Classic Victoria Sponge Cake Recipe UK: The Perfect Tea-Time Treat Every British Baker Needs
Why You’ll Love This Classic Victoria Sponge
Nothing says British baking quite like a proper Victoria sponge cake! This traditional teatime favourite has been gracing tables across the UK for generations, and once you master this foolproof recipe, you’ll understand why. With its light, fluffy sponge layers sandwiched together with sweet jam and fresh cream, it’s the perfect cake for afternoon tea, birthday celebrations, or whenever you fancy a proper slice of British tradition.
This cake recipe is wonderfully straightforward, using the classic “equal weights” method that makes it nearly impossible to get wrong. Whether you’re a complete baking novice or looking to perfect your technique, this Victoria sponge delivers consistent, delicious results every single time. Plus, it requires just basic pantry ingredients you likely already have at home!
Quick Recipe Information
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 8-10 | Easy |
What You’ll Need
For the Sponge Cake
| Ingredient | Amount | Notes |
|---|---|---|
| Self-raising flour | 200g | Plain flour + 2 tsp baking powder works too |
| Caster sugar | 200g | Granulated sugar is fine as substitute |
| Butter (softened) | 200g | Must be room temperature |
| Large eggs | 4 | Room temperature eggs work best |
| Vanilla extract | 1 tsp | Optional but recommended |
| Milk | 2-3 tbsp | Only if mixture seems too thick |
For the Filling
| Ingredient | Amount | Notes |
|---|---|---|
| Strawberry jam | 4-5 tbsp | Raspberry or any berry jam works |
| Double cream | 300ml | Whipping cream is perfect alternative |
| Icing sugar | 1 tbsp | For dusting the top |
Step-by-Step Directions
- Preheat your oven to 180°C (160°C fan) or Gas Mark 4. Grease two 20cm round cake tins thoroughly with butter and line the bottoms with baking paper.
- Cream the butter and sugar together in a large mixing bowl using an electric whisk for 3-4 minutes until the mixture is pale, fluffy, and nearly doubled in size. This step is crucial for a light sponge!
Pro tip: Your butter should be soft enough that you can easily press your finger into it. If it’s too hard, cut it into small pieces and leave at room temperature for 30 minutes.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of flour with each remaining egg.
- Fold in the vanilla extract (if using), then gently fold in the flour using a large metal spoon or spatula. Use a figure-of-eight motion to keep as much air in the mixture as possible.
- Check the consistency – the mixture should drop easily from the spoon. If it seems too thick, add 2-3 tablespoons of milk and fold in gently.
- Divide the mixture evenly between your prepared tins. Use kitchen scales for accuracy, or simply eyeball it and level with a palette knife.
Expert tip: Gently tap each tin on the work surface a couple of times to settle the mixture and remove any large air bubbles.
- Bake for 18-20 minutes until the cakes are golden brown, spring back when lightly pressed, and are just starting to pull away from the sides of the tins.
- Cool in the tins for 5 minutes, then turn out onto wire racks to cool completely. Never fill a warm cake – the cream will melt and the jam will run!
- Whip the double cream to soft peaks – be careful not to over-whip or it will become buttery.
- Assemble your cake by placing one sponge on a serving plate, spreading with jam, then adding the whipped cream. Top with the second sponge and dust with icing sugar.
How to Serve Your Victoria Sponge
This classic cake recipe is perfect for traditional afternoon tea alongside a proper cuppa. Serve generous slices on pretty china plates with small cake forks for the full British experience.
For special occasions, garnish with fresh strawberries or a few mint leaves. The cake pairs beautifully with Earl Grey or English Breakfast tea, though it’s equally delicious with coffee.
Cut into neat slices using a sharp knife, wiping the blade clean between cuts to keep each slice looking pristine. Serve at room temperature for the best flavour and texture.
Expert Tips for Success
Storage: Your Victoria sponge is best eaten on the day it’s made, but can be stored in the refrigerator for up to 2 days. The unfilled sponges can be wrapped and frozen for up to 3 months.
Make-ahead tip: Bake the sponges the day before and store in airtight containers. Fill just before serving to prevent the cake from becoming soggy.
Altitude adjustment: If you’re baking at high altitude, reduce the baking powder slightly and increase the oven temperature by 15°C.
Flavour variations: Try adding lemon zest to the sponge mixture, or experiment with different jam flavours like apricot or blackcurrant. For chocolate lovers, replace 25g of flour with cocoa powder.
Temperature matters: All ingredients should be at room temperature before you start. This ensures even mixing and prevents the mixture from curdling.
Portion control: Use an ice cream scoop to divide the mixture evenly between tins – this gives you perfectly even layers every time.
Common Questions
Can I make this cake without an electric mixer?
Yes! You can cream the butter and sugar by hand using a wooden spoon, though it will take considerably more effort and time. Make sure your butter is really soft to make the job easier.
What if I don’t have self-raising flour?
Simply use plain flour and add 2 teaspoons of baking powder per 200g of flour. Sift them together to ensure even distribution.
Can I use margarine instead of butter?
While you can substitute margarine, butter gives the best flavour and texture. If using margarine, choose a baking variety rather than a low-fat spread.
Why did my cake sink in the middle?
This usually happens if the oven door is opened too early, the oven temperature is wrong, or there’s too much raising agent. Always wait until at least 15 minutes before checking your cake.
How do I know when the cake is properly cooked?
The cake should be golden brown, spring back when lightly touched, and a skewer inserted into the centre should come out clean or with just a few moist crumbs.
Final Thoughts
This classic Victoria sponge cake recipe truly is the cornerstone of British baking – simple, reliable, and absolutely delicious. Once you’ve mastered this technique, you’ll have a go-to cake recipe that never fails to impress family and friends.
The beauty of this traditional cake lies in its simplicity and the quality of basic ingredients transformed into something special. Don’t be tempted to overcomplicate it – sometimes the classics are classic for very good reasons indeed.
So put the kettle on, gather your ingredients, and treat yourself to a slice of British baking heritage. This Victoria sponge is guaranteed to become a firm favourite in your recipe collection, perfect for any occasion that calls for a proper homemade cake!
