Hi, I’m Cassandre! and today on Caramel Loafing, I’m thrilled to share a timeless British classic that’s surprisingly easy and utterly delicious: Victoria Sponge Cake (aka Victoria Sandwich Cake).
The Victoria Sponge Cake is a beloved English treat dating back to the Victorian era. Legend has it that Queen Victoria adored having a slice of light sponge cake filled with homemade jam and freshly whipped cream, dusted with powdered sugar for her afternoon tea — and so this classic cake was named in her honor. Some call it the Victoria Sandwich because it’s literally two sponge cakes sandwiched together with sweet filling in the middle.
Although it’s called a sponge cake, its texture is actually closer to a pound cake. Each of the four main ingredients is used in equal weight, yet the mixing method is far simpler than a traditional pound cake. Compared to our classic pound cake, the Victoria Sponge is a one-bowl wonder with almost no technical fuss — just mix, bake, and you have a lovely cake with a crisp golden crust and a rich, buttery crumb. Once chilled, it gets even more moist and flavorful. Spread it with homemade French-style strawberry jam and softly whipped Chantilly cream, chill it for a bit, slice — and OMG, you’ll see why this simple-looking cake has stood the test of time.
My version is proudly inspired by the legendary Mary Berry, affectionately known as the UK’s cake queen. Much like English scones, this is a must-bake for anyone who loves timeless tea cakes. There’s a good reason it’s been around for over a century — it’s an everyday cake that’s anything but ordinary.
For the French-style strawberry jam I used, be sure to check out our full jam recipe here: French Strawberry Jam. I quartered the whole strawberries to make them easier to spread inside the cake.
And if you love classic bakes, you’ll definitely enjoy these as well:
Unforgettable: Italian Paradise Cake; a Norwegian favorite: The World’s Best Cake; light and citrusy: French Lemon Pound Cake; ever-popular: Japanese Strawberry Shortcake; and a viral favorite: Snow-Filled Chiffon Cake.
Victoria Sponge Cake Recipe
Ingredients
Pan size: 15 cm (6 in) round, 6 cm (2.4 in) high springform pan
Yields: approximately 6 servings.
Use our Pan Size Converter if you wish to adjust for other pan sizes.
- Unsalted butter, softened: 112g (4oz)
- Sugar (white or raw cane): 112g (4oz)
- Cake flour: 112g (4oz)
- 2 medium-large eggs, at room temperature, shelled weight about 112g (4oz)
- Baking powder: 4g (0.14oz)
- Strawberry jam: as needed
- Chantilly cream: as needed (200g (7oz) heavy cream + 20g (0.7oz) powdered sugar, whipped to soft peaks)
- *Powdered sugar for dusting
- *Fresh strawberries for garnish
Use our Nutrition Calculator for full nutrition info.
Instructions
- Butter and line your springform pan with parchment paper.
- Place your mixing bowl on a scale and note its weight.
- Sift the cake flour and baking powder together once to combine thoroughly.
- Lightly beat the eggs and verify the total weight (about 112g / 4oz).
- In the bowl, cream the softened butter and sugar on medium speed until pale and fluffy.
- Add the beaten eggs, then sift the dry ingredients again over the bowl.
- Mix on medium speed until just combined. Use a spatula to scrape down the sides and gently fold until no dry flour remains — be careful not to overmix.
- Weigh the batter (it should be around 440–444g / 15.5–15.7oz), then divide evenly into two portions.
- Spread the batter evenly into the prepared pans and level the tops. If you have two pans, bake both simultaneously; otherwise, bake in two separate rounds.
- Preheat oven to 365°F (185°C). Bake for 22–24 minutes until golden brown.
- Once baked, the cakes will shrink slightly from the sides of the pan. Carefully invert them, remove the parchment paper, and cool completely on a wire rack.
- To assemble, place one cake layer upside down on a serving plate, spread it generously with jam, and then pile on the whipped cream. Top with the second cake layer (bottom side down), dust with powdered sugar, and garnish with fresh strawberries if desired. Enjoy immediately or chill for 1–2 hours before serving.
- Tip: This cake is best enjoyed the same day. If consuming later, store the unfilled layers tightly wrapped in plastic wrap in the refrigerator. To refresh, warm them at 320°F (160°C) for 8–10 minutes, allow them to cool completely, then fill and serve. Unfilled layers can also be frozen for up to 3 months.
Watch the full tutorial: Classic Victoria Sponge Cake
Victoria Sponge Cake FAQ & Tips
The Victoria Sponge is a simple cake, yet a few key tips can help you achieve the best results every time. Here are some common questions and answers:
Do I have to bake the cake in two separate layers?
Traditionally, Victoria Sponge is baked as two separate layers to achieve a clean, neat sandwich. If you have two pans of the same size, bake both simultaneously. If you only have one pan, bake one layer, then bake the other. While you technically can bake it all in one pan and slice it in half, a thicker batter takes longer to bake through and may dry out before the center cooks properly. For the optimal texture, baking in two layers is highly recommended.
Why does the butter need to be softened, and how do I know it’s ready?
Softened butter traps air when you cream it with sugar — this is what makes the sponge light and fluffy. If the butter is too hard, it won’t cream properly; if it’s too soft or melted, it won’t be able to hold the air. A good guideline: the butter should give slightly when pressed but still hold its shape. In colder weather, let it soften a bit more; in warm weather, keep an eye so it doesn’t get too soft during mixing.
How is Victoria Sponge batter different from a pound cake?
Classic pound cakes rely purely on creaming butter and eggs for lift, without any leavening. In the Victorian era, the original sponge was the same. Modern recipes add a little baking powder, making it easier to rise with less creaming effort. Unlike pound cake, the Victoria Sponge batter is lighter and quicker to mix — many bakers even do it all in one bowl!
Can I use other fruit jams or store-bought jam?
Absolutely! Any jam you love will work, but a slightly tart jam balances the sweetness best — raspberry is a traditional favorite too. If you’re using store-bought jam that’s very thick and jelly-like, you can loosen it with a splash of lemon juice or water and warm it gently before spreading. Homemade jam with fruit chunks is especially good for extra texture and flavor.
How do I store the cake if I’m not serving it immediately?
Victoria Sponge is best the day it’s baked. If you want to prepare in advance, don’t fill it yet — wrap each completely cooled layer tightly in plastic wrap and refrigerate. When ready to serve, you can refresh the layers in a 320°F (160°C) oven for 8–10 minutes, let them cool, then fill with jam and cream. Unfilled layers can also be frozen for up to 3 months.
Can I make this without baking powder?
Yes! The original version of Victoria Sponge did not use baking powder at all. Just be aware that you’ll need to cream the butter and sugar very thoroughly and gradually beat in the eggs to trap sufficient air. This process is more time-consuming but yields a lovely, classic texture. For reference, be sure to check out our Lemon Pound Cake recipe that uses no baking powder, or watch our step-by-step video: Lemon Glaze Pound Cake.