Baking/ Guest Bloggers/ Recipes

victoria sponge cake

Hello Eat Live Run readers!

My name’s Angharad and I write the blog Eating for England, where you’ll find delicious recipes and tales of my food experiences growing up in England and living, as I do now, in the United States.

The recipe I’m going to share with you today is a classic British cake, the Victoria sponge. It’s named after Queen Victoria and is often served at afternoon teas in England. If hosting afternoon tea isn’t on your typical weekend agenda, fear not; this is an excellent every day cake.

It’s light and airy making it dangerously easy to eat a huge slice of. The layers of jam and cream sandwiched between the two cake layers make it perfectly sweet.

The Victoria Sponge is often overlooked for flashier cakes these days but I love it for its simplicity and elegance. It’s modest, sweet, and quintessentially British. I hope you enjoy it!

Victoria Sponge Cake

Print this recipe!

makes 2 cake layers to yield one sandwich cake


knob of butter, melted

1 cup (8oz) butter, softened

1 cup (8oz) sugar

4 large free-range eggs

2 tsp vanilla extract

1 cup (8oz) all-purpose flour, sifted (you may need a bit extra)

1 1/2 tsp baking powder

1/2 tsp salt

For the filling:

strawberry jam

1 cup heavy whipping cream, lightly whipped

To serve:

powdered sugar, for dusting


Preheat the oven to 350F. Gently heat the knob of butter in a pan and brush two 8 inch cake tins with the melted butter. Line the bottom of the two cake tins with a circle of greaseproof paper.

In a large bowl, cream together the butter and sugar until pale and creamy, using an electric whisk or a wooden spoon. Beat well to ensure you get lots of air into the mixture.

Beat in the eggs one at a time. You want to avoid the mixture curdling, so that it stays airy. If it does curdle, add a tbsp of flour.

Sift together the flour, baking powder and salt. Fold the flour mixture into the wet ingredients using a large metal spoon (this will cut into the mixture better than a wooden spoon). Be careful not to over-mix it. Pour the mixture equally between the two cake tins and level.

Place in the oven and bake for about 20-25 minutes, or until the cakes are well-risen, spring back when pressed gently with a finger and a skewer inserted into the middle comes out clean. Remove from the oven and set aside for 5 minutes, then remove from the tin and peel off the paper. Place onto a wire rack and let cool completely, about an hour.

Sandwich the cakes together with the jam and whipped cream. Dust with powdered sugar and serve.

You Might Also Like


  • Reply
    Liv @ The Salty n' Sweet
    May 10, 2011 at 5:42 am

    This sounds (and looks) right up my alley! It reminds me of a jelly roll, though I don’t know if they’d taste the same.

    Thanks for the recipe 🙂

  • Reply
    Estela @ Weekly Bite
    May 10, 2011 at 5:54 am

    This cake looks perfect for summer! Yum 🙂

  • Reply
    Stacie @ Imperfectly Healthy
    May 10, 2011 at 5:57 am

    Mmmm…that looks pretty incredible!

  • Reply
    Jenny @ Fitness Health and Food
    May 10, 2011 at 6:03 am

    ohhh I love how light and airy it looks!

    perfect cake that won’t sit like a brick in my tummy! thanks so much for sharing! 🙂

  • Reply
    Angela @ Eat Spin Run Repeat
    May 10, 2011 at 6:05 am

    Ooh yummy! It reminds me a bit of a great big Jammy Dodger, but in cake form!

  • Reply
    Baking 'n' Books
    May 10, 2011 at 6:06 am

    This is all kinds of lovely…but I’m not sure that waking up to cake on my screen is the best thing for me….;)

  • Reply
    megan @ whatmegansmaking
    May 10, 2011 at 6:08 am

    I love traditional foods from other countries. This cake looks wonderful 🙂

  • Reply
    May 10, 2011 at 6:12 am

    I’m making my own dessert bar for our wedding and have been searching out recipes. This looks like one I’ll have to try!

  • Reply
    amy walters, aDESIGNdock
    May 10, 2011 at 6:13 am

    Lovely photos. And come on….jam, cream and cake?! Yum, great recipe 😉

  • Reply
    Holly @ The Runny Egg
    May 10, 2011 at 6:14 am

    I love how the filling just oozes out — like a big jelly donut 🙂

  • Reply
    May 10, 2011 at 6:21 am

    Hooray for another British gal! And a truly classic cake!

  • Reply
    May 10, 2011 at 6:33 am

    Everyday cake? You’ve sold me. =)

  • Reply
    May 10, 2011 at 6:36 am

    This looks fantastic! Thanks for sharing! I love cakes with jam.

  • Reply
    May 10, 2011 at 6:42 am

    what a lovely surprise to see my friend angharad pop up in the reader of another blog i love. this cake looks lovely my friend – save me a slice for when i am in MN next weekend?!?

  • Reply
    May 10, 2011 at 6:58 am

    mm this would have been a nice treat to make for the royal wedding 🙂

  • Reply
    Amanda (Eating Up)
    May 10, 2011 at 7:06 am

    This cake looks perfect for the times when I don’t want icing!

