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.
Print Pin

Classic Victoria Sponge Cake

This classic British cake is the simplest, but most decadent cake you'll ever eat.
Course Dessert
Cuisine English
Keyword cake, dessert, raspberry
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8
Calories 490kcal
Author Erren Hart of Erren's Kitchen


For the cake:

  • 1 cup granulated/caster sugar
  • 1 cup Softened Butter
  • 4 eggs
  • 1 cup flour
  • 2 teaspoon baking powder
  • teaspoons vanilla extract
  • 3 tablespoons milk

For the cream:

  • 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.


Calories: 490kcal | Carbohydrates: 29g | Protein: 5g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 194mg | Sodium: 263mg | Potassium: 223mg | Sugar: 11g | Vitamin A: 1405IU | Vitamin C: 2.1mg | Calcium: 111mg | Iron: 1.3mg