This classic Victoria Sponge Cake with Whipped Cream recipe uses the classic ingredients of vanilla sponge cake, fresh whipped cream & raspberry jam.
Using a Stabilized Whipped Cream recipe that holds shape for days makes this a match made in heaven
I absolutely LOVE Victoria Sponge Cake. Whether you’re serving it for a special occasion or just to satisfy a craving, You can’t go wrong with this perfect cake.
When I first started this site, I posted a recipe for Victoria Sponge Cake with Buttercream instead of whipped cream. Whilst this is a wonderful cake, I had so many complaints!
People really care about keeping a Victoria Sponge just as it should be and that’s with fresh whipped cream NOT buttercream.
Why This Recipe Works
- Using a stabilized whipped cream helps the cake maintain its shape.
- Adding a little sweetness to the cream makes it extra special.
- This combination of classic sponge cake, jam, and cream is so simple but so impressive.
About the Cream
The only thing I did differently than a lot of English recipes I have seen is I’ve sweetened my whipped cream.
Americans will understand me when I say that unsweetened whipped cream is just one English thing that I can’t do – ever. It’s like making ice cream with no sugar. For Americans, it just wouldn’t work. I hope on this occasion, I will be forgiven for messing with a British Classic (yet again).
That said, I also added skimmed milk powder to my whipped cream because it helps keep its shape and not flatten out like whipped cream normally does (although the jam did get absorbed into the cake a bit).
How to Make Victoria Sponge Cake with Whipped Cream
- Mix all the ingredients in one bowl.
- Divide the batter between two pans.
- Bake for around 25 minutes.
- Whip the cream
- Assemble the cake with jam and whipped cream
- Serve and enjoy!
This cake is absolutely delicious. The cake is perfectly fluffy and moist and full of buttery vanilla flavor (it’s actually my go-to cake recipe and I’ve used it as a base for many of the cakes on this site). I have to say – I love Victoria Sponge Cake no matter what kind of cream it’s filled with, but I have to admit, I can see why English people were so up in arms over it!
Did you make this?
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Let’s Make Victoria Sponge Cake with Whipped Cream
Ingredients
For the cake:
- 1½ cup granulated/caster sugar
- 2¼ cup Softened Butter
- 6 eggs
- 2¼ cup flour
- 2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 6 tablespoons milk
For the cream:
- 1¼ cup Whipping Cream
- 6 to 8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder optional
- ½ cup good quality raspberry jam
Instructions
For the cake:
- Preheat the oven to 180°C or 350°F
- Place all of the ingredients in a mixer or food processor and blend until everything is mixed.
- Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or until a cake tester comes out clean.
- Cool completely.
For the cream:
- Whip the cream until it forms soft peaks. Add powdered sugar (to taste), skimmed milk powder (if using – This is to help give the whipped cream structure so it doesn’t flatten out too quickly), and vanilla. Mix in gently.
- Place one layer of the cooled cake on a cake plate and the other half on a plate. Spread the whipped cream over the bottom layer and then spread the jam over the other and sandwich them together.
- Dust with a powdered sugar before serving.
Tips + Notes
- Please note: The metric conversion for this recipe is not a conversion, but an alternate recipe that was made using British ingredients. If you are outside the US, please follow those measurements for the best results.
Anton says
Hello! Thanks for sharing this recipe. I’m looking forward to trying however the amount of flour seems low relative to the other ingredients. Is it actually only 1 cup of flour? Cheers.
Erren Hart says
Hi Anton, yes, one cup of flour is correct.
Diane Traynor says
I am English and this is such a favourite. I regularly make this cake but instead of jam (loved that you used the word ‘jam’ instead of jelly lol) I regularly use a lemon curd and fresh cream (with a lemon & sugar topping). And I ‘butter’ both sides of the sponge with the jam/curd filling and then the fresh cream in the middle so that you get a layer of jam, then cream, then jam again. Give it a try, you might like it
Erren's Kitchen says
Ooh I love the idea of lemon curd! So pleased you enjoyed it, it really is a fabulous British cake isn’t it? 🙂
Gordon says
Why are you using cups not grams?????
Erren Hart says
There is a button to switch between cups and metric above the ingredients list.
Jan says
Such a classic cake, and great recipe.
Musanjama says
I love love love this recipe…..definitely a keeper…already looking forward to trying out more recipes…thank you for sharing the knowledge.sharing is caring I always say.🥰
Erren's Kitchen says
Thank you so much, so glad you enjoyed this cake, it is rather special 🙂
Sasha says
I’ve just made this and cant wait to have a slice I have to say though I’m from the uk and I always sweetened my whipped cream nothing worse then unsweetened cream lol
Erren's Kitchen says
So glad you enjoyed this cake, it really is a classic 🙂
Liz says
Tratorer 😉 unsweetened every time!
Erren Hart says
LOL Liz 🙂 Feel free to use unsweetened cream!
Andrea says
I live at a high altitude and my sponges taste great but they dont rise very well. Any suggestions?
Erren's Kitchen says
Hi Andrea, I have never come across this problem before, however I have just searched online and there is a lot of good advice out there for this particular situation. I hope you find a solution. I’m glad your sponge tasted great!
Tricia says
Does this cake need to be refrigerated? I’ve been reading from other sites refrigerating dries the cake out but with whipping cream and jam I’m assuming it needs to be. Thank you for your help.
Erren Hart says
I would assemble just before serving to avoid drying out the cake (yes, it will dry out the sponge). If you can’t do that, then you can chill and take it out 30 mins before serving.
Farah says
Hello can i please know if it’s possible to bake the whole batter in 1 round pan and cut it in half after? And what would be the baking time? Thank u so much
Erren's Kitchen says
Hi Farah, I haven’t tried, if you do baking time will be increased but without trying myself I couldn’t say, but it is possible! If you try let me know!
Clair says
I’m baking this right now and my girls are very excited to sample the finished product. I’ll let you know how it turns out. The cakes look great and are just cooling. I’m originally from the UK too and have been meaning to make this since our last family trip.
I just wanted to let people know that adding a small amount of cornstarch helps the cream stay thickened too. I would usually only add a teaspoon. I managed to find the skim milk powder, and taste no difference (we just sampled the cream). I struggled to find it, but thought this would be good to share now in case I forget later.
Erren says
Great information thank you so much!
H.altamimi says
Can I substitute the castar sugar with powdered sugar??
Erren Hart says
Hi, caster sugar (superfine sugar) can be substituted with granulated sugar.