Victoria Sponge Cake
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A quintessential British dessert that has been enjoyed at tea time for ages, this Victoria Sponge Cake recipe is a classic! Rich buttercream and jam are sandwiched between two delicately soft and buttery sponge cakes for a simple yet elegant dessert. You also have the option of making one large cake or turning it into individual mini Victoria Sponge Cakes that are perfect for entertaining and for afternoon tea!
For more traditional British desserts be sure to try my Lardy Cake, Treacle Tart, Sticky Toffee Pudding, Spotted Dick, Cornish Fairings, Eccles Cakes and while not a dessert, no can resist these homemade Crumpets!
Victoria Sponge Cake: A Brief History
Victoria Sponge Cake enjoys a long and fun history. It’s associated with “afternoon tea,” a tradition going back many generations. The origins of afternoon tea trace back to none other than Queen Victoria and Anna the Duchess of Bedford who served as her lady-in-waiting (ie, personal assistant) for 10 years.
During her service to the Queen, Anna discovered that every day around late afternoon she would experience what we now recognize today as carb cravings. (Yes, most of us can relate.) So she started a personal tradition of setting aside that time of day with her servants to enjoy a cup of tea to help wash down a few sweet indulgences to hold her over until dinner. The idea gained popularity (no surprise!) and before long she began inviting guests to join her. Queen Victoria also began hosting lavish tea parties and guests were expected to attend wearing formal attire.
Soon a whole spectrum of tea-time desserts made their way into British food culture. Which leads us to today’s recipe. Queen Victoria particularly loved sponge cake filled with cream and jam (she had undeniably good taste there). It became her personal favorite, and so this cake was named Victoria Sponge Cake in her honor. It has remained a favorite throughout Great Britain ever since.
So what it comes down to, this long-held tradition of afternoon tea is simply the perfect excuse to indulge your sweet tooth in the middle of the day. But indulging in the guise of “afternoon tea” manages to turn what would otherwise be a primal-driven physiological carb-craving response into something refined and…”proper.” And that works for me.
This Victoria Sponge Cake recipe has the flexibility of making it into one large cake simply by baking it in Today I’m introducing you to another decadent sweet you can add to your repertoire of tea time indulgences. We’re going to add a modern twist to this very traditional British dessert. It’s Victoria Sponge Cake, in miniature form.
These Mini Victoria Sponge Cakes are perfect for your next chic tea party, bridal shower, birthday or other special occasion.
The ingredients for Victoria Sponge Cake are few and simple, so be sure to use quality butter and vanilla extract. As with Scottish Shortbread, good butter is key.
For the filling, I’m providing recipes for two options: the classic whipped cream filling if you’re making the classic large cake, or a buttercream that’s especially suited to the mini sponge cakes if you’re piping it and makes them all the more dainty and decadent. But you can use either filling for either version.
Victoria Sponge Cake Recipe
Let’s get started!
Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans or a nonstick mini cheesecake pan.
Sift the flour, baking powder and salt in a medium bowl and set aside.
In a large mixing bowl, cream the butter and sugar for 4-5 minutes. Add the vanilla extract.
Add the eggs, one at a time, beating after each until incorporated.
Using a rubber spatula, fold the flour mixture into the wet mixture until incorporated. Be careful not to over-stir or the cakes will be dense.
Divide the batter between the two cake pans and smooth the tops with a spatula, or divide between the cavities of the mini cheesecake pan cups to the halfway point. Bake on the middle oven rack about 20 minutes for the cake pans or 12-15 minutes for the mini cheesecake pan or until a toothpick inserted into the center of a cake comes out clean or the top of the cake springs back when lightly pressed.
Allow the cakes to sit for about 10 minutes before transferring them wire rack to cool completely.
To make the whipped cream filling: In a medium mixing bowl add the chilled heavy cream, powdered sugar and vanilla extract and beat until stiff peaks form.
To make the alternative buttercream filling (especially suited for mini Victoria sponge cakes): Beat together the butter, powdered sugar and milk until smooth. If the buttercream is too stiff, add a tiny amount of milk until a spreadable consistency is reached. If it’s too runny, add more powdered sugar. Spoon the buttercream into a piping bag with a medium or large round tip (optional for prettier decorating).
Place the two 8 inch cakes side by side. Generously spread a layer of strawberry or raspberry jam over the top of one of the cakes. Then top with the whipped cream. Place the second cake on top of the cream with the top facing up. Dust the cake with powdered sugar.
For mini Victoria sponge cakes: Once the cakes have cooled completely, slice them in half. Spread or pipe the buttercream onto the bottom half. Then spoon some jam on top of the buttercream. Place the top half of the cake on the bottom half. Dust the tops of the mini cakes with powdered sugar.
Serve immediately or store in an airtight container in the fridge. Will keep for 3 days.
Enjoy!
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Victoria Sponge Cake
Ingredients
- 1 3/4 cups all-purpose flour , sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup quality butter , room temperature
- 1 cup caster or super fine sugar (or grind regular sugar in a blender or food process or until it's a fine texture but not powder)
- 1 teaspoon pure vanilla extract
- 4 large eggs , room temperature
- 2 tablespoons milk , room temperature
- Whipped Cream Filling:
- 3/4 cup heavy whipping cream , chilled
- 1 tablespoon powdered sugar
- 1/2 teaspoon quality pure vanilla extract
- strawberry or raspberry jam
- powdered sugar for dusting
- Buttercream Filling (if making mini cakes):
- 1 stick quality butter , room temperature
- 1 1/4 cup powdered sugar
- 1 tablespoon milk , plus more as needed
Instructions
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans or a nonstick mini cheesecake pan.
