Victoria Sponge Cake Recipe: Rich in British Royal History
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This Victoria Sponge Cake is an afternoon tea cake recipe favored by Queen Elizabeth and with a long British royal heritage. It’s an easy-to-make, simple two-layer cake that’s lightly sweet, soft, and perfect!
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Victoria Sponge Cake
This delicious tea cake is a two-layer light confection. It’s generally assembled with a layer of jam topped with whipped cream.
The late Queen Elizabeth favored the sponge cake cut into finger-sized pieces, also called a Victoria Sponge Sandwich Cake. It is a quintessential British teatime treat.
You may like to read more about Queen Elizabeth’s Afternoon Tea Recipes in this post, which includes her favorite teatime recipes.
Victoria Sponge Cake History
Anna, the Duchess of Bedford (1788-1861), was Queen Victoria’s lady-in-waiting. She is most often credited with creating Afternoon Tea.
It’s said she found herself with “a sinking feeling” about four o’clock every afternoon. Then, she began requesting tea and sweets to bridge the gap before a later dinner.
Soon, she began inviting her friends to Belvoir Castle for a tea menu, bread and butter sandwiches, and cake.
It wasn’t long before Queen Victoria adopted the idea of afternoon tea, and by 1855, the observance was firmly established. The Victoria Sponge Cake is her favorite.
After the death of her husband, Prince Albert, the favored cake is believed to have been renamed “Victoria Sponge Cake.”
Queen Elizabeth says, “The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!”
In Isabella Beeton’s 1874 cookbook called Mrs. Beeton’s Cookery and Household Management a recipe is included for Victoria Sandwiches:
Victoria Sandwiches in Mrs. Beeton’s Cookery Book:
Ingredients:
“4 eggs; their weight in pounded sugar, butter, and flour; 1/4 salt, a layer of any kind of jam or marmalade.”
Mode:
“Beat the butter to a cream; dredge in the flour and pounded sugar; stir these ingredients well together, and add the eggs. When the mixture has been well beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour in the batter and bake in a moderate oven for 20 minutes.”
Serving:
“Spread one half of the cake with a layer of nice preserves, place over it the other half of the cake, press the pieces slightly together. Cut it into long finger-pieces; pile them in crossbars on a glass dish, and serve. Seasonable at any time.”
Cost:
“Average cost is 1s 3d.”
Queen Elizabeth and Victoria Sponge Cake
It’s often remarked that Queen Elizabeth favors a Victoria Sponge Cake for tea.
In fact, Buckingham Palace has shared the official royal recipe on its website. This traditional recipe is the basis for our version of Victoria Sponge Cake.
The Palace notes the sponge cake is served “to mark Royal Garden Parties,” and afternoon teas.
Victoria Sponge Cake Recipe for Afternoon Tea
As mentioned, we’ve deviated slightly from the traditional recipe of this teatime treat.
In the ingredients list, you will notice that we’ve converted the recipe to a Victoria Sponge Cake using all-purpose flour and cup measurements.
Rather than assembling the cake with a simple layer of preserves and cream, we’ve added fresh strawberries for height and additional color. They also add a beautiful, fresh flavor to the sponge cake.
Ingredients for a Classic Victoria Sponge Cake
This simple and elegant sponge cake is made with pantry staples and just a few fresh ingredients. Here’s what you’ll need:
- Unsalted butter – Softened to room temperature for easy creaming. It gives the cake its rich, tender crumb.
- Granulated sugar – Adds sweetness and helps create that classic light texture when beaten with butter.
- Large eggs – Use room temperature eggs for best results—they incorporate more easily and evenly into the batter.
- Flour – In this recipe, we use all-purpose flour with added baking powder and salt. You can substitute self-rising flour and eliminate the extra baking powder in the recipe.
- Milk – Just a tablespoon or two helps loosen the batter and adds moisture to the final cake.
- Vanilla extract – Optional, but a small splash enhances the flavor without overpowering the delicate sponge.
- Raspberry or strawberry jam – For the classic filling. Use your favorite high-quality jam or homemade preserves.
- Whipped cream – Lightly sweetened whipped cream adds that billowy, luscious finish between the layers.
- Confectioners’ sugar – For dusting over the top—simple, elegant, and perfectly British.
How to Make a Victoria Sponge Cake
Begin by preheating the oven to 350°F and placing a rack in the center of the oven. Grease and line the bottom of two 8-inch round cake pans with parchment paper.
Step 1: Whisk dry ingredients.
Whisk the flour, baking powder, and salt; set aside.
Step 2: Cream wet ingredients together
Using an electric hand mixer, cream the butter, sugar, and vanilla together until it’s light and fluffy. Then beat in the eggs, one at a time. Finally, add the milk.
Stir in the flour mixture until it is just combined, be careful not to overmix. Divide the batter evenly between the two cake pans and spread to the edges of the pan.
Step 3: Bake the cake
Bake for 18 to 25 minutes, or until a toothpick inserted in the middle comes out mostly clean.
Remove from the oven and cool for 10 minutes. Then unmold the cakes onto a wire rack and cool completely before assembling the cake.
