Victoria Sponge Cake (Classic British Recipe)
Calories: 47
Adjust Servings Here: 8 servings
Description
A classic Victoria sponge cake made with soft, buttery vanilla cake layers, filled with strawberry jam and stable vanilla buttercream. This version is ideal for warm or humid climates, making it perfect for celebrations, afternoon tea, and decorated cakes.
Ingredients
Vanilla sponge Cake
- 226 g (1 cup) Unsalted Butter room temperature
- 200 g (1 cup) White sugar fine grain or castor
- 4 large Eggs
- 226 g (1 cups) Cake flour
- 1 tsp Baking powder
- ½ tsp Salt
- 4 tbsp (¼ cup) Milk
- 2 tsp Vanilla extract
Vanilla buttercream
- 226 g (1 cup) Butter unsalted, room temperature
- 500 g (1 lb) Powdered sugar
- ½ tsp Salt
- 2 tbsp Whipping cream 38%
Filling
- ¼ cup Strawberry Jam
Instructions
Victoria Sponge Cake
- Oven and Pans - Preheat the oven to 170°C / 340°F (conventional, no fan). Grease and line two 8-inch round cake pans with parchment paper.
- Wet Ingredients - In a large bowl or stand mixer with the paddle attachment, cream the sugar and oil briefly, then add the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix briefly until smooth. The batter should be soft and pourable.226 g Unsalted Butter, 200 g White sugar, 4 large Eggs, 2 tsp Vanilla extract
- Dry ingredients - In a separate bowl, sift together the cake flour, baking powder, and salt. Add the dry ingredients to the batter in two additions, alternating with the milk. Mix on low speed just until combined.226 g Cake flour , 1 tsp Baking powder, ½ tsp Salt, 4 tbsp Milk
- Pan - Divide the batter evenly between the prepared pans and level the tops.
- Bake and Cool - Bake for 25–30 minutes, or until lightly golden and the center springs back when gently pressed. Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely before filling.
Assemble
- Vanilla Buttercream - Beat the butter and salt until smooth and creamy. Gradually add the powdered sugar, mixing well. Add the vanilla and cream, then whip until light, smooth, and spreadable.226 g Butter , 500 g Powdered sugar, ½ tsp Salt, 2 tbsp Whipping cream
- Fill the cake - Place one cake layer on a serving plate or cake board. Spread an even layer of strawberry jam.¼ cup Strawberry Jam
- Frost - Top with a generous layer of vanilla buttercream. Place the second cake layer on top. Dust lightly with powdered sugar, if desired.
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