Best Victoria Sponge Cake
Indulge in the timeless elegance of Victoria Sponge Cake, a quintessential British treat perfect for afternoon tea or any special occasion. This recipe creates two light and airy sponge cakes, lovingly layered with sweet raspberry jam and a delicate vanilla buttercream frosting. A dusting of confectioners' sugar completes this simple yet stunning dessert.
Nutrition
-
Carbohydrate
80 g
-
Cholesterol
113 mg
-
Fiber
1 g
-
Protein
6 g
-
Saturated Fat
10 g
-
Sodium
714 mg
-
Sugar
54 g
-
Fat
33 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Preheat oven to 350°F (175°C). Grease and flour two 7-inch cake pans. Line the bottoms with parchment paper circles. (5 minutes)
02 Step
Recipe View
2 mins
In a large bowl, sift together the self-rising flour and granulated sugar. Add the softened margarine and 1/2 teaspoon of vanilla extract. Crack in the eggs. (2 minutes)
03 Step
Recipe View
5 mins
Using a wooden spoon or an electric mixer, beat the ingredients together until the batter is pale and fluffy. This should take approximately 3-5 minutes.
04 Step
Recipe View
2 mins
Divide the batter evenly between the prepared cake pans. Smooth the tops using the back of a spoon or an offset spatula. (2 minutes)
05 Step
Recipe View
35 mins
Bake in the preheated oven for 30-40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. (35 minutes)
06 Step
Recipe View
5 mins
Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely. (5 minutes)
07 Step
Recipe View
3 mins
While the cakes are cooling, prepare the buttercream frosting. In a medium bowl, sift the confectioners' sugar. Add the softened butter and the remaining 1/2 teaspoon of vanilla extract. (3 minutes)
08 Step
Recipe View
3 mins
Beat with an electric mixer until the frosting is light and fluffy. (3 minutes)
09 Step
Recipe View
2 mins
Once the cakes are completely cool, spread the raspberry jam evenly over the top of one cake layer. (2 minutes)
10 Step
Recipe View
2 mins
Top the jam layer with the vanilla buttercream frosting, spreading it evenly to the edges. (2 minutes)
11 Step
Recipe View
1 mins
Carefully place the second cake layer on top of the frosting. Gently press down to secure. (1 minute)
12 Step
Recipe View
1 mins
Dust the top of the cake generously with confectioners' sugar before serving. (1 minute)
For an extra touch, brush the cooled cake layers with a simple syrup flavored with lemon or orange before adding the jam and buttercream.
If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.
Feel free to substitute the raspberry jam with your favorite flavor, such as strawberry, blackberry, or apricot.
For a richer buttercream, use European-style butter with a higher fat content.
This cake is best enjoyed within 2-3 days of baking. Store it in an airtight container at room temperature.
RECIPE REVIEWS
Avarage Rating:
5.0/ 5 ( 9 Ratings)
Total Reviews: (5)
Mossie Lebsack
May 23, 2025My buttercream was a little too soft, so I added a tablespoon of cornstarch, and it helped to stiffen it up.
Destin Doyle
May 12, 2025I've made this cake several times now, and it's always a hit. The instructions are clear and easy to follow.
Weston Bednar
Apr 30, 2025This recipe is fantastic! The cake came out perfectly light and fluffy, and the buttercream was divine.
Jan Klein
Apr 19, 2025I love how simple and elegant this cake is. It's perfect for any occasion!
Minerva Mayer
Mar 4, 2025I substituted the raspberry jam with strawberry, and it was equally delicious!