Classic Victoria Sponge Cake
2 layers of classic sponge cake with buttercream icing and jam filling, decorated with buttercream swirls and strawberry halves.
In a world of fancy cake recipes, sometimes a classic is all you need, like this Classic Victoria Sponge Cake! Now I love the creativity, imagination and flavour that’s goes into all of today’s beautiful cakes, but I really think this one is underrated!
This classic Victoria sponge cake is appropriate for any event, and any person of any age.
its also the base for the majority of cakes, so once you know how to make this, you can make so many more with just a couple of extra ingredients!
I have always been more of a chocolate cake fan, but we had friends over who happened to mention they love a Victoria sponge, so I thought, yeah let’s make one! And it really was one of the tastiest cakes I’ve had in ages, I seriously forgot how much you can enjoy such a basic recipe if you get it right!
- A Classic Victoria Sponge often contains whipped cream as a filling with jam, however, I have chosen to use buttercream instead, purely because it lasts longer.
- This cake should be stored in an airtight tin so that it stays moist.
- Unless your sharing the cake with a large group, I would recommend placing the strawberry on the top just before serving as the strawberries will not last as long as the cake and they would need storing in the fridge.
- The cake without the strawberries will last for around 5 days in an airtight tin, but tastes best during the first day or 2.
- This recipe serves 12 people.
Here’s how I made my Classic Victoria Sponge Cake
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- 8 oz caster sugar
- 8 oz margarine
- 4 eggs
- 8 oz self raising flour
- 1 tsp vanilla extract
Top and filling
- 15 oz icing sugar
- 7 oz margarine
- 10 strawberries
- strawberry jam
What you’ll need to make this Classic Victoria Sponge Cake
Cake Tins x 2
Wire Cooling Rack
Medium Open Star Nozzle
To prepare, Preheat the oven to 180C and grease and line 2 standard cake tins.
- Firstly, using an electric whisk or food processor, mix together the margarine and sugar until light and fluffy.
- Secondly, add the eggs one by one, mixing each time until combined.
- Add flour half at a time with 1 tsp vanilla extract and mix until combined.
- Split the mixture into both cake tins.
- Place both tins on the middle shelf and bake for approximately 25 minutes
- Once the cake looks ready, risen and golden on top, open the oven door and press on the centre. If it springs back up when you take your finger away, the cake is ready and you can remove it from the oven. If a finger print is left, then the cake needs a little longer.
- When you know the cake is ready, remove from the oven.
- Turn the cakes onto a cooling rack and leave to cool completely.
To decorate and fill
- Spread the jam on to the top of one of the cakes, covering the whole area.
- Using an electric whisk, whisk together the icing sugar and margarine until a smooth paste is formed.
- Place the mixture in a piping bag with a medium open star nozzle.
- Applying downward pressure to the piping bag, test on a piece of greaseproof paper before going on to ice in a circular motion, filling the whole area of which is covered in jam.
- Place the other cake on top of the jam and buttercream icing, to form a cake sandwich.
- For the top, create 10-12 swirls of icing around the outside of the cake using your piping bag. They should all have a small, even gap between each one.
- Cut your strawberry in half and lay them facing inwards on top of each icing swirl.
- Finally, complete by sifting icing sugar over the top.
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If you liked this Classic Victoria Sponge Cake recipe, you might also like my Lemon and Raspberry Cake recipe. Click here to read it.