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Victoria Sponge Cake

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A classic British dessert featuring two layers of light sponge cake filled with jam and dusted with powdered sugar.

Ingredients

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  • 1 cup (225g) unsalted butter, softened
  • 1 cup (225g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups (225g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (160g) jam (such as raspberry or strawberry)
  • Powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
  2. Cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine the flour, baking powder, and salt in another bowl. Gradually add this dry mixture to the wet mixture, mixing until just combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake for 25-30 minutes or until a skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  8. Once cooled, spread jam on the top of one cake layer, then place the second layer on top.
  9. Dust with powdered sugar before serving.

Notes

Serve with freshly whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/victoria-sponge-cake/

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