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Victoria Sponge Cake with Raspberry Jam & Cream

This Victoria Sponge Cake is a classic in British baking. It's simple to make, using ingredients that you likely already have in your fridge and pantry. The light, airy sponge layered with soft whipped cream and tangy jam isn't overly sweet, making it the perfect slice with a cup of tea!

Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour
Total Time 30 minutes


For the Victoria Sponge

  • 1 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/8 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons whole milk

For the Filling

  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons granulated sugar
  • 1/3 cup raspberry jam
  • 1 tablespoon powdered sugar, for dusting
  • fresh strawberries & raspberries for serving


  1. Preheat the oven to 350 degrees Fahrenheit. Grease two 9" cake pans and line with parchment paper.

  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

  3. In a large mixing bowl, cream together the butter and sugar with an electric hand mixer, starting on low speed and slowly increasing to high. Beat until fluffy and lightened in color. Beat in the eggs, one at a time, scraping down the sides of the bowl between each addition. Once all the eggs are incorporated, mix in the vanilla and the milk until incorporated.

  4. Add the flour and mix until combined, working from low speed up to medium speed.

  5. Divide the batter equally between the cake pans and gently smooth the tops. Bake on the middle rack of the oven. Leave the cake alone for 20 minutes. After 20 minutes, it should be golden brown and you can begin checking it for done-ness. Gently touch the center of a cake. If it bounces back, gently insert a toothpick in the center of the cake. If it comes out clean, the cake is ready. When checking the cake, take care to open and close the oven door gently as to not make the cake fall. It should be done somewhere between 20-25 minutes.*

  6. When the cake is done, remove from the oven and allow to cool on a wire cooling rack in the pans for 15 minutes. Remove the cakes from the pans and allow to cool completely on wire cooling racks.

Assemble the Cake

  1. When the cakes are completely cooled, prepare the whipped cream. In a large bowl, beat the whipped cream, sugar, and pinch of salt on medium speed with an electric mixer until lightly whipped.

  2. Transfer on layer of cake to a cake plate or stand. Spread the top of the layer with jam. Spoon the whipped cream over the jam and spread gently. Place the second layer of cake on top. Dust the top of the cake with powdered sugar and top with fresh berries. Serve immediately. Enjoy!

Recipe Notes

*This cake is very delicate. If you open the oven before 20 minutes, I can almost guarantee you that the cake will fall dramatically in the middle, leaving you with craters that look un-servable. Don't rotate or turn the pans, as you usually would. This cake will dry out a lot if you over bake it so check it every 1-2 minutes after the 20 minute mark. The sweet spot in my oven is 22 minutes, but it could be a little more or less for you.