Traditional Victoria Sponge cake recipe

We all love a traditional classic Victoria Sponge cake recipe to treat ourselves now and then. So here’s a recipe with step-by-step guide for a delicious DIY cake filled with raspberry jam and a light dusting of sugar on top.

Before getting straight to business, it’s only right that we give the Victoria sponge a bit of praise as it’s the basis of many other sponges and tends to be that centrepiece that everyone is really looking forward too. 

The method and presentation of a classical Victoria sponge which has been preserved from before we was even born is to generally have 2 round vanilla or plain sponges sandwiching a thick layer of raspberry jam and lightly dusted with icing sugar on the top. 

No matter where you go or how far down you scroll on the internet, all recipes are generally exactly the same, with same ingredients, the same quantities and baking times. Indeed here at Khalid’s Kakes our recipe is slightly different but thats a trade secret and will go to the grave with Khalid. Not to worry the recipe in this blog is all you really need to know and once you master the basics you can play around and make it your own. 

Ok so enough of the praises, let’s throw on an apron and get into it!

Ingredients

For the Sponge

• 200g (1 cup) unsalted butter, softened
• 200g (1 cup) caster sugar
• 4 large eggs, at room temperature
• 200g (1 1/2 cups) self-raising flour
• 1 tsp baking powder
• 1-2 tbsp milk (optional, if batter needs loosening)

For the Filling

• 4 tbsp raspberry jam
• 200ml (3/4 cup) double cream or heavy cream, whipped to soft peaks (optional)

For the Top

• Icing sugar for dusting

Equipment

• 2 x 7-inch (20cm) round cake tins
• Parchment paper
• Electric mixer (optional but helpful)
• Sieve

Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4.
2. Grease the two 7-inch cake tins with a little butter, then line the bases with parchment paper.

Step 2: Prepare the Batter

1. Cream the Butter and Sugar
   In a large mixing bowl, beat together the softened butter and caster sugar until pale and fluffy. This should take about 3-5 minutes if you’re using an electric mixer, or a little longer by hand.  
2. Add the Eggs
   Crack in the eggs, one at a time, beating well after each addition to ensure the mixture stays smooth. If it looks like it might curdle, add a spoonful of flour and continue mixing.

Take note: Be careful not to over-mix as this can potentially make your final product dry and crumbly and can also alter baking times. 

Hack: crack eggs into a jug or separate bowl to ensure that you don’t get any eggshell into your mixture.

Step 2: Add in Dry ingredients:

1. Sift and Fold in the Dry Ingredients
   Sift the self-raising flour and baking powder over the butter mixture. Using a spatula or wooden spoon, gently fold in the flour until just combined. Avoid over-mixing, as this can make the sponge dense.
2. Adjust the Consistency (if needed)
   The batter should be smooth and drop off the spoon easily. If it’s too thick, add a tablespoon of milk and mix gently until you reach the desired consistency.

Take note: The more milk you add the more dense and heavy your mixture can become and again this can alter the baking time. 

Hack: Take note of how much milk you’re adding just incase this happens again next time. 

Step 3: Divide and Bake

1. Divide the Batter
   Evenly divide the batter between the two prepared cake tins. Smooth the tops with the back of a spoon or a spatula.
2. Bake the Cakes
   Place the tins on the middle shelf of the preheated oven and bake for 20-25 minutes, or until the cakes are golden and a skewer inserted into the centre comes out clean.

Take note: Baking times are a general time as all ovens are different and may bake quicker or take longer than others – if your bake is not complete (skewer inserted into the middle comes out wet) then bake for longer in 5 minutes intervals. 

Hack: Use a clean metal core and place in the centre of your tin. This will help the centre of you cake bake evenly with the rest of your mixture. 

Step 4: Cool the Cakes

1. Remove the cakes from the oven and let them cool in the tins for about 5 minutes.
2. Run a knife around the edges to loosen them, then carefully turn the cakes out onto a wire rack. Peel off the parchment paper and allow the cakes to cool completely.

Take note: This could take longer than 5 minutes if the ambient temperature is warm so best to find a cool place to allow them to cool quicker. 

Hack: If you have release spray then use this instead of butter as the cake comes out without a faff and can be used to do another straight away or just wipe out with tissue. This is easier to clean than butter. 

Step 5: Assemble the Cake

1. Add the Jam and Cream
   Place one of the sponges on a serving plate, top side down. Spread a generous layer of raspberry jam over it. If using cream, spread or pipe a layer of whipped cream over the jam.
2. Top with the Second Sponge
   Place the second sponge on top, right side up, pressing down very gently.
3. Finish with a Dusting of Icing Sugar
   Lightly dust the top of the cake with icing sugar.

Take note: The whipped cream depending on the actual product you have maybe slightly runny so be careful not to just pour it over the cake.

Hack: If your cream is runny you can whip it up with a simple hand mixer to create a firmer (Stiff peaks) texture. 

Step 6: Serve

• Slice and enjoy your traditional Victoria Sponge with raspberry jam! It’s best eaten on the day it’s made but can be stored in an airtight container at room temperature for up to 2 days.

Enjoy your bake!

Summerise: 

A Victoria sponge is a classic and once you get the hang of it nothing can hold you back from throwing one of these delicious sweet treats in the oven, whether its a birthday cake, wedding cake, anniversary cake or you just have the feels for something sweet. Don’t forget ‘Never trust a skinny baker’ lol.