  • Reply
    Jessica @ How Sweet
    May 10, 2011 at 7:10 am

    This cake looks divine Angharad!

  • Reply
    May 10, 2011 at 7:22 am

    Sponge cake is something I love. It’s a humble cake to start with; with jam and cream, it’s posh!

  • Reply
    May 10, 2011 at 8:04 am

    I totally thought the first photo was of a chicken sandwich at a glance!

  • Reply
    Heather at Heather's Dish
    May 10, 2011 at 8:11 am

    Absolutely beautiful cake! I love how simple it is…you don’t need a ton if decoration when it’s naturally beautiful!

  • Reply
    Kristen @ Popcorn on the Stove
    May 10, 2011 at 8:21 am

    This looks so yummy! I am excited to try it!!

  • Reply
    May 10, 2011 at 8:27 am

    This is the kind of classy elegance I think of when I think of England. I think I’m going to work on veganizing this…

  • Reply
    May 10, 2011 at 8:54 am

    oh looks so light and fluffy, perfect for spring!

  • Reply
    May 10, 2011 at 9:10 am

    Hi everyone! Thanks so much for all your kind comments about the Victoria sponge! I’m honoured to have guest posted for Jenna today and hope you’ll all give this recipe a go. Stop by and say hi at Eating for England some time!

  • Reply
    Bethany @ More Fruit Please
    May 10, 2011 at 9:33 am

    I used to work in an English Tea Room years ago and the Victorian sponge cake was one of our most popular items! I had almost completely forgotten about it. Thank you so much for sharing the recipe, I can’t wait to try making my own!

  • Reply
    Natalia - a side of simple
    May 10, 2011 at 10:22 am

    Since this recipe involves jam, it is totally going on my “breakfast” list 🙂 No complaints there!

  • Reply
    Adrianna from A Cozy Kitchen
    May 10, 2011 at 11:27 am

    Looks beautiful. I’d love a slice of this with some afternoon tea. 😉

  • Reply
    Sarah@The Flying ONION
    May 10, 2011 at 11:31 am

    I love your blog, Angharad!! And I love this recipe. It sounds absolutely fabulous. I need a good excuse to make a cake. Or maybe I *don’t* need an excuse to make a cake. 😉

    Thanks for sharing! 😀

    • Reply
      May 10, 2011 at 1:39 pm

      Thanks so much, Sarah! I don’t think any of us need an excuse to make/eat cake. One of life’s simple pleasures, right?!

  • Reply
    Tessa @ Amazing Asset
    May 10, 2011 at 11:50 am

    What a gorgeous looking dessert! And I bet it tastes just as good as it looks 🙂
    Thank you for sharing the recipe!

  • Reply
    Averie (LoveVeggiesAndYoga)
    May 10, 2011 at 12:05 pm

    That sponge cake looks so spongy, perfect, and I love the middle layers! I could just go to town on the middle! 🙂

  • Reply
    May 10, 2011 at 12:36 pm

    Hello Eating for England! I love this! Thanks for sharing.
    I am dying to head over to England, I have soooo many relatives there and I just can’t wait to do it. 🙂
    Thanks for this lovely recipe!

  • Reply
    Rachel @ Rachel's Recipe Reviews
    May 10, 2011 at 12:48 pm

    This looks delicious! Hubby proposed to me in London, so I have fond memories of England 🙂

    • Reply
      May 10, 2011 at 1:37 pm

      Aww, I spy an anniversary cake…:)

  • Reply
    Elena @ GagaForGrapefruit
    May 10, 2011 at 12:48 pm

    the boyf is a jam fiend and he would ADORE this cake!

  • Reply
    Jayson James
    May 10, 2011 at 1:03 pm

    This is yummy!

    I am definitely revisiting the idea of having a cheat day. A day allowing yourself to indulge to my food cravings wouldn’t really hurt me and my weight loss program. I am going to make it happen. Thanks for sharing!

  • Reply
    Megan (The Runner's Kitchen)
    May 10, 2011 at 2:02 pm

    A lovely, simple dish! Angharad’s recipes are always so elegant 🙂

  • Reply
    May 10, 2011 at 4:03 pm

    I have had “make Victoria Sponge Cake” at the top of my baking list for like 5 years now! Not sure at all why it hasn’t yet happened but I think your post and beautiful photos just may get me to finally check that one off my list. It looks fabulous!

  • Reply
    Rebecca @ How the Cookies Crumble
    May 10, 2011 at 4:33 pm

    This looks amazing! I love sponge cake! Can’t wait to try this!!

  • Reply
    Lindsey@ Lindselicious
    May 10, 2011 at 4:46 pm

    Yum, I love strawberry and cream cakes (any type)! The BF loves strawberries in cake too, I should practice this for his bday coming up.

  • Reply
    The Healthy Apple
    May 10, 2011 at 8:03 pm

    Dreaming of sinking my lil’ teeth into this baby right now. Yum, Jenna.

  • Reply
    Megan@Dirty Dishes Daily
    May 10, 2011 at 8:16 pm

    Afternoon tea, breakfast, lunch, dinner…I would eat that anytime.

