Victoria Sponge Cake Recipe: Rich in British Royal History (2024)

Desserts | RECIPES | Teatime

ByStephanie Wilson

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This Victoria Sponge Cake is an afternoon tea cake recipe, favored by Queen Elizabeth, with a long British royal heritage. An easy-to-make, simple two-layer cake that’s lightly sweet, soft, and perfect!

Victoria Sponge Cake Recipe: Rich in British Royal History (1)

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And perfect for your next afternoon tea.

But first, what exactly is a Victoria Sponge Cake?

Victoria Sponge Cake

This delicious tea cake is a two-layer light confection. It’s generally assembled with a layer of jam topped with whipped cream.

Queen Elizabeth favors the sponge cake cut into finger size pieces, also called a Victoria Sponge Sandwich Cake. It is a quintessential British teatime treat.

You might also like to read more about Queen Elizabeth Afternoon Tea Recipes in this post filled with her favorite teatime recipes.

Victoria Sponge Cake Recipe: Rich in British Royal History (2)

Victoria Sponge Cake History

Anna, the Duchess of Bedford (1788-1861), was a lady in waiting of Queen Victoria. She is most often credited with the creation of Afternoon Tea.

It’s said she found herself with “a sinking feeling” about four o’clock every afternoon. It was then she began requesting tea and sweets to bridge the gap before a later dinner.

Soon, she began inviting her friends to join her at Belvoir Castle for a menu of tea, bread and butter sandwiches, and cake.

It wasn’t long before Queen Victoria adopted the idea of an afternoon tea and by 1855, the observance was firmly established. It’s noted that the Victoria Sponge Cake was her favorite.

After the death of her husband, Prince Albert, it’s believed that favored cake was renamed, “Victoria Sponge Cake.”

Queen Elizabeth says, “The Victoria Sponge was named after Queen Victoria, who regularly ate a slice of sponge cake with her tea, each afternoon!”

In Isabella Beeton’s 1874 cookbook calledMrs. Beeton’s Cookery and Household Management a recipe is included for Victoria Sandwiches:

Victoria Sandwiches in Mrs. Beeton’s Cookery Book:

Ingredients:
“4 eggs; their weight in pounded sugar, butter, and flour; 1/4 salt, a layer of any kind of jam or marmalade.”

Mode:
“Beat the butter to a cream; dredge in the flour and pounded sugar; stir these ingredients well together, and add the eggs. When the mixture has been well beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour in the batter and bake in a moderate oven for 20 minutes.”

Serving:
“Spread one half of the cake with a layer of nice preserves, place over it the other half of the cake, press the pieces slightly together. Cut it into long finger-pieces; pile them in crossbars on a glass dish, and serve. Seasonable at any time.”

Cost:
“Average cost is 1s 3d.”

Queen Elizabeth and Victoria Sponge Cake

Victoria Sponge Cake Recipe: Rich in British Royal History (3)

It’s often remarked that Queen Elizabeth favors a Victoria Sponge Cake for tea.

In fact, Buckingham Palace has shared the official royal recipe on its website. A traditional recipe we used as the basis for our version of Victoria Sponge Cake.

The Palace notes the sponge cake is served “to mark Royal Garden Parties,” and afternoon teas.

Victoria Sponge Cake Recipe: Rich in British Royal History (4)

Victoria Sponge Cake Recipe for Afternoon Tea

As mentioned, we’ve deviated slightly from the traditional recipe of this teatime treat.

You will notice in the ingredients list, we’ve converted the recipe to a Victoria Sponge Cake using all-purpose flour and cup measurements.

Rather than assembling the cake with a simple layer of preserves and cream, we’ve added fresh strawberries for height and additional color. Plus, they add a beautiful, fresh flavor to the sponge cake too.

