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–+ servings
victoria sponge cake with a slice cut
Nabeah Wahab

Victoria Sponge Cake

5 from 3 votes
Two delicious layers of buttery, soft and tender cake, with raspberry jam and homemade chantilly cream sandwiched in between them.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 14 slices
Course: Dessert
Cuisine: British
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat oven to 325℉ and line the bottoms of two 8 inch cake pans with parchment and grease the sides with butter.
  2. 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
  3. 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**
  4. 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.
  5. 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.
  6. ASSEMBLY
  7. 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
  8. 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
  9. 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!

Nutrition

Serving: 1g

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

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