Victoria Sponge Cake with Buttercream (2024)

This easy recipe for Victoria Sponge Cake with Buttercream uses the all-in-one method. It’sa delicious, buttery, tender cake with a thick layer of raspberry jam.

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The Victoria Sponge Cake stands as a timeless British masterpiece. Venture into any café, bakery, or coffee shop across England, and you’re sure to encounter this elegantly layered, sugar-sprinkled confection.

I lived in England for over a decade, and it was there that I fell in love with the Victoria Sponge. To this day, it’s my favorite sweet treat from Britain.

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What Is Victoria Sponge Cake

The Victoria Sponge Cake is named after Queen Victoria, who was the queen of the United Kingdom from 1837 to 1901. During her reign, a new trend started where people would enjoy a slice of sponge cake with their afternoon tea. Queen Victoria was a big fan of this cake, so it was named in her honor. It’s a tradition that has carried on, making the Victoria Sponge a classic British dessert.

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It’s important to note that this Victoria Sponge Cake isn’t like the fluffy sponge cakes we have in America. This cake is moist, a bit more dense, yet still soft and tender. Filled with cream and jam on the inside, it’s a delicious dessert that’s too good to pass up.

The Great Debate

I’ve seen Victoria Sponge Cakein many variations – Some have raspberry or strawberry jam, whipped cream, buttercream, or even fresh fruit inside.

When I first posted this recipe, I got some backlash for using buttercream instead of fresh whipped cream (in Britain, it’s commonly unsweetened).I was confused. Did I mess up? So, I asked an English baker friend, and she was clear – buttercream is the way to go! Apparently, there is much debate on this classic cake.

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Buttercream or Whipped Cream?

If you google this, the results will be split! So, in an effort to please everyone, I created a second recipe forVictoria Sponge Cake with Whipped Cream. One thing is clear – they are both delicious.

Why This Recipe Works

  • Denser than American sponge cake, but it’s still wonderfully soft and moist. Its unique texture is thanks to the all-in-one method used in baking, where all ingredients are mixed together at once.
  • Vanilla plays a starring role in this recipe, providing the cake with its signature subtle and captivating flavor.
  • The buttercream uses less sugar than most,pairing it perfectly with the sweetness of the Jam.

Ingredient Notes

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  • Granulated Sugar: Opt for caster/superfine sugar for a smoother batter. Granulated sugar can also be used.
  • Butter: I prefer European butter when baking as it has a higher fat content. Use unsalted, very soft butter for best results. Margarine can be used in a pinch, but butter gives a richer flavor.
  • Eggs: Large, free-range eggs are the best. If you have medium eggs, add an extra one.
  • All-Purpose Flour: It provides the ideal texture for this cake. Gluten-free flour can be used for those with dietary restrictions.
  • Baking Powder: Ensure it’s fresh for the best rise. If unavailable, you can substitute with a half-and-half mix of cream of tartar and baking soda.
  • Vanilla: Use vanilla bean paste or pure extract rather than imitation for the most authentic flavor. No vanilla? Try almond extract for a different yet delicious taste.
  • Milk: Full-fat milk gives the cake a richer taste. If you prefer, you can use semi-skimmed milk or a dairy-free alternative.
  • Powdered Sugar: Also known as confectioners or icing sugar, it provides a smooth texture to the filling. You can make your own by blending granulated sugar until fine.
  • Jam: Go for good quality raspberry jam or strawberry jam. Homemade jam is a fantastic option too.

The All-in-One Method

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Popular in the UK, the all-in-one method in baking is a super easy way to make a cake. Instead of mixing ingredients in stages, you mix all your ingredients together at once. That means you put your flour, sugar, butter, eggs, and any other ingredients all in the same bowl and mix them together. It’s a quick and simple way to make a cake, often resulting in a lighter, fluffier texture. It’s perfect for making cakes like the Victoria Sponge.

This method is great for when you want to bake but have little time to do it. It’s perfect for a last-minute get-together or surprise guests!

Step by Step Instructions

Although this is an all-in-one cake, it’s a good idea to start by adding the butter and sugar to the bowl first, so they get a chance to cream together (2 cups of very soft butter and 1½ cups of granulated sugar). Then add 4 eggs, 2¼ cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of vanilla extract, and 6 tablespoons of milk.

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Mix until blended and smooth, being careful not to overmix.

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Don’t worry if the batter appears curdled. It has no bearing on the cake (look at the batter in my video). For more on this, take a look atthis helpful article– ever since I read it, I’ve never looked back!

Divide the batter between two greased 8-inch round pans.

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Bake in a preheated oven for 25 to 30 minutes. Let the cakes cool for 10 minutes in the pans before moving them to a cooling rack.

