Recipe: The Perfect Victoria Sponge Cake
There’s nothing quite like a classic Victoria sponge cake, yet somehow it’s the one timeless bake that often gets overlooked. So, we’re officially bringing it back into the spotlight. Light, airy, and so nostalgic. Everyone seems to think you need a stand mixer for this cake, but honestly, you don’t. A big bowl and a wooden spoon will do the job. It’s simple, unfussy baking, exactly how a classic Victoria sponge should be made.
We use margarine instead of butter, which gives the sponge an irresistibly soft and fluffy texture every single time. When it comes to filling, choose a jam you love, ours will always be raspberry for its perfect balance of sweetness and sharpness. And for an extra touch of indulgence, we recommend using real vanilla pod in your buttercream.
This is the kind of cake that fits every occasion: a birthday celebration, afternoon tea, or a midweek treat that feels a little bit special. It’s a cake that never disappoints.
Ingredients - Serves 12
For The Cake:
16oz Margarine
16oz Caster Sugar
8 Eggs
16oz Self Raising Flour
60ml Milk
2 Tsp Baking Powder
For The Filling:
500g Unsalted Butter
750g Icing Sugar + Extra For Dusting
600g Raspberry Jam
60ml Milk
1 Vanilla Pod
Method
1. Line four baking tins with baking paper on the base and lightly grease the sides with margarine. Preheat the oven to 170°C (fan).
2. In a large mixing bowl, cream together the margarine and sugar using a wooden spoon until pale, light, and fluffy.
3. In a separate bowl, lightly whisk the eggs with a fork. Gradually add the eggs to the margarine mixture, beating well after each addition until fully combined.
4. Sift together the flour and baking powder, then gently fold this into the cake mixture until smooth and well incorporated. Add in the milk to loosen.
5. Evenly divide the batter between the four prepared tins. Bake in two batches for around 20 minutes, or until the sponges are golden and spring back when lightly pressed.
6. Once baked, remove the cakes from the tins, peel away the baking paper, and leave to cool completely on a wire rack.
7. To make the filling, cream together the butter and icing sugar until light and smooth. Add a splash of milk to loosen the mixture, then fold in the seeds from the vanilla pod.
8.To assemble, place one sponge layer onto a cake stand or serving plate. Spread a quarter of the jam over the first layer. On a second sponge, spread a generous layer of buttercream, then place it buttercream side down onto the jam covered layer. Repeat this process twice more, alternating jam and buttercream layers, until the cake is fully stacked.
9. Finish with a light dusting of icing sugar over the top.
