Victoria cake is a classic British cake that is enjoyed by many around the world. This cake is a perfect combination of light sponge cake, sweet jam, and whipped cream, making it a delightful treat for any occasion.

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes (includes cooling time)
Servings: 8

Ingredients:
CAKE

  • 2 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • 2 tsp. vanilla bean paste or vanilla extract
  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
  • 1 tsp. baking powder
  • 1 cup (125 g) bleached all-purpose flour
  • ½ cup whole milk
  • 6 Tbsp. unsalted butter, cut into 1" pieces

FILLING AND ASSEMBLY

  • ⅓ cup raspberry or strawberry jam
  • 2 tsp. fresh lemon juice
  • ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
  • 1 cup heavy cream
  • 1 Tbsp. plus 2 tsp. granulated sugar
  • 1 Tbsp. instant vanilla pudding mix
  • 1 tsp. vanilla bean paste or vanilla extract
  • Powdered sugar (for dusting)

Instructions:
CAKE

  1. Place a rack in middle of oven; preheat to 350°. Line two 8"-diameter cake pans with parchment paper rounds (do not grease).
  2. Beat 2 large eggs, room temperature, 1 cup (200 g) granulated sugar, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until pale, fluffy, and nearly tripled in volume, 10–15 minutes (mixture will form an unbroken ribbon when whisk is lifted from bowl).
  3. Reduce speed to low, add 1 tsp. baking powder, and beat, scraping down sides of bowl halfway through, until well combined, about 1 minute.
  4. Add 1 cup (125 g) bleached all-purpose flour and beat until incorporated, about 1 minute (batter will be very thick); scrape down sides and bottom of bowl.
  5. Meanwhile, heat ½ cup whole milk and 6 Tbsp. unsalted butter, cut into 1" pieces, in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until butter is melted and milk is steaming (but nowhere near boiling), about 4 minutes.
  6. Pour milk mixture over batter, scraping saucepan to get every bit. Beat on low speed until combined and batter is smooth, about 2 minutes. Scrape down sides and bottom of bowl and fold gently once or twice to ensure batter is well combined (it will be runny).
  7. Divide batter between prepared pans (about 325 g per pan). Bake cakes until golden brown and tops spring back when lightly pressed, 20–25 minutes.
  8. Transfer pans to a wire rack and let cakes cool 10 minutes. Run an offset spatula around sides of cakes to loosen, then invert onto rack; peel away parchment. Let cool completely, about 1 hour.

FILLING AND ASSEMBLY

  1. Stir together ⅓ cup raspberry or strawberry jam, 2 tsp. fresh lemon juice, and ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl.
  2. Whip 1 cup heavy cream, 1 Tbsp. plus 2 tsp. granulated sugar, 1 Tbsp. instant vanilla pudding mix, 1 tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the clean bowl of a stand mixer fitted with the whisk attachment on medium speed until medium-firm peaks form (it’s okay if there are tiny lumps of pudding mix; they’ll be imperceptible), about 4 minutes.
  3. Place 1 cake layer, right side up, on a cake stand or large plate. Spread jam mixture over top, leaving a ¼" border around the edges. Dollop whipped cream over and spread evenly all the way to the edges with an offset spatula.
  4. Place second cake layer, upside down, on top and press gently to adhere. Dust lightly with powdered sugar.
  5. To serve, slice cake into wedges with a serrated knife, wiping clean between cuts.

Nutritional values per serving (1 slice):

  • Calories: 406
  • Total fat: 21g
  • Saturated fat: 13g
  • Cholesterol: 116mg
  • Sodium: 359mg
  • Total carbohydrate: 49g
  • Dietary fiber: 0g
  • Sugars: 36g
  • Protein: 5g

What to serve Victoria Cake with:

Victoria cake can be served as a standalone dessert or as a sweet addition to your afternoon tea spread. It goes well with a cup of tea or coffee, and you can also serve it with fresh berries or a dