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.
Prep Time45 minutes mins
Cook Time20 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dessert, Snack
Cuisine: British
Servings: 12 Slices
Calories: 360kcal
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)
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.
- 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.
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