh your batter: For even, level layers, divide batter using a kitchen scale.

• Cooling is essential: Let the sponges cool completely before filling, or the cream will melt and the cake may slide.

• Real cream, not buttercream: Whipped double (heavy) cream is traditional. Use stabilized whipped cream if serving in warm conditions.

• Jam before cream: Spreading jam first keeps the cake moist and prevents the cream from soaking into the sponge.

Serving Suggestions

Victoria Sponge is versatile and elegant for every occasion. Here’s how to serve it at its best.

• Afternoon tea: The centerpiece of a classic British afternoon tea—serve alongside finger sandwiches and scones.

• Garden parties and birthdays: Add extra berries or edible flowers for a festive look.

• Fresh fruit twist: Add a layer of sliced strawberries or raspberries on top of the jam before adding the cream.

• With coffee or breakfast: Leftover sponge is delightful with a morning cup of coffee or as a sweet brunch treat.

Final Thoughts

A perfectly baked Victoria Sponge is a true celebration of British baking: light, delicate, and understated. The key is simplicity—choose the best ingredients, avoid shortcuts, and treat each step with care.

Mastering this cake is as much about precision as it is about honoring tradition. Whether you’re a seasoned baker or a newcomer, this cake will impress at any table and never goes out of style.

Store leftovers (if there are any!) in an airtight tin in the refrigerator and bring to room temperature before serving for best flavor and softness. Enjoy every slice with pride—this is a cake that’s earned its place in baking history.