Classic Victoria Sponge Cake

Victoria sponge cake

The Spruce

Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
783 Calories
42g Fat
95g Carbs
8g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 783
% Daily Value*
Total Fat 42g 54%
Saturated Fat 21g 103%
Cholesterol 173mg 58%
Sodium 674mg 29%
Total Carbohydrate 95g 35%
Dietary Fiber 1g 5%
Total Sugars 58g
Protein 8g
Vitamin C 4mg 19%
Calcium 268mg 21%
Iron 3mg 15%
Potassium 153mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

It seems the whole nation has gone crazy for baking traditional British cakes and buns, with the classic Victoria sponge cake right at the top of the list.

This delicate sponge cake filled with jam and cream is the stuff of village fetes and the National Federation of Women's Institutes (WI), and fierce competition abounds for who can create the lightest, softest sponge.

It's really no secret nor is it that difficult to make a delectable sponge cake, especially if you check out these tips for a feather-light sponge, and follow this quick-and-easy recipe.


  • 4 ounces unsalted butter, softened, plus more for the pans

  • 8 ounces self-rising flour

  • 2 teaspoons baking powder

  • 3 large eggs, at room temperature

  • 8 ounces superfine sugar

  • 3 ounces margarine

  • 1 jar good-quality strawberry jam

  • 7 ounces heavy whipping cream, whipped to firm peaks

  • Confectioners' sugar, for dusting

  • Fresh strawberries, optional

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F/180 C/Gas 4.

    Victoria sponge cake ingredients
    The Spruce
  2. Lightly grease two 8-inch baking pans. Line the bottom with lightly greased baking parchment.

    Greased baking pans lined with parchment paper
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  3. In a large bowl, sift together the flour and baking powder.

    Flour being sifted into bowl
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  4. Using a stand mixer, or electric hand mixer, mix together the eggs, superfine sugar, and sifted flour-baking soda mixture with the softened butter and margarine until completely combined. The mixture should be of a soft, dropping consistency. If you don't have an electric mixer, use a wooden spoon.

    Wet ingredients creamed in stand mixer bowl
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  5. Divide the cake batter evenly between the pans and lightly smooth the surface of the cakes.

    Batter evenly separated into two cake pans
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  6. Pop them onto the middle shelf of the heated oven and bake for 25 minutes, or until the cakes are well-risen and golden brown on the surface. If the cakes are browning too quickly, lower the temperature just slightly, but do not be tempted to open the door.

    Cakes in oven
    The Spruce
  7. Once they are risen and brown, you can open the door to check by gently pressing the center of the cake—it should spring back easily. Remove the cakes from the oven and place on a cooling rack for 5 minutes.

    Cakes on cooling rack
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  8. After 5 minutes, the cakes should start shrinking away from the sides of the pans. Carefully invert the cakes onto a wire rack to cool completely.

    Cakes cooling on wire rack
    The Spruce
  9. Once cooled, place one cake, cooked-side down, onto a plate. Cover with a thick layer of strawberry jam.

    Coat base layer of cake with strawberry jam
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  10. Follow that with an even thicker layer of whipped cream.

    Add a layer of whipped cream to the cake
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  11. Top with the second cake, dust with confectioners' sugar, and decorate with fresh strawberries, if you wish.

    Victoria sponge cake topped with confectioner's sugar and strawberries
    The Spruce

What Is a Victoria Sponge?

The Victoria Sponge was named after Queen Victoria, as reputedly it was her favorite cake. Anna, the Duchess of Bedford, who has been given credit for introducing the charming art of the afternoon tea, was a lady in waiting to the queen who quickly adopted the custom of serving sponge cakes as part of the tea.

Queen Elizabeth II is also partial to a slice of Victoria sponge cake and it was served at celebrations for the Queen's Diamond Jubilee in June 2012.