Victoria Sponge Cake

By Melissa Clark

Updated February 28, 2024

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
50 minutes, plus an hour's cooling
Rating
4(1,465)
Comments
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This traditional British layer cake is made up of two buttery, tender spongecake rounds that sandwich a thick layer of jam and, often, a dollop of sweetened whipped cream. It’s a simple, homey confection that works as well with a cup of afternoon tea as it does for dessert. Feel free to substitute other flavors of tart jam for the raspberry. Apricot and blackberry work particularly well.

Featured in: ‘The Great British Bake Off’ Changes the Way the British Bake

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Ingredients

Yield:8 to 10 servings

  • 12 tablespoons/170 grams unsalted butter (1 ½ sticks), softened, more for greasing pan

  • 1 ⅓ cups/166 grams all-purpose flour

  • 3 ¼ teaspoons baking powder

  • ½ teaspoon kosher salt

  • ¾ cups plus 2 tablespoons/175 grams granulated sugar

  • 3 large eggs, at room temperature

  • 2 tablespoons whole milk

  • ½ cup/120 milliliters raspberry jam, more to taste

  • 1 cup/240 milliliters heavy cream

  • 1 tablespoon confectioners’ sugar, more for dusting

  • ¼ teaspoon vanilla extract

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 10 servings)

58 grams carbs; 120 milligrams cholesterol; 463 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 24 grams fat; 1 gram fiber; 249 milligrams sodium; 5 grams protein; 42 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees and place a rack in the center. Grease and line the bottoms of two 8-inch round cake pans with parchment paper.

  2. Step 2

    In a medium bowl, whisk together flour, baking powder and salt.

  3. Step 3

    In the bowl of an electric mixer, beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, then beat in milk, scraping down sides of the bowl as necessary. Mix in flour mixture until combined, then scrape into prepared cake pans, smoothing the top.

  4. Step 4

    Bake cakes until golden brown and springy, and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool for 10 minutes, then unmold them onto a wire rack to cool completely, flat side down.

  5. Step 5

    Transfer one cake (the less attractive one) to a serving platter, and spread jam evenly on top. In the bowl of an electric mixer, whip cream, confectioners’ sugar and vanilla just until it holds stiff peaks. Dollop about half the cream on top of jam, then top with remaining cake. Dust with confectioners’ sugar and serve immediately, with the extra whipped cream on the side.

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Ratings

4 out of 5
1,465 user ratings
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Comments

elle

it's a cake. you need the sugar to provide structure, and only 1 TBL isn't enough to do that, and also will result in a bread-like flavor.
We have an obesity epidemic, NOT because of home baking, but because of Fast Food, Big Food, and Frankenfood.

Stephanie

No no, this is a misunderstanding. You could have a piece of homemade cake every day and not become obese. Take the sugar out of breakfast, lunch and dinner. Eliminate nonfoods and those with inflammatory side effects (hyrdogenated oils). Run around outside every day. And enjoy a normal portion of your lovely homemade treats with your family. No problem.

kimm

You've reminded me of a line from the show, The Good Place, "There’s something so human about taking something great and ruining it a little so you can have more of it." What's the point of eating lousy cake, Nelly? Eat the good one, just don't eat all of it.

mary

lovely as-is and endlessly customizable! took it to a picnic and everyone was impressed--looks a lot more elegant than its effort level

Jenny

Absolutely delicious! The video tips helped.

christine c

mine is in the oven now, baking for the spouse as I recover from losing my mother a week ago. thank you for the review incame to make sure it rwquires so little flour and hopefully all will turn out @Patty B.

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