If there’s any cake that deserves top billing at an afternoon tea, it has to be the Victoria Sponge Cake. Effortlessly elegant, feather-light, and layered with cloud-like whipped cream and a sweet ribbon of raspberry jam, this British classic turns an ordinary day into a celebration. Whether you’re hosting a garden party or just indulging in a well-deserved treat, the Victoria Sponge Cake brings a touch of nostalgia, warmth, and irresistible flavor to your table.

Victoria Sponge Cake Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of simple but thoughtfully chosen ingredients, the Victoria Sponge Cake achieves a texture and flavor that’s both delicate and memorable. Each item brings something unique—whether it’s structure, lightness, or that signature creamy filling—so don’t skip any of the essentials.

Butter, for greasing the cake pans: Ensures your cake slides out perfectly, with golden, smooth sides every time.
All-purpose flour: Provides the tender crumb and light, springy structure vital to a perfect Victoria sponge.
Baking powder: The secret to a cake that rises beautifully and stays fluffy.
Salt: Enhances all the flavors, bringing out both sweetness and depth.
Large eggs (at room temperature): Help create a stable, airy batter for maximum lift and richness.
Granulated sugar: Sweetens the cake and contributes to the delicate golden crust.
Vanilla extract: That subtle, fragrant note elevates the whole experience.
Unsalted butter (melted and cooled): Gives the batter moisture and that signature melt-in-your-mouth quality.
Heavy cream: Whipped for the filling, it creates that pillowy layer between cake and jam.
Sour cream or crème fraiche: Balances the sweetness and creates an impossibly creamy filling.
Powdered sugar: For a touch of sweetness in the cream and a snowy dusting on top.
Vanilla extract (for the filling): Gives the whipped cream a whisper of flavor and sophistication.
Raspberry jam: The traditional choice for a Victoria Sponge Cake, adding both color and sweet-tart flavor.
Extra powdered sugar for sprinkling: That final flourish for a truly classic look.
Special equipment – 2 (8 x 2-inch) round cake pans and parchment paper: Ensures the cake bakes evenly and releases easily.

How to Make Victoria Sponge Cake

Step 1: Prepare the Cake Pans and Preheat the Oven

Begin by generously greasing two 8-inch round cake pans with butter, ensuring every nook and cranny is covered. Line the bottoms with parchment paper rounds to prevent any sticking disasters. Place a rack in the center of your oven, then preheat it to 350°F. This way, your cakes bake evenly and release without a hitch.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until everything is evenly distributed. This quick mix ensures that the lift from the baking powder will be consistent throughout your Victoria Sponge Cake, resulting in a perfectly even rise.

Step 3: Beat the Eggs and Sugar

Crack the eggs into the bowl of your stand mixer, or use a hand mixer, and beat on high speed for about 30 seconds. With the mixer running, slowly stream in the granulated sugar. Continue beating for 4 to 5 minutes until the mixture is pale, thick, and luscious. Don’t rush this step—the aeration is key to the sponge’s signature lightness! Mix in the vanilla extract at the end.

Step 4: Fold in the Dry Ingredients

Remove the bowl from the mixer. Using a spatula, gently fold in half of the flour mixture, taking care not to deflate all that lovely air you just created. Once it’s mostly incorporated, fold in the rest, followed by the melted and cooled butter. This combination brings together a silky batter that will bake into the softest layers imaginable.

Step 5: Bake the Layers

Divide the batter evenly between your prepared pans, using a spatula to smooth the tops. Give each pan a gentle tap on the counter to level the batter and release any large air bubbles. Slide them into the oven, and bake for about 23 to 28 minutes. The cakes are ready when they’re a pale golden brown, start pulling away from the sides, and a skewer inserted comes out clean. Let the cakes cool in their pans on a rack for 10 minutes.

Step 6: Cool the Cakes Completely

Once slightly cooled, run a knife around the edges of each cake, invert them onto a wire rack, and peel off the parchment paper. Carefully turn the cakes right-side up and let them cool completely. Patience pays off here—the filling won’t melt and you’ll get neat, beautiful layers.

