Classic Victoria Sponge Cake

This Classic Victoria Sponge Cake is a timeless dessert known for its light, airy layers and simple elegance. Soft vanilla sponge cake sandwiched with sweet strawberry jam and fluffy whipped cream creates a perfectly balanced treat. Ideal for afternoon tea, celebrations, or casual gatherings, this cake proves that simple ingredients can create something truly special.

Why You’ll Love This Recipe

• Light, fluffy sponge with a tender crumb
• Simple ingredients with classic flavor
• Perfect for tea time, birthdays, and gatherings
• Elegant presentation with minimal effort
• Easy to customize with different fillings

Ingredients

For the Sponge Cake

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 tablespoons whole milk

For the Filling

• 3/4 cup strawberry jam
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

For Topping:

• Powdered sugar, for dusting

Step-by-Step Instructions

1. Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. In a large bowl, cream butter and granulated sugar until light and fluffy, about 3–4 minutes.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Gradually fold dry ingredients into the batter, alternating with milk, until smooth.
6. Divide batter evenly between prepared pans and smooth the tops.
7. Bake for 22–25 minutes until cakes are golden and a toothpick inserted comes out clean.
8. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Whip heavy cream with powdered sugar until soft peaks form.
10. Spread strawberry jam over one cake layer, followed by whipped cream.
11. Top with the second cake layer and dust with powdered sugar before serving.

Tips & Variations

• Use room-temperature ingredients for best texture
• Do not overmix the batter to keep the sponge light
• Swap strawberry jam for raspberry or apricot jam
• Add fresh sliced strawberries for extra freshness
• Chill cake slightly before slicing for cleaner cuts

Storage & Freezer Instructions

• Store cake in an airtight container in the refrigerator for up to 2 days
• Bring to room temperature before serving for best flavor
• Unfilled sponge layers can be frozen for up to 2 months
• Wrap layers tightly in plastic wrap before freezing
• Avoid freezing assembled cake with cream filling

Serving & Pairing Ideas

• Serve with hot tea or freshly brewed coffee
• Pair with fresh berries on the side
• Add a dollop of extra whipped cream when serving
• Slice into small portions for afternoon tea spreads
• Garnish with mint leaves for a refined presentation

Frequently Asked Questions

What makes a Victoria sponge different from other cakes?

A Victoria sponge uses equal parts butter, sugar, eggs, and flour, creating a light, balanced texture without heavy frosting.

Can I use buttercream instead of whipped cream?

Yes, but traditional Victoria sponge uses whipped cream for a lighter finish.

Why did my sponge turn dense?

Overmixing or using cold ingredients can cause the sponge to lose its airy texture.

Can I bake this in one pan?

You can, but baking in two pans ensures even layers and proper rise.

Ready to Make It?

This Classic Victoria Sponge Cake is proof that timeless recipes never go out of style. With soft layers, sweet jam, and airy cream, it’s a cake that feels special yet approachable. Save this recipe now and enjoy a beautifully light dessert whenever the occasion calls for it.

You Might Also Like

• Empire Cookies – Soft sandwich cookies filled with jam and topped with icing.
• Strawberry Shortcake – Light biscuits layered with whipped cream and fresh berries.
• Lemon Pound Cake – A dense yet tender cake with bright citrus flavor.
• Vanilla Sheet Cake – Simple, fluffy cake perfect for gatherings.

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