Classic Victoria Sponge Cake recipe

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Ingredients

1 tablespoon unsalted butter, softened, divided
¾ cup unsalted butter, softened, plus additional for greasing
¾ cup white sugar
3 eggs, at room temperature
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
⅓ cup confectioners' sugar
¼ cup unsalted butter, softened
1 teaspoon vanilla extract
⅓ cup seedless raspberry jam

Nutrition Info

445.7 calories
carbohydrate: 48.5 g
cholesterol: 134.6 mg
fat: 26.5 g
fiber: 0.5 g
protein: 4.6 g
saturatedFat: 16.1 g
servingSize: -
sodium: 236.4 mg
sugar: 32.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 8-inch layer cake

Recipe Note

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.

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