Victoria Sponge – Celebration Cake!
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A delicious classic bake – a Victoria sponge. Soft & light cakes, strawberry jam, vanilla buttercream & fresh strawberries!
Victoria sponge
Strawberry season isn’t quiiiite here yet, but I bought a packet anyway and they were surprisingly tasty! This led me to think I should 100% do something with them, but definitely not overdo them. So… I thought I would bake a classic! Funnily enough it is one of the simplest and yet most delicious classic cakes around!
When I was younger I used to think that this type of cake was boring – why would I want it if it’s not chocolate? But oh how naive was I. This cake is SO GOOD and one of the best cakes in the world. However, sometimes the simplest of things can be the most difficult to get absolutely perfect!
Layers
I find that with a Victoria sponge, it’s all about getting everything perfectly in proportion. Such as, if you’re making a two layered cake, everything should be 300g (i.e. the sugar, flour, butter and eggs) and same for if you were doing a larger cake – everything should be 400g! It makes it far simpler and generally provides a foolproof cake. This recipe is for a three layer, 8 inch cake – so for a smaller cake (two layers), simply reduce the cake ingredients to 300g, split the mixture into two tins, and bake for 20 minutes!
Eggs
I weigh out my eggs when making a cake like this so I have no doubts it’s going to work, and once you know your oven well enough you will know when is the perfect time to take the cake out of the oven and when it might need a tiny while longer in the oven!
Cream or buttercream?
This cake is traditionally served with fresh fruit and whipped cream, or jam and buttercream – its entirely up to you! Personally, when i’m making it last a bit longer, I use buttercream so that it stays fresh for longer – whereas the cream may go a bit icky, especially on a hot day!
Assemble
I tend to pipe my buttercream around the edge of each layer, then a bit more in the middle with my jam sitting on the top, it tends to not slide around this way! It also stops jam sliding down the sides so you keep the nice clean edges of the 3 layers of sponge. I use strawberry jam in this recipe however if you would prefer raspberry then why not?! Enjoy!
Victoria sponge - Celebration Cake!
Ingredients
Cake
- 400 g unsalted butter (softened)
- 400 g caster sugar
- 400 g eggs (roughly 8 eggs)
- 400 g self raising flour
- 2 tsp baking powder
- 4 tbsp whole milk
Decoration
- 150 g unsalted butter
- 450 g icing sugar
- 1/2 tsp vanilla extract
- 175 g strawberry jam
- fresh strawberries
Instructions
Cake
- Preheat the oven to 190ºC/170ºC fan and line three 20cm/8inch cake tins.
- In a large bowl, beat together the unsalted butter and caster sugar until combined.
- Then, add your eggs, whole milk, self raising flour and baking powder, and beat until combined again - but be careful to not over beat.
- Divide the mixture equally between the three tins and smooth it over.
- Bake for 25 minutes until the cake is golden and springs back (a skewer should also come out clean).
- Turn the sponges out onto a cooling rack and leave to cool fully.
Vanilla Buttercream
- Beat the unsalted butter with an electric mixer until it's smooth and loose.
- Then, gradually beat in the icing sugar & vanilla extract.
- If the icing is too stiff, add 1 tbsp whole milk at a time to get your desired thickness!
Decoration
- Spread or pipe the buttercream onto the top of one of the sponges, then spoon on half of your jam.
- Place the second sponge on top and repeat the process - finish with the third sponge, and any left over buttercream on top!
- Add some fresh strawberries, perhaps a sprinkle of icing sugar and serve!
Notes
- When decorating the cake, I like to pipe a small amount of the buttercream around the edge of the sponges, then put a little more in the middle with the jam on top - this stops it falling out all over the place, but this is simply my choice! 🙂
- This cake will last in an airtight container for 3 days, or you can freeze it for up to 3 months!
- I use this piping bag
- I use this Medium 2D Closed Star Piping Tip
- I use these 8" Cake Tin
ENJOY!
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J x
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Hi Jane I am looking to make a cake similar to this but a coconut cake, how would you recommend changing the recipe? Thankyou
Am I able to change the flour to gluten free flour in this recipe?
Hiya! I personally have not tried this, but it should be fine! Hope this helps! x
Hi Jane
I would like to make this cake for my daughters 1st birthday. But I would like to make a large cake. In a 12 inch tin. Would I need to double the ingredients.
Hi Jane! I’m gonna be making this for my daughter’s 2nd birthday! I was wondering can I bake the cake the day before? & Do I store it room temperature?
Thank you!
Yes this should be absolutely fine! Hope she loves it! x
Love this recipe but would like to make a 6 inch 3 layers, could you tell me the quantities to make it and cook time please
Hi, I’m wanting to make this for my daughters birthday and was just wondering if I can swap the whole milk for almond milk?
Hiya! Perhaps take a look at my vegan Victoria sponge? Hope this helps! x
If you reduce the ingredients to 300g, how much baking powder and milk would you use please?
Hi Jane,
I’m wanting to make a naked style Victoria sponge layer cake for my partners 30th! Would this recipe be suitable for a layer cake? Is it stable enough?
Thank you!
Yes absolutely it will! Enjoy! x
Hi Jane
I want to make this cake in 3 layers and have just bought 3 sandwich tins (the standard depth ones in most supermarkets). Will the depth on these tins be enough for the cake to rise and won’t spill over?
Many thanks
Sarah xx
Hiya! Unfortunately it is hard to tell as I don’t know the exact size of your tins! I always use tins about 2.75″ deep as a minimum. Hope this helps! x
Hi Jane, love every recipe of yours. AMAZING! Just want to know can I put vanilla extract in your Victoria sponge? Like you do the mini ones, and how much?
Thank you
Sharon
Hiya! Take a look at my Vanilla Sponge recipe, hope this helps! x
Hi can you make this in three 8×2 ins tins instead of three 8×4 ins tins .thanks
Hello! I’m wanting to use this recipe for my sons birthday cake but do it in 4 layers of 6 inch tins. Would I just keep the same and increase or decrease the baking time?
Thank you x