This easy recipe for Victoria Sponge Cake with Buttercream uses the all-in-one method. It’s a delicious, buttery, tender cake with a thick layer of raspberry jam.
The Victoria Sponge Cake stands as a timeless British masterpiece. Venture into any café, bakery, or coffee shop across England, and you’re sure to encounter this elegantly layered, sugar-sprinkled confection.
I lived in England for over a decade, and it was there that I fell in love with the Victoria Sponge. To this day, it’s my favorite sweet treat from Britain.
What Is Victoria Sponge Cake
The Victoria Sponge Cake is named after Queen Victoria, who was the queen of the United Kingdom from 1837 to 1901. During her reign, a new trend started where people would enjoy a slice of sponge cake with their afternoon tea. Queen Victoria was a big fan of this cake, so it was named in her honor. It’s a tradition that has carried on, making the Victoria Sponge a classic British dessert.
It’s important to note that this Victoria Sponge Cake isn’t like the fluffy sponge cakes we have in America. This cake is moist, a bit more dense, yet still soft and tender. Filled with cream and jam on the inside, it’s a delicious dessert that’s too good to pass up.
The Great Debate
I’ve seen Victoria Sponge Cake in many variations – Some have raspberry or strawberry jam, whipped cream, buttercream, or even fresh fruit inside.
When I first posted this recipe, I got some backlash for using buttercream instead of fresh whipped cream (in Britain, it’s commonly unsweetened). I was confused. Did I mess up? So, I asked an English baker friend, and she was clear – buttercream is the way to go! Apparently, there is much debate on this classic cake.
Buttercream or Whipped Cream?
If you google this, the results will be split! So, in an effort to please everyone, I created a second recipe for Victoria Sponge Cake with Whipped Cream. One thing is clear – they are both delicious.
Why This Recipe Works
- Denser than American sponge cake, but it’s still wonderfully soft and moist. Its unique texture is thanks to the all-in-one method used in baking, where all ingredients are mixed together at once.
- Vanilla plays a starring role in this recipe, providing the cake with its signature subtle and captivating flavor.
- The buttercream uses less sugar than most, pairing it perfectly with the sweetness of the Jam.
Ingredient Notes
- Granulated Sugar: Opt for caster/superfine sugar for a smoother batter. Granulated sugar can also be used.
- Butter: I prefer European butter when baking as it has a higher fat content. Use unsalted, very soft butter for best results. Margarine can be used in a pinch, but butter gives a richer flavor.
- Eggs: Large, free-range eggs are the best. If you have medium eggs, add an extra one.
- All-Purpose Flour: It provides the ideal texture for this cake. Gluten-free flour can be used for those with dietary restrictions.
- Baking Powder: Ensure it’s fresh for the best rise. If unavailable, you can substitute with a half-and-half mix of cream of tartar and baking soda.
- Vanilla: Use vanilla bean paste or pure extract rather than imitation for the most authentic flavor. No vanilla? Try almond extract for a different yet delicious taste.
- Milk: Full-fat milk gives the cake a richer taste. If you prefer, you can use semi-skimmed milk or a dairy-free alternative.
- Powdered Sugar: Also known as confectioners or icing sugar, it provides a smooth texture to the filling. You can make your own by blending granulated sugar until fine.
- Jam: Go for good quality raspberry jam or strawberry jam. Homemade jam is a fantastic option too.
The All-in-One Method
Popular in the UK, the all-in-one method in baking is a super easy way to make a cake. Instead of mixing ingredients in stages, you mix all your ingredients together at once. That means you put your flour, sugar, butter, eggs, and any other ingredients all in the same bowl and mix them together. It’s a quick and simple way to make a cake, often resulting in a lighter, fluffier texture. It’s perfect for making cakes like the Victoria Sponge.
This method is great for when you want to bake but have little time to do it. It’s perfect for a last-minute get-together or surprise guests!
Step by Step Instructions
Although this is an all-in-one cake, it’s a good idea to start by adding the butter and sugar to the bowl first, so they get a chance to cream together (2 cups of very soft butter and 1½ cups of granulated sugar). Then add 4 eggs, 2¼ cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of vanilla extract, and 6 tablespoons of milk.
Mix until blended and smooth, being careful not to overmix.
Don’t worry if the batter appears curdled. It has no bearing on the cake (look at the batter in my video). For more on this, take a look at this helpful article – ever since I read it, I’ve never looked back!
