Easy Victoria Sponge Cake

Easy Victoria Sponge Cake

This Victoria sponge cake is probably one of the easiest cakes you'll ever make. It's a classic for a reason! If you love light and yummy cakes, this is for you.

Two delicious layers of buttery, soft and tender cake, with raspberry jam and homemade chantilly cream sandwiched in between them.

I'm making this for my Formula 1 Dine to Survive series where I make foods from all the Grand Prix host countries. This is for the Silverstone, Britain GP! What better dessert to make than the classic Victoria Sponge?

What is a Victoria Sponge Cake?

This cake is a classic British dessert and it comes as no surprise that it was named after Queen Victoria, who loved to eat it for afternoon tea. This sponge cake recipe is based off of the classic pound cake. Which is basically made with a pound of flour, sugar, butter and eggs. Then came the iconic invention of baking powder, which allowed the cake to rise higher and be softer and lighter. So it's not technically a sponge cake but is known as that.

It's filled with raspberry or strawberry jam and chantilly cream. Some like to use buttercream instead but I prefer the lightness of the chantilly.

Ingredients to make this Victoria Sponge:

• Salted butter - if you use unsalted butter, add ¼ teaspoon of salt
• Granulated sugar
• Large eggs
• Vanilla extract
• Buttermilk
• All-purpose flour
• Cornstarch
• Baking powder
• Whipping cream - heavy cream
• Raspberry or strawberry jam
• Powdered sugar

Victoria Sponge Cake

Nabeah Wahab

Two delicious layers of buttery, soft and tender cake, with raspberry jam and homemade chantilly cream sandwiched in between them.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine British

Servings 14 slices

Ingredients

  

1x2x3x

• 227 g - softened salted butter* (8oz - 1 cup)
• 213 g - granulated sugar (7.5oz - 1 cup +1 tbsp)
• 4 - large eggs, room temperature (8oz)
• 202 g - all purpose flour (7.13 oz)
• 3 tablespoon - cornstarch (25g)
• 2 teaspoon - baking powder
• 3 tablespoon - buttermilk**
• ¾ teaspoon - vanilla extract

Frosting and Layering

• ⅔ cup - heavy cream (whipping cream)
• ½ teaspoon - vanilla extract
• - confectioner's sugar
• 2-4 tablespoon - raspberry jam

Instructions

 

• Preheat oven to 325℉ and line the bottoms of two 8 inch cake pans with parchment and grease the sides with butter.
• In a small bowl, combine the flour, cornstarch, and baking powder and mix together. Set aside.
  202 g - all purpose flour, 3 tablespoon - cornstarch, 2 teaspoon - baking powder
• In a separate large mixing bowl, or a stand mixer bowl, fitted with a paddle attachment, beat together the butter and sugar to cream, until light and smooth. Beat in the eggs, one at a time, letting one get properly mixed before adding the next. Scrape down the sides of the bowl occasionally. Add in the vanilla extract and buttermilk and mix together.
  227 g - softened salted butter*, 213 g - granulated sugar, 4 - large eggs, room temperature, 3 tablespoon - buttermilk**
• Add the flour mixture gradually, and beat on low speed until JUST combined. Scrape the bowl with a spatula to make sure you get everything. Evenly pour the batter into the prepared pans and smooth out.
• Bake for 20-25 minutes, until golden or a toothpick inserted comes out clean. Do a spring test by lightly pressing the cake with your finger and it should spring back. Let cake cool in pan for 10 minutes, then remove and cool on a rack.
• ASSEMBLY
• To make the whipped cream: beat cold cream in a bowl until it starts to thicken up. Sift in about 2 tablespoon confectioner's sugar, add in the vanilla and beat. Taste and add more sugar according to your preferences. Beat until stiff peaks almost form. Mix it a bit with a spatula (hand) to get stiff peaks. This helps you avoid getting grainy whipped cream and accidentally over beating it.
  ⅔ cup - heavy cream (whipping cream), - confectioner's sugar, ½ teaspoon - vanilla extract
• Place one cake, top-side down, on your serving platte and spread the raspberry jam evenly. Add more or less if you want. Spread the whipped cream evenly on top of the jam with a spatula or a piping bag. Place the second cake layer on top, right side up. Dust the top with powered sugar and place a few strawberries or raspberries on top if you prefer.
  2-4 tablespoon - raspberry jam
• Cut and serve. Refrigerate for up to 3 days, covered. Take cake out of fridge and let it come to room temp before serving. Enjoy!

Notes

* Add ¼ teaspoon salt if using unsalted butter

**If you don't have buttermilk, you can make it with 2.5 tablespoon of milk and 1 teaspoon of vinegar. Or you can use milk

Nutrition

Serving: 1g

Keyword butter cake, Cake, easy, jam, pound cake, Raspberry, simple dessert, whipped cream

Tried this recipe?Let us know how it was!