How to Make a Victoria Sponge Cake

Co-authored by Jessica Gibson

Last Updated: October 25, 2021 References Tested

It's hard to imagine a tea-time treat that's more traditional than the Victoria sponge. Since the batter is made in a single bowl, it's easy to mix up and bake a few layers. Once the delicate sponge cakes have cooled, spread strawberry jam across one. If you want, top the jam with whipped cream or buttercream before you place the other sponge layer on top. Dust the Victoria sponge with a little granulated sugar and serve it with your favorite cup of tea!

Ingredients

4 eggs
1 cup (200 g) of granulated sugar or 1 1/8 cup (225 g) of caster sugar
1 3/4 cups (220 g) of self-rising flour
2 teaspoons (8 g) of baking powder
1 cup (225 g) of butter, room temperature, plus a little extra to grease the tins
Strawberry jam, to serve
Whipped cream, optional
Buttercream, optional

Makes an 8 in (20 cm) cake

Part 1

Part 1 of 3:

Making the Batter

1
Preheat the oven to 355 °F (179 °C) and grease 2 cake pans. Spray the inside of 2 8 in (20 cm) cake pans with baking spray. Then cut 2 8 in (20 cm) parchment paper circles and place a circle in the bottom of each pan. Set the pans aside while you prepare the batter.^{[1]
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- If you don't have baking spray, brush the inside of the pans with vegetable shortening or melted butter. Sprinkle a little flour in the pans and shake it around so the shortening is dusted with flour.
2
Put the eggs, sugar, flour, baking powder, and butter into a mixing bowl. Get out a large mixing bowl and crack 4 eggs into it. Add 1 cup (200 g) of granulated sugar or 1 1/8 cup (225 g) of caster sugar, 1 3/4 cups (220 g) of self-rising flour, 2 teaspoons (8 g) of baking powder, and 1 cup (225 g) of room-temperature butter to the bowl.^{[2]
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- If you don't have self-rising flour, use the same amount of all-purpose flour and add another 1 1/2 teaspoons (6 g) of baking powder and 1/2 teaspoon (2.5 g) of salt.
Did You Know? Using room-temperature butter will make it easier to mix the batter. Trying to beat cold butter will create lumps in the batter that could make the sponge cakes tough.

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3
Beat the ingredients on low to make a smooth batter. Turn a hand or stand mixer on to low so the flour doesn't fly out of the bowl. Beat the ingredients until the butter mixes with the eggs and dry ingredients. Keep mixing just until there's no flour left along the sides of the bowl. Don't beat the batter longer or the cake will be tough.^{[3]
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- If you don't have a hand or stand mixer, use a wooden spoon to beat the batter.

Part 2

Part 2 of 3:

Baking the Cakes

1
Spread the batter between the 2 prepared pans. Spoon 1/2 of the batter in 1 of the prepared baking pans and put the remaining batter in the other pan. Then use the back of a spoon or spatula and level the batter so the tops bake flat.^{[4]
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- If you want to ensure that the cakes are evenly divided, put the pans on a digital scale and weigh them as you divide the batter.
2
Bake the cakes for 20 to 25 minutes. Put both of the cake pans on the middle rack of your preheated oven. Bake them until the tops are golden brown and the sides pull away from the pan.^{[5]
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- You can also gently press the center of a cake. If it's done, it should spring back immediately. If it doesn't, bake it for 2 to 3 more minutes and check again.
3
Cool the cakes for 5 minutes before flipping them out onto a wire rack. Leave the cakes in the pans once you take them out of the oven. They should continue to pull away from the sides of the pans. After 5 minutes, run a butter knife around the sides of the cake pans and carefully flip them onto a wire rack to cool completely.^{[6]
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Tip: To prevent the cakes from having visible wire imprints, lay a kitchen towel over them before you flip them over onto the wire rack.

Part 3

Part 3 of 3:

Assembling the Victoria Sponge

1
Place 1 sponge cake on a stand and spread strawberry jam on top. Turn 1 of the cooled sponge cakes over so the flattest side is facing up. Spoon enough strawberry jam to completely cover the top in an even layer.^{[7]
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- Substitute your favorite flavor of jam or add fresh berries to the center of the Victoria sponge.
- The amount of strawberry jam you'll need will depend on how thick you want the jam layer in the center to be.
2
Spread optional whipped cream or buttercream over the jam. Although you don't have to add a creamy filling, you can spread lightly sweetened whipped cream or buttercream over the strawberry jam layer. To make it easier to spread, consider piping the whipped cream or buttercream.^{[8]
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Easy Buttercream
Beat 7 tablespoons (100 g) of softened butter until it's smooth. Then beat in 1 2/3 cups (200 g) of powdered (icing) sugar and add 1 tablespoon (15 ml) of milk until it's smooth. If it's too thick, mix in an additional 1 tablespoon (15 ml) of milk.
3
Place the other sponge layer on top and dust it with granulated sugar. Set the other cooled sponge cake on top of the jam and cream, if you're using it. Lay the sponge so the side with the dome is facing up. Then sprinkle granulated sugar over the top and serve the Victoria sponge cake.^{[9]
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- If you made the Victoria sponge with whipped cream, use it the same day you assemble it since the whipped cream won't keep.
- To store leftover Victoria sponge, cover and refrigerate it for up to 3 or 4 days.

Community Q&A
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Question

How can I stop marks on the sponge cake?

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This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.

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Staff Answer

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Line the wire cooling rack with a clean tea towel. Turn the cake out onto the tea towel (remove any lining paper first), then leave to cool. The tea towel will still allow the heat to leave and the cake to be well ventilated while preventing rack marks.
Question

Why do you use self-raising flour instead of plain flour?

Community Answer

That is the choice for this particular recipe; it saves time and makes the combining of ingredients slightly easier. However, it's a personal choice and you can find an alternative Victoria sponge cake recipe using baking powder combined with all-purpose (plain) flour. It is really about what you're happiest with.
Question

How many people will this sponge serve?

Community Answer

It should serve between 10 and 12 people since it makes a double-layered 8-in (20-cm) cake.