Did you know this sweet little classic was named after Queen Victoria herself? The woman loved her afternoon tea so much that apparently, she couldn’t sip without a slice of sponge cake nearby. I can’t exactly blame her—if I had royal servants baking these on demand, I’d probably need someone to roll me out of the palace gates too.
The Victoria Sponge—sometimes called a Victoria Sandwich Cake—is one of those deceptively simple cakes that feels fancy without trying too hard. It’s soft, buttery, and light, with a layer of jam and fluffy buttercream in the middle. Back in the Queen’s day, it was just jam (which, honestly, sounds a little dry to me). But thankfully, modern times brought us the miracle of buttercream, and once you add it, there’s no going back.
Now, every baker seems to have their own spin. Some swear by butter, others by margarine (why though?), some cream the butter and sugar, others dump everything in one bowl and hope for the best. I’ve done all the experiments so you don’t have to—and trust me, some were not pretty. One of them looked like a sad, deflated pancake and went straight into the trash. RIP.
But this recipe? This one works every single time. It’s based on the version I learned in school, and I’ve stuck with it ever since. It’s simple, foolproof, and delivers that perfect golden crumb and soft, springy texture. I like mine filled with strawberry jam and buttercream, but if you’re a raspberry person, go wild. Or swap in whipped cream if you’re feeling extra fancy (and eating it soon—cream doesn’t last long in Florida heat).
Now let’s bake!
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8
Ingredients
For the Cake
- 1 cup + 2 tablespoons sugar (superfine if you have it, but regular works fine)
- 1 ¾ cups self-rising flour (or use all-purpose flour + 2 ½ teaspoons baking powder total)
- 1 teaspoon baking powder
- 4 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
For the Filling
- 10 tablespoons (1 ¼ sticks) unsalted butter, softened
- 2 ¼ cups powdered sugar, sifted, plus extra for dusting
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 4 tablespoons strawberry jam
Instructions
For the Cake:
Preheat your oven to 350°F. Grease and line the bottoms of two 8-inch round cake pans with parchment paper—your future self will thank you when the cakes pop right out.
In a big bowl, toss in the eggs, sugar, butter, and vanilla. Sift in the flour and baking powder. Grab your electric hand mixer and beat just until smooth. Don’t overdo it—overmixed sponge equals sad, tough cake.
Divide the batter evenly between the two pans and gently spread it out. Bake for about 25 minutes, or until golden and a toothpick poked in the center comes out clean. Don’t open that oven door early—patience pays off here.
Let the cakes sit in the pans for 5 minutes, then carefully transfer them to a wire rack to cool completely. (I know it’s tempting, but resist the urge to frost warm cake unless you like butter soup.)
For the Buttercream:
Beat the butter until smooth and creamy. Add the powdered sugar, vanilla, and 1 tablespoon of milk, and keep beating until it looks pale and fluffy. If it feels too thick, add another spoon of milk until it spreads easily.
To Assemble:
Place one cake layer top-side down on your serving plate. Spread the jam evenly across it, then add the buttercream—either spread it on or pipe it if you’re feeling fancy. Top with the second cake and give it a generous dusting of powdered sugar.
There’s something nostalgic about this cake—it’s like a little taste of old-fashioned comfort without being fussy. Every time I make it, my kitchen smells like sweet butter and vanilla, and I can almost hear the teapot whistling. If Queen Victoria could see us now, she’d probably want to move to Florida and trade her tea for an iced latte.