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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Hi Jane, love every recipe of yours. AMAZING! Just want to know can I put vanilla extract in your Victoria sponge? Like you do the mini ones, and how much?
Thank you
Sharon
Hiya! Take a look at my Vanilla Sponge recipe, hope this helps! x
Hi can you make this in three 8×2 ins tins instead of three 8×4 ins tins .thanks
Hello! I’m wanting to use this recipe for my sons birthday cake but do it in 4 layers of 6 inch tins. Would I just keep the same and increase or decrease the baking time?
Thank you x
Hi Jane,
In the above recipe for 8″ 2 layers you suggest 300 g of everything but in your back to basics vanilla cake you suggest 250g of everything.
Would you be good enough to clarify please.
Love your recipes and have done a few over lockdown. Thank you
Hi Jane! What size nozzles do you use for decoration please?
Hi Jane
I want to make this but only have 2x 6” tins dee springform )
Should 300g of everything do the trick like u say for a 2 layer but smaller ? 20min cook time?
Could I do 3 layer 6”?
Sorry and thanks x x
Hi Jane
A friend introduced me to your site … so far I’ve made the chocolate orange cake and chocolate cake both have turned out brilliantly thank you, though note for self don’t use a skewer when you’ve got chocolate chunks I thought the cake needed a bit longer then realised I’d gone through a chunk doh!!
Anyway my question is … when you say weigh the eggs, is that with or without shells?
Many thanks for your delicious recipes!
Denise x
Ahh thank you!! You weigh with shells! x
Hi, how long do you mix sugar and butter for please with an electric mixer please?
Until they’re combined, light and fluffy!
Hi Jane,
I would like to use this recipe but want to use 3 layers x 6 inch tins. Please can you advise how to adapt the ingredients, I’m getting in a right pickle working it out! Thank you xx
So I want to make the recipe in a tall 6inch tin and just cut the cake in half to make a small cake as a present, what would you recommend ingredients wise?
Hi! Baking this today for my daughters 1st birthday tomorrow, where is best to store it? I have a cool cellar which could be an option? Very hot here today!
Also I only have 2 cake tins so would the batter be okay until I had another one free?
Somewhere cool is always best – the fridge may dry it out! Ideally, cake mix should always be baked fresh, but how did it turn out? x
Hi Jane, I want to make this for my grandpas 90th but I want to make 2 9×13 sheet cakes (number shaped cakes) and cut a 9 out of one and 0 out of the other. I want this to be 2 layers so I can put buttercream and jam in the middle. Would you use double quantity? And baking time? Also would it be best to bake 4 cakes or 2 and cut them in half for layering? Thank you!! Xxx
Hi! Would it be ok to substitute the buttercream for fresh cream? Thank you!
Yes for sure! It would need storing in the fridge though! x
Hi Jane. I want to make this cake but I only have 22cm cake tins. I’ve used the cakeometer website you’ve suggested, and it increases measurements to 484g. Does this sound right? Would I cook for the same amount of time as in your original recipe. If I add funfetti sprinkles to the cake batter will this change the bake? Thanks!
If you entered the measurements of the tins correctly I would use what it advises, but any changes to tins and ingredients will change bake times unfortunately! And you can add them x
Hello!
I love your recipes!
With this cake, I don’t need it as big, when you say just half it … is it as simple as that haha just half all the ingredients.
Kind regards
See the notes part of the recipe for the smaller bake, and timings!
Hi Jane… I’m going to make this cake and cover it in fondant icing for my friends baby shower. I was hoping to use fresh sliced strawberries in the filling too. How long would this last please?
Xx