Classic Victoria Sponge Cake

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For a quick and simple cake that’s a total crowd pleaser, it has to be a classic Victoria sponge cake. Light and fluffy with buttery smoothness. This cake is the first recipe published at Occasionally Bake because it is fundamental to my love for baking, and a truly British treasure.

This classic sponge was named after Queen Victoria. She was know to enjoy a slice with afternoon tea, and I have to agree, hot tea with milk is the perfect companion. It was during the Victorian era that baking powder was invented, creating a lighter, fluffier sponge than previously possible!

I grew up making Victoria sponge cake, likely due to the ease of the recipe. Equal quantities of butter, sugar, eggs and flour, all thrown in together… It doesn’t get more simple than that! It was the first recipe I ever taught my daughter, although we usually make mini ones in cupcake cases rather than the classic 8″ sandwich cake.

Can I Really Add all the Ingredients at Once?

This really is a child-friendly simple recipe. I have always just measured the ingredients and added them all to the mixing bowl at once. When you’re baking with toddlers you want to keep it speedy! It’s easy, and certainly for this particular recipe, it works.

I have not experimented enough with the recipe to know if adding the ingredients in stages would enhance it. Most sponge recipes call for beating the butter and sugar together first, then add eggs, and then gradually mixing in the dry ingredients. Next time I’ll give this a go and report back on the difference.

Gluten Free Victoria Sponge Cake

My twin boys are gluten intolerant which isn’t great when Mom loves to bake! Some recipes work better than others when it comes to gluten free flour, but this one works great! The Victoria sponge cake photographed in this post is made with King Arthur Gluten Free Flour and I was amazed how well it rose with no compromise in flavor.

Cream on Top, in the Middle or on the Side?

I may have ruffled some British feathers putting my whipped cream on top of my Victoria sponge cake! Traditionally the sponge is topped with a sprinkle of powdered sugar. Some like to add whipped cream to the center filling, along with the jam, but I find the weight of the top sponge soon makes the cream squeeze out of the side.

If you want to stay truly Victorian, omit the cream and strawberries, stick with a dusting of powdered sugar and on top, and served with a little whipped cream on the side.

Have yourself a truly British afternoon tea with this classic Victoria sponge cake recipe. And if you want to get geeky about making the perfect whipped cream, I highly recommend Add a Pinch’s recipe for the perfect whipped cream.