Victoria Sponge Cake

There is a timeless elegance to a classic Victoria sponge cake. With its golden, velvety crumb and generous layers of sweet fruit jam, this British staple strikes the perfect balance between rustic comfort and sophisticated baking.

Scaled to yield wonderfully tall, substantial layers, this recipe provides a versatile foundation—whether you prefer a traditional dusting of confectioners' sugar or choose to slice it into finer tiers for a dramatic, cream-filled showstopper.

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Planning

  • Prep Time:

    20 minutes

  • Cook Time & Temp

    Preheat oven to 350°F (175°C). Bake 25–30 minutes

  • Chill/Set Time:

    1-3 hours

  • Yield & Servings:

    Makes two 9”X2” cake layers (12-24 servings)

Preparation

  • Materials

    Stand mixer with paddle and mixing bowl
    Silicone Spatulas
    Mixing Bowls
    Scale and measuring cups/scoops
    Sifter or Tamis
    Cake Board, Turntable, Cake Stand
    Offset Spatula

  • Prep

    Grease two 9-inch round cake pans and line the bottoms with circles of parchment paper. Dust the sides lightly with flour or coat with baking spray.


    Set butter, milk, and eggs out on the counter an hour prior to bring to room temperature


    Sift the flour, then
    sift the dry ingredients together (flour, baking powder, sea salt) and set aside.


    Lightly whip the eggs in a bowl with a hand whisk with the vanilla extract.


    Preheat oven to 350°F (175°C).

  • Ingredients

    Dry Ingredients:
    Cake Flour (T45): 10 oz (285g)
    Baking Powder: 7g (1 ½ tsp)
    Fine Sea Salt: 3g (½ tsp)
    Granulated Sugar: 10 oz (285g)

    Wet Ingredients:
    Large Eggs: 5 large eggs (approx. 10 oz total in-shell, or about 8.8 oz / 250g liquid weight), room temperature
    Unsalted Butter: 10 oz (285g), softened to room temperature
    Pure Vanilla Extract: 10ml (2 tsp)
    Whole Milk: 10-15ml (2 to 3 tbsp)

  • Shopping List

    Cake Flour (T45)
    Baking Powder
    Fine Sea Salt
    Granulated Sugar
    Large Eggs
    Unsalted Butter
    Pure Vanilla Extract
    Whole Milk

Ingredients & Steps

  • Steps

    Step 1: Cream Butter & Sugar
    In the stand mixer with the paddle attachment, cream the softened butter on medium speed (L5) for 1 minute
    Gradually add in the granulated sugar so each addition can dissolve before adding more.
    Continue on medium high speed (L6-8) for 4 to 5 minutes until pale, light, and very fluffy.

    Step 2: Eggs
    Slowly drizzle the eggs into the creamed butter.

    Step 3: Dry Ingredients
    Gently fold the dry ingredients into the wet mixture using a wide spoon shaped silicone spatula just until combined. Avoid overmixing. If the batter feels too stiff, gently stir in a tablespoon or two of milk to achieve a dropping consistency.

    Step 4: Bake
    Divide the batter evenly between your two prepared 9-inch pans and smooth the tops.
    Bake at 350°F (175°C) for 25 to 30 minutes
    Cakes are done when they are golden brown, spring back lightly to the touch, and a toothpick inserted into the center comes out clean.

    Step 5: Cool
    Let the cakes cool in their pans for 10-20 minutes, then run a knife around the edges and invert them onto wire cooling racks to cool completely. Allow for 2-3 hours cooling at room temp, or after 1/2 hour at room temp, then put in the refrigerator for ½ to 1 hour. After the cake is fully cooked, peel off the parchment paper.


    Assemble
    Place one cake layer on a cake board and place it on a stand or turntable.
    Brush the cake layer with syrup (plain, vanilla, or berry flavored).
    Spread an even layer of raspberry or strawberry confiture across the top.
    Next spread a thick layer of stabilized whipped cream on top of the confiture.
    Place the second cake layer on top.
    Finish with a generous dusting of confectioners' sugar.

  • Notes

    Milk: You only need to add milk as needed to thin the batter if it gets too firm.

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