Skip to main content New<> this month
Get the Allrecipes magazine

Victoria Sponge Cake

Rated as 3.59 out of 5 Stars
3

"A Victoria Sponge was the favorite sponge cake of Queen Victoria, and has since become a tried-and-true recipe for tea-time sponge cakes. Victoria Sponges are generally filled with jam, and are undecorated on the top, but you can serve each piece with a dollop of whipped cream, or shake some powdered sugar over the top if you'd like."
Added to shopping list. Go to shopping list.

Ingredients

1 h 20 m servings 279
Original recipe yields 10 servings (1 8-inch cake)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch springform pan.
  2. Sift the flour and baking powder into a medium bowl and set aside.
  3. Beat butter and sugar with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour batter into prepared pan.
  4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool the cake in the pan for 10 minutes, then turn the cake out onto a wire rack to cool completely.
  5. This cake can be served as is, just dusted with confectioners' sugar. Alternately, cut the cake in half horizontally and sandwich the layers together with jam or custard.

Nutrition Facts


Per Serving: 279 calories; 19.8 22.9 3.1 87 223 Full nutrition

Explore more

Reviews

Read all reviews 83
  1. 97 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this cake for the international festival and I cant cook or bake to save my life but this cake actually came out great! out of all the dishes there this one was the talk of the room and e...

Most helpful critical review

I am sorry this is not a good recipe for Victoria Sponge. The consistency is correct but it is much to greasy and tastes of nothing but butter. I lived in Ireland and this is a popular sponge th...

Most helpful
Most positive
Least positive
Newest

I made this cake for the international festival and I cant cook or bake to save my life but this cake actually came out great! out of all the dishes there this one was the talk of the room and e...

I am sorry this is not a good recipe for Victoria Sponge. The consistency is correct but it is much to greasy and tastes of nothing but butter. I lived in Ireland and this is a popular sponge th...

This is a good recipe for a butter type cake (nice and rich), but I would not call it a spongecake. A true spongecake is made without butter and very, very light. A typical English treat usua...

This was my first victoria cake ...It turned out wonderful..only thing is i used 1/4 quarter cup of butter..used the same measurement for other ingredients.

I made this for my fiance the other night and was received well! Easy to make and it tastes good :)

This cake was absolutely delicious. I layered it with whipped cream and strawberries for a classic treat. The flavour was just right and texture deliciously moist. Makes a perfect Victoria Sandw...

made this with gluten free flour and it was totally yummy, i also put jam and butter icing in the middle and lemony butter icing on the top, it went down very very well with the family thats for...

I did not care for this recipe. It should contain equal parts of butter sugar and flour. 225g of butter is way too much - tried it and wasted all the ingredients on a greasy mess

Didn't rise and needs more sugar. I had to make a very sweet sauce to save this "sponge cake" and with the poor outcome I'm going to pass on this recipe all together.