  • Reply
    May 10, 2011 at 8:53 pm

    Beautiful cake! This recipe is classy 🙂

  • Reply
    May 11, 2011 at 4:54 am


  • Reply
    The Food Hound
    May 11, 2011 at 5:07 am

    Not that I ever needed an excuse to host a tea… but this is the perfect one! The strawberries… the cream… so British! So fabulous!!

  • Reply
    May 11, 2011 at 11:23 am

    This look delicious.
    Can you tell me what “Fairy Cake” is?
    As a reader of all things Brtish, I see it often mentioned in literature.

  • Reply
    May 12, 2011 at 3:37 pm

    I’ve never had this kind of cake before so I decided to put on my baker’s cap and make it. I’m not much of a baker so I just follow directions to a tee; the directions didn’t say when to add the vanilla. By the time I got the cakes in the oven and started cleaning up, I was scratching my head wondering why the vanilla was on the counter. HA!! Here’s hoping they still come out as delicious as these look!!!!

  • Reply
    May 14, 2011 at 9:10 pm

    Hi! I am wondering what the trick is to get the cake so fluffy. It looks thick, airy and amazing in the photos. I just made it twice, and both times it came out thicker and more dense. It’s definitely delicious, but not the airy cake like yours looks like. Any tips? If it helps, I used a kitchen-aid mixer w/ whisk attachment to make it. Any tips would be great. Thank you!!! 🙂

  • Reply
    May 17, 2011 at 12:27 pm

    my goodness this looks amazing! If only I wasn’t stuck in Iraq, I’d be making this right now!

  • Reply
    Linda @ Lemon Drop
    May 17, 2011 at 5:36 pm

    One of my fave cakes of all time! this looks delicious !

  • Reply
    National Sponge Cake Day | The Daily Grid
    August 22, 2011 at 10:09 pm

    […] You Know…that the Victoria sponge cake, a classic British cake, was named after Queen Victoria? She often enjoyed a slice with her […]

  • Reply
    Strawberry Custard “Cleveland” Cassata Cake | Beryl Bakes (and cooks)
    November 1, 2011 at 7:44 pm

    […] – making a sponge cake (my feelings about sponge cake can generally be summarized thusly: no butter? what do you mean no butter?! [which is why my first flirtation with the idea of making a sponge cake saw me trying out a victoria sponge]) […]

  • Reply
    November 4, 2011 at 8:02 pm

    I had tried this recipe to made victoria sponge cake it was very simple recipe but sooo delicious and i love this cake very much, thx a lot …

  • Reply
    Water Rolls Uphill
    December 7, 2011 at 6:24 pm

    I will be blogging about my attempt at this recipe soon. I am making it for a co-operative class that I co-teach for my daughter’s homeschooling group. We are currently studying Victorian England.


  • Reply
    February 11, 2012 at 7:13 am

    I tried making this for a girls’s night Dinner and a Movie: The Calendar Girls. The flavors were delicious, but my sponge was not “light and airy.” I should have taken a hint from the movie and bought mine at Marks and Spencer! I’m not sure what I did wrong. No matter, we all had a good laugh and ate 3/4 of the cake!

  • Reply
    April 22, 2012 at 3:41 pm

    I didn’t see where to add the vanilla??

  • Reply
    May 9, 2012 at 2:37 pm

    I just made this exactly according to the instructions and it came out dense, crumbly, and greasy. What happened?

  • Reply
    Victoria Sponge Cake – A Recipe from England «
    May 27, 2012 at 6:07 pm

    […] After searching for popular English recipes this is the one I came across most often so I figured that I should give it a try. There were many different recipes to make this and in the end I decided on a recipe from Eat Live Run, which you can find here. […]

  • Reply
    June 2, 2012 at 7:49 am

    This recipe is incomplete. It doesn’t say when to add the vanilla… and it isn’t enough for two cakes, barely one. Sad that you can post this without making it first.

  • Reply
    L Butler
    August 27, 2012 at 11:14 am

    Sounds delicious but as I was making the sponge cake I realized there was no mention of the vanilla in the instructions. I’m going to assume you add it when you add the eggs. Can’t wait to try it!

  • Reply
    Our Christmas Eve Menu
    December 20, 2012 at 11:09 am

    […] (to be determined, maybe this Victoria Sponge Cake, which I have made before in muffin […]

  • Reply
    Friday Favorites | Life as a Feast
    July 19, 2013 at 1:54 pm

    […] I’ve been re-visiting Jenna’s blog for this victoria sponge cake recipe… I made it once and I have been longing for it lately, especially with all the berries […]

  • Reply
    February 7, 2014 at 9:58 am

    I’m British too and this is my go to when I am craving British stuff. I love making american cookies and lots of other things but sometimes only something that reminds you of home will do.

  • Reply
    June 21, 2014 at 7:57 am

    Only the batter should be “light and airy”! The cake itself is rather dense; holds up nicely to the jam and cream. I added the vanilla after the eggs, as that is where it usually goes in with cakes.

  • Leave a Reply