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Victoria Sponge Cake

Indulge in the timeless charm of a Victoria Sponge Cake, featuring layers of light sponge, sweet jam, mixed berries and velvety whipped cream. This classic British dessert, named after Queen Victoria, is a must-try treat that captures the essence of elegance and simplicity. Includes gluten-free and dairy-free alternatives.

Course Dessert
Cuisine American
Keyword sponge cake, vanilla cake recipe, vanilla cake with berries, victoria sponge cake
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 194 kcal
Author Kelly

Ingredients

For the Cake:

  • 6 large eggs , room temperature
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon lemon zest
  • 1 cup all-purpose flour or gluten-free 1-1 baking powder such as Bob's Red Mill or Cup4Cup.
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter melted. You can also use any vegan butter such as Miyokos as a dairy-free alternative.
  • 1/3 - 1/2 cup fresh strawberries sliced thinly
  • 1/2 cup blueberries
  • 1/2 cup blackberries

Stabilized Whipped Cream

  • 1-1/3 cups heavy cream , you can also use an dairy-free creamer or dairy-free cream such as Nutpods as a dairy-free alternative.
  • 3 tablespoons organic powdered sugar , alternatively you can use your preferred powdered sweetener for a lower sugar option, such as Lakanto or Swerve.
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water

Garnish:

  • 1 - 1-1/2 cups fresh whole strawberries, blueberries, and blackberries
  • powdered sugar , alternatively you can use your preferred powdered sweetener for a lower sugar option, such as Lakanto or Swerve.

Instructions

  1. Make the cake: Preheat the oven to 350 F. Spray three 6-inch round cake pans (or two 8 inch pans) with baking spray and line bottoms with parchment paper.
  2. In the bowl of a stand mixer, beat together the eggs, sugar, and vanilla until it has tripled in volume - about 10 minutes. The mixture should be thick, creamy and pale. Add the lemon zest.
  3. Sift the flour, baking powder and salt into a separate bowl or a large parchment paper on the counter. Stir into stand mixer using a plastic or metal spoon, preferably in batches.

  4. Add the melted butter and gently fold it into the cake batter mix.
  5. Divide the batter evenly between the pans and gently smooth the tops. Tap the cake pans on the counter to remove any air bubbles.
  6. Bake in preheated oven for 21-25 minutes or until the sponges are evenly golden and come away from the sides of the baking pans.
  7. Allow the cakes to cool in their pans for 10 minutes. After 10 minutes, turn them onto the wire rack carefully and allow the cakes to cool completely.
  8. Meanwhile, make the whipped cream

    In a small pan, combine gelatin and cold water and allow to sit for 5 minutes until thick. Place over low heat, stirring constantly, just until the gelatin dissolves.

  9. Remove from heat and allow to cool slightly (but do not let it set).
  10. Using a stand mixer, whip the heavy cream with the icing sugar until soft peaks form.
  11. While slowly beating, add the gelatin to the whipping cream. Whip at high speed until stiff peaks form.

To Assemble:

  1. Place your first layer of cake on top of a cardboard circle, serving plate or cake stand.
  2. Spoon a generous layer of whipped cream and spread evenly using an offset spatula.
  3. Place an even layer of sliced strawberries and berries on top of the whipped cream.
  4. Add the second layer of cake and repeat until all of the layers are on the cake.
  5. For the top layer, spread on with a generous layer of whipped cream and spread evenly using an offset spatula.
  6. Garnish with fresh strawberries, blueberries, and blackberries. Dust with powdered sugar.
Nutrition Facts
Victoria Sponge Cake
Amount Per Serving (1 slice (1/12 cake))
Calories 194 Calories from Fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 28g9%
Sugar 19g21%
Protein 4g8%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.