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You can't go past a timeless classic, try this Victoria sponge cake, it is fit for a queen! Served with cream and fresh strawberries, it’s delicious. 

  • Serves10, serves 8-12
  • Cook time20 minutes
  • Prep time20 minutes, (+ cooling time)
Victoria sponge cake

Ingredients

  • 200g unsalted butter, softened
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 Coles Australian Free Range Eggs
  • 1 1/3 cups (200g) self-raising flour, sifted
  • 1 tbs milk
  • Strawberry jam, to serve
  • Thickened cream, whipped, to serve
  • Strawberries, halved, to serve
  • Icing sugar, to dust

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease two 20cm round cake pans and line the bases with baking paper.

  2. Step 2

    Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

  3. Step 3

    Add the flour and fold to combine. Add milk and mix until smooth. Divide the mixture evenly between the prepared pans.

  4. Step 4

    Bake for 20-25 mins or until lightly golden and springy to the touch. Set aside in the pans for 5 mins to cool slightly before turning onto a wire rack. Turn cakes upright and set aside to cool completely.

  5. Step 5

    Place 1 cooled cake on a serving plate and spread with jam. Top with half the cream and gently place remaining cake on top. Top with cream and strawberries. Dust with icing sugar to serve.

Victoria sponge cake recipe

The Victoria sponge cake is known among bakers for being the cake you use to test the oven with, because its success hinges on being baked at the correct temperature. Believed to be Queen Victoria’s favourite at tea parties in the early 19th century, this cake is a welcome addition to every afternoon tea. 

Another name for it is the Victoria Sandwich Cake, as it typically only has two layers. There is something about the visual of a layered butter coloured sponge, glistening with white cream and deep red jam that appeals to many people and never fails to impress. Perhaps it takes people back to their childhood, where drawings of this kind of layered cake commonly featured in picture books and cartoons.

Whatever the reason, a slice (or two) always hits the spot. The fluffy sponge, whipped cream and fresh strawberries makes each forkful feel light and easy to eat. Then there’s the raspberry or strawberry jam which gives it a pop of tartness and sweetness, and is perfect with a cup of tea. 

How to make a Victoria sponge cake

The main thing that sets this recipe for Victoria sponge cake apart from a generic sponge cake is the ingredients list.

A generic sponge is made from eggs, plain flour and caster sugar. No baking powder, butter, oil or margarine is added. The Victoria sponge includes baking powder, which was invented around the time its recipe was created. The traditional Victoria sponge is made from eggs, butter, caster sugar, plain flour and baking powder. Baking powder helps the cake rise more, even with the addition of fat like butter. Having butter in the batter results in a sponge with a richer taste, but one that remains airy and light. With the invention of self-raising flour, some recipes omit baking powder. 

For tips on how to make a sponge cake, ensure that the butter and eggs are at room temperature before baking with them. The butter should be soft enough to press between your fingers. To aerate the cake batter, cream the butter and sugar together, beat in the eggs, before folding in the flour gently to avoid knocking the air out. 

Sprucing up a simple sponge cake recipe

The Victoria sponge is typically assembled by adding raspberry jam and whipped cream between two layers of cake. Some bakers prefer using vanilla buttercream in place of whipped cream, which adds a rich mouthfeel and sweetness. To make buttercream, beat butter until it turns pale and light, adding icing sugar gradually while beating. See this classic buttercream recipe for more detailed instructions. 

Use raspberry jam or strawberry jam if you’re wanting to keep as close as possible to the classic flavour. But if you’re feeling adventurous, any fruit jam would work. To prevent the jam from seeping into the sponge, spread a thin layer of whipped cream or buttercream onto the cake first before adding the jam. If you’re not a big fan of jam, replace it with lemon curd for a zingy sponge cake.

The traditional Victoria sponge leaves the top of the cake quite simple in terms of decoration, using only a light dusting of caster sugar. But this doesn’t mean you have to follow suit! Feel free to garnish to your heart’s content with whipped cream, buttercream, fresh berries and even edible flowers. 

Equipment you will need for this fluffy sponge cake recipe

Have your equipment prepared before you start the baking process. This recipe calls for two round 20cm cake pans to make the two cake layers. Grease both pans and line the bases with baking paper. Then, preheat the oven to 180°C to ensure the cake cooks evenly.

The next important tool you need is a digital weighing scale for baking, to make sure the ingredients are measured out accurately. You’ll also need an electric mixer, such as a stand mixer or hand-held electric mixer. Using an electric mixer yields a fluffier cake and lighter buttercream, if you’re using a buttercream filling. It also makes the creaming process easier. 

Another useful piece of equipment is a wire rack, so you can turn the cooked cake out of the pan and leave it on the rack to cool. Before doing this, cool the cake in the pan for 5 minutes after removing it from the oven, so it firms up slightly. Then, transfer the cake out of the pan onto the wire rack to allow it to cool completely before assembly.

Finally, have a skewer on hand to test the doneness of the cake and a palette knife to spread the whipped cream or buttercream.

 

FAQs

Victoria sponge cake

Victoria sponge cake
  • Serves10, serves 8-12
  • Cook time20 minutes
  • Prep time20 minutes, (+ cooling time)
Ingredients
  • 200g unsalted butter, softened
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 4 Coles Australian Free Range Eggs
  • 1 1/3 cups (200g) self-raising flour, sifted
  • 1 tbs milk
  • Strawberry jam, to serve
  • Thickened cream, whipped, to serve
  • Strawberries, halved, to serve
  • Icing sugar, to dust
    Description

    You can't go past a timeless classic, try this Victoria sponge cake, it is fit for a queen! Served with cream and fresh strawberries, it’s delicious. 

    Method
    1. Step 1

      Preheat oven to 180°C. Grease two 20cm round cake pans and line the bases with baking paper.

    2. Step 2

      Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition.

    3. Step 3

      Add the flour and fold to combine. Add milk and mix until smooth. Divide the mixture evenly between the prepared pans.

    4. Step 4

      Bake for 20-25 mins or until lightly golden and springy to the touch. Set aside in the pans for 5 mins to cool slightly before turning onto a wire rack. Turn cakes upright and set aside to cool completely.

    5. Step 5

      Place 1 cooled cake on a serving plate and spread with jam. Top with half the cream and gently place remaining cake on top. Top with cream and strawberries. Dust with icing sugar to serve.