Pro Tips for Making a Victoria Sponge Cake
Check your leavening power: This recipe uses baking powder. If it’s older or has been open a while, its leavening power may have weakened. For best results, use fresh baking powder.
Creaming the butter and sugar: Be sure to cream the butter and sugar together until the mixture is pale and fluffy. This step incorporates air, which helps the cake rise. It usually takes at least 3–5 minutes with an electric mixer.
Room temperature ingredients: Cold eggs or butter can prevent the batter from emulsifying properly, leading to a denser cake. Make sure all your ingredients are at room temperature before starting.
Don’t overmix after adding flour: Once you add the flour, gently fold it in just until combined. Overmixing can deflate the batter and toughen the crumb.
Oven temperature and timing: A too-cool oven or opening the oven door early can cause cakes not to rise fully. Ensure your oven is fully preheated before baking and try not to open the door until the cake is nearly done.
What Makes This a Traditional Victoria Sponge Cake?
This recipe follows the classic Victoria Sponge formula—a traditional British cake made with equal parts butter, sugar, eggs, and flour. It’s the same simple ratio bakers have used for generations, with just a touch of vanilla and milk to enhance flavor and texture.
Like many modern versions, it’s filled with jam and softly whipped cream for a light and elegant finish. Whether you’re baking it for teatime or a celebration, this cake stays true to its British roots while adding a bit of modern ease.
For more teatime favorites, you might also enjoy these reader-loved recipes:
- Lavender Earl Grey Tea Cakes – A fragrant and delicate treat ideal for afternoon tea.
- Easy Lemon Drizzle Cake – Another British classic with a zesty twist.
- Strawberry Upside Down Tea Cake – Perfect for spring or summer gatherings.
More Afternoon Tea Recipes
- Easy Make Ahead Tea Sandwiches
- Afternoon Tea Savory Bites
- Easy Afternoon Tea Sweets Bites and Teacakes
- Afternoon Tea Scones Recipes
- How to Serve an Easy Afternoon Tea
- Taking Afternoon Tea Like the British
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Victoria Sponge Cake Recipe
Ingredients
- 2 cups all-purpose flour (see notes for self rising flour)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Victoria Sponge Filling
- ½ cup strawberry jam
- 1 cup heavy cream
- 1 tablespoon confectioners’ sugar more for dusting
- ¼ teaspoon vanilla extract
- 1 quart fresh strawberries
Equipment
Instructions
- Preheat the oven to 350°F and place a rack in the center of the oven. Grease and line the bottom of two 8-inch round cake pans with parchment paper.
- In a medium bowl whisk together flour, baking powder, and salt; set aside.
- In a bowl with an electric mixer (or stand mixer fitted with a paddle attachment), cream butter, sugar, and vanilla on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until incorporated. Add the milk, scraping down the sides of the bowl as necessary.
- Mix in the flour mixture until just combined. Be careful not to overmix the batter. Divide the batter evenly between the two cake pans and using a spatula, spread the batter to the edges of the pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean, the top is golden, and the cake springs back when lightly pressed in the center. Remove from the oven and cool for 10 minutes in the pan. Then unmold the cakes onto a wire rack to cool completely before assembling the cake.
- While the cake is cooling, whip the cream and slice the strawberries.
Assembling the cake
- Save the prettiest cake top for the top layer of the cake. Lay the less pretty cake on the cake stand with the flat side up. Spread the strawberry jam on the flat side of the cake, almost to the edges. Using a small offset spatula, spread 1/2 to 3/4 of the cream over the strawberry jam layer, reserving some for the top of the cake and some for additional piping if desired. Put the reserved cream in a piping bag fitted with a large tip.
- Layer strawberries sliced lengthwise over the cream with the stem end facing outward.
- Place the second cake carefully over the fresh strawberries. Pipe additional cream between the strawberries if desired.
- On top of the cake, spread or pipe the remaining cream and place whole fresh strawberries. Dust with confectioners’ sugar and serve.
Video
Notes
- Flour: If substituting self-rising flour for all-purpose flour, eliminate the baking powder in the recipe.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
My cakes barely rose. What did I do wrong?
Hi Brenda, I’m so sorry that happened. Thanks so much for trying the recipe! A few things can cause a Victoria Sponge not to rise as much— most often it’s due to older baking powder, not creaming the butter and sugar long enough, or overmixing once the flour is added. Also, make sure all ingredients are at room temperature and that your oven is fully preheated. I hope you’ll give it another try—I’ve also updated the post to include more tips on baking.
Hi! Could I assemble the whole thing with the fillings etc the night before? And just wrap it up in fridge? I won’t have time to do the filling in the morning. Thank you!
Hi! That’s a great question, and I also like to prepare things as far in advance as possible for any event. However, this cake is a bit harder to make in advance, unless you make all of the components ahead and store them separatly, assembling up to 2 to 3 hours in advance. That being said, I have stored leftovers, fully decorated, in the refrigerator and while it wasn’t perfect, it was still good.
Is it okay to make the cakes the night before, and then do the assembly in the morning of the event?
Hi Kaye! You can absolutely make it ahead. Be sure to wrap and seal it in an airtight container to help it retain its moisture.
Thanks!