For an extra touch, brush the cooled cake layers with a simple syrup flavored with lemon or orange before adding the jam and buttercream. If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour. Feel free to substitute the raspberry jam with your favorite flavor, such as strawberry, blackberry, or apricot. For a richer buttercream, use European-style butter with a higher fat content. This cake is best enjoyed within 2-3 days of baking. Store it in an airtight container at room temperature.
Best Victoria Sponge Cake
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PREP TIME15 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 10 mins
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SERVING6 People
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VIEWS27
Indulge in the timeless elegance of Victoria Sponge Cake, a quintessential British treat perfect for afternoon tea or any special occasion. This recipe creates two light and airy sponge cakes, lovingly layered with sweet raspberry jam and a delicate vanilla buttercream frosting. A dusting of confectioners' sugar completes this simple yet stunning dessert.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate80 g
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Cholesterol113 mg
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Fiber1 g
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Protein6 g
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Saturated Fat10 g
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Sodium714 mg
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Sugar54 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Grease and flour two 7-inch cake pans. Line the bottoms with parchment paper circles. (5 minutes)
02
Step
2 mins
In a large bowl, sift together the self-rising flour and granulated sugar. Add the softened margarine and 1/2 teaspoon of vanilla extract. Crack in the eggs. (2 minutes)
03
Step
5 mins
Using a wooden spoon or an electric mixer, beat the ingredients together until the batter is pale and fluffy. This should take approximately 3-5 minutes.
04
Step
2 mins
Divide the batter evenly between the prepared cake pans. Smooth the tops using the back of a spoon or an offset spatula. (2 minutes)
05
Step
35 mins
Bake in the preheated oven for 30-40 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. (35 minutes)
06
Step
5 mins
Let the cakes cool in the pans for 5 minutes before inverting them onto a wire rack to cool completely. (5 minutes)
07
Step
3 mins
While the cakes are cooling, prepare the buttercream frosting. In a medium bowl, sift the confectioners' sugar. Add the softened butter and the remaining 1/2 teaspoon of vanilla extract. (3 minutes)
08
Step
3 mins
Beat with an electric mixer until the frosting is light and fluffy. (3 minutes)
09
Step
2 mins
Once the cakes are completely cool, spread the raspberry jam evenly over the top of one cake layer. (2 minutes)
10
Step
2 mins
Top the jam layer with the vanilla buttercream frosting, spreading it evenly to the edges. (2 minutes)
11
Step
1 mins
Carefully place the second cake layer on top of the frosting. Gently press down to secure. (1 minute)
12
Step
1 mins
Dust the top of the cake generously with confectioners' sugar before serving. (1 minute)
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RECIPE REVIEWS
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Mossie Lebsack
May 23, 2025My buttercream was a little too soft, so I added a tablespoon of cornstarch, and it helped to stiffen it up.
Destin Doyle
May 12, 2025I've made this cake several times now, and it's always a hit. The instructions are clear and easy to follow.
Weston Bednar
Apr 30, 2025This recipe is fantastic! The cake came out perfectly light and fluffy, and the buttercream was divine.
Jan Klein
Apr 19, 2025I love how simple and elegant this cake is. It's perfect for any occasion!
Minerva Mayer
Mar 4, 2025I substituted the raspberry jam with strawberry, and it was equally delicious!