Classic Victoria Sponge Cake

A timeless British teatime treasure—two feather-light vanilla sponge layers sandwich a silky vanilla buttercream and vibrant raspberry jam, all crowned with a delicate dusting of powdered sugar. Simple, elegant, and utterly delicious.

Ingredients

For the Sponge

• 200 g (¾ cup + 2 tbsp) unsalted butter, softened
• 200 g (1 cup) caster sugar (superfine; or granulated, blitzed fine)
• 4 large eggs, room temperature
• 200 g (1½ cups) self-raising flour (or 1½ cups all-purpose + 2 tsp baking powder)
• 1 tsp vanilla extract
• 2 tbsp milk, room temperature

For the Filling

• 100 g (⅓ cup + 1 tbsp) unsalted butter, softened
• 200 g (1¾ cups) powdered sugar, sifted
• 1 tsp vanilla extract
• 2–3 tbsp raspberry jam (seedless or with seeds)

For Dusting

• 1–2 tbsp powdered sugar

Instructions

1. Prep

1. Preheat oven to 180°C (350°F).
2. Grease two 20 cm (8 in) round cake pans; line bases with parchment.

2. Make the Sponge (All-in-One Method)

1. In a large bowl, beat butter, sugar, eggs, flour, vanilla, and milk with an electric mixer on medium speed for 1–2 minutes until smooth, pale, and creamy. Don’t overbeat.
2. Divide batter evenly between pans; smooth tops with a spatula.

3. Bake

1. Bake 20–25 minutes until golden, risen, and a skewer inserted in center comes out clean.
2. Cool in pans 5 min, then turn onto a wire rack; peel off parchment. Cool completely (~1 hr).

4. Make the Buttercream

1. Beat butter until creamy.
2. Gradually add powdered sugar and vanilla; beat until light and fluffy (~2 min).

5. Assemble

1. Place one sponge upside-down on a serving plate (flat base up).
2. Spread with raspberry jam.
3. Pipe or spread buttercream over jam.
4. Top with second sponge, right-side up (domed top).
5. Dust generously with powdered sugar through a fine sieve.

Tips

• Even layers: Weigh batter (total ~800 g → 400 g per pan).
• Self-raising flour substitute: 200 g all-purpose flour + 2 tsp baking powder + ¼ tsp salt.
• Jam options: Strawberry, blackcurrant, or lemon curd.
• Storage: Airtight at room temp 2 days; refrigerate up to 5 days (bring to room temp before serving).

Pro Tip: For perfect rise, ensure all ingredients are at room temperature.

Light, tender, and timeless—pure British teatime elegance! ☕🍰