Looking for a foolproof Victoria Sponge Recipe? Use my easy method for the perfect buttery vanilla cake without any of the effort. Fill your Victoria Sandwich with raspberry jam and whipped cream and expect everyone to ask for a second slice!

Love baking? You must try this Classic Lemon Drizzle Cake!

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First published June 2015 | Updated August 2019

What’s in a name

Victoria sponge or Victoria Sandwich is deceptively simple cake, named after Queen Victoria who was fond of enjoying a slice or two with her afternoon tea.

Despite being a favourite of Queen Victoria’s it is a rather humble cake – two sponge layers sandwiched together with raspberry jam and whipped cream and dusted with icing sugar.

You are likely to find this cake in every café, bake sale and traditional afternoon tea menu… but homemade is always best!

TRADITIONAL VICTORIA SPONGE

Most recipes use a simple formula: weigh the eggs (3-4 usually) in their shells then use the same weight of butter, sugar, and flour. The butter and sugar are then beaten together until light and fluffy then the eggs and flour are added alternately with the last of the flour being folded in at the end.

This classic way, embraced by Mary Berry et al, results in a lovely Victoria Sandwich but can be a little tricky for novice bakers. I have turned the method on its head using the reverse creaming method.

Reverse Creaming Method

In this recipe for the best vanilla cake, the dry ingredients (flour, sugar and baking powder) are first coated in the butter. The butter stops the development of gluten resulting in a very soft crumb.

The liquid ingredients are added next, starting with beaten eggs and ending with milk. The whole process takes minutes and can be done in a stand mixer or a food processor.

There’s no danger of overbeating the batter or of any curdling which are common with the classic creaming method. You don’t even have to remember to take the butter out of the fridge! You can also make the cake in a food processor or a stand mixer with equally excellent results.

All in one method

Indeed you can! The only stipulation I have is to make sure that all the ingredients are at room temperature, especially the butter.

If you prod room temperature butter with your finger it should leave a clear imprint. If your milk is straight out of the fridge, warm briefly in the microwave or a pan until it is tepid (not hot!).

Put all the ingredients in your stand mixer fitted with the paddle attachments, or your food processor or use a hand mixer.

If you use a hand or stand mixer, start mixing on the lowest speed and only increase the speed after the ingredients have been mixed in. Increase the speed to maximum setting and mix until the batter is completely smooth, stopping to scrape the bottom and sides of your bowl with a spatula.

Ingredients

Make sure the flour and baking powder are fresh, especially if you don’t bake often. Stale baking powder can ruin this otherwise very simple cake recipe. You will need:

Sugar: ideally caster sugar. Caster sugar is finer than granulated but if you can’t find any simply blitz some granulated sugar in a food processor until the granules are smaller – but not so small that you end up with icing sugar!

Butter: always use unsalted butter in baking recipes unless specified otherwise!

Eggs: I always use large free range eggs

Flour: plain / all purpose flour.

Baking Powder: check the last time you used it… has it expired three years ago?

Vanilla: I use vanilla paste but real vanilla extract is fine too

Milk: whole milk or semi skimmed

Icing Sugar (powdered sugar) to dust the cake

Jam: traditionally it is raspberry jam but any berry jam can be used as it cuts through the sweetness. Or you can freestyle and use curd or marmalade.

Double (heavy) cream: whisked with icing sugar and vanilla to create the filling. Some people prefer to use American buttercream as the filling as it allows the cake the last a bit longer. I find it a bit too sweet but use whatever you prefer.

Victoria Sponge step by step

Full measurements and instructions can be found on the printable recipe card at the bottom of the page.

STEP 1. Preheat the oven to 180C (350F). Grease and line the base of two 23cm (9inch) cake tins with baking paper. Dust with flour and shake off any excess or spray with cake release.

STEP 2. Add the flour (sifted), sugar, baking powder and salt to the bowl of a food processor fitted with a metal blade or in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to combine.

STEP 3. Add the cubed butter and beat together on low speed until the mixture resembles fine breadcrumbs.

STEP 4. Gradually add the eggs, mixing on low speed. If you are using a stand mixer then stop and wipe down the bottom and sides of the bowl.

