A deliciously, moist, buttery and light vanilla cake. This Classic Victoria Sponge Cake is filled with jam and topped with just a sprinkling of powdered sugar. Perfect for any day of the week. Serve on it’s own or with fresh cream and a cup of tea. Delish!
What is a Classic Victoria Sponge Cake
A Classic Victoria Sponge Cake is a two layered vanilla cake filled jam and sometimes cream as ell. It’s usually cut into small sandwich like pieces and served at afternoon tea. A traditional British treat!
Growing up we had these in Newfoundland, but I just remember calling them Sandwich Cakes. What you do you call them? Can I just say that whatever you call this cake, it’s a keeper.
So, this cake comes out with top stars for being spongy and moist.
Tips For Making The Classic Victoria Sponge Cake
- Make sure you use room temperature and room temperature eggs for this cake. It’s important for getting the right consistency and well as adding to it’s volume.
- I used store bought strawberry jam because that was what I had in my fridge. You can use home made jam if you have that as well as any flavour you like.
- This cake really is best the day it is made but will keep in an airtight container on the counter for a couple of days.
- I like it on it’s own, but goes really well with fresh whipped cream if you want that extra touch of decadence.
how Should I serve This Cake
Honestly, this cake is perfect just the way it is. This Victoria Sponge Cake is best the day it’s baked. Because the cake isn’t covered in icing, it will tend to dry out quicker. However, it will keep for up to two days in an airtight container on the counter.
If You Love This cake, Here’s Some More Recipes You’ll Love
- Fresh Strawberry Cupcakes with Buttercream Frosting
- Strawberry & Cream Swiss Roll Cake
- Lemon & Lime Cupcakes
This is a great cake friends, I hope you get a chance to try it out sometime. Happy baking and I’ll see you all really soon with something delicious to share.
Get the recipe!
Classic Victoria Sponge Cake
For the cake:
- 1 Cup butter at room temperature
- 1 Cup sugar
- 1 2/3 Cups flour
- 4 Eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the filling and topping:
- 1 Cup Jam I used strawberry
- Powdered sugar
- Preheat oven to 350 degrees F. Grease and line with parchment paper two 8-inch round cake tins. Set aside
- In your mixing bowl, beat the butter until smooth. Add sugar, eggs and vanilla and continue mixing for about 2 minutes. Add in the flour, baking powder and salt. Mix until just combined. Evenly pour batter into the two prepared cake tins. Bake for about 20 minutes, or until when pressed the cake bounces back.
- Remove from oven and set over a wire rack. Use a sharp knife to release the cakes from the sides. Turn out on the wire rack and remove parchment paper. Let cool completely.
- Once cake is cooled, transfer it to a serving platter. Place one layer down and cover with the jam and then place the other layer on the top. Sprinkle over the powered sugar. Ready to serve!