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Two-Tier Victoria Sponge Cake
A staple of British afternoon tea, this two-tier Victoria sponge cake stacks tender vanilla layers with sweet raspberry jam and freshly whipped cream. It balances rich dairy with bright fruit flavors and a light, buttery crumb. You'll love how the fresh raspberries and candied rose petals add a delicate finish to the top tier. Whether you're hosting a birthday or a weekend gathering, this classic bake won't disappoint.
Equipment
- Oven
- Cake Pan
- Hand Mixer
Ingredients
- 285 g (10 oz) unsalted butter
- 285 g (10 oz) caster (superfine) sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 285 g (10 oz) plain (all-purpose) flour
- 2 teaspoons baking powder
- 400 ml (14 fl oz) thick (double/heavy) cream
- 40 g (1½ oz/⅓ cup) icing (confectioners’) sugar, plus extra for dusting
Instructions
- 1Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and line two 9-inch and two 11-inch round cake pans with parchment paper.
- 2Beat the butter and sugar together for 3 minutes until the mixture becomes thick and pale. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. This prevents the batter from separating.
- 3Stir in the vanilla extract. Sift the flour and baking powder over the wet ingredients, then gently fold everything together with a spatula. Folding rather than stirring keeps the crumb light and airy.
- 4Divide the batter among the prepared pans. Bake the 9-inch cakes for 30 minutes and the 11-inch cakes for 35 to 40 minutes. The cakes are ready when a skewer inserted into the center comes out clean.
- 5Allow the cakes to cool in their pans for 10 minutes. Turn them out onto a wire rack to cool completely. Don't rush this step, or the warm cake will melt the whipped cream later.
- 6Whip the heavy cream and icing sugar together until the mixture holds nearly stiff peaks.
- 7Place one of the 11-inch sponges on a serving board. Spread an even layer of jam over the surface, followed by a layer of whipped cream, and top with the second 11-inch sponge. Repeat this process with the 9-inch sponges.
- 8Carefully stack the smaller tier on top of the larger tier, inserting cake dowels to keep the structure secure.
- 9Dust the top tier with sifted icing sugar. Arrange the fresh raspberries and candied rose petals over the cake.
Notes
- Storage: Keep the cake in the refrigerator for up to 3 days. Let it rest at room temperature for 30 minutes before slicing for the best texture.
- Make ahead: You can bake the sponge layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature until you're ready to assemble.
- Equipment: You'll need cake dowels to support the top tier and prevent the bottom layers from collapsing under the weight.