Divide the batter between two greased 8-inch round pans.
Bake in a preheated oven for 25 to 30 minutes. Let the cakes cool for 10 minutes in the pans before moving them to a cooling rack.
While the cakes cool, prepare the super-easy buttercream for the filling. Beat together ½ cup of softened butter, ½ teaspoon of vanilla extract, and ½ cup of icing sugar until creamy.
Once the cake is cooled, trim off any hump on one of the layers to make it flat. Add it to a cake plate to assemble the cake, and spread the buttercream over the bottom layer.
Followed by spreading on a ¼ cup of jam.
Sandwich the second sponge on top of the layer of jam.
Dust with powdered sugar before serving.
Serve and enjoy every last bite.
Storage & Freezing Instructions
Store the Victoria Sponge Cake in an airtight container for up to 3 days. If you need to freeze it, do so without the filling. Thaw overnight in the fridge and add the filling before serving..
Erren’s Top Tips
- Measure Accurately: For baking, precision is key. Use measuring cups or a kitchen scale to get the exact amount of each ingredient. Too much or too little of something can change your cake’s outcome.
- Room Temperature Ingredients: This recipe’s best to use room-temperature butter and eggs. This helps the ingredients mix together more evenly. So, try to take your butter and eggs out of the fridge about an hour before you start baking.
- Don’t Overmix: When you’re using the all-in-one method, be careful not to overmix the batter. Mixing too much can make the cake tough instead of tender. Stop as soon as all the ingredients are combined.
- Check Cake Doneness: You can use a toothpick or a cake tester to ensure your cake is just right. Insert it into the middle of the cake. Your cake is done if it comes out clean or with a few crumbs clinging to it.
- Cool Before Filling: It’s important to let the cakes cool completely before adding the cream and jam filling. Adding the filling while the cakes are still warm could melt and make a mess.
Homemade Pairings
To use your own homemade ingredients, try filling with my homemade Raspberry Jam or Strawberry Jam recipes. If you prefer a whipped cream filling, try my Stabilized Whipped Cream, that’s the perfect cake filling.
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Let’s Make Victoria Sponge Cake
Ingredients
For the cake:
- 1½ cup granulated sugar
- 2 cups Butter very soft
- 4 eggs
- 2¼ cup all purpose flour
- 2 teaspoon baking powder
- 2 teaspoons vanilla extract
- 6 tablespoons milk
For the filling:
- ½ cup butter softened
- ½ cup powdered sugar (icing sugar) plus a little to sprinkle on top
- ½ teaspoon vanilla extract
- ¼ cup raspberry jam or strawberry jam
Instructions
- Preheat the oven to 180°C or 350°F
For the cake:
- Place the butter and sugar into the mixer and blend, then add the rest of the ingredients and blend until everything is mixed.
- Split the batter between 2 greased 8 inch round pans, and bake for 25-30 minutes.
- Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
For the filling:
- To make the filling, Combine the butter, vanilla extract and icing sugar, beat until smooth and creamy.
To assemble the cake:
- Spread the buttercream over the bottom of one of the sponges.
- Then spread on the strawberry or raspberry jam.
- Sandwich them together. Dust the cake with a bit of powdered sugar right before serving.
Tips + Notes
TIPS
- Although this is an all in one cake, I always start with adding the butter and sugar first in the bowl so they get a chance to cream together.
- This All in One bowl method is much quicker and easier than traditional ‘creamed’ methods of making sponge cake. It’s hassle-free, but it does require your butter to be really soft.
- If you’re more comfortable with the creaming method, cream the butter and sugar together and then just dump in everything else and mix until blended.
- You can prepare the batter with a food processor or an electric mixer.
Nutrition Information:
Update Notes: This post was originally published in 2014 but was republished with new photos, content, and an updated recipe in 2023.
Clive Crowe says
Hi Erren. I’m revisiting the recipe for Victoria sponge cake. Your original recipe called for 1 cup sugar 1 cup soft butter 4eggs 1 cup flour 4eggs 3Tbls milk
Now looking again the ingredients measurement are different?
Erren's Kitchen says
Hi Clive. That is correct! My original recipe was published in 2014. This past August I worked hard on updating it to an even better recipe, so the measurements are different than before. I hope you enjoy it just as much, if not more! 😊
Linda says
I have made this multiple times and it is fabulous. My cake hating grandson actually asked me to make it for his birthday.🎂
That says it all.
