Easy Victoria Sponge Cake Recipe
Fancy a cake fit for a queen? If so, look no further than this recipe that yields a scrumptious cake not only fit for Her Majesty, but one that was in fact named for Queen Victoria of England herself. Apparently, a favorite tea time treat of the famed ruler, the Victoria sponge cake is delicate and refined both in taste and in texture. But don't worry, because although this sweet treat is fit for royalty, it is easy enough for even a beginner baker to prepare.
"I love this cake recipe, because it's is so simple," says chef and recipe developer Ting Dalton of Cook Simply. "Using the one-bowl method, you can whip up a light and moist cake sponge [within] minutes." As for how and when to enjoy this cake, Dalton notes, "It is a super light sponge that is really delicious to eat and [goes] perfectly with a cup of tea." Or, if you'd prefer a more American spin on things, have a slice with a cup of coffee or a warm mug of cocoa. You can even enjoy this dessert with a bubbly glass of champagne, just because! The choice is entirely up to you.
Gather the ingredients to prepare Victoria sponge cake
Rather humble ingredients come together to make this regal cake that's fit for a queen, and the best part is, you likely already have most of them hanging out in your kitchen. All you'll need to round up is some self-rising flour, granulated sugar, four eggs, butter, a large serving of strawberry jelly, and a spot of powdered sugar for dusting the top of the finished cake. Once all of your ingredients are organized, you can officially get started.
Prepare the cake pans and batter
Start off your prep work by lining and greasing a pair of 8-inch round cake pans, and then preheat the oven to 350 F.
Next, using a large bowl and a hand mixer (or the bowl of a stand mixer), add in the flour, sugar, eggs, and softened butter. Whisk the ingredients together at the highest possible speed so that all the ingredients combine well to form a light batter. You'll want to whisk for four to five minutes, and if you feel like the batter needs to be looser, add 1 or 2 teaspoons of milk.
Bake the cakes
Once the batter is ready, evenly divide it between the two prepared cake tins. Using the back of a spoon or a soft spatula, smooth over the tops of each pan of batter, creating a flat surface, and then place the pans into the oven.
Bake the two cake halves for 20 to 30 minutes, or until they have a light golden brown hue and a skewer comes out clean from the middle. (You may need to rotate their position once during the baking.) Leave the baked cake halves to rest in the tins for 10 minutes, then transfer them to a wire rack to cool completely.
Spread on the strawberry jelly, assemble the cake, then sprinkle the top with powdered sugar
Once the cake halves have cooled, spread the strawberry jelly evenly over one of the cakes, then place the other cake on top of it, creating a cake "sandwich," if you will. Next, using a sieve or sifter, dust the top of the cake with powdered sugar, thereby completing your Victoria sponge. Slice, serve, and enjoy, because you're truly eating like a royal!
"If you want, you can also whip up some heavy cream to add with the jelly as a filling," says Dalton, "but I think it's perfect just the way it is." And if there's any cake left over after tea time, the cake will keep in an airtight container for three to four days.
- 2 cups self-rising flour
- 2 cups granulated sugar
- 4 eggs
- 2 sticks unsalted butter, softened
- 4 tablespoons strawberry jelly
- 2 tablespoons powdered sugar
- Line and grease two 8-inch round cake pans.
- Preheat oven to 350 F.
- Using a large bowl or stand mixer, add the flour, granulated sugar, eggs, and softened butter, and whisk at the highest speed so all the ingredients combine to form a light batter. Whisk for 4 to 5 minutes, and if you feel the batter needs to be looser, add 1 to 2 teaspoons of milk.
- Once the batter is ready, divide it evenly between the two cake tins. Using a spoon, smooth over the tops, and place them in the oven.
- Bake for 20 to 30 minutes, until a skewer comes out clean from the middle.
- Let the cakes rest in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, spread the strawberry jelly evenly over one of the cakes, then place the other cake on top, creating a sandwich.
- Using a sieve, dust powdered sugar over the top of the Victoria sponge, then slice and serve.
| Calories per Serving | 764 |
| Total Fat | 33.7 g |
| Saturated Fat | 20.3 g |
| Trans Fat | 1.2 g |
| Cholesterol | 187.6 mg |
| Total Carbohydrates | 109.6 g |
| Dietary Fiber | 1.3 g |
| Total Sugars | 75.8 g |
| Sodium | 546.9 mg |
| Protein | 8.1 g |
