Classic Victoria Sponge

With just seven ingredients, a simple Victoria sponge cake is a classic for a reason. Layer with Chantilly cream and jam for a beautiful dessert.

Sponge cakes were invented during the renaissance period and were the first cakes to be made without yeast, using only eggs as a leavening agent. The Victoria sponge is named after Queen Victoria and uses baking powder, which was only invented in 1843.

Adding baking powder makes for a more reliable cake batter, ensuring a greater rise with less effort. This classic cake is light, fluffy, and just sweet enough.

We follow the classic 1:1:1 method, with equal parts butter, sugar, and flour. Just one bowl is needed for making the cake batter, and standard cake tins are used (no spring-form needed).

It’s a very simple cake to memorize and keep in your back pocket, and can be adapted to a number of uses. As is, this sandwich cake is a beautiful treat for afternoon tea, birthday parties, or any other special days!

Jump to:

• Ingredients
• Method
• Tips and Notes
• Substitutions
• Recipe

Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post, to see the full recipe card with ingredient measurements and instructions.

Ingredients

Method

Grease two 8-inch (20cm) round cake tins with butter. Line with parchment paper and set aside. Preheat the oven to 375°F (190°C).

Add the butter and sugar to a large mixing bowl (or the bowl of your standing mixer). Use electric beaters to mix until very light and fluffy, 3-4 minutes.

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Add the eggs one at a time, beating between each addition, until all four have been incorporated into the cake batter.

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Add half the flour (¾ cup or 112g), the baking powder, and salt to the bowl. Mix until just combined. Add the milk and remaining flour and mix again, being careful not to over-mix.

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Divide the batter between the two prepared cake tins, gently tapping to level.

Bake the cakes on the middle rack of the preheated oven for 20-25 minutes, or until the top of the cake springs back when lightly touched.

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Cool the cakes for 10 minutes before removing from the tins and cooling fully on a rack.

To assemble, spread jam over the top of one of the cakes, followed by Chantilly or whipped cream. Top with the second cake, then dust with icing sugar.

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Tips and Notes

A stand mixer can be use for making the batter, but be careful not to over-mix. Use the whisk attachment.

Any round cake tin can be used to bake the cakes, including spring form pans. We like the easy release, but use whatever you have.

Make sure all of the ingredients are at room temperature before starting for the best results.

Don’t mix up baking powder and baking soda! Baking powder has added starch and cream of tartar (check the ingredients if you’re not sure). We aren’t using self-raising flour.

Chantilly cream is just whipped cream with vanilla added (extract, powder, or paste). We like this little boost of flavour, but plain whipped cream is nice too.

Substitutions

To make a dairy-free sponge, use a good vegan butter and non-dairy milk.

Any type of jam you like can be used. Strawberry jam is classic, but raspberry, rhubarb, and even peach would all be excellent.

All-purpose white flour can replace cake flour in a pinch, but if you are switching them, make sure to weigh your ingredients. Cake flour weighs less. The cake will be a bit denser if using plain flour.

More Beautiful Cakes

Chocolate Loaf Cake with Earl Grey Poached Pears
Rhubarb Upside Down Cake
Lemon Buttermilk Cake with Raspberry Compote
Plum and Pear Upside Down Cake
Spiced Carrot Cake with Pineapple

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.