Victoria Sponge Cake Recipe

One of the most sought after recipe for bakers is that of the Victoria Sponge Cake! This classic cake dates back to time of Queen Victoria which was very much enjoyed by the royal patron.

The cake has three elements-vanilla sponge also called the Victoria sponge, whipped cream and strawberry jam!

History of Victoria Cake

The name Victoria sponge was given in honor of the royal Queen Victoria when a victorious invention of baking powder was made and put in a cake recipe.

Yes, baking powder was invented by a British food manufacturer Alfred Bird in 1843. As the Queen started to enjoy her evening high tea, the cake was introduced into the high tea menu and soon became a regular dessert of hers.

Victoria Sponge Cake Recipe Video Tutorial

Taste and texture of the cake

The sponge is considered to be soft as the eggs and baking powder give a very  fluffy texture to it. The cake is strong enough to hold any filling and yet soft as it has adequate air bubbles for softness.

The sponge is classically paired with whipped cream and strawberry jam. With time, the sponge is used in many decorative and celebratory cakes. 

Key ingredients used for the recipe and their relevance

The sponge has just six ingredients which make for one of the best sponges.

The main ingredients ie butter, sugar, eggs and flour all go in same ratio (similar to pound cake). It’s the addition of baking powder which differentiates it from the pound cake making it softer.

Salted Butter– salted butter is one of the main ingredient in the cake that provides the buttery flavour. It goes in high ratio, so the cake is quite filling.

All purpose Flour-the cake definitely needs gluten for it to be able to have good structure and strength to hold itself along with some filling.

Castor Sugar-castor sugar when beaten with butter helps in trapping the air bubbles that we need so that the cake is soft.

Eggs-the sponge gets its hint of color, moisture and  aeration from high quantity of eggs. It’s a classic recipe which contain staple ingredient that is egg.

Baking powder-the king of the ingredients for this cake is baking powder. This was the first cake where baking powder was added and since then it has become a major ingredient for almost all sponge recipes! The softness baking powder provides comes from the reaction of the powder with liquid which creates carbon dioxide. The carbon dioxide makes air bubbles and makes the cake rise high and hence soft.

All Ingredient List for Making Victoria Cake

Ingredients for victoria cake sponge

Ingredients for Victoria Cake Sponge Quantity
All-purpose flour
225 g
Castor Sugar
225 g
Salted Butter
225 g
225 g
Baking Powder
1+1/2 tsp
Vanilla Essence
1+1/2 tsp

Ingredients for layering

Ingredients for Layering Quantity
Non-dairy Whipping Cream
200 g
Strawberry Jam
200 g
Fresh Strawberries (sliced)
As Required
Vanilla Bean Paste
1 tsp

Ingredients for garnish:

Ingredient for Layering Quantity
Fresh Strawberries (cut in halves)
As Required
Fresh Blueberries
As Required
Neutral Glaze
10-15 g

All equipment needed for the recipe

  • Measuring cups and spoons
  • Digital kitchen weighing scale
  • Bowls and spoons
  • Spatula
  • Sieve 
  • Hand beater/stand mixer
  • 6-inch round aluminum tins (3 nos.)
  • Piping bag
  • Butter paper
  • Oven/OTG
  • Microwave 
  • Round nozzle
  • Serrated knife
  • Pastry Brush

Steps to prepare Victoria Cake

For Sponge:

  1. Preheat the oven at 180c (OTG mode: upper rod + lower rod + fan). Grease and line 3 round 6inch tins with butter paper.
  2. In a bowl, beat butter till its pale and fluffy.
  3. Add in castor sugar and cream till the butter becomes more airy.
  4. Now add in the eggs gradually and beat again
  5. Lastly, fold in the sifted flour and baking powder into the mixture in three batches. Mix well.
  6. Finally mix vanilla essence into the batter.
  7. Divide the batter equally in three tins.
  8. Bake at 180C (OTG mode: lower rod only) for 35-40 minutes or until the toothpick comes out clean when inserted in the centre.


For whipped cream

  1. In a mixing bowl, take cold non dairy whipping cream and add vanilla bean paste to it.
  2. Start beating and continue till you get soft peaks. This could take about 2-3 minutes.
  3. Transfer the cream in a piping bag fitted with round nozzle


For strawberry jam

The recipe of the jam is available on our website. Follow this link for detailed recipe-

Strawberry Jam Recipe​


  1. De-mould the sponges and cut the dome from all three using a serrated knife.
  2. Now place one sponge on turn table and pipe some whipped cream at the center.
  3. Now add some strawberry jam over the cream.
  4. Pipe blobs of cream all over the edges and then place sliced strawberries on them.
  5. Put the second sponge layer and repeat the same method of layering.
  6. Place the third layer and pipe the blobs of cream on the edges and some cream in the middle.
  7. Decorate the top with slices strawberries and fresh blueberries.
  8. To give the strawberries shine, brush some diluted neutral glaze on them using a pastry brush.

Chef's Tip And Key Points

  1. Cream butter and sugar well.
  2. Add eggs one at a time to ensure that all egss mix well.
  3. Soft the flour and baking powder and add in batches so that there is no flour pocket left in batter.
  4. Weight the batter and then divide equally in 3 tins
  5. Use vanilla essence in place of paste in whipped cream of paste is not available.
  6. Pipe thick blobs on edges so that they are visible from outside.
  7. You can skip applying neutral glaze if you want.

Frequently Asked Questions

Q1. Why is my Victoria cake not spongy?

Ans. If the butter used was too soft or too cold the cake texture will not be spongy or soft. When the butter is too soft, it make the cake heavy and dense. If the butter is too cold it take time to soften while creaming which will lead to overmixing, and hence heavy cake.

Q2. Why is my Victoria sponge soggy in the middle?

Ans. This can happen if the cake is underbaked or the oven temperature is less. Make sure to use oven thermometer to keep a check on oven temperature. Look for signs that suggest cake id baked-toothpick test is done and the edges of the cake have contracted.

Q3. Why is my Victoria sponge dry?

Ans. The reason would be too much flour. Check the ratio of flour with other ingredients. Also avoid overbaking which makes cakes dry.

Q4. Should you store Victoria sponge in fridge?

Ans. The assembled cake needs to be refrigerated as it has cream and jam in it. It can stay in fridge for 3 days.

For just the sponge, cling wrap it tightly and then refrigerate for using it in future. It can be used within 5-7 days.

Q5. What consistency Victoria sponge mix should be?

Ans. It should be at a dropping consistency. It’s neither too dry not too flowy.