Victoria Sponge Cake
A light and airy sponge, that’s buttery soft with a gorgeous vanilla flavour. A sweet raspberry jam and buttercream filling complete this all-time favourite classic.
Servings: 12 Slices
Calories: 360kcal
Ingredients
Sponge cake:
- 170 g unsalted butter
- 170 g caster sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 170 g plain flour (all-purpose, see notes for self-raising flour swap)
- 2 teaspoon baking powder
- 1 tablespoon milk (semi-skimmed or whole)
Jam Filling:
- ½ jar raspberry or strawberry jam (roughly 170g)
Buttercream Filling:
- 100 g unsalted butter (room temp.)
- 225 g icing sugar
- ½ teaspoon vanilla extract
- 2 tablespoon milk (semi-skimmed or whole)
Instructions
Sponge Cake:
- Pre-heat oven: 190°C / 170°C (fan) / Gas Mark 5 / 375°F
- Cream together the butter and sugar until smooth and fully combined, either using a spatula, electric hand mixer or stand mixer.
- In a separate bowl, whisk the eggs until light and fluffy.
- Slowly add the eggs to the creamed butter and sugar, and beat together.
- Stir in the vanilla extract and then sift in the flour, folding in gently.
- Add in the milk and mix until you have a smooth mixture.
- Divide the mix evenly between two lined cake tins (20cm / 8 inch round tins) and bake in the oven for 20mins or until lightly golden and skewer comes out clean. Allow the cakes to cool on a wire rack.
Buttercream Filling:
- Beat the butter until smooth and creamy. This can be done either by hand, electric hand mixer or stand mixer.
- Add in the icing sugar slowly and the vanilla extract, followed by the milk.
- The buttercream should be thick, but fluffy and spreadable. If the buttercream is too thick, add a little more milk. If it’s too runny, add more icing sugar.
Assembly:
- Once the sponges have fully cooled, turn one sponge upside-down and spread the buttercream in a generous, thick layer on the flat bottom of the sponge.
- Top the buttercream with the jam, spreading gently until you get an even layer.
- Place the other sponge on top to sandwich the layers and dust the top lightly with icing sugar for the classic Victoria sponge cake look.
Notes
- You can swap the plain flour in this recipe for self-raising flour of the same amount and exclude the baking powder from the recipe.
Nutrition
Calories: 360kcal | Carbohydrates: 44g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 21mg | Potassium: 36mg | Fiber: 1g | Sugar: 33g | Vitamin A: 622IU | Calcium: 18mg | Iron: 1mg