This recipe for Victoria Sponge Cake, a traditional dessert in the United Kingdom, is not only simple to prepare but also results in a cake that is tender, yielding, and airy. Because it is made up of two layers of delicious sponge cake that are sandwiched together with layers of sweet strawberry jam and layers of homemade whipped cream, this festive cake is perfect for afternoon tea or any other event that calls for a cake to be served.

This recipe for Victoria sponge cake yields a cake that is neither heavy or dense, but rather airy and fluffy, and it is suitable for any occasion. This delicious confection is a time-honored British specialty that is also sometimes referred to as a Victoria sandwich or Victoria sandwich cake. It is said that Queen Victoria adored eating Victoria sandwich bread while having afternoon tea, which is how the bread got its name. The bread was originally prepared as a giant loaf and then cut into elegant finger sandwiches.

In spite of the fact that the Victoria sponge could have been manufactured with only eggs, the introduction of baking powder in the middle of the nineteenth century made the procedure significantly easier. This was due to the fact that the resulting cake batter was dependably light and airy while yet preserving the buttery flavor of the original. The layers of tender sponge cake, which are light and airy, serve as the ideal vehicle for the sweet filling and the airy whipped topping.


  • The key to producing cake layers that are both light and moist lies in the use of self-rising flour, which already contains baking powder and a trace amount of salt. Make sure that the flour hasn’t gone bad because the baking powder won’t perform as well if it’s mixed with stale flour.
  • If you are not using the same brand of self-rising flour that I am, you will need to add baking powder. (King Arthur). You can disregard it if you are utilizing King Arthur in your game.
  • Because the recipe and the self-rising flour both include salt, it is important to use unsalted butter when making the cake so that the end product does not have a salty flavor. The ideal consistency for butter is one that can be dented easily with the tip of your finger. Creaming butter from the refrigerator will be challenging.
  • Don’t forget to get yourself a good supply of eggs! All of the eggs will cause your cake to rise, and it will also cause it to become fluffy.
  • If you want to assure that your whipped topping will be rich, use heavy cream that has a fat content of 35% or more. Because the emulsion will be more stable once the heavy cream has been refrigerated, this step is required.
  • Powdered sugar, also known as icing sugar or confectioners’ sugar, should be folded into the whipped cream to provide a touch of sweetness.
  • Jam: If you want to make a traditional Victoria sponge cake, I suggest using strawberry jam. However, you are free to use any type of jam that you choose. For the best possible results, use jam of a good quality. Check out my recipe if you’re interested in making your own strawberry jam at home.


  • 2 cups self-rising flour (240g)
  • ¼ teaspoon baking powder*
  • ¼ teaspoon salt1 cup unsalted butter softened (227g)
  • 1 cup plus 2 tablespoons granulated sugar (225g)
  • 4 large eggs room temperature
  • 1 tablespoon whole milk
  • 2 teaspoons vanilla extract divided
  • ½ cup heavy cream (120ml)
  • 1 tablespoon confectioners’ sugar plus more for dusting
  • ⅓ cup strawberry jam (80ml/110g)


  • Calories: 437kcal 
  • Carbohydrates: 47g 
  • Protein: 6g 
  • Fat: 25g 
  • Saturated Fat: 15g 
  • Polyunsaturated Fat: 1g 
  • Monounsaturated Fat: 7g 
  • Trans Fat: 1g 
  • Cholesterol: 137mg 
  • Sodium: 108mg 
  • Potassium: 82mg 
  • Fiber: 1g 
  • Sugar: 27g 
  • Vitamin A: 853IU 
  • Vitamin C: 1mg 
  • Calcium: 39mg 
  • Iron: 1mg


Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 10 servings

Calories 437kcal


  • 2 (8-inch) round cake pans
  • Parchment paper
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Wire cooling rack


  1. Get the oven going at 350 degrees. Butter and line the bottoms of two 8-inch round cake pans with parchment paper.

2. Sift the flour, baking powder, and salt into a medium bowl. (Omit baking powder if using King Arthur self-rising flour.)