Simple Victoria Sponge Cake Ingredients

  • All-purpose flour
  • Baking powder and salt
  • Unsalted butter (12 tablespoons)
  • Granulated sugar
  • 3 large eggs
  • Vanilla extract and a dash of milk
Victoria Sponge Cake Recipe: Rich in British Royal History (5)

How to Make a Victoria Sponge Cake

Begin by preheating the oven to 350°F and placing a rack in the center of the oven. Grease and line the bottom of two 8-inch round cake pans with parchment paper.

Then, whisk together the flour, baking powder, and salt; set aside.

Next, using an electric hand mixer, cream butter, sugar, and vanilla together until it’s light and fluffy. Then beat in the eggs, one at a time. Finally, add the milk.

Now, stir in the flour mixture until just combined. Divide the batter evenly between the two cake pans and spread to the edges of the pan.

Bake for 18 to 25 minutes, or until a toothpick inserted in the middle comes out mostly clean.

Remove from the oven and cool for 10 minutes. Then unmold the cakes onto a wire rack and cool completely before assembling the cake.

More Afternoon Tea Recipes

  • Easy Make Ahead Tea Sandwiches
  • Afternoon Tea Savory Bites
  • Easy Afternoon Tea Sweets Bites and Teacakes
  • Afternoon Tea Scones Recipes
  • How to Serve an Easy Afternoon Tea
  • Taking Afternoon Tea Like the British
Victoria Sponge Cake Recipe: Rich in British Royal History (6)
Victoria Sponge Cake Recipe: Rich in British Royal History (7)

Victoria Sponge Cake: A Teatime Classic

Yield: 8-10 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

This Victoria Sponge Cake is an afternoon teacake recipe, favored by Queen Elizabeth, with a long British royal heritage. An easy-to-make, simple two-layer cake that's lightly sweet, soft, and perfect!

Ingredients

  • 1 1/4 cup (166g) all-purpose flour
  • 3 ¼ teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons (170g) unsalted butter (1 ½ sticks), softened
  • ¾ cups (175g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Victoria Sponge Filling

  • ½ cup (120ml) strawberry jam
  • 1 cup (240ml) heavy cream
  • 1 tablespoon confectioners’ sugar, more for dusting
  • ¼ teaspoon vanilla extract
  • 1 quart fresh strawberries

Instructions

  1. Preheat the oven to 350°F and place a rack in the center of the oven. Grease and line the bottom of 2 8-inch round cake pans with parchment paper.
  2. In a medium bowl whisk together flour, baking powder, and salt; set aside.
  3. In a bowl with an electric mixer (or stand mixer fitted with a paddle attachment), cream butter, sugar, and vanilla on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, until incorporated. Add the milk, scraping down the sides of the bowl as necessary.
  4. Mix in the flour mixture until just combined. Be careful not to overmix the batter. Divide the batter evenly between the two cake pans and using a spatula, spread the batter to the edges of the pan.
  5. Bake for 18-25 minutes, or until a toothpick inserted in the middle comes out mostly clean. I begin checking the cakes at about 18 minutes. If the toothpick comes out completely clean, the cake could be on the drier side.
  6. Remove from the oven and cool for 10 minutes in the pan. Then unmold the cakes onto a wire rack to cool completely before assembling the cake.
  7. While the cake is cooling, whip the cream and slice the strawberries.
  8. Assembling the Victoria Sponge Cake: Save the prettiest cake top for the top layer of the cake. Lay the less pretty cake on the cake stand with the flat side up. Spread the strawberry jam on the flat side of the cake, almost to the edges. Using a small offset spatula, spread 1/2 to 3/4 of the cream over the strawberry jam layer, reserving some for the top of the cake, and some for additional piping if desired. Put the reserved cream in a piping bag fitted with a large tip.
  9. Layer strawberries sliced lengthwise over the cream with the stem end facing outward.
  10. Place the second cake carefully over the fresh strawberries. Pipe additional cream between the strawberries if desired.
  11. On top of the cake, spread or pipe the remaining cream and place whole fresh strawberries. Dust with confectioners' sugar and serve.

