The perfect party cake, a Victoria Sponge, light and fluffy sponge, topped with Strawberry Jam and Vanilla Buttercream.
Whether you are looking forward to the Royal Wedding this weekend or not theres no denying that you just can’t escape it. I am working so I won’t be able to watch it instead I am celebrating a bit early with some Royal bakes. Todays post is of course a Victoria Sponge, you cannot have a party and not have a Victoria Sponge.
When I was younger I used to think that the Victoria Sponge was quite a boring cake but how wrong was I? This sponge is deelllish! With a moist and light sponge topped with strawberry jam and vanilla buttercream. I now know why it is one of the BEST cakes in the world.
My foolproof way to make a Victoria Sponge is if you are making a two layer cake is to have 200g of everything including egg (roughly four) for more layers follow the recipe below. It makes it such a simpler recipe and completely foolproof!
This was the first cake I made in my new house and my new oven, I thought it was a simple one to start with. Every oven is different and after spending so long with my old one I thought it would take a while to find the perfect setting, temperature and length of baking time. The better you know your oven the more likely you are to succeed in baking. It turned out my new oven was sooo easy to use, it was pretty much the same as my old one it just required a slightly longer baking time, the baking time on this recipe may differ in your oven so just keep an eye on it, if you’re not sure insert a skewer or a knife into the middle of the cake and if it comes out clean the cake is ready. If the cake springs back when touched this is another indicator that it is ready.
Victoria Sponge is usually served with fresh fruit and cream you can decorate it with buttercream and jam – this will last longer. I decorated mine as a mixture I used fresh strawberries on top, strawberry jam in the middle layers and vanilla buttercream. I used the buttercream because I was worried the cream would go a bit icky especially since the weather has been so nice – so yeah I used buttercream!
For the Cake
400g Caster Sugar
400g Unsalted Butter
400g Self-Raising Flour
8 Large Eggs
2tsp Baking Powder
For the Buttercream
500g Icing Sugar
250g Unsalted Butter
1tsp Vanilla Essense
200g Strawberry Jam
Strawberries to decorate
- Preheat the oven to 180C (160 Fan/Gas Mark 4). Line 3 8″ cake tins with baking parchment and leave to the side.
- Put all the ingredients in a bowl and beat until smooth.
- Divide the mixture between the three cake tins. There should be approx. 450g in each. Bake in the oven for 25-30 min, or until golden. The cake should spring back when touched.
- While the cakes are cooling, make the buttercream. Mix together the icing sugar, butter and vanilla until smooth. You may need to add a tsp or two of milk to get it just right. Then leave to the side.
- Once the cakes have cooled, you can stack and decorate them. Put your base cake on a plate or cake stand. Spread the jam over the top and pipe on your buttercream on top then place another sponge layer. Repeat until your cake is fully stacked but do not spread jam on top layer only buttercream and top with some fresh strawberries.
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