Victoria Sponge Cake with Whipped Cream

This classic British cake is so simple, but most decadent cake you'll ever eat. Guaranteed!

Erren Hart

last Updated:

01/24/2021

4.61 from 41 votes

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Serves: 8

Prep: 20

Cook: 25

Classic Victoria Sponge Cake - Erren's Kitchen - This recipe uses the classic ingredients of vanilla sponge cake, fresh whipped cream and raspberry jam. Whether you're serving it for a special occasion or just to satisfy a craving, You can't go wrong with this perfect cake.

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This classic Victoria Sponge Cake with Whipped Cream recipe uses the classic ingredients of vanilla sponge cake, fresh whipped cream & raspberry jam.

Using a Stabilized Whipped Cream recipe that holds shape for days makes this a match made in heaven

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I absolutely LOVE Victoria Sponge Cake. Whether you’re serving it for a special occasion or just to satisfy a craving, You can’t go wrong with this perfect cake.

When I first started this site, I posted a recipe for Victoria Sponge Cake with Buttercream instead of whipped cream. Whilst this is a wonderful cake, I had so many complaints!

People really care about keeping a Victoria Sponge just as it should be and that’s with fresh whipped cream NOT buttercream.

Why This Recipe Works

Using a stabilized whipped cream helps the cake maintain its shape.
Adding a little sweetness to the cream makes it extra special.
This combination of classic sponge cake, jam, and cream is so simple but so impressive.

About the Cream

The only thing I did differently than a lot of English recipes I have seen is I’ve sweetened my whipped cream.

Americans will understand me when I say that unsweetened whipped cream is just one English thing that I can’t do – ever. It’s like making ice cream with no sugar. For Americans, it just wouldn’t work. I hope on this occasion, I will be forgiven for messing with a British Classic (yet again).

That said, I also added skimmed milk powder to my whipped cream because it helps keep its shape and not flatten out like whipped cream normally does (although the jam did get absorbed into the cake a bit).

How to Make Victoria Sponge Cake with Whipped Cream

Mix all the ingredients in one bowl.
Divide the batter between two pans.
Bake for around 25 minutes.
Whip the cream
Assemble the cake with jam and whipped cream
Serve and enjoy!

Classic Victoria Sponge Cake on a glass cake stand with a floral napkin and a silver fork next to it

This cake is absolutely delicious. The cake is perfectly fluffy and moist and full of buttery vanilla flavor (it’s actually my go-to cake recipe and I’ve used it as a base for many of the cakes on this site). I have to say – I love Victoria Sponge Cake no matter what kind of cream it’s filled with, but I have to admit, I can see why English people were so up in arms over it!

Victoria sponge cake on a cake stand with a cake slice, slicing through

Classic Victoria Sponge Cake with a piece missing on a glass cake stand

Classic Victoria Sponge Cake slice on a glass plate with fork and floral napkin with the remaining cake on a glass cake stand in the background

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4.61 from 41 votes (32 ratings without comment)

57 responses

Jessica

11/11/2018

I can’t figure this out! I’ve tried this recipe twice and my mixture is so chunky. I’ve even tried creaming the butter and sugar before adding the rest of the ingredients. They don’t rise and they turn out very flat and yellow and stick to the pan? Help!?

Reply
1. Erren
  
  11/11/2018
  
  Hi Jessica, I think it sounds like your oven may run hot. If the oven is too hot or the heat is uneven the egg will set before the raising agent has produced the gas bubbles to raise the mixture. I would buy an oven
  thermometer and check the temp is accurate.
  If you are in the UK, you can try using self rising flour and cutting the baking powder. My old fan oven ran hot and it worked for me.
  
  Reply
Naureen

10/08/2018

Every weekend I make a dessert. Usually it’s something a chocolate and the family wanted something different this weekend.
I’m from England originally and I watch a lot of British shows on Netflix. I’ve been binging on Call the Midwife recently and there’s always cakes on the show! I got a little nostalgic and decided I’d use your recipe for the Victoria Sponge Cake.
It was delicious! The cake had a wonderful flavor and the cream was smooth and sweet. The kids even liked the raspberry jam!
Will definitely make it again!

Reply
1. Erren
  
  10/08/2018
  
  I’m so glad to hear you enjoyed it so much! Thank you for sharing your story!
  
  Reply
Meghann

10/02/2018

Instead of milk powder could I use a bit of meringue powder for stability?

Reply
1. Erren
  
  10/02/2018
  
  Hi Meghann, I hear that works, but I’ve never tried it.
  
  Reply
  1. Meghann
    
    10/02/2018
    
    Okay. I don’t know what I’m doing wrong! I have made these cakes twice now. 1st time I think my butter wasn’t soft enough and I greased and floured my pan and they didn’t rise and they stuck. 2nd time I used soft butter and room temp eggs. Greased with only butter. same thing didn’t rise and they are stuck!!
  2. Erren
    
    10/02/2018
    
    Oh no! I’m so sorry to hear that. I had it happen in my mother in-law’s oven. Same exact thing. I don’t know what caused it though 😕 where are you located?
  3. Meghann
    
    10/02/2018
    
    Kamloops bc Canada. Can’t be altitude I just made Yorkshire’s and they rose beautifully. Maybe I’m just not meant to be a baker 🙂
  4. Tina Turtle
    
    10/16/2018
    
    Hi Meghann,
    I haven’t try this recipe yet, but I’ve been baking since I was a child. I’m very surprised that these cakes bake only 25 minutes at 350 F, but I suppose if the cakes are thin enough, that will work.
    1-NEVER open the oven before the first 25/30 minutes or the cake will SINK!
    2-Rising is all in the baking powder. Did you use baking powder? Was it new? if it’s expired, you can still use it, but you have to put more than what the recipe indicates (almost double the dose).
    Another way is just using self-rising flour (you don’t need to worry about adding baking powder then).
    3-I hate when cakes stick, so I use silicon molds and I spray them with vegetable spray. Spraying is much easier and faster than buttering and flouring and there are not missed spots where the cake can stick.
    Don’t give up! I’m a pretty good baker, but if I can bake, everybody else can; trust me on this.
Christina

04/14/2018

How long do you mix everything together? Just until it combines? I figured the butter and sugar would be creamed first …. please share any tips for s successful cake. Thank you.

