Classic Victoria Sponge Cake Recipe

Name: Classic Victoria Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, softened, divided; Cake:; 3/4 cup unsalted butter, softened, plus additional for greasing; 3/4 cup white sugar; 3 eggs, at room temperature; 1 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; Filling:; 1/3 cup confectioners' sugar; 1/4 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1/3 cup seedless raspberry jam

Servings: persons

1 tablespoon unsalted butter, softened, divided
Cake:
3/4 cup unsalted butter, softened, plus additional for greasing
3/4 cup white sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Filling:
1/3 cup confectioners' sugar
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup seedless raspberry jam

1
Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
2
Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
3
Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
4
Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
5
Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
6
Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon unsalted butter, softened, divided, Cake:, 3/4 cup unsalted butter, softened, plus additional for greasing, 3/4 cup white sugar, and more.

Yes, Classic Victoria Sponge Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Victoria Sponge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions