Cake Recipe 225g Flour: Perfect Victoria Sponge for Every Occasion

Why You’ll Love This Cake Recipe with 225g Flour

When you have exactly 225g of flour in your pantry and a craving for homemade cake, this classic Victoria sponge recipe is your answer. This traditional British cake recipe uses the perfect “equal weights” method – 225g each of flour, butter, sugar, and eggs – creating a foolproof formula that delivers a light, fluffy, and perfectly balanced cake every single time.

This cake recipe with 225g flour is ideal for bakers who prefer precision and consistency. The equal measurements make it incredibly easy to remember and scale up or down as needed. Whether you’re hosting afternoon tea, celebrating a birthday, or simply want to fill your kitchen with the aroma of fresh baking, this versatile sponge cake serves as the perfect foundation for countless variations and flavor combinations.

Recipe Details

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 mins	20 mins	45 mins	8-10	Easy

Note: Total time includes cooling period

What You’ll Need

For the Cake:

Self-raising flour – 225g (1¾ cups + 2 tbsp)
Caster sugar – 225g (1 cup + 2 tbsp)
Unsalted butter – 225g (1 cup), softened
Large eggs – 4 (approximately 225g total weight)
Baking powder – 1 teaspoon (optional, for extra lift)
Vanilla extract – 1 teaspoon
Milk – 2-3 tablespoons, if needed

For the Filling & Topping:

Strawberry jam – 4-5 tablespoons (or raspberry jam)
Heavy cream – 300ml (1¼ cups), for whipping
Icing sugar – 2 tablespoons, plus extra for dusting
Fresh strawberries – 200g, sliced (optional)

Substitution Notes:

Plain flour substitute: Use 225g plain flour + 2 teaspoons baking powder instead of self-raising flour
Sugar alternatives: Granulated sugar works, but caster sugar gives better texture
Dairy-free option: Replace butter with plant-based butter and cream with coconut cream
Egg substitute: 4 tablespoons aquafaba (chickpea liquid) per egg for vegan option

Step-by-Step Directions

Preparing Your Kitchen:

Preheat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease two 20cm (8-inch) round cake tins with butter and line the bases with baking parchment.
Weigh your ingredients accurately. This recipe relies on precise measurements for the best results. Room temperature ingredients mix more easily, so take butter and eggs out 30 minutes before baking.

Making the Sponge:

Cream butter and sugar in a large mixing bowl using an electric mixer on medium speed for 4-5 minutes until the mixture is pale, light, and fluffy. The mixture should almost double in volume.

Pro tip: Properly creamed butter and sugar is the secret to a light sponge. Don’t rush this step – it creates the cake’s structure.

Beat in eggs one at a time, mixing well after each addition. If the mixture starts to curdle, add a tablespoon of flour with the last egg.
Add vanilla extract and mix briefly to combine.
Sift the flour and baking powder (if using) into the bowl. Using a large metal spoon or rubber spatula, gently fold the flour into the mixture using a figure-of-eight motion. Don’t overmix – stop as soon as no flour streaks remain.
Check the consistency. The mixture should drop easily from the spoon. If it seems too thick, add 1-2 tablespoons of milk to loosen it slightly.

Folding technique: Use gentle movements from bottom to top, turning the bowl as you go. This preserves the air you’ve beaten in.

Baking the Cake:

Divide the mixture evenly between the prepared tins. Use kitchen scales for accuracy – each tin should have about 275g of mixture.
Level the surface gently with the back of a spoon, but don’t press down hard.
Bake for 18-22 minutes until the cakes are golden brown, have shrunk slightly from the sides, and spring back when lightly pressed in the center.
Cool in the tins for 2-3 minutes, then turn out onto wire racks to cool completely. Remove the parchment paper carefully.

Testing for doneness: A skewer inserted into the center should come out clean, or with just a few moist crumbs.

Preparing the Filling:

Whip the cream with 2 tablespoons of icing sugar until it forms soft peaks. Don’t overwhip – you want it spreadable, not stiff.

Assembly:

Choose your best-looking cake for the top layer. Place the other layer on your serving plate, flat side up.
Spread jam evenly over the bottom layer, leaving a 1cm border around the edge.
Spoon whipped cream over the jam. Add sliced strawberries if using.
Place the second layer on top, flat side down, and press gently to sandwich together.
Dust with icing sugar just before serving for a classic finish.

How to Serve

This versatile cake recipe with 225g flour is perfect for numerous occasions:

Traditional Afternoon Tea: Serve with a proper cup of tea – Earl Grey or English Breakfast pair beautifully with the classic jam and cream filling.

Birthday Celebrations: Skip the jam and cream filling, and instead use buttercream frosting between layers and all over the outside. Add candles and decorations as desired.

Summer Gatherings: Fill with fresh berries and lightly sweetened cream for a seasonal treat that’s not too heavy.

Elegant Dessert: Serve smaller portions with fresh fruit compote or a drizzle of berry coulis for dinner parties.

Casual Snacking: Even plain, this cake is delicious with just a cup of coffee or glass of milk.

Expert Tips for Success

Ingredient Temperature: Room temperature ingredients are crucial. Cold eggs and butter won’t cream properly, resulting in a dense cake. Plan ahead and remove from the fridge 30-60 minutes before baking.

Measuring Flour: For the most accurate results, weigh your flour rather than using cup measurements. 225g is approximately 1¾ cups plus 2 tablespoons, but weights are more reliable.

The Creaming Process: Don’t skimp on creaming time. Properly creamed butter and sugar should be almost white and significantly increased in volume. This creates the cake’s light texture.

Gentle Folding: Once you add the flour, handle the mixture as little as possible. Overmixing develops the gluten and creates a tough cake.

Even Baking: Rotate your cake tins halfway through baking if your oven has hot spots. Both layers should bake evenly.

Storage: Store unfilled sponge layers wrapped in cling film for up to 2 days, or freeze for up to 3 months. Once filled, consume within 24 hours for best texture.

Scaling the Recipe: This recipe scales beautifully. For a smaller cake, use 175g of each ingredient. For a larger celebration cake, use 275g of each.

Butter temperature test: Properly softened butter should give slightly when pressed but still hold its shape. If it’s too soft, it won’t cream properly.

Common Questions

Can I use plain flour instead of self-raising flour?

Yes! Replace the 225g self-raising flour with 225g plain flour plus 2 teaspoons of baking powder. Sift them together before adding to ensure even distribution.

Why did my cake sink in the middle?

This usually happens from opening the oven door too early, underbaking, or overmixing the batter. Don’t open the oven for the first 15 minutes of baking, and test for doneness with a skewer before removing.

How do I know if my butter and sugar are creamed enough?

The mixture should be pale, almost white, and significantly increased in volume. It typically takes 4-5 minutes with an electric mixer. The mixture should look fluffy and light, not dense or yellow.

Can I make this cake dairy-free?

Absolutely! Use dairy-free butter for the cake and coconut cream (the thick part from a chilled can) for the filling. The texture will be slightly different but still delicious.

My cake mixture looks curdled – is it ruined?

Not necessarily! Add a tablespoon of flour and gently mix. This often brings the mixture back together. Slightly curdled mixture can still produce a good cake, though it might be a bit denser.

How long will this cake keep?

Unfilled sponge layers keep for 2-3 days in an airtight container. Once filled with cream, it’s best eaten the same day. You can prepare the sponges ahead and fill just before serving.

Final Thoughts

This cake recipe using 225g flour is a true kitchen classic that every baker should master. The equal-weight method makes it virtually foolproof, while the resulting Victoria sponge is endlessly versatile. Whether you stick with the traditional jam and cream filling or get creative with your own variations, you’ll have a reliably delicious cake that’s perfect for any occasion.

The beauty of this recipe lies in its simplicity and reliability. Once you’ve mastered the basic technique – proper creaming, gentle folding, and accurate measurements – you’ll find yourself turning to this recipe again and again. It’s the perfect foundation for chocolate variations (replace 25g flour with cocoa powder), lemon cakes (add lemon zest and juice), or any flavor combination you can imagine.

So grab your kitchen scales, measure out that 225g of flour, and get ready to create a cake that’s been bringing joy to tables for generations. With its light texture, perfect sweetness, and endless possibilities, this classic sponge cake recipe deserves a permanent place in your baking repertoire!