Traditional Victoria Sponge Cake consists of 2 layers of light-as-air sponge cake that sandwich whipped cream and jam. Perfect for a  British afternoon tea treat or anytime dessert.

A perfect slice of cake on a white plate

The Victoria Sponge (aka Victoria sandwich) has been around since Queen Victoria (the current Queens great-great grandmother) was the reigning British monarch. Named after her because she enjoyed a slice with her afternoon tea. And why not? I’d eat a slice every day myself if I could.

There are a few tips to getting the lightest, fluffiest cake possible. step to a light cake is beating the eggs as well at butter and sugar until you can actually see it increasing in volume and becomes much lighter in color.

A whole Victoria Sponge Cake with a piece removed

Sifting the flour is also important and a step often overlooked, but it is a great way to get extra air into dry ingredients.

The third tip is an easy one and that is adding the leavening agent, baking powder and finally, adding the dry ingredients a little while mixing. Only mix enough to incorporate all the ingredients or over-mixing can develop the gluten in the flour and result in a tough cake.

Victoria Sponge Cake dusted with powdered sugar

The filling is simple, unsweetened whipped cream and jam. Strawberry or raspberry is traditional but the jam choices are endless and the bakers choice.     

Note: This recipe was updated 21st January 2021.            

If you’ve tried this Traditional Victoria Sponge Cake or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

Yield: 10 slices

Traditional Victoria Sponge Cake

A slice of sponge cake sandwiched with jam and whipped cream

2 layers of light-as-air sponge cake that sandwiched whipped cream and jam.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes


  • For the cakes:
  • 1 cup/2 sticks (226 grams) unsalted butter, softened to room temperature
  • 1 1/2 cups (300 grams) granulated sugar
  • 4 large eggs, room temperature
  • 3 teaspoons good vanilla extract
  • 1 cup (236 ml) milk, room temperature
  • 2 3/4 cups (390 grams) all-purpose flour
  • 2 3/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • For the filling:
  • 1/2 cup (118ml) heavy whipping cream, cold
  • 1 cup (285 grams) strawberry jam
  • 1 teaspoon powdered sugar


  1. Preheat oven to 350°F/175°C.
  2. Grease 2 round, 8-inch (20 cm) cake pans with butter and line the bottom parchment/baking paper.
    Add the butter and sugar to a mixing bowl or stand mixer. Beat on high until the butter is lighter in color. Beat in the eggs one at a time until mixed. Mix in the vanilla.
  3. To a separate bowl, sift the flour, baking powder and salt.
  4. Add 1/3 of dry mix to the wet and mix on slow until incorporated. Add 1/3 milk and mix. Repeat until all the dry and wet mixes are used and the batter is smooth.
  5. Divide the batter evenly between the 2 pans and smooth the top.
  6. Bake for 30-40 minutes until they are evenly golden brown and pulled away slightly from the side of the pan. A toothpick should come out clean when inserted into the center.. Baking time will depend on our oven and the color of the pans. I used light colored pans, baking time may be shorter with dark pans.
  7. After removing from the oven, allow to cool for 10 minutes in the pan.
  8. Turn out onto cooling racks and carefully peel away the paper if it is stuck to the cakes. Cool completely.
    Whip the heavy cream until it stands in stiff peaks.
    With the flat side of one of the cakes facing up, spread the jam/jelly evenly over the top.
  9. Spread 3/4 of the cream over the jam, leaving a little border. Add the rest of the cream to a tiptop bag and snip off a corner. Pipe around the edge to give a pretty edge. This step can be skipped if you want to just spread the cream up to the edges.
  10. Carefully place the other cake on top with the flat side up. Dust with a light sprinkling of powdered/confectioners sugar.


This recipes was updated 1/21/21

Nutrition Information



Serving Size


Amount Per Serving Calories 192Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 82mgSodium 341mgCarbohydrates 29gFiber 1gSugar 2gProtein 6g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.