Classic Victoria Sponge Cake Recipe – Light, Fluffy, and Filled with Creamy Goodness

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  • February 22, 2026
Desserts

There’s something undeniably special about a classic Victoria Sponge. It feels elegant and nostalgic all at once — the kind of cake that instantly brings to mind cozy kitchen tables, warm cups of tea, and slow Sunday afternoons.

I baked this recently for a family get-together, and not a single crumb was left. That’s when you know a recipe is a keeper.

This version stays beautifully traditional — no complicated twists, no fancy techniques. Just:

✨ Buttery, fluffy sponge
🍓 Sweet strawberry jam
🤍 Pillows of freshly whipped cream

If you’re new to baking — or simply want a cake that never fails — this is the one.

📝 Ingredients You’ll Need

For the Sponge

  • 225g self-raising flour

  • 225g butter, softened

  • 225g caster sugar

  • 4 large eggs, beaten

  • 1 tsp vanilla extract

  • 1–2 tbsp milk (if needed)

For the Filling

  • 4–5 tbsp strawberry jam

  • 300ml double cream, whipped

  • Icing sugar, for dusting

👩‍🍳 Step-by-Step: Let’s Bake

Step 1: Preheat & Prepare

Preheat your oven to 180°C (160°C fan).
Grease and line two 20cm round cake tins.

This simple prep step saves you from broken sponge heartbreak later — trust me.

Step 2: Cream Butter & Sugar

Beat the softened butter and caster sugar together until light, pale, and fluffy (about 3–5 minutes).

This step is the secret to a soft, airy sponge — don’t rush it!

Step 3: Add Eggs & Vanilla

Gradually add the beaten eggs, mixing a little at a time.
If the mixture starts to curdle, add a tablespoon of flour to bring it back together.

Stir in the vanilla extract.

Step 4: Fold in Flour

Sift in the self-raising flour and gently fold it in.
No aggressive mixing — we want to keep all that air inside.

If the batter feels too thick, add 1–2 tablespoons of milk.
The mixture should fall from the spoon with a gentle tap.

Step 5: Bake

Divide the batter evenly between the tins and level the tops.

Bake for 20–25 minutes until golden and a toothpick comes out clean.

Let cool for 5 minutes in the tins, then transfer to a wire rack to cool completely.

That golden dome and buttery aroma? Pure baking joy.

🍓 Filling & Finishing

Step 6: Whip the Cream

Whip 300ml double cream until soft peaks form.
Cold cream straight from the fridge works best.

Step 7: Assemble Like a Pro

1️⃣ Place one sponge layer flat-side down on your serving plate.
2️⃣ Spread 4–5 tablespoons of strawberry jam right to the edges.
3️⃣ Gently spread the whipped cream over the jam.
4️⃣ Top with the second sponge layer (flat-side up).
5️⃣ Finish with a generous dusting of icing sugar.

That snowy sprinkle is the signature look of a true Victoria Sponge.

💡 Helpful Tips for Success

✔️ Room temperature ingredients blend better and create a smoother batter.
✔️ Don’t overmix after adding flour — fold gently.
✔️ Switch the jam — raspberry is equally traditional.
✔️ Add fresh berries for a slightly elevated look.
✔️ Serve with English breakfast tea for the full experience.

❓ Frequently Asked Questions

Can I make it ahead?
Bake the sponge layers a day early and store airtight. Fill the day you serve.

No self-raising flour?
Use 225g plain flour + 2 tsp baking powder.

Can I freeze it?
Freeze unfilled sponge layers for up to 1 month. Wrap well.

Why is my sponge dense?
Usually from overmixing or not creaming the butter and sugar long enough.

How long does it keep?
Once filled, refrigerate and eat within 2 days.

💛 Final Thoughts

Some recipes never go out of style — and the Victoria Sponge is one of them. It’s simple. It’s beautiful. It works for birthdays, picnics, afternoon tea, or “just because.”

No fancy decorating skills required.
No complicated ingredients.
Just classic, comforting perfection.

If you bake this, I’d love to hear how it turned out. Did you keep it traditional? Add berries? Swap the jam?

Either way — happy baking. 🍰✨

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