Step 7: Whip the Cream for the Filling

In a mixing bowl, combine heavy cream, sour cream or crème fraiche, powdered sugar, and vanilla extract. Whip with a mixer until soft peaks just start to form—stop before it gets too stiff, then finish by hand for the perfect texture. This filling is rich but not overly sweet, which beautifully balances the flavors in your Victoria Sponge Cake.

Step 8: Assemble the Victoria Sponge Cake

Place one cake layer on your serving plate, top side down for an even surface. Spread a generous layer of raspberry jam across the cake. Next, dollop the whipped cream mixture on top, gently spreading it out to the edges. Top with the second cake layer, crown up. Finish with a dusting of powdered sugar over the top for that dreamy, snow-dusted look.

Step 9: Slice and Serve

Use a long serrated knife and a gentle sawing motion to slice your gorgeous creation. Serve right away for the freshest experience, and savor every forkful of this timeless treat.

How to Serve Victoria Sponge Cake

Garnishes

A traditional Victoria Sponge Cake is typically crowned with a simple dusting of powdered sugar, but don’t be afraid to add an artistic touch. A few fresh raspberries or sliced strawberries on top can add a pop of color and a hint of extra fruitiness. If you’re feeling fancy, an edible flower or two will take your cake from homey to show-stopping.

Side Dishes

This cake shines beautifully on its own but pairs delightfully with a strong cup of tea (how British!) or a gentle pour of sparkling lemonade. For a brunch spread, serve alongside a platter of fresh fruit or light tea sandwiches for a round of sweet and savory temptations.

Creative Ways to Present

For a whimsically rustic vibe, serve each slice on vintage mismatched plates. Mini Victoria Sponge Cakes are a charming twist—simply bake the batter in muffin tins and assemble as usual. Or stack the layers cake-stand high, then cut into dainty finger sandwiches for a modern afternoon tea.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, wrap the Victoria Sponge Cake lightly in plastic wrap and store it in the refrigerator. It will stay soft and delicious for up to two days, though it’s best enjoyed fresh while the cream is at its fluffiest and the sponge at its tender best.

Freezing

You can freeze the cake layers, tightly wrapped in plastic and foil, for up to a month before assembling. Wait to add the jam and whipped cream filling until after you thaw the cakes. Fully assembled Victoria Sponge Cake is not ideal for freezing since the cream will lose its beautiful texture when defrosted.

Reheating

This cake is meant to be served at room temperature, so if it’s chilled, let it sit out for 20-30 minutes before serving. There’s no need to reheat; in fact, doing so may melt the filling and compromise that perfect crumb.

FAQs

Why is it called Victoria Sponge Cake?

This iconic cake is named after Queen Victoria, who was known to relish a slice of sponge cake with her afternoon tea. It’s since become a British staple and a symbol of proper teatime indulgence.

Can I use a different jam for the filling?

Absolutely! While raspberry is the classic choice, you can swap in strawberry, blackberry, or even a tangy apricot jam for a unique twist. Just keep the layer generous but not too thick, to avoid any oozy surprises.

How do I keep my Victoria Sponge Cake from sinking?

Getting the eggs and sugar nicely aerated is key—don’t rush that initial beating step. Also, make sure not to open the oven door while the cake is baking. Both help your sponge rise high and stay lofty.

Can I make this cake gluten-free?

Yes! Substitute a high-quality 1:1 gluten-free flour blend for the all-purpose flour. Watch the bake time, as gluten-free cakes can sometimes cook a bit faster. The result will still be light and lovely.

Is it possible to prepare the whipped cream filling ahead?

You can whip the cream filling a few hours before assembling the cake and keep it chilled in the fridge. Give it a quick whisk right before spreading to revive that pillowy texture.

Final Thoughts

Every baker should experience the joy of serving a homemade Victoria Sponge Cake at least once—there’s nothing quite like the aroma, the plush crumb, or the flurry of powdered sugar across the top. Whether it’s for a celebration or just to make an ordinary day feel special, give this recipe a try and watch it become a beloved favorite in your kitchen, too.