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Nutrition Information:

Yield: 10Serving Size: 1
Amount Per Serving:Calories: 244Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 96mgSodium: 505mgCarbohydrates: 20gFiber: 2gSugar: 5gProtein: 4g

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Victoria Sponge Cake Recipe: Rich in British Royal History (2024)

FAQs

Did the Queen like Victoria sponge cake? ›

Queen Victoria and the Victoria Sponge

Food historian Alysa Levene reported in her 2016 book Cake: A Slice of History that the Queen was in fact particularly fond of this simple yet delicious sponge cake and enjoyed having a slice with her afternoon tea.

What is the queens favourite sponge cake? ›

It's an ideal occasion on which to bake that most quintessentially English cake, the Victoria Sponge, which first became popular during the reign of Queen Victoria and is a favourite of HM The Queen, her great, great, grand-daughter.

What is the most famous cake in England? ›

Our tastes for cake may have changed over the years, but it's comforting to see a firm royal favourite like the Victoria sponge regarded as the most iconic British bake.

What is the history of the Victoria sponge cake? ›

The Victoria sponge, also known as the Victoria sandwich cake, was named after Queen Victoria, who was known to enjoy the small cakes with her afternoon tea. The version Queen Victoria ate would have been filled with jam alone, but modern versions often include cream.

What was Queen Elizabeth's favorite cake? ›

Posted on www.today.com (Read original article here.) “This chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food.

What did Queen Victoria eat for dessert? ›

We have a sweet tooth

The food historian Alysa Levene reports that Queen Victoria truly did enjoy a Victoria sponge, decorated with a single layer of jam, alongside other cakes and edible treats, at tea parties on the Isle of Wight.

What is the national cake of England? ›

England – Victoria sponge cake

Every day is National Cake Day in the UK! A Victoria sponge cake is the quintessential example of English cuisine, simple, homely, and comforting. A traditional Victoria sponge consists of layers of buttery sponge cake, raspberry jam, and whipped buttercream.

What is the most posh cake? ›

The "Diamond Cake" by Debbie Wingham - Price: $75 million

It's no wonder it holds the crown for the most expensive cake in the world!

What is the secret of sponge cake? ›

Give it some air. The magic of a light, fluffy sponge with tender crumb is to incorporate as much air in as possible. After all, it is the entrapped air that expands in the oven, creating the magic of the cake rising.

How big was Queen Victoria's cake? ›

Auctioneer Brian Goodison-Blanks said the cake was "a great piece of history". The slice came from the 14in (0.3m) three tiered wedding cake, which weighed 300lb (136kg) and was 10ft (3m) wide.

What is the difference between Victoria sponge and pound cake? ›

Sponge cake is basically a foam cake, comprises egg, sugar, and flour as its primary ingredients. On the other hand, pound cake is classified as butter cake. It uses the same three main ingredients as sponge cake, but with the crucial addition of butter.

What queen liked cake? ›

They write new content and verify and edit content received from contributors. “Let them eat cake” is the most famous quote attributed to Marie-Antoinette, the queen of France during the French Revolution. As the story goes, it was the queen's response upon being told that her starving peasant subjects had no bread.

What dessert did the queen like? ›

No fussy truffles or trendy mash-up desserts for this world ruler, no, no. When it's time to treat herself, McGrady revealed that all the Queen wants is a piece of chocolate biscuit cake.

What was Queen Elizabeth's wedding cake? ›

The Majesty of Queen Elizabeth's: Royal Wedding Cake

The result was a magnificent four-tiered fruit cake standing at nine feet tall. The cake design was an epitome of royalty with intricate sugar-work representing the couple's family crests, symbols of love and friendship, and scenes from their lives.

What cake did Nadia make for the Queen? ›

I thought the process of creating the Queen's birthday cake would come with lots of guidelines, but I was given only one rule: don't make a fruitcake, as they can be tough to cut through. I finally settled on a triple-tiered orange drizzle marmalade cake; a spin on my lemon drizzle cake with lemon curd.

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