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Fluffy Victoria Sponge Cake Recipe Perfect for Easy Homemade Cream and Jam Delight

Victoria sponge cake - featured image
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A classic, light, and fluffy Victoria sponge cake layered with whipped cream and strawberry jam, perfect for any occasion and easy to make with simple ingredients.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, softened (preferably European-style butter)
  • 1 cup (200g) caster sugar
  • 4 large eggs, room temperature
  • 1 cup (125g) self-raising flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • A pinch of salt
  • ½ cup (150g) strawberry jam
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • Optional: a splash of vanilla or 1 teaspoon cream cheese for extra tang in the cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper.
  2. Cream the butter and sugar using a mixer until pale and fluffy, about 5 minutes.
  3. Add eggs one at a time, beating well after each addition. If the mixture curdles, add a tablespoon of flour to bring it back together.
  4. Stir in vanilla extract.
  5. Sift together self-raising flour, baking powder, and salt in a separate bowl.
  6. Gently fold the dry ingredients into the wet mixture using a spatula until just combined.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 20-25 minutes until golden and a toothpick inserted comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
  10. Whip the heavy cream with powdered sugar until soft peaks form. Add vanilla or cream cheese if desired.
  11. Place one sponge layer on a serving plate. Spread strawberry jam evenly over it, then top with whipped cream.
  12. Place the second sponge layer on top and optionally dust with powdered sugar or decorate with fresh strawberries.

Notes

Use room temperature eggs and softened butter for best results. Do not overmix the batter to keep the sponge light and airy. Cool cakes completely before filling to prevent cream melting. Chilling whipped cream before spreading helps maintain shape. You can substitute jams and creams for variations. For gluten-free, use almond or gluten-free flour with xanthan gum. For vegan, use dairy-free butter, aquafaba, and coconut cream.

Nutrition

Keywords: Victoria sponge cake, fluffy cake, cream and jam cake, easy homemade cake, classic British dessert, tea cake, simple sponge cake

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