Victoria Sponge – Celebration Cake!
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A delicious classic bake – a Victoria sponge. Soft & light cakes, strawberry jam, vanilla buttercream & fresh strawberries!
Victoria sponge
Strawberry season isn’t quiiiite here yet, but I bought a packet anyway and they were surprisingly tasty! This led me to think I should 100% do something with them, but definitely not overdo them. So… I thought I would bake a classic! Funnily enough it is one of the simplest and yet most delicious classic cakes around!
When I was younger I used to think that this type of cake was boring – why would I want it if it’s not chocolate? But oh how naive was I. This cake is SO GOOD and one of the best cakes in the world. However, sometimes the simplest of things can be the most difficult to get absolutely perfect!
Layers
I find that with a Victoria sponge, it’s all about getting everything perfectly in proportion. Such as, if you’re making a two layered cake, everything should be 300g (i.e. the sugar, flour, butter and eggs) and same for if you were doing a larger cake – everything should be 400g! It makes it far simpler and generally provides a foolproof cake. This recipe is for a three layer, 8 inch cake – so for a smaller cake (two layers), simply reduce the cake ingredients to 300g, split the mixture into two tins, and bake for 20 minutes!
Eggs
I weigh out my eggs when making a cake like this so I have no doubts it’s going to work, and once you know your oven well enough you will know when is the perfect time to take the cake out of the oven and when it might need a tiny while longer in the oven!
Cream or buttercream?
This cake is traditionally served with fresh fruit and whipped cream, or jam and buttercream – its entirely up to you! Personally, when i’m making it last a bit longer, I use buttercream so that it stays fresh for longer – whereas the cream may go a bit icky, especially on a hot day!
Assemble
I tend to pipe my buttercream around the edge of each layer, then a bit more in the middle with my jam sitting on the top, it tends to not slide around this way! It also stops jam sliding down the sides so you keep the nice clean edges of the 3 layers of sponge. I use strawberry jam in this recipe however if you would prefer raspberry then why not?! Enjoy!
Victoria sponge - Celebration Cake!
Ingredients
Cake
- 400 g unsalted butter (softened)
- 400 g caster sugar
- 400 g eggs (roughly 8 eggs)
- 400 g self raising flour
- 2 tsp baking powder
- 4 tbsp whole milk
Decoration
- 150 g unsalted butter
- 450 g icing sugar
- 1/2 tsp vanilla extract
- 175 g strawberry jam
- fresh strawberries
Instructions
Cake
- Preheat the oven to 190ºC/170ºC fan and line three 20cm/8inch cake tins.
- In a large bowl, beat together the unsalted butter and caster sugar until combined.
- Then, add your eggs, whole milk, self raising flour and baking powder, and beat until combined again - but be careful to not over beat.
- Divide the mixture equally between the three tins and smooth it over.
- Bake for 25 minutes until the cake is golden and springs back (a skewer should also come out clean).
- Turn the sponges out onto a cooling rack and leave to cool fully.
Vanilla Buttercream
- Beat the unsalted butter with an electric mixer until it's smooth and loose.
- Then, gradually beat in the icing sugar & vanilla extract.
- If the icing is too stiff, add 1 tbsp whole milk at a time to get your desired thickness!
Decoration
- Spread or pipe the buttercream onto the top of one of the sponges, then spoon on half of your jam.
- Place the second sponge on top and repeat the process - finish with the third sponge, and any left over buttercream on top!
- Add some fresh strawberries, perhaps a sprinkle of icing sugar and serve!
Notes
- When decorating the cake, I like to pipe a small amount of the buttercream around the edge of the sponges, then put a little more in the middle with the jam on top - this stops it falling out all over the place, but this is simply my choice! 🙂
- This cake will last in an airtight container for 3 days, or you can freeze it for up to 3 months!
- I use this piping bag
- I use this Medium 2D Closed Star Piping Tip
- I use these 8" Cake Tin
ENJOY!
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J x
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It looks amazing!
Thank you!
This looks A-mazing! I’m almost licking my iPhone definitely a recipe I will be trying ?
Hahaha please don’t, it might taste funny!
Such a pretty cake!! I agree with you; classics are the best cakes ever!!
Thank you so much!! They’re so delicious!
This looks incredible! I can’t wait to try it! Thank you for following me by the way, your blog is beautiful. ?
Thank you!! I hope you like it! and thank you again!! haha 🙂
Yes classics are the best! Its like cuddling into mama’s lap and enjoying the familiar feel. Love the look of the cake and the cream looks perfectly piped.
Thank you!! I totally agree 😀 x
Hi Janes! This cake looks so pretty and delicious, I wish it was summer already here in Finland, I got to try this one out one day! 🙂 Love xoxo Heidie
Thank you so much Heidie!! Its barely here at the moment, but its juuust about starting thankfully! And please do, let me know how it goes if you do! xx
Looks divine! Almost too pretty to eat!
Thank you! I can agree on the almost haha, cake is never too pretty to eat! Far too yummy.
This looks so delicious, my whole family is a huge desert fan. I’m def going to try these.
Yay thank you so much!! 🙂
This sponge looks simple, but oh sooooo yummy. Sometimes it’s the simple things that are the best. Good job Jane 🙂
Haha thank you so much!! And I agree 🙂 x
Looks sooo good!
Thank youuu!! 😀
Can’t wait for strawberries to be in season! It’ll be at least another two months here in Sweden.
One of my main issues every year is being so impatient for strawberry season, it always takes so long to arrive!!
And then it’s short too!
Far far too short!!
Seriously, do you EVER stop posting such fantastically yummy looking goodies? 😉
Aww thank you Natasha!! I am starting to struggle though, so many goodies to eat all the time!!
Hahaha..I will help you hahaha
That looks so beautiful! I love the simplicity of it. 🙂
Thanks so much!! 🙂
While looking at this and seeing on the snow here on the ground, I was thinking that strawberry season is still months away. But on the other hand I enjoy looking at your beautiful cake knowing that “real ” spring will be coming eventually and then I could try to make your beautiful cake!
Awwh thank you! Hasn’t been snow near me since 2013!! And hopefully strawberry season will hurry itself up for you!
If I was to use this recipe in a loaf tin. What size would you suggest Would?
Would I need change the amount of ingredients.
Also how long would you suggest baking this for?
Many thanks.
Hey! I would just follow my lemon drizzle loaf cake, but leave out the lemon!
Any festival is incomplete without desserts. Kids are gonna love this crazy yummzz 🙂
Hehe thank you!