Victoria Sponge Cake



  • 1 2/3 cups all-purpose flour
  • 1 cup sugar
  • 8 oz butter
  • 4 medium eggs
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp salt
  • LPQ Raspberry Jam
  • Whipped Cream

The Victoria Sponge Cake is a beautiful and classic springtime dessert. Named for Queen Victoria, this traditional British cake recipe comes from our bakers in London.

Layers of bright, raspberry jam and whipped cream are sandwiched by rich, spongey cake. Pick up a jar of Organic Raspberry Jam from our pantry to make this delicious treat.


  1. Preheat the oven to 350°F. Butter two 9″ cake pans and line with parchment paper.
  2. In a large bowl, cream the softened butter and sugar until well blended and fluffy.
  3. Add the eggs, beating them in one by one. Stir in the vanilla extract.
  4. In a separate medium bowl, combine the flour, baking powder and salt. Mix thoroughly.
  5. Fold the flour gradually into the mixture. If the batter needs to be loosened, stir in a small amount of milk.
  6. Bake for 20 minutes, or until golden. Let cool for 5 minutes in the baking tin, then carefully turn out onto a cooling rack using a butter knife to separate the edges if necessary.
  7. Place one cake upside down on a plate and spread it with jam, then add a layer of whipped cream. Sandwich the second cake on top. Dust with a little powdered sugar before serving.



Victoria Sponge Cake

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Victoria Sponge Cake

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