Victoria Sponge Cake

Welcome to the delightful world of baking, where the aroma of freshly baked goods fills the air and the joy of creating sweet treats brings smiles to faces. Today, we’re diving into the timeless classic – the Victoria Sponge Cake. This light and airy cake, with its layers of soft sponge, creamy buttercream, and tangy raspberry jam, is a true British treasure. Whether it’s for a special occasion or just a cozy afternoon tea, mastering the art of making a Victoria Sponge Cake will surely earn you the title of baking royalty among your friends and family.

Victoria Sponge Cake is a classic British dessert that has been enjoyed for over a century. Named after Queen Victoria, who was said to have enjoyed a slice of this delicious cake with her afternoon tea.

Let’s make this Victoria Sponge Cake Recipe together, exploring each step with simplicity and enthusiasm. From mixing the perfect sponge batter to crafting a velvety vanilla buttercream and assembling the layers with finesse, you’ll soon discover that creating this beloved cake is easier than you think. So, preheat your oven, gather your ingredients, and get ready to indulge in the sweet satisfaction of homemade goodness with our foolproof guide to making the ultimate Victoria Sponge Cake.

Let’s explore the steps to make the perfect Victoria Sponge Cake where I also provide tips on how to achieve a light and fluffy sponge and a perfectly balanced filling.

What is the history behind Victoria Sponge Cake?

Victoria Sponge Cake has a rich history that dates back to the 19th century in England. It is believed that the cake was named after Queen Victoria, who reigned in Britain from 1837 to 1901. The story goes that the queen herself enjoyed a slice of this cake with her afternoon tea, which made it extremely popular among the upper classes of society.

During this time, baking powder was a new invention, which made it easier to create light and fluffy cakes. The Victoria Sponge Cake was made with this new ingredient, which allowed the cake to rise and become light and airy. The traditional recipe consisted of equal parts of butter, sugar, eggs, and flour, which were then mixed together to create a light sponge cake.

Over time, the recipe has evolved, with variations incorporating different flavors such as vanilla, lemon, or chocolate. However, the classic combination of fluffy sponge, whipped cream, and jam filling has remained a staple of this beloved dessert.

Today, Victoria Sponge Cake continues to be a popular dessert in the UK and around the world, often enjoyed at special occasions such as weddings, birthdays, and afternoon teas.

Components of the Victoria Sponge Cake

The Victoria Sponge Cake has 2 components to it:

The Sponge

2 layers of the vanilla sponge are baked. The sponge can easily be made vegan by substituting regular milk for vegan soy or almond milk.

The Filling

The filling is made of homemade vanilla buttercream and raspberry jam. The buttercream can also be made vegan by using vegan butter. Raspberry jam is traditionally used in Victoria Sponge Cakes but you can easily substitute strawberry jam if you would like.

Ingredients used to make Victoria Sponge Cake

Ingredients used to make the cake sponge

• 3  cups plain flour
• 1 ½  cups sugar
• 2 tsp baking soda
• 1 tsp salt
• 2/3 cup of any unflavored oil
• 2 cups water
• 1 tbsp vanilla extract
• 2 tsp white vinegar

Ingredients for the vanilla buttercream and filling

• 1 stick butter
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract
• 5 tbsp raspberry jam

Decorations

• Handful fresh raspberries
• Powdered sugar, to dust

How to make Victoria Sponge Cake: An easy guide

First, make the sponge

1. Preheat oven to 350° Fahrenheit. Prepare 2, 8-inch cake pans by greasing them properly.
2. Mix the flour, sugar, baking soda, and salt in a bowl. Pour the oil, water, vanilla extract, and vinegar into a separate bowl and mix together. Pour the wet ingredients into the dry ingredients and mix well.
3. Divide the batter between the two cake pans.  Place the pans in the oven and bake for 30–35 minutes, until a toothpick inserted into the center of the cake comes out clean. Take the pans out of the oven and wait for 10 minutes to cool before taking them out of the pan and cooling them completely on a wire rack before decorating. 

Second, make the Vanilla buttercream

1. To make the buttercream, put the butter in the mixer or a bowl and beat until smooth.
2. Gradually add the powdered sugar.
3. Once all the powdered sugar is mixed in, add the vanilla extract.

Third, assemble the Victoria sponge cake

1. Use a knife to level the top of one of the cooled cakes so the other one will sit correctly on it.
2. Place the leveled cake on a serving plate and spread the top with a thick layer of buttercream.
3. Spoon the jam over the cream in the center leaving a 1-inch border at the edges.
4. Place the second cake on top and sift over the powdered sugar.
5. Decorate with raspberries.
6. Cut into slices and serve.

Recipe tips to make Victoria Sponge Cake

Here are a few tips to make the best version of this Victoria Sponge Cake recipe:

• Cool the cake layers completely before you decorate it with buttercream. If the cake is still warm, the buttercream will melt.
• The cake sponge can be baked a day ahead and the cake can be decorated with buttercream and jam the day you want to serve it.
• The cake is best served at room temperature.

FAQs- Victoria Sponge Cake

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Recipe Card: Victoria Sponge Cake