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Desserts

Victoria Sponge Cake Recipe

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Baking

Comfort food

Entertaining

Desserts
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A Victoria Sponge Cake layered with plant-based cream, jam, and strawberries, topped with icing sugar. A slice is being lifted out.
A slice of Victoria Sponge Cake with plant-based cream and berry jam is on a plate with a strawberry; the rest is in the background.
A classic Victoria Sponge Cake with plant-based cream and jam filling, dusted with icing sugar and fresh strawberries, sits on a plate with a slice cut and served.

A dessert fit for a queen! Light, fluffy, and layered with jam and cream, this classic Victoria sponge cake is timeless for a reason. It’s perfect for celebrations, afternoon tea, or whenever you’re craving something sweet.

You will need

Serves 12

Wet ingredients:

  • 1/2 cup (115g) spreadable butter, softened
  • 1 1/2 cup (300g) sugar
  • 1/2 cup (110g) oil
  • 1 1/4 cup (315g) dairy-free milk, room temperature
  • 1/4 cup (55g) dairy-free yogurt, room temperature
  • 1 tablespoon vanilla extract
  • 2 teaspoons apple cider vinegar or lemon juice

Dry ingredients:

  • 2 3/4 cups (345g) plain flour
  • 1/4 cup (30g) corn flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate soda
  • 1/2 teaspoon salt

For filling:

  • 1/2 cup strawberry or raspberry jam

For the buttercream:

  • 1/3 cup (75g) spreadable butter, chilled
  • 1 1/3 cups (160g) icing sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon dairy-free milk (optional)

OR

Whipped cream filling:

  • 1/2 cup (115g) dairy-free whipping cream

To decorate:

  • Fresh strawberries
  • Icing sugar, to dust

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Directions

30 mins to prep

30 mins to bake

  1. Step 1

    Preheat oven to 180°C (conventional) or 160°C (fan). Line 2 x 20cm cake tins with baking paper.

  2. Step 2

    Add the butter and sugar to a large bowl and beat until light and fluffy. Add the rest of the wet ingredients and beat until combined. Don’t worry if your mixture looks a little curdled.

  3. Step 3

    Sift in all the dry ingredients and mix until just combined. Try to not overmix otherwise your cake will be dense.

  4. Step 4

    Divide the batter between your two cake tins. Bake for 28-32 minutes or until a toothpick comes out mostly clean (a few moist crumbs are fine).

  5. Step 5

    Let the cakes cool for 10 minutes, then carefully remove from their tins.

  6. Step 6

    If making the buttercream, beat the butter until light and pale. Add the sugar and vanilla and beat until well combined. If you prefer a softer buttercream, mix in a dash of dairy-free milk. If you prefer the whipped cream filling, whip your cream until stiff peaks form.

  7. Step 7

    When the cakes have completely cooled, place one cake layer on a serving plate. Top with frosting or cream and jam. Top with the other cake and decorate with icing sugar and strawberries. This cake is best enjoyed at room temperature on the day of baking.

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