Victoria Sandwich Sponge Cake

The technique used in making this classic English Victoria Sponge Cake results in a tender and perfect crumb, moist, and super yummy cake! I dare you to eat just one slice. It’s great as a spring or summer cake and always perfect with a cup of tea!

Just over two weeks ago, we came back from England after our annual family holiday. In case you’re wondering, we visit England almost every year because my hubby, Mark, is English so going there is a must!

But not only that, he’s actually the único hijo – the only child so he misses his mom a lot and vice versa so we make it a point to see her at least once a year. She doesn’t get much chance to see her grandkids face to face, so we try our best to ensure this yearly vacation takes place for a nice and sweet reunion. And always, it’s a wonderful time for us – seeing loved ones and friends and enjoying so much good food!

When I say food, I don’t mean just fish and chips – though, honestly, for me, that’s a good enough reason to fly to the UK every year! We are a huge fish and chips family, as you can imagine.

But of course, aside from the delicious savory food we enjoy and routinely eat when we are in England, we make sure we indulge in the most scrumptious desserts! My mouth is watering just thinking about the yummiest desserts we crave there – trifles,  mousses, shortbread galore and countless cookies and bars and naturally, cake!

What is the classic Victoria Sponge Cake?

When it comes to cake, for me, nothing beats this classic Victoria Sponge Cake, also known as Victoria Sandwich, named in honor of Queen Victoria. This traditional British cake is made up of two layers of buttery, tender, and tasty sponge cake, filled in the middle with raspberry jam, with whipped cream, so, visually, it does look like a sandwich, though in the form of a cake.

While it’s traditional to use whipped cream, I have tried using creme fraiche or sweetened sour cream as a sauce to go with it. I prefer that because it adds a very subtle sweet-tangy taste to the cake, which perfectly contrasts with the richness of the cake and sweetness of the jam. You can use either, and they would be delicious!

This cake is often served with tea, but I won’t tell if you have it with coffee, as that works too, at least for me. And certainly, have it as a light dessert after a heavy meal, as that’s perfect for this yummy cake. This cake is so popular that you won’t miss it – it’s literally everywhere in the UK and I have yet to find a sample I didn’t love! The Brits have totally perfected this fabulous sponge!!!

Now, with this recipe, you can learn how to make the classic and delicious Victoria Sponge Cake. When you fancy a cup of tea, pair it with this perfectly tender and scrumptious cake!

Ingredients to make the Victoria Sandwich Sponge Cake

• Unsalted Butter: Softened unsalted butter adds richness and moisture to the cake, while its creaming with sugar incorporates air, contributing to the sponge’s light texture. It also enhances the overall flavor without adding saltiness.
• White Sugar: White sugar provides sweetness and helps to create a tender crumb by balancing the moisture content and contributing to browning during baking.
• Large Eggs: Eggs serve as a binder, adding structure and moisture to the cake. They also contribute to the sponge’s rise and richness.
• Vanilla Extract: Vanilla extract adds a subtle, sweet flavor that complements the other ingredients without overpowering them.
• Self-Rising Flour: Self-rising flour, with its built-in leavening agents, helps the cake rise evenly and gives it a light, airy texture. It simplifies the recipe by eliminating the need for separate baking powder.
• Salt: Salt enhances the flavors of the other ingredients and helps balance the sweetness in the cake.
• Half and Half or Whole Milk: The addition of milk or half and half adds moisture and tenderness to the sponge, ensuring it remains soft and fresh.
• Red Raspberry Jam: Raspberry jam provides a sweet and tangy filling that adds flavor contrast and moisture to the cake.
• Creme Fraiche or Sweetened Sour Cream: Creme fraiche or sweetened sour cream adds a creamy, slightly tangy element to the filling, balancing the sweetness of the jam.
• Heavy or Double Cream: Whipped heavy cream adds a light, airy texture and sweetness to the filling, providing a luxurious finish to the cake.
• Confectioner’s Sugar: Confectioner’s sugar is used to sweeten the whipped cream and dust the top of the cake, adding a smooth texture and a touch of sweetness.

Step-by-Step Instructions to Make this Victoria Sandwich Sponge Cake

Preheat the oven to 350 F. In the bowl of an electric mixer, place the softened butter and beat until smooth and creamy. Slowly add the sugar and continue to beat for 4 minutes or until the mixture is fluffy, scraping down the sides of the bowl a few times as needed.

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl a few times to mix everything perfectly. Pour the vanilla extract and quickly beat to stir it in.

Slowly fold in the sifted flour, adding a tablespoon of milk each time a portion is added. Fold the flour in very gently so as not to knock down the air beaten in earlier. Just mix until no more streaks of flour appear. Batter would be pretty thick and elastic.

Evenly divide the batter into 2 greased (7-8 inch) cake pans. Bake in the preheated over for 25-30 minutes or until the top springs back when gently pressed with a finger. Leave in the tins for 10 minutes and then transfer to a rack to cool completely.

Once the cakes are completely cooled, take one of the cakes and place in a cake stand or serving plate and then top with the jam. Generously, spread the raspberry jam evenly all over.

For the cream filling, beat the heavy cream until stiff and thick, slowly adding the sugar as you mix it. Adjust the sweetness to taste. Spread the cream filling evenly on top of the jam. Serve the cake immediately with tea or coffee.

Alternatively, you can serve this without the whipped cream but serve it instead with a sweetened creme freche (sweetened sour cream) on the side.

Last updated on March 15th, 2025 at 05:14 pm