Erren Hart says
Hi Linda, Thank you for trying out the Victoria Sponge recipe and for sharing your wonderful feedback! I’m thrilled to hear that you have made this recipe multiple times, and it’s always been fabulous. It’s especially great to hear that your grandson, who doesn’t typically like cake, asked for this Victoria Sponge for his birthday – that truly says it all! Thank you for taking the time to leave a comment and for trying out the recipe. I hope you continue to enjoy making this delicious sponge cake in the future!
Fozia says
I am about to try this recipe in 2 days and I hope to hear from you soon. question: Can i use a combo of butter and vegetable oil, as I dont like intense butter flavour?
Erren Hart says
Hi Fozia, this recipe has a lot of butter so for this recipe I wouldn’t recommend it as the oil might make the cake greasy.
Andrew Price says
I live in Canada. It should benn made much clearer that the recipe for Canada is muchy different. Too much almost. pound and a quarter! Eventually l dud realize that there is a metric version. Very odd how do 6 eggs UK convert to 4 eggs metric. How does a pound and a quarter if butter convert to 225 g. Result were disappointing too heavey. l often use UK recipes and conversion to metric does result in minor differences, but nothing your conversion
Erren Hart says
Hi Andrew, There is a note at the bottom of the recipe explaining the conversion is not a conversion, but an entirely different recipe as ingredients are different the world over. This recipe was created and tested in the US with American butter and flour for the cups measurements and in the UK with British ingredients for metric. Butter and flour are very different from country to country. I lived in the UK for 15 years and tried and tested recipes that were created there simply did not work when I moved back to the US and some recipes had to be changed entirely. I am sorry it didn’t work for you, but I do try to go above and beyond to have the recipes tested for a global audience.
Maya P says
Tried the recipe but decided to divide the batter into tins instead. Should have definitely lowered the temp and not just the baking time as they turned out super greasy, dense, and hole-y despite not over mixing and using super soft room temp butter hahaha.
Despite all that the flavour was still good and will give it a try again soon!
Also just a heads up there is no note in the ingredients list for salt at all. I added about a teaspoon of seasalt as I saw there was in the notes above the recipe card.
Erren's Kitchen says
Maya, thank you for sharing your experience with the recipe! Even though the texture wasn’t as expected, I’m glad to hear the flavor was still enjoyable. Baking is often a journey of trial and error, and your willingness to try again is fantastic. Adjusting the temperature and other variables based on your observations is a great approach. Best of luck with your next attempt, and I hope it turns out perfectly for you! Also, thank you so much for letting us know about the salt! 🥰
Laura says
I simply loved this victorian cake, easy and delicious. With tea, coffee, milk or simply by itself.
Very GOOD.
Erren Hart says
I’m so pleased to hear it, Laura! Thanks for letting me know! 🙂
Joanna Wos says
The very best cake I’ve ever made.
And super easy!
Erren Hart says
That’s wonderful to hear, Joanna! Thanks for taking the time to let me know!
Maxine says
There was more cake mix than I expected but all I did was used larger cake tins. I found the method of mixing all the ingredents in one bowl. I’m waiting for the cakes to cook and will writea review of how it turns out and tast.
Erren's Kitchen says
Please let me know how it goes 🙂
Sarah says
Made this with my toddler and hubs said it was one of the best cakes he’s ever tasted in his life! Hehe! I have to agree ☺️
Erren's Kitchen says
That’s amazing, I love to hear this, thank you 🙂
Judith says
I loved the buttery richness of this cake. When I was in England I loved the dense, butter flavored sponge cakes I had there and was so happy to find a recipe that was so much like my memories from that trip! Thanks, Erren!
Erren Hart says
I’m so glad to hear you enjoyed the cake, Judith! It’s a favorite in my house!
Mike says
i made this to the recipe and it turned out as expected. The cook time had to be increased some (35min) but that might have been my oven. This cake is moist but that’s what you would expect since there is about 1.25lbs of butter in it. I think the butter is overwhelming so I don’t recommend this. It is also odd that the metric version calls for much less butter and 2 fewer eggs. I’m not sure that metric eggs are any different than eggs in the US. If you like moist buttery cake, this is for you. Otherwise, pick a version with less butter.
Erren Hart says
Hi Mike, The metric version is different because European ingredients such as flour and butter are very different than American. I lived in the UK for many years and tested both versions using US and European ingredients. In the end, they had to create two separate recipes.