Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.

Anonymous

Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
35 mins
total:
1 hr 25 mins
Servings:
8
Yield:
1 8-inch layer cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Cake:
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.

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  • 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.

  • 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.

  • 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.

  • Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.

  • 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.

Nutrition Facts

446 calories; protein 4.6g 9% DV; carbohydrates 48.5g 16% DV; fat 26.5g 41% DV; cholesterol 134.6mg 45% DV; sodium 236.4mg 10% DV. Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/23/2017
Spectacular. Read More
(2)

Most helpful critical review

Rating: 1 stars
09/21/2017
I was optimistic but alas I as well have two flat pancakes. Made this recipe exactly as instructed. Read More
(1)
16 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
06/23/2017
Spectacular. Read More
(2)
Rating: 1 stars
09/20/2017
I was optimistic but alas I as well have two flat pancakes. Made this recipe exactly as instructed. Read More
(1)
Rating: 3 stars
05/14/2017
This was good and easy. I used a blender to mix all things even the dry ingredients. Maybe thats why it was a bit too dense. I may be wrong though. Read More
(1)
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Rating: 4 stars
05/26/2016
I'm going to have to give this one another try. I gave it four stars simply because I did find it a bit dry. However I will admit that I used a larger pan. I did adjust cooking time to accommodate for this but still was a bit dry. I do feel though that this is a recipe worth another try Read More
(1)
Rating: 5 stars
05/25/2016
Easy to make and really tasty! Read More
(1)
Rating: 5 stars
05/21/2020
I made this recipe a second time using self-rising flour. That worked much better than using the all-purpose flour called for in the recipe. This is a lovely cake. Very buttery flavor. Read More
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Rating: 3 stars
06/23/2018
It s not as thick as i expected. But then it only uses 1 1/4 C flour so it s more suited to tea. I substitute almond flavoring ( homemade ) for vanilla in the cake. Used vanilla (also homemade ) in the buttercream. I usually use sweetened whipped cream and raspberry preserves for the filling. The buttercream is nice too. Read More
Rating: 5 stars
11/17/2016
It turned out fantastic I will definitely be using this recipe again!! Read More
Rating: 4 stars
03/12/2020
Was not crazy about the buttercream, other wise is easy and tasty. Read More