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Victoria Sponge Cake
This classic two-tier Victoria sponge cake features layers of tender vanilla cake filled with sweet raspberry jam and whipped cream. The stacked presentation makes it an impressive centerpiece for afternoon tea, birthdays, or elegant celebrations. Fresh raspberries and candied rose petals add a delicate, beautiful finish to the top tier. The rich cream and bright fruit flavors balance perfectly with the light, buttery crumb of the sponge.
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
- 1Measure out the raspberry jam needed for spreading between the cake layers.
- 2Set aside fresh raspberries and candied rose petals for decorating the finished cake.
- 3Gather two 9-inch round cake pans for the top tier of the sponge.
- 4Gather two 11-inch round cake pans for the bottom tier of the sponge.
- 5Plan for a total baking time of 35 to 40 minutes for the larger cake layers.
- 6Allocate about 20 minutes for the final assembly and decoration of the tiers.
- 7Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease and line all four cake pans with parchment paper.
- 8Beat 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.
- 9Stir in the vanilla extract. Sift the flour and baking powder over the wet ingredients, then gently fold everything together with a spatula.
- 10Divide the batter among the prepared pans. Bake the 9-inch cakes for 30 minutes and the 11-inch cakes for 35 to 40 minutes.
- 11Insert a skewer into the center of each cake to check for doneness. The cakes are ready when the skewer comes out clean.
- 12Allow the cakes to cool in their pans for 10 minutes. Turn them out onto a wire rack to cool completely.
- 13Whip the heavy cream and icing sugar together until the mixture holds nearly stiff peaks.
- 14Place 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. Carefully stack the smaller tier on top of the larger tier, inserting cake dowels to keep the structure secure.
- 15Dust the top tier with sifted icing sugar. Arrange the fresh raspberries and candied rose petals over the cake.
- 16Chill the cake in the refrigerator if not serving immediately. Let it rest at room temperature for 30 minutes before slicing.