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.
Photography by Sophie MacKenzie.
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!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Recommended Tools
- 2 8-inch (20cm) round cake tins
- Pastry brush
- Parchment paper
- Mixing bowl
- Hand or stand mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons or a digital kitchen scale
- Wire rack
Ingredients
- Milk: plain whole milk is best.
- Butter: salted, and softened at room temperature.
- Sugar: plain white sugar.
- Eggs: large, at room temperature.
- Cake Flour: this is key for the best tasting sponge. Look for cake flour and don’t sub all-purpose unless absolutely necessary.
- Baking powder and salt
- Icing Sugar: for topping the cake.
- Chantilly Cream: for layering. Plain cream can be used if preferred.
- Jam: strawberry jam is typical, but other types can be used if you like.
Keep scrolling to see clear and detailed process shots, as well as tips and notes to help you make Victoria Sponge perfectly the first time!
Method
TOP TIPS
1. Use room temperature ingredients. Any cold ingredients can cause the batter to curdle and the cake won’t be as soft.
2. Cool fully. Make sure both cakes are completely cooled before adding the filling. Any warmth will cause the cream to melt and ooze out (think Bake Off).
3. Don’t over-mix. If the batter is mixed too long once the flour is added, the cakes will be tough.
Recipe 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 sugar and vanilla added (extract, powder, or paste). We like this little boost of flavour, but plain whipped cream is nice too.
- We developed this recipe grams-first as it’s a 1:1:1 recipe. That’s why some of the imperial measurements are a bit funny.
How to Store and Freeze a Victoria Sponge
- To Store: a filled sponge is best served fresh, as fillings can soak into the cake and ruin the crumb. To store, wrap the cake layers well and keep at room temperature for up to 2 days. Fill immediately before serving. Leftovers can be refrigerated for a day or two, but it will soften.
- To Freeze: freeze the cake layers without filling. Wrap very well and freeze for up to 3 months. Thaw in the refrigerator, then bring to room temperature before filling and serving.
Substitutions and Variations
- 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.
- If you want to jazz things up a bit, try adding the zest of an orange or lemon to the cake batter. Mix it in after creaming the sugar and butter.
FAQ
This means you use equal parts butter, sugar, and flour. You can see in the recipe that the gram amounts are all equal, and this is a common method for sponge cakes.
They key to a good sponge is beating very well, and then not over-mixing. The butter and sugar should be very well mixed, and then more air is incorporated with each egg that’s added. Then don’t over-mix when the dry ingredients are added, and you’ll have a perfectly fluffy sponge cake.
If your cake is dry, it’s probably over-baked. If you followed the recipe down to the letter, and the cake is still dry, then your oven is likely running too hot. Use an oven thermometer for the best results.
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.
Recipe
Victoria Sponge
Description
Equipment
- 2 8-inch (20cm) round cake tins
- pastry brush
- Parchment paper
- Mixing bowl
- Hand or stand mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons or a digital kitchen scale
- Wire rack
Ingredients
- 1 cup salted butter, softened
- 1 cup + 2 tablespoons sugar
- 4 large eggs, room temperature
- 1 ¾ cups cake flour
- 2 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 2 tablespoons milk
To Serve
- 2 tablespoons icing sugar
- 1 cup Chantilly cream
- ¼ cup strawberry jam
Instructions
- 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.
- Add the eggs one at a time, beating between each addition, until all four have been incorporated into the cake batter.
- Add half the flour (¾ cup or 112 grams), 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.
- 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.
- Cool the cakes for 10 minutes before removing from the tins and cooling fully on a wire 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.
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 sugar and vanilla added (extract, powder, or paste). We like this little boost of flavour, but plain whipped cream is nice too.
- We developed this recipe grams-first as it’s a 1:1:1 recipe. That’s why some of the imperial measurements are a bit funny.
Substitutions and Variations
- 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.
- If you want to jazz things up a bit, try adding the zest of an orange or lemon to the cake batter. Mix it in after creaming the sugar and butter.
Nutrition
This post was first published in May 2021. It has been updated with additional information as of May 2022.
MsYoungCooks says
Hi! Please clarify! You list baking soda on the ingredients list, but mention baking powder in step 4. Which is it? I have literally stopped in the middle of my baking preparation. Thanks.
MsYoungCooks says
In your header story/description before the recipe, baking powder is listed so I went with that! Fingers crossed.
Kelly Neil says
Yes sorry, we had originally written soda by mistake but had fixed it the same day we published the post! There must have been an issue with our recipe card we didn’t realize and when we just republished it it updated to the correct ingredient. SO sorry about that and yes baking powder is right! Hope you love the cake!
Msyoungcooks says
I’m glad I picked correctly. It’s a delicious cake! So light and not too sweet. I will be using this recipe going forward for Victoria Sponge Cake. Thank you for your response!
klayde marie says
I love this! I loooove baking but there are definitely times I need something FAST and don’t have the luxury of spending hours in the kitchen. Can’t wait to try it!
Sobina says
Is self raising good do i still add baking powder
Alexandra Daum says
You should be able to make it without baking powder if you use self-raising, but we haven’t tried it.