A classic British cake featuring light, buttery sponge layers filled with fresh whipped cream and sweet raspberry jam, topped with fresh berries and a dusting of powdered sugar. This timeless treat is perfect for Mother’s Day or any elegant afternoon tea.
Why You’ll Love This Recipe
- Light and fluffy texture – The sponge is delicate, airy, and perfectly buttery.
- Simple yet elegant – Minimal ingredients create a beautifully classic dessert.
- Rich, creamy filling – Freshly whipped cream pairs beautifully with tart raspberry jam.
- Easy to make – No complicated techniques, just simple mixing and baking.
- Perfect for any occasion – Ideal for celebrations, brunches, or an afternoon treat.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Sponge Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 2 cups (225g) self-rising flour
- 1 tsp vanilla extract
- 2 tbsp milk
For the Filling:
- ½ cup (150g) raspberry jam
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Topping:
- Fresh raspberries
- Powdered sugar
Directions
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Make the Cake Batter: In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the Flour: Gradually fold in the self-rising flour and milk, mixing until smooth and combined.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the cakes cool completely.
- Prepare the Filling: In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Cake: Spread raspberry jam over one cake layer, then add a generous layer of whipped cream. Place the second cake layer on top.
- Garnish & Serve: Dust with powdered sugar and top with fresh raspberries. Slice and enjoy!
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 8 servings
- Calories per serving: 340 kcal
Variations
- Strawberry Victoria Sponge: Substitute raspberry jam with strawberry jam for a classic twist.
- Chocolate Version: Add 2 tbsp cocoa powder to the flour and use chocolate ganache instead of jam.
- Citrus Twist: Add lemon zest to the batter and swap raspberry jam for lemon curd.
- Nutty Flavor: Sprinkle slivered almonds on top for extra crunch.
- Lighter Version: Use Greek yogurt instead of heavy cream for a lower-fat filling.
Storage/Reheating
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the sponge layers (without filling) for up to 2 months. Thaw before assembling.
- Serving Tip: Bring to room temperature before serving for the best texture and flavor.
FAQs
Can I use all-purpose flour instead of self-rising flour?
Yes, substitute with all-purpose flour and add 2 tsp of baking powder.
How do I prevent my sponge from sinking?
Ensure the oven is fully preheated and avoid opening the oven door too early.
Can I make the cake ahead of time?
Yes, bake the sponge layers a day in advance and assemble before serving.
What’s the best way to whip cream to soft peaks?
Use a chilled bowl and beat on medium speed until the cream forms soft, slightly curled peaks.
Can I use store-bought whipped cream?
Yes, but homemade whipped cream provides a fresher and richer taste.
How do I keep the cake from drying out?
Wrap the sponge layers in plastic wrap if storing before assembling.
Can I use fresh fruit inside the cake?
Yes, layer fresh sliced strawberries or raspberries with the whipped cream.
What can I use instead of raspberry jam?
Strawberry jam, apricot preserves, or lemon curd all work well.
Can I bake this in one pan instead of two?
Yes, but increase the baking time to 35-40 minutes and slice the cake in half after cooling.
What’s the best way to serve Victoria sponge?
Serve slightly chilled or at room temperature with tea or coffee.
Conclusion
Victoria Sponge Cake is a beautifully simple yet elegant dessert that’s perfect for Mother’s Day or any special occasion. With its buttery, fluffy sponge layers, creamy whipped filling, and fresh raspberry jam, it’s a timeless favorite. Whether enjoyed as a brunch centerpiece or afternoon treat, this classic cake is sure to impress. Try it today and savor the perfect balance of sweetness and texture!
O
Print
Victoria Sponge Cake
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic British cake featuring light, buttery sponge layers filled with fresh whipped cream and sweet raspberry jam, topped with fresh berries and a dusting of powdered sugar. A timeless treat perfect for Mother’s Day!
Ingredients
For the Sponge Cake:
- 1 cup (225g) unsalted butter, softened
- 1 cup (225g) granulated sugar
- 4 large eggs
- 2 cups (225g) self-rising flour
- 1 tsp vanilla extract
- 2 tbsp milk
For the Filling:
- 1/2 cup (150g) raspberry jam
- 1 cup (240ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Topping:
- Fresh raspberries
- Powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease two 8-inch round cake pans.
- Make the Cake:
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla.
- Fold in flour and milk until smooth.
- Bake the Cakes:
- Divide batter between pans and bake for 20-25 minutes or until golden and a toothpick comes out clean.
- Let cool completely.
- Prepare the Filling:
- Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble the Cake:
- Spread raspberry jam over one cake layer, then add whipped cream.
- Place the second layer on top and dust with powdered sugar.
- Garnish with fresh raspberries and serve!
Notes
- Ensure ingredients are at room temperature for a light, fluffy texture.
- Swap raspberry jam for strawberry or blackberry jam for variety.
- Store in the fridge for up to 2 days, but best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: British
