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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What type of butter do you use for the filling? Thanks
Unsalted!
I want to make this a 4 tier cake, I have seen previously you said to change from 400g to 500g and 10 medium eggs. However what amounts do you do for the baking powder and the filling? Thanks
To be honest I would use the same baking powder (as its not essential really, just create a slightly lighter texture) and maybe increase the filling by another 1/3 so that you have four layers worth rather than three! x
Hi Jane,
I absolutely love all of your recipes and have made NYC cookies in every flavour, millionaire shortbread, blondies and the raspberry and white choc muffins! (Family faves)
I want to make this for my nans birthday Friday and I was wondering (as she doesn’t like buttercream) how much whipping cream you would use for 3 tiers and would you add icing sugar to it?
Katie
You definitely can using whipped cream! I would use maybe 600ml if you still want the three layers and add 50g icing sugar maybe to help stabilise it! x
Hi Jane.. this might sound a really stupid question but do you weigh your eggs in the shell or not?
You should do, yes! But I usually find a guide of 1 medium egg to 50g is okay, unless they’re larger medium eggs!
Hi Jane, just wondering could I use this same recipe for a 3 tier cake like you but the top tier as a smaller different shape like a heart shape. If so would I need to change ingredients measurements/weights? And what size heart tin would you recommend
Thankyou
It’s really hard to say for certain without knowing the size of the heart tin as they can vary (and it’s hard to tell anyway because it’s a heart rather than a round/square). x
Hi Jane, I love your recipes. What nozzle did you use for the decoration?
Many thanks
Hi Jane… Thankyou , so just for reference how far up the cake tin should the batter come prior to baking? I love all your recipes and have made most of your cheesecakes by now 🙂 thought I’d now try some of your cakes 🙂
That’s hard to say because cake tins can really vary (and sometimes I use really tall ones for short cakes) x
What measurements and cooking time would you suggest for a 6 inch cake please.
Measurements are about 2/3, but unsure on baking time.
Hi Jane,
I love you blog 🙂 I am looking to making this but four tier. Would it be okay to just share mixture into 4 tins or do i need too add more ingredients.
Thank you
For four tins I usually use a 500g/10 medium egg mix x
Thank you 🙂
Would I change the amount of baking powder?
Thank you.
Hi Jane, I love all your cake recipes. I am thinking about making this into four layers. Do I need to up the ingredients or can I just split into four cake tins instead??
Thank you inadvance.
Hi Jane I’m wanting to do this for my sisters 17th birthday, I’m wanting to fully cover in buttercream aswell as the inside, how much would I increase the buttercream by? Thankyou x
I would say to double it x
Thanks so much for this information and instructions. Lovely.i am about to bake my cake now.
Hi Jane, I have used this + many of your recipes a lot they are always delicious. However, I am wondering if this would fit into a 9×13 rectangle tray? Or if you could advise me with how to change the quantities it to fit it?
Thank you.
Kathryn 🙂
I would use the ingredients as they are! x
Great, thank you for the reply! X
Hi Jane,
Would i need to make any changes if using a 9” cake pan? Thanks
I usually say if you want the same amount of layers, you need about 1/3 more of the recipe (and the baking time will increase) x
Hi Jane
would I be able to make this a chocolate cake by swapping some of the flour for cocoa powder if so how much would I need swap please
Yep, swap out 60-75g worth for flour!
Apologies I found One my post which you have kindly answered.
Please allow a few days for answers as I can receive hundreds every day, and it takes time.