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Lawrence D. Smith

Classic Victoria Sponge Cake

A traditional two-layer vanilla sponge cake filled with creamy buttercream and raspberry or strawberry jam, then lightly dusted with powdered sugar for a classic finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: English
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 1½ cups granulated sugar
  • 2 cups butter very soft
  • 4 eggs
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk
For the Filling
  • ½ cup butter softened
  • ½ cup powdered sugar icing sugar, plus a little extra for sprinkling on top
  • ½ teaspoon vanilla extract
  • ¼ cup raspberry jam or strawberry jam

Equipment

  • Stand mixer or electric mixer
  • Mixing bowl
  • Measuring cups and spoons
  • Two 8-inch round cake pans
  • Spatula or spoon
  • Cooling rack
  • Knife or cake spreader for applying the filling
  • Fine sieve or powdered-sugar shaker for dusting

Method
 

  1. Preheat the Oven: Preheat the oven to 180°C (350°F).
  2. Prepare the Cake Batter: Add the very soft butter and granulated sugar to a mixer and blend together.
    Add the eggs, all-purpose flour, baking powder, vanilla extract, and milk, then blend until the ingredients are thoroughly combined and the batter is evenly mixed.
  3. Divide the Batter: Grease two 8-inch round cake pans and divide the batter evenly between them, spreading it out as evenly as possible.
  4. Bake the Sponge Layers: Place the pans in the preheated oven and bake for 25–30 minutes, or until the sponge layers are baked through.
  5. Cool the Cakes: Leave the cakes in their pans for 10 minutes, then carefully turn them out onto a cooling rack and allow them to cool completely.
  6. Make the Buttercream: Combine the softened butter, ½ teaspoon vanilla extract, and ½ cup powdered sugar, then beat until the mixture is smooth and creamy.
  7. Fill the First Sponge: Place one completely cooled sponge on a serving surface and spread the buttercream evenly over its top.
  8. Add the Jam: Spread the ¼ cup raspberry or strawberry jam over the buttercream layer.
  9. Assemble the Cake: Place the second sponge on top of the filling to create a sandwich, pressing it together gently.
  10. Finish and Serve: Dust the assembled cake with a little powdered sugar immediately before serving.

Notes

  • Use very soft butter for the cake batter so it blends smoothly with the sugar and produces an evenly mixed batter.
  • Make sure the sponge layers are completely cool before adding the buttercream; warm cake can soften the filling.
  • The recipe works with either raspberry or strawberry jam, so choose whichever flavor you prefer.
  • Divide the batter as evenly as possible between the two 8-inch pans for two similarly sized sponge layers.
  • Allow the cakes to cool in their pans for 10 minutes before turning them onto the cooling rack.
  • Add the final dusting of powdered sugar just before serving for the classic Victoria Sponge appearance.