Victoria Sponge Cake is an English favorite. This Victoria Sponge Cake with Whipped Cream 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.
I absolutely LOVE Victoria Sponge 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 have never gotten 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.
I guess it’s no different than if English people went to America and changed apple pie, making it without coating the apples with cinnamon & sugar and called it ‘American Apple Pie’, I’m sure they’d be told that’s not how we do things over here (that’s actually how a lot of English people make apple pie, but as they aren’t calling it ‘American Apple Pie’ who am I to tell them any different?).
So I stand corrected and am posting this recipe to redeem myself and make things right.
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 it’s shape and not flatten out like whipped cream normally does (although the jam did get absorbed into the cake a bit).
This photoshoot was done on two separate days and the whipped cream has no chance what so ever and that’s with forgetting to put the cake in the fridge overnight (the uncut cake was done on day one and cutting the cake on day two)! If you want more info on this, see my post for How To Make Whipped Cream That Holds Its Shape For Days.
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!
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For the cake:
- 1 cup granulated/caster sugar
- 1 cup Softened Butter
- 4 eggs
- 1 cup flour
- 2 teaspoon baking powder
- 1½ teaspoons vanilla extract
- 3 tablespoons milk
For the cream:
- 1¼ cup Whipping Cream
- 6-8 tablespoons powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon skimmed milk powder, optional
- ½ cup good quality raspberry jam
For the cake:
- Preheat the oven to 180°C or 350°F
- Place all of the ingredients in a mixer or food processor and blend until everything is mixed.
- Split the batter between 2 greased 8 inch round tins, and bake for 25 minutes or until a cake tester comes out clean.
- Cool completely.
For the cream:
- Whip the cream until it forms soft peaks. Add powdered sugar (to taste), skimmed milk powder (if using - This is to help give the whipped cream structure so it doesn't flatten out too quickly), and vanilla. Mix in gently.
- Place one layer of the cooled cake on a cake plate and the other half on a plate. Spread the whipped cream over the bottom layer and then spread the jam over the other and sandwich them together.
- Dust with a powdered sugar before serving.