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While the cakes cool, prepare the super-easy buttercream for the filling. Beat together ½ cup of softened butter, ½ teaspoon of vanilla extract, and ½ cup of icing sugar until creamy.

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Once the cake is cooled, trim off any hump on one of the layers to make it flat. Add it to a cake plate to assemble the cake, and spread the buttercream over the bottom layer.

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Followed by spreading on a ¼ cup of jam.

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Sandwich the second sponge on top of the layer of jam.

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Dust with powdered sugar before serving.

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Serve and enjoy every last bite.

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Storage & Freezing Instructions

Store the Victoria Sponge Cake in an airtight container for up to 3 days. If you need to freeze it, do so without the filling. Thaw overnight in the fridge and add the filling before serving..

Erren’s Top Tips

  • Measure Accurately: For baking, precision is key. Use measuring cups or a kitchen scale to get the exact amount of each ingredient. Too much or too little of something can change your cake’s outcome.
  • Room Temperature Ingredients: This recipe’s best to use room-temperature butter and eggs. This helps the ingredients mix together more evenly. So, try to take your butter and eggs out of the fridge about an hour before you start baking.
  • Don’t Overmix: When you’re using the all-in-one method, be careful not to overmix the batter. Mixing too much can make the cake tough instead of tender. Stop as soon as all the ingredients are combined.
  • Check Cake Doneness: You can use a toothpick or a cake tester to ensure your cake is just right. Insert it into the middle of the cake. Your cake is done if it comes out clean or with a few crumbs clinging to it.
  • Cool Before Filling: It’s important to let the cakes cool completely before adding the cream and jam filling. Adding the filling while the cakes are still warm could melt and make a mess.

Homemade Pairings

To use your own homemade ingredients, try filling with my homemade Raspberry Jam or Strawberry Jam recipes. If you prefer a whipped cream filling, try my Stabilized Whipped Cream, that’s the perfect cake filling.

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Let’s Make Victoria Sponge Cake

A traditional Victoria sandwich cake is an English baking classic made up of a moist yet fluffy vanilla sponge cake filled with rich buttercream and fruity jam!

4.69 from 118 votes

Prep10 minutes minutes

Cook25 minutes minutes

Total35 minutes minutes

Serves: 10 slices




For the cake:

  • cup granulated sugar
  • 2 cups Butter very soft
  • 4 eggs
  • cup all purpose flour
  • 2 teaspoon baking powder
  • 2 teaspoons vanilla extract
  • 6 tablespoons milk

For the filling:

  • ½ cup butter softened
  • ½ cup powdered sugar (icing sugar) plus a little to sprinkle on top
  • ½ teaspoon vanilla extract
  • ¼ cup raspberry jam or strawberry jam

US CustomaryMetric


  • Preheat the oven to 180°C or 350°F

For the cake:

  • Place the butter and sugar into the mixer and blend, then add the rest of the ingredients and blend until everything is mixed.

  • Split the batter between 2 greased 8 inch round pans, and bake for 25-30 minutes.

  • Cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.

For the filling:

  • To make the filling, Combine the butter, vanilla extract and icing sugar, beat until smooth and creamy.

To assemble the cake:

  • Spread the buttercream over the bottom of one of the sponges.

  • Then spread on the strawberry or raspberry jam.

  • Sandwich them together.Dust the cake with a bit of powdered sugar right before serving.

Tips + Notes


  • Although this is an all in one cake, I always start with adding the butter and sugar first in the bowl so they get a chance to cream together.
  • This All in One bowlmethod is much quicker and easier than traditional ‘creamed’ methods of making sponge cake. It’s hassle-free, but it does require your butter to be really soft.
  • If you’re more comfortable with the creaming method, cream the butter and sugar together and then just dump in everything else and mix until blended.
  • You can prepare the batter with a food processor or an electric mixer.

Nutrition Information:

Calories: 706 (35%)| Carbohydrates: 64g (21%)| Protein: 6g (12%)| Fat: 48g (74%)| Saturated Fat: 30g (188%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 13g| Trans Fat: 2g| Cholesterol: 189mg (63%)| Sodium: 398mg (17%)| Potassium: 171mg (5%)| Fiber: 1g (4%)| Sugar: 41g (46%)| Vitamin A: 1528IU (31%)| Vitamin C: 1mg (1%)| Calcium: 76mg (8%)| Iron: 2mg (11%)

Nutritional Data Disclaimer

Author:Erren Hart



Keyword:all in one cake, Victoria Sponge, Victoria Sponge Cake, Victoria Sponge Cake with Buttercream

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Follow Me on SocialMention @ErrensKitchen or tag #ErrensKitchen on Instagram

Update Notes: This post was originally published in 2014 but was republished with new photos, content, and an updated recipe in 2023.

Victoria Sponge Cake with Buttercream (2024)


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