Reply
1. Erren
  
  04/14/2018
  
  You don’t have to cream the butter and sugar provided the butter is really soft. Mix everything together until you have a smooth, well-combined mixture. If you’re worried, just cream the butter and sugar, add the rest and mix until smooth.
  
  Reply
Diane Carpenter

09/30/2017

Love the texture of this cake but I think it would be better if baked in 8 inch pans to give it a little more substance. I also doubled the buttercream amounts – you can never have too much. This recipe took me back to my Grandma’s kitchen in England, watching her cream the butter and sugar in her big brown mixing bowl…this method is so much easier.

Reply
Grace

06/05/2016

Hi Erren!

I made this recipe tonight and it was a total hit! It tasted sooooo good! Thanks again! And btw, I managed to find instant skimmed milk powder so it was perfect! I doubled the cream recipe and managed to frost the whole cake plus the filling and has a bit extra leftover. Everyone said the whipping cream was delicious! Two thumbs up!

Reply
Grace

06/02/2016

Hello, I was looking at your recipe for “Classic Victoria Sponge Cake” and “Victoria Sponge Cake” which uses butter for the filling. In both recipes, the ingredients for the cake portion is exactly the same, however in the “Classic Victoria Sponge Cake” recipe, it says to use an 8″ round cake tin and in the “Victoria Sponge Cake” recipe, it says to use a 9″ round cake tin. Both recipes says to bake for 25 mins. I’m just wanting clarification on which size tin I should use (I’m planning on making the “Classic” this weekend). And would the bake time still be 25 mins? Thanks!

Reply
1. Erren
  
  06/02/2016
  
  Hi Grace, I started using an eight inch pan because it makes a thicker layer. In my oven it still takes 25 minutes, but test it with a cake tester or toothpick inserted in the center. When it comes out clean it’s done. Hope you like it!
  
  Reply
  1. Grace
    
    06/02/2016
    
    Hi Erren,
    
    If I can’t find skimmed milk powder or non-fat powdered milk or non-fat instant dry milk in my grocery store, are there any other alternatives can I use (besides gelatin) that would make the whip cream hold up? I was planning on doubling the whipped cream portion to frost the whole cake as well. Thanks!
  2. Erren
    
    06/03/2016
    
    Hi Grace,
    Judging by your email address you listed, I’m assuming you are in Canada. I did a quick search online and found it on Amazon (link – https://www.amazon.ca/Carnation-Instant-Nonfat-Dry-Milk/dp/B000N4G78C/ref=sr_1_10?s=grocery&ie=UTF8&qid=1464949563&sr=1-10&keywords=milk+powder). I’m assuming if they have it then you’ll find it in grocery stores as well (I know you can find it in any grocery store in the US & UK). I would call your local grocery store and ask them if they have it and where to find it in the store to save yourself a lot of running around.
    I know you want to try the recipe this weekend so as an alternative, if you want to try gelatin, it’s a bit more complicated:
    In a small sauce pan, combine a teaspoon of unflavored gelatin powder mixed with 4 teaspoons of cold water. Place over low heat, stirring constantly, just until the gelatin dissolves.
    Remove from the heat to cool, but do not allow it to set. Then whip the cream with the sugar and vanilla, until slightly thick. While slowly beating, add the gelatin to whipping cream.
    Whip at high speed until stiff.
  3. Grace
    
    06/03/2016
    
    Ok thanks!
Vickie

05/09/2016

Tried this cake for Mother’s Day….honestly, it was one of the best cakes ever! The tasty goodness of the sponge cake, the ever so lightly sweetened and fluffy whipped cream and the awesomeness of the burst of raspberry…oh my goodness…absolute perfection! Elegant and oh so easy! This recipe will be a favorite for years to come, thank you!

Reply
1. Erren
  
  05/09/2016
  
  That makes my day! ? wonderful to know I made a difference to your mother’s day!
  
  Reply
Kylee Cooks

05/04/2016

lol – love the complaints. hehe. This looks great – I haven’t put milk powder in whipped cream before, but sounds like a GREAT trick to make it keep its shape!

Reply
1. Erren
  
  05/06/2016
  
  It works really well. Great for making things ahead in the summer!
  
  Reply
  1. Sophie
    
    05/11/2017
    
    Hey Erren, just so you know, you can buy double cream at world market. Its kinda pricey so i love that there is an alternative but for us brits that crave a bit of home sometimes its worth a splurge 😀
    Sophie
  2. Erren
    
    05/19/2017
    
    Good to know! Thanks so much!
Sandra Robinson

04/29/2016

Hi Erren, I plan to bake this cake with my daughter on Mothers Day. I am hopeless in the kitchen but this is our favourite kind of cake and I think together we will manage to give it a go.

Reply