Bulks Food

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Now Must Taste Easy Sponge Cake

There’s a good chance that you already have everything you need to make this easy Victoria Sponge Cake in your pantry! This classic sponge cake recipe is irresistibly soft, spongy, and perfect for layering with delicious jam and cream filling.

A Simple Sponge Cake Recipe

So, full disclosure: I say “simple” here as in, this Victoria sponge cake is SO simple to make. But the texture and taste are anything but. In fact, if there’s one dessert that you’ll want to bring to all your summertime get-togethers this year, this is it.

This classic Victoria sponge cake recipe is like the British cousin of my Spanish-inspired Tres Leches Cake. It’s soft and moist, filled with fluffy homemade whipped cream and my favorite raspberry jam. The irresistibly spongy crumb melts away with every bite. I layer my cake with filling and then dust the top with powdered sugar. Perfection!

Why is this called a Victoria sponge cake? This is a traditional recipe that’s layered with jam and whipped cream (or buttercream). It’s named after Queen Victoria, who enjoyed a slice of cake every day with her afternoon tea. Who am I to pass up the chance to eat like royalty?

Why You’ll Love This Recipe

What makes this the best sponge cake?

Easy, yet impressive. There’s a reason this cake recipe is fit for a Queen. It’s lush and flavorful, yet somehow insanely easy to make with only 4 ingredients. It’s a treat for the eyes and tastebuds.

Versatile. Every kitchen needs a classic, perfect sponge cake recipe (IMHO). Whether you’re whipping together this cake on the weekend or baking it for a special occasion or holiday, it’s really a must-have cake recipe. Trade out the filling, frost it, turn it into a poke cake – the possibilities are endless.

Berries and cream goodness. I love the combination of sweet raspberry jam and fluffy whipped cream between the moist, tender cake layers. It’s perfect for summer, and all year round.

A slice of Victoria sponge cake on a white plate, topped with fresh raspberries, with the rest of the cake on a plate in the background.

What Is a Sponge Cake?

As you may have guessed by the name, a sponge cake is a light and fluffy, spongy cake. Like a Pound Cake, a sponge cake is made with simple ingredients: mainly butter, sugar, eggs, and flour, though not in the same quantities. The texture of a sponge cake is more delicate, as you’ll see with this Victoria sponge recipe.

The ingredients for a homemade Victoria sponge cake.

Ingredients You’ll Need

You can make a perfect sponge cake with only 4 easy pantry ingredients, plus a pinch of salt and some vanilla. Here is a quick overview of what you’ll need to make this cake and its filling. Remember to scroll to the printable recipe card for the full amounts and details.

Butter: Salted or unsalted butter, just make sure it’s at room temperature.

Sugar: Granulated sugar is best for a sponge cake and yields the most consistently light, airy crumb.

Vanilla: I highly recommend using a real vanilla extract rather than the imitation kind.

Eggs: Eggs are key to a soft, moist sponge cake. Along with your butter, take your eggs out of the fridge to let them come to room temperature. Whisk them together before you start so that they’re nice a fluffy.

Flour: For this sponge cake, I use self-rising flour. All-purpose flour will also work.

Heavy Whipping Cream and Powdered Sugar: Two ingredients for making the easiest homemade whipped cream ever. You can also use store-bought whipped cream if you’re pressed for time.

Jam: Traditionally strawberry or raspberry. I chose raspberry jam, but either one tastes delicious, and you can really use any flavor of jam or preserves that you’d like. See further in the post for easy variation ideas.
Fresh Berries: If raspberries are in season, I love to add them as a garnish.

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