- Sift the flour, baking powder and salt in a medium bowl and set aside.In a large mixing bowl, cream the butter and sugar for 4-5 minutes. Add the vanilla extract. Add the eggs, one at a time, beating after each until incorporated. Using a rubber spatula, fold the flour mixture into the wet mixture until incorporated. Be careful not to over-stir or the cakes will be dense.Divide the batter between the two cake pans and smooth the tops with a spatula, or divide between the cavities of the mini cheesecake pan cups to the halfway point. Bake on the middle oven rack about 20 minutes for the cake pans or 12-15 minutes for the mini cheesecake pan or until a toothpick inserted into the center of a cake comes out clean or the top of the cake springs back when lightly pressed.Allow the cakes to sit for about 10 minutes before transferring them wire rack to cool completely.
- To make the whipped cream filling: In a medium mixing bowl add the chilled heavy cream, powdered sugar and vanilla extract and beat until stiff peaks form. To make the alternative buttercream filling (especially suited for mini Victoria sponge cakes): Beat together the butter, powdered sugar and milk until smooth. If the buttercream is too stiff, add a tiny amount of milk until a spreadable consistency is reached. If it's too runny, add more powdered sugar. Spoon the buttercream into a piping bag with a medium or large round tip (optional for prettier decorating).
- For mini Victoria sponge cakes: Once the cakes have cooled completely, slice them in half. Spread or pipe the buttercream onto the bottom half. Then spoon some jam on top of the buttercream. Place the top half of the cake on the bottom half. Dust the tops of the mini cakes with powdered sugar.
- Serve immediately or store in an airtight container in the fridge. Will keep for 3 days.
Nutrition
Originally published on Daring Gourmet August 7, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
One of my favourites. I make cakes for an over 60s tea party twice a month and this is the most requested recipe.
You can save time by using the “all in one” method. Put the ingredients into a bowl and preferably using an electric hand mixer mix until well combined. Both the Queens of British baking, Mary Berry and Delia Smith, use this method.
Hi could you please tell me what is the weight of a stick of butter
Hi Kay, one stick of butter is 113 grams.
I’ve made these twice and they completely sunk in the middle both times, not sure what I’m doing wrong. They taste good though
These look so beautiful, and I am wondering just one thing- how far in advance can they be made! Or must they be served same day? Worried about cake drying out. Thanks!
Thank you, Maria! You can make the cakes a day or two in advance and keep them stored in a cake saver or container with a lid so that they don’t dry out. But the filling you should wait to add until the day you’re serving them.
Just made these and they’re DELICIOUS! I did have a question though about the calories is one mini cake 225? Also it says kcal but when that’s transferred to cal the number doesn’t make sense?
Awesome, Courtney, thank you! What we commonly refer to as “calorie” is really “kilocalorie”, they refer to the same thing. So yes, one mini cake is 225 calories.
Excellent recipe! Turned out great! Like Megan above, I also baked this in a sheet pan and used a small juice glass to cut out circles. The “scraps” from cutting disappeared quickly! They are adorable and worked great for my British National Tea Day photo of the day! :) Thanks for sharing!
That’s wonderful, Jenell, I’m so glad you enjoyed them, thank you!
that is so awesome.
Wondering if the cakes (without icing and jam ) can be made and frozen ahead of time?
Hi Doreen, yes they can. Just be sure to thaw them completely before spreading on the icing and jam.
Nice recipe thanks for sharing
These look so amazing! I can’t wait to try these! I first learned about Victoria Sponge Cakes on the Great British Bake Off and tried to make a big one at home. It was so delicious! These mini ones look perfect for an afternoon snack or to serve as at parties! Thank you for the recipe and for the step by step pictures!! (:
Thanks so much, Destiny, I hope you enjoy them!
I made these for the Royal wedding but on a sheet pan and used a heart shaped cookie cutter to cut them out. These cakes came out perfectly…were so festive and absolutely delicious! I will be making these again and again! Everyone LOVED them. Thanks for the recipe!
Wonderful, I’m so happy to hear that, thank you Megan!
Tried to make these… not light and fluffy at all! Tasted almost like cornbread!
Hi,
I tried your recipe but my cakes fell. I’m thinking it’s becasue I am at high altitude. Do you have a high altitude conversion for your mini cakes? I really want to try them again. Thank you!
Hi Kate, I don’t have that conversion info, I’m sorry. There are general guidelines based on what your specific altitude is and a quick Google search should bring up that info.
I just made these and although the flavor is amazing, the cakes all fell in the middle. Any clue why?
Thanks!
Hi Janelle, the main cause of that would be under-baking. Did you do the toothpick test to check for doneness? Another reason, depending on where you live, can be humidity. I found this online: “This commonly occurs in humid climates, where added moisture can collect naturally in ingredients such as flour. When this occurs, a cake can rise rapidly and then fall during baking.”
This was SPECTACULAR!! It was a serious hit this Mother’s Day!! Do you have any idea how I could turn this into one normal size cake? I’ve just gotten requests to make this for birthdays is all! Definitely making this every year as the mini size though!
Wonderful, Catherine, I’m so happy to hear that, thank you! I haven’t tried making this particular recipe in cake form but don’t see why you couldn’t – just do the toothpick test to check for doneness after the directed baking time to see if it needs to bake a little longer (insert the toothpick into the center of the cake and if it comes out dry it’s done).
Excuse me, but how much is a cup in grams?
Hi Virginia, it depends on the ingredient. Which one are you referring to? You can also easily find the answer if you Google “how many grams in a cup of…?”