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A traditional British tea time treat, this buttery layered Victoria Sponge cake is filled with buttercream and a layer of jam.
I am a big watcher of British TV and over the years I have heard references to Victoria Sponge Cake, especially during all those afternoon tea time scenes that come with British TV. A slice of Victoria Sponge just seems to go with tea! So while I was in England I actually had my first and my second piece of Victoria Sponge Cake. I enjoyed a slice in Canterbury and then at tea with my girls in London.
What is a Victoria Sponge Cake?
The cake has been around a long time and is called such because it was the favorite of Queen Victoria. She liked to have a slice with her tea every day. The first recipe for this cake was recorded in 1615. It is a firm cake but has an aerated texture (holes) so thus the name “sponge.” It traditionally has a layer of raspberry jam and vanilla cream in the middle.
Victoria Sponge Ingredients
This cake consists of three parts:
- 2 Layer White Cake. This cake recipe calls for caster sugar which is super fine sugar as well as self rising flour. To make your own self raising flour just use add 1 tsp baking powder and 1/4 tsp salt to each cup of all purpose flour.
- Buttercream Frosting. Uses, sugar, butter and powdered sugar. If you prefer, you can use a layer of whip cream instead of buttercream for a lighter, less sweat cake.
- Raspberry Jam. I used homemade but you could always use store bought. You can also use strawberry jam.
How to Make a Victoria Sponge Cake
cake layer
- Grease and flour two 8 inch round cake pans. Line bottom of pan with wax paper or parchment paper.
- In a mixing bowl beat together butter and sugar.
- Add in eggs
- Mix in flour, baking powder, and milk
- Divide batter between two pans and bake for 20 minutes or until golden brown.
- Cool and remove from pans and place on a cooling rack.
How to Make Buttercream Frosting
- Beat butter until creamy and add in sugar.
- Add in vanilla.
- Spread over one of the cake layers.
How to Assemble the Cake
- Place one layer of the cake on your cake plate.
- Add buttercream frosting on top of cake.
- Add layer of jam.
- Top with other cake layer
- Dust with powdered sugar.
Of course a cup of tea is a requirement! The original recipe I used was British so the measurements were in grams so I have converted them for you.
Frequently Asked Questions
Victoria Sponge should be refrigerated. You can serve it chilled or at room temperature.
A sponge cake will keep for about 3 days before drying out. It can also be frozen, wrapped air tight, for up to six months.
Because of the jam and buttercream, it is a sweet cake. The cake itself is a light cake and has a nice buttery flavor.
For more favorite tea time treats be sure and try these:
For other delicious treats try these:
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Victoria Sponge Cake
Ingredients
Cake
- 1 cup caster super fine baking sugar
- 14 Tbsp butter softened
- 4 eggs beaten
- 1 1/2 cups self rising flour Plus 1 Tbsp and 2 tsp
- 1 tsp baking powder
- 2 Tbsp milk
Filling
- 1/2 cup butter softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1 cup raspberry jam
- powdered sugar to sprinkle on top
Instructions
- Preheat oven to 375 degrees
Cake
- Butter and flour two 8 inch cake pans. Line bottom of pan with wax paper.
- In a bowl beat together butter and sugar.
- Add in eggs
- Mix in flour, baking powder, and milk
- Divide mixture between two pans and bake for 20 minutes or until golden brown.
- Cool and remove from pans
Filling
- Beat butter until creamy and add in sugar.
- Add in vanilla.
- Spread over one of the cake layers.
- Spread with jam
- Add top layer and sprinkle with powdered sugar.
Tips & Notes:
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Nutrition Facts:
AlwaysMum says
Thank you so very much! I’ve made this twice and both times came out with perfection! The first time, I felt it was ‘beginners luck’. But when my son requested it for Thanksgiving this year, I made it again this morning and “Voila”!! I got either lucky twice or your recipe is ‘the bomb’…. I’m thinking the latter. 🙂
My son’s fiance is Welsh, therefore I’ve been binge-watching the British Baking show, following Mary Berry, and learning so much about baking period! I thought I was a ‘pro’ but I got nothing compared to these home cooks!!
This sponge is pretty much ‘spot on’ compared to the sponges my son has had in Wales. He prefers them with just plain whipped cream, but my future daughter-in-law loves clotted cream and raspberries with a few shavings of dark chocolate (my personal addition and she’s adopted it).
Once again, thank you for a wonderful recipe! Have a wonderful holiday season!
Sarah says
This is a fantastic recipe. I had my first slice when I turned 12 and my family was on vacation in England. It was years before I found a recipe that I liked; and I’ve used it in my home economics classes before. My students loved it as well.