Victoria Sponge Cake with Buttercream (2024)

• Denser than American sponge cake, but it’s still wonderfully soft and moist. Its unique texture is thanks to the all-in-one method used in baking, where all ingredients are mixed together at once.
• Vanilla plays a starring role in this recipe, providing the cake with its signature subtle and captivating flavor.
• The buttercream uses less sugar than most,pairing it perfectly with the sweetness of the Jam.

Ingredient Notes

• Granulated Sugar: Opt for caster/superfine sugar for a smoother batter. Granulated sugar can also be used.
• Butter: I prefer European butter when baking as it has a higher fat content. Use unsalted, very soft butter for best results. Margarine can be used in a pinch, but butter gives a richer flavor.
• Eggs: Large, free-range eggs are the best. If you have medium eggs, add an extra one.
• All-Purpose Flour: It provides the ideal texture for this cake. Gluten-free flour can be used for those with dietary restrictions.
• Baking Powder: Ensure it’s fresh for the best rise. If unavailable, you can substitute with a half-and-half mix of cream of tartar and baking soda.
• Vanilla: Use vanilla bean paste or pure extract rather than imitation for the most authentic flavor. No vanilla? Try almond extract for a different yet delicious taste.
• Milk: Full-fat milk gives the cake a richer taste. If you prefer, you can use semi-skimmed milk or a dairy-free alternative.
• Powdered Sugar: Also known as confectioners or icing sugar, it provides a smooth texture to the filling. You can make your own by blending granulated sugar until fine.
• Jam: Go for good quality raspberry jam or strawberry jam. Homemade jam is a fantastic option too.

The All-in-One Method

Popular in the UK, the all-in-one method in baking is a super easy way to make a cake. Instead of mixing ingredients in stages, you mix all your ingredients together at once. That means you put your flour, sugar, butter, eggs, and any other ingredients all in the same bowl and mix them together. It’s a quick and simple way to make a cake, often resulting in a lighter, fluffier texture. It’s perfect for making cakes like the Victoria Sponge.

This method is great for when you want to bake but have little time to do it. It’s perfect for a last-minute get-together or surprise guests!

• Measure Accurately: For baking, precision is key. Use measuring cups or a kitchen scale to get the exact amount of each ingredient. Too much or too little of something can change your cake’s outcome.
• Room Temperature Ingredients: This recipe’s best to use room-temperature butter and eggs. This helps the ingredients mix together more evenly. So, try to take your butter and eggs out of the fridge about an hour before you start baking.
• Don’t Overmix: When you’re using the all-in-one method, be careful not to overmix the batter. Mixing too much can make the cake tough instead of tender. Stop as soon as all the ingredients are combined.
• Check Cake Doneness: You can use a toothpick or a cake tester to ensure your cake is just right. Insert it into the middle of the cake. Your cake is done if it comes out clean or with a few crumbs clinging to it.
• Cool Before Filling: It’s important to let the cakes cool completely before adding the cream and jam filling. Adding the filling while the cakes are still warm could melt and make a mess.

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