Here’s a classic and fluffy Victoria Sponge Cake recipe — light, airy, and perfect with tea!
🍰 Fluffy Victoria Sponge Cake Recipe
Ingredients:
For the cake:
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200g (1 cup) unsalted butter, softened
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200g (1 cup) caster sugar
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4 large eggs
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200g (1⅔ cups) self-raising flour, sifted
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1 tsp baking powder
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2 tbsp milk
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1 tsp vanilla extract (optional)
For the filling:
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100g (½ cup) unsalted butter, softened
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140g (1⅛ cups) icing sugar, sifted
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½ tsp vanilla extract
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100g (⅓ cup) strawberry or raspberry jam
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Fresh strawberries (optional)
To finish:
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Icing sugar for dusting
🧁 Instructions:
1. Preheat & Prep
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Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
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Grease and line two 20cm (8-inch) round cake tins.
2. Make the sponge
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In a large bowl, cream the butter and sugar until light and fluffy.
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Beat in the eggs one at a time, adding a spoonful of flour if it starts to curdle.
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Fold in the remaining flour, baking powder, and a splash of milk to loosen the batter.
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Stir in vanilla extract, if using.
3. Bake
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Divide the mixture evenly between the tins and level the tops.
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Bake for 20–25 minutes, or until the tops are golden and spring back when touched.
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Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
4. Make the buttercream
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Beat the butter until smooth, then gradually add icing sugar and vanilla until fluffy.
5. Assemble
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Spread jam over one sponge, then pipe or spread buttercream on top.
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Sandwich with the second sponge.
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Dust the top with icing sugar. Add fresh strawberries if desired.
💡 Tips:
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Room temp ingredients help the batter emulsify properly.
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For extra fluffiness, beat the eggs and sugar together until pale and doubled in size, then fold in flour.
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Swap jam for lemon curd for a twist!
