It’s my younger son’s 17th birthday today. His cake request is always the same – a Classic Victoria Sponge Cake. Super moist and soft layers, sandwiched with whipped cream and homemade strawberry jam. I don’t blame him for asking for it every single year.
Sometimes it’s just nice to go back to basics. After weeks of baking macarons non-stop, I truly enjoyed returning to something so timeless and comforting. A Classic Victoria Sponge Cake is a traditional British bake that almost every home baker in the UK will have made at some point. It’s simple, elegant and nostalgic – yet it’s also the kind of cake that can easily turn dry if you’re not careful.
Over the years, I’ve learned a few small but important techniques to achieve that super moist, fluffy texture. If you’re looking to perfect your own Classic Victoria Sponge Cake, here are my tried-and-tested tips.
1. Use cake flour for a softer crumb
If you’ve followed my cake recipes before, you’ll know that whenever I want a light and fluffy texture, I reach for cake flour. Cake flour has a lower protein content than plain flour, which means less gluten development. Less gluten results in a softer, finer crumb – exactly what we want in a Classic Victoria Sponge Cake.
If you don’t have cake flour at hand, you can easily make your own substitute. For every 110g of plain flour, add 2 tablespoons of cornflour – simple as that! Sift well before using to ensure it’s evenly combined.
2. Cream butter and sugar properly
Start by beating the butter and sugar together until pale, light and noticeably increased in volume. This step incorporates air into the mixture, which helps create a soft and tender sponge. Don’t rush it, this stage lays the foundation for a beautifully risen cake.
3. Beat the eggs before adding
Lightly whisk the eggs in a jug or bowl before adding them to the creamed butter and sugar. Then gradually pour the beaten egg into the mixture while mixing continuously. This helps prevent the batter from curdling and ensures a smooth stable mixture.
4. Don’t overmix the batter
Once the eggs are fully incorporated, add the dry ingredients (cake flour and baking powder). Mix for about 30 seconds or just until combined.
Overtmixing will develop too much gluten and result in a denser sponge. For a truly light Classic Victoria Sponge Cake, mix gently and stop as soon as everything is incorporated.
5. Watch the baking time carefully
Overbaking is one of the main reasons sponge cakes become dry. I bake my cake layers at 160°C (fan) for around 20 minutes, which works perfectly in my oven.
Every oven behaves slightly differently, so start checking around the 18-20 minute mark. Insert a toothpick into the centre, if it comes out clean, it’s ready. If not, bake for another 2 minutes and check again. A few minutes can make all the difference.
6. Homemade strawberry jam – simple and delicious
For me, homemade strawberry jam makes this cake extra special. I simmer fresh or frozen strawberries with a couple of tablespoons of sugar and a squeeze of lemon juice for about 15 minutes.
To thicken slightly, I sprinkle a small amount of agar powder (or around half a teaspoon of cornflour). Then I blend it until smooth using a hand blender. Let it cool completely before assembling the cake. The flavour is fresher, fruitier and less overly sweet than shop-bought jam.
7. Whipped cream – handle with care
Whip the double cream with a couple of tablespoons of icing sugar and a little vanilla paste. It only takes around 1.5-2 minutes to thicken.
Keep a close eye on it – once it begins to thicken, it moves from soft peaks to stiff peaks very quickly. Overwhipping will cause the cream to split and unfortunately there’s no way to fix that. Stop as soon as it holds its shape softly.
Assembling the cake
Because I bake at a slightly lower temperature, my sponge layers aren’t overly domed. If you prefer completely flat layers for a neat finish, use a cake leveller or a serrated knife to trim the tops.
Place the first sponge layer on a cake stand. Pipe or spread a generous layer of whipped cream, followed by plenty of homemade strawberry jam. Gently place the second sponge layer on top. Finish with a light dusting of icing sugar and decorate with fresh strawberries if you wish.
Simple. Beautiful. Classic.
A birthday tradition
And this is my 17-year-old boy’s birthday cake today. He absolutely loved it and we all enjoyed it enormously together. Some traditions are worth keeping and our annual Classic Victoria Sponge Cake is definitely one of them.
Happy birthday son ❤️
If you love this traditional British bake but fancy a citrus variation, do have a look at my Lemon Victoria Sponge with a Lemon Twist – the same soft, fluffy layers with a bright and refreshing flavour profile.
Classic Victoria Sponge Cake (With Tips for a Super Moist, Fluffy Sponge)
Description
This Classic Victoria Sponge Cake is a true British baking favourite. Light and fluffy vanilla sponge layers are sandwiched with freshly whipped cream and homemade strawberry jam, creating a beautifully balanced cake that is simple yet unforgettable. Perfect for birthdays, afternoon tea or any special occasion, this traditional UK bake is all about texture — soft crumb, delicate sweetness and just the right amount of fruitiness. With a few careful techniques, you can achieve a super moist and tender sponge every time.
Ingredients
For the sponge layers
For the filling
For the strawberry jam
For decoration
Instructions
-
Preheat the oven
- Preheat the oven to 160°C (fan).
- Grease and line two 8-inch round cake tins.
-
Cream butter and sugar
- Cream butter and sugar until pale and fluffy.
-
Add eggs
- Add beaten eggs gradually, mixing well between each addition.
-
Fold in dry ingredients
- Mix cake flour and baking powder.
- Add to the wet mixture and mix for 30 seconds or until just combined.
- Stir in vanilla paste.
-
Bake
- Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
- Cool completely.
-
Make the jam
- Make the jam by simmering strawberries, sugar and lemon juice for 15 minutes.
- Sprinkle agar powder or stir in cornflour, blend until smooth and cool fully.
-
Whip the cream
- Whip the cream with icing sugar and vanilla until stiff peaks just form.
- Do not overwhip.
-
Assemble
- Spread whipped cream over the first sponge.
- Add a generous layer of strawberry jam then top with the second sponge.
- Dust with icing sugar and decorate as desired.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 439.28kcal
- % Daily Value *
- Total Fat 27.76g43%
- Cholesterol 135.25mg46%
- Sodium 94.36mg4%
- Potassium 101.43mg3%
- Total Carbohydrate 44.38g15%
- Dietary Fiber 0.75g3%
- Sugars 28.2g
- Protein 4.66g10%
- Vitamin A 273.06 mcg
- Vitamin C 8.4 mg
- Calcium 93.72 mg
- Iron 1.96 mg
- Vitamin D 0.73 mcg
- Vitamin E 0.94 mg
- Vitamin K 2.73 mcg
- Vitamin B6 0.05 mg
- Vitamin B12 0.22 mcg
- Phosphorus 147.56 mg
- Magnesium 9.63 mg
- Zinc 0.43 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
