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Victoria Sponge Cake

Victoria sponge cake was a favorite layer cake of Queen Victoria and has become a classic British cake served at afternoon tea and other celebrations. It's filled with strawberry jam and vanilla whipped cream. Dust powdered sugar over the top if you'd like.

How to Make It

  1. Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.

  2. Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.

  3. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)

  4. Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.

  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.

  6. Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.

  7. To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes. Dollop over jam, then spread into an even layer.

  8. Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).

Ingredients

  • baking spray

  • 1 ½ cups all-purpose flour (such as Gold Medal)

  • 1 ½ teaspoons baking powder

  • 1 tablespoon cornstarch

  • ¾ teaspoon kosher salt

  • 1 cup granulated sugar

  • ½ cup unsalted butter or margarine, softened

  • 2 large eggs, room temperature

  • 2 teaspoon vanilla extract

  • ½ cup whole milk, room temperature

  • ½ cup strawberry or raspberry preserves

Vanilla Whipped Cream

  • ¾ cup heavy whipping cream

  • 2 tablespoons powdered sugar, plus more for dusting

  • 1 teaspoon vanilla extract

  • fresh strawberries, for garnish (Optional)

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