3. Beat the butter and sugar on medium speed in a large basin or the bowl of a stand mixer fitted with the paddle attachment until mixed and smooth. Add the eggs one at a time, beating well after each addition and stopping to scrape down the bowl as necessary. Mix in the milk and vanilla extract (about 1 1/2 tablespoons).
Slowly add the flour mixture while beating on low speed until everything is incorporated and the batter is thick but smooth.

4. Then, using a spatula, evenly distribute the batter among the prepared cake pans.

5. Bake for 25 to 30 minutes, or until the top is golden brown, a toothpick inserted into the center comes out clean, and the sides of the cake are pulling away from the pan. The cakes should cool on a wire rack while still in the pans. Carefully get them out of the pans and discard the parchment.

6. Cream, confectioners’ sugar, and the remaining half teaspoon of vanilla should be beaten on medium speed in a medium mixing bowl until stiff peaks form. Put one cake on a dish to share. Add the strawberry jam and spread it all over. Layer the jam with the whipped cream. Put the second cake on top. Before serving, dust the top with more confectioners’ sugar. Cover and refrigerate leftovers for up to 3 days.


  • The Sole Reign of King Arthur, Rising flour is more reactive than other types of flour and sinks in the oven when additional baking powder is added, whilst other varieties of flour require the addition of baking powder to obtain the same outcomes. You are free to continue using King Arthur flour in place of baking powder even though this option is no longer available to you. In the event that you forget anything and the middle of your cake falls somewhat, you can conceal the fault by turning the top cake layer upside down.
  • For the most accurate results, I recommend using a digital kitchen scale to determine the amount of flour to use. If you do not have a scale, you can sift the flour with a spoon instead of using a scale, and then spoon it into the cups to measure it out. As a result of the dense sponge cake that will be produced if you overfill the measuring cup with flour, this technique comes highly recommended.
  • Tap the pan against the counter a few times to expel any air bubbles and smooth down the batter. This will ensure that the baking is even.
  • If you mix the mixture for the cake for too long, you will end up with a cake that is on the dense side. The issue of overmixing can be mitigated somewhat by ensuring that the components are at room temperature. It is essential to make preparations in advance and remove perishable items from the refrigerator, such as eggs, butter, and milk. You may quickly get eggs to room temperature by placing them in a wide basin and covering them with warm tap water. This will keep the eggs submerged and prevent them from cracking. This should take about 5 minutes to complete. When butter is cut into smaller pieces, it can be brought closer to room temperature in a shorter amount of time.
  • It is important that the baking process not be interrupted by opening the oven. Because of the draft coming from the kitchen, the cake will fall while it is baking in the oven.
  • Before spreading jam and whipped cream on top of the cakes, they should be allowed to totally cool for at least an hour. This will prevent the filling from melting and seeping out of the cake.
  • Sifting the dry ingredients is a necessary step. If you want your sponge cake to have a consistent texture throughout, it is essential to whisk the flour very thoroughly to remove any lumps that may have formed.



In place of self-rising flour, regular flour plus 114 teaspoons of baking powder per cup of flour will work as a substitute. Use 2 cups of all-purpose flour and 212 teaspoons of baking powder (leave out the extra 14 teaspoon provided for in the recipe) to make my recipe.


You should eat the Victoria sponge cake on the day you make it. Any leftovers, however, can be kept in the fridge for up to three days if well wrapped and refrigerated. The cake will become slightly soggy as the jam and whipped cream filling soaks into the crumb over time.


It’s best to assemble the cake with the jam and whipped topping just before serving, after the cake layers have been frozen. After the cake has cooled to room temperature, wrap it securely in plastic wrap and then aluminum foil. Those cake layers can be kept for a minimum of three months. Thaw in the refrigerator overnight, bring to room temperature before serving, and top with jam and whipped cream.

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