STEP 5. Add the milk and vanilla extract and beat together. Stop and scrape the bottom and sides of the mixing bowl with a spatula. Continue mixing for a couple of minutes until batter is completely smooth.

STEP 6. Divide the batter between the prepared cake tins. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean, the cake is coming away from the sides of the tin and is springy on top. Cool completely on a wire rack. If the cakes have domed while baking then level the bottom cake layer.

STEP 7. When you are ready to assemble the cake, whisk the cold cream, icing sugar and vanilla extract initially on low speed and then medium and finally high speed until you have firm peaks. You can do this in a bowl with a hand mixer or in a stand mixer fitted with the whisk attachment. Remember to add the gelatine if you are making stabilised whisked cream (see recipe notes).

STEP 8. Mix the jam to soften then spread over the bottom cake layer.

STEP 9. Pipe the whipped cream over the jam and sandwich with the second layer.

STEP 10. Dust with icing sugar and serve immediately.

Lucy’s Tips

The secret to beautifully light whipped cream is to put the mixing bowl and whisk in the fridge for 30 minutes before whisking. Make sure you whisk until you have firm peaks otherwise the cream will ooze out of the cake – not a good look!

Make sure you use cream with the highest fat content you can find. Heavy cream in the US is lower in fat than double cream in the UK and other countries. (see below)

If the day is really warm and you are worried about the cream not being firm enough you can add a little gelatine to help stabilise it.

Since the cake contains fresh cream it needs to be consumed straight after filling or kept in the fridge for up to two days.

Raspberry jam is the most traditional filling for Victoria sponge but strawberry jam or any berry jam is lovely. You can go off piste and use marmalade or citrus curd etc if you like.

Traditional Victoria Sandwich is dusted with icing sugar and nothing else! Fresh berries or flowers are very pretty if you want to jazz things up a bit 😉

How to stabilise whipped cream

STEP 1. Sprinkle one sachet of gelatine powder over 2 tbsp of hot water in a small deep bowl. Stir to dissolve and then microwave for two 5-10 second bursts until it is liquid.

STEP 2. Add half of the liquid gelatine to the cream once it has reached soft peaks and continue to whisk until you have firm peaks. Don’t over whip the cream or it might curdle.

STEP 3. Transfer the cream to a piping bag fitted with a plain round tip and chill for 20 minutes before using to pipe over the cake.

Have you made my Victoria sponge? Snap a photo, add hashtag #supergoldenbakes and tag @supergolden88 on INSTAGRAM

Victoria Sponge Cake Recipe Lucy Parissi | Supergolden Bakes Looking for a foolproof Victoria Sponge Recipe? Use my easy method for the perfect buttery vanilla cake without any of the effort. Fill your Victoria Sponge cake with raspberry jam and whipped cream and expect everyone to ask for a second slice! Since the cake contains fresh cream it is best consumed straight away but it will keep for a couple of days in the fridge. 4.88 from 8 votes Print Pin Prep Time: 15 minutes Cook Time: 30 minutes Servings: 14 -16 slices Calories: 486 kcal Ingredients Dry ingredients 350 g | 12.3oz | 2 3/4 cups plain (all purpose) flour sifted 350 g | 12.3oz | 2 3/4 cups plain (all purpose) flour sifted

330 g | 11.6oz | 1 2/3 cups caster sugar 330 g | 11.6oz | 1 2/3 cups caster sugar

1 1/2 tbsp baking powder 1 1/2 tbsp baking powder

1/2 tsp salt 1/2 tsp salt Liquid ingredients 200 g | 7oz | 3/4 cup + 1 heaped tbsp cold unsalted butter cubed 200 g | 7oz | 3/4 cup + 1 heaped tbsp cold unsalted butter cubed

3 large eggs lightly beaten 3 large eggs lightly beaten

200 ml | 7fl oz | 3/4cup + 2 tbsp whole milk 200 ml | 7fl oz | 3/4cup + 2 tbsp whole milk

1 tsp vanilla extract or paste 1 tsp vanilla extract or paste For the filling 480 ml | 2 cups COLD double cream (heavy cream with high fat content) 480 ml | 2 cups COLD double cream (heavy cream with high fat content)

200 g | 1 cup icing sugar (powdered) sugar 200 g | 1 cup icing sugar (powdered) sugar

2 tsp vanilla paste or extract 2 tsp vanilla paste or extract

1 sachet powdered gelatine (OPTIONAL – SEE NOTES) 1 sachet powdered gelatine (OPTIONAL – SEE NOTES)

icing sugar to dust icing sugar to dust

200 g | 7 oz raspberry jam softened 200 g | 7 oz raspberry jam softened Instructions Preheat the oven to 180C (350F). Grease two 23cm | 9in cake tins with with a little butter and dust with flour (or spray with cake release). Line the bottoms of the tins with baking paper.

Add the (sifted) flour, sugar, baking powder and salt to the bowl of a food processor fitted with a metal blade or in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed to combine.

Add the cubed butter and mix for a couple of minutes until the mixture resembles fine breadcrumbs / sand.

Gradually add the eggs, mixing on low speed. If you are using a stand mixer then stop and wipe down the bottom and sides of the bowl.

Add the milk and vanilla extract and beat together. Stop and scrape the bottom and sides of the mixing bowl with a spatula. Continue mixing for a couple of minutes until batter is completely smooth.

Divide the batter between the prepared cake tins. Bake for 25-30 minutes or until a skewer inserted in the centre comes out clean, the cake is coming away from the sides of the tin and is springy on top.

Cool completely on a wire rack. If the cakes have domed while baking then level the bottom cake layer.

Whisk the cream, icing sugar and vanilla on low speed, increasing the speed to maximum gradually until you have firm peaks. If you need to stabilise the cream read the notes about how to add the gelatine.

Mix the jam to soften then spread over the bottom cake layer. Pipe the whisked cream on top and sandwich with the second layer.

Dust with icing sugar and serve immediately. Video Notes What are the ingredients in a Victoria sponge cake? Make sure the flour and baking powder are fresh, especially if you don’t bake often. Stale baking powder can ruin this otherwise very simple cake recipe. You will need: Sugar: ideally caster sugar. Caster sugar is finer than granulated but if you can’t find any simply blitz some granulated sugar in a food processor until the granules are smaller – but not so small that you end up with icing sugar!

Butter: always use unsalted butter in baking recipes unless specified otherwise!

Eggs: I always use large free range eggs

Flour: plain / all purpose flour.

Baking Powder: check the last time you used it… has it expired three years ago?

Vanilla: I use vanilla paste but real vanilla extract is fine too

Milk: whole milk or semi skimmed

Icing Sugar (powdered sugar) to dust the cake

Jam: traditionally it is raspberry jam but any berry jam can be used as it cuts through the sweetness. Or you can freestyle and use curd or marmalade.

Double (heavy) cream: whisked with icing sugar and vanilla to create the filling. Some people prefer to use American buttercream as the filling as it allows the cake the last a bit longer. I find it a bit too sweet but use whatever you prefer. Victoria Cake Tips and Tricks The secret to beautifully light but stable whipped cream is to put the mixing bowl and whisk in the fridge for 30 minutes before whisking. Make sure you whisk until you have firm peaks otherwise the cream will ooze out of the cake – not a good look!

Make sure you use cream with the highest fat content you can find. Heavy cream in the US is lower in fat than double cream in the UK and other countries. (see below)

If the day is really warm and you are worried about the cream not being firm enough you can add a little gelatine to help stabilise it. How to stabilise freshly whipped cream STEP 1. Sprinkle one sachet of gelatine powder over 2 tbsp of hot water in a small deep bowl. Stir to dissolve and then microwave for 10 second bursts until it is liquid. STEP 2. Add half of the liquid gelatine to the cream once it has reached soft peaks and continue to whisk until you have firm peaks. Don’t over whip the cream or it might curdle. STEP 3. Transfer the cream to a piping bag fitted with a plain round tip and chill for 20 minutes before using to pipe over the cake. Nutritional Info Calories: 486 kcal | Carbohydrates: 60 g | Protein: 5 g | Fat: 26 g | Saturated Fat: 16 g | Cholesterol: 114 mg | Sodium: 220 mg | Potassium: 218 mg | Fiber: 1 g | Sugar: 39 g | Vitamin A: 935 IU | Vitamin C: 1 mg | Calcium: 107 mg | Iron: 1 mg Tried this recipe? Mention @supergolden88 or tag #supergoldenbakes

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