Classic Victoria Sponge Cake

Classic Victoria Sponge Cake

by Gustavo Navarro 1 year ago
3.9 (9)
20 minutes
445.7 kcal
48.5 g carbs
Description

Probably the most iconic British cake, a good Victoria sponge should be well-risen, moist, and as light as air. Serve dusted with sifted confectioners' sugar.

Ingredients
  • 1 tablespoon unsalted butter, softened, divided
  • ¾ cup unsalted butter, softened, plus additional for greasing
  • ¾ cup white sugar
  • 3 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅓ cup confectioners' sugar
  • ¼ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ⅓ cup seedless raspberry jam
Directions
  1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.
  2. 2. Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy, about 2 minutes. Add eggs one a time, mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface, about 2 minutes more.
  3. 3. Sift flour, baking powder, and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans, smoothing the tops with a cake spatula.
  4. 4. Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely, about 30 minutes.
  5. 5. Beat confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.
  6. 6. Place one cake layer, flat-side up, on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream, right to the edges. Place second layer, flat-side down, over the filling.
Nutrition Facts
serving: 1 8-inch layer cake
calories: 445.7 kcal
carbohydrates: 48.5 g
protein: 4.6 g
saturated fat: 16.1 g
cholesterol: 134.6 mg
sodium: 236.4 mg
fiber: 0.5 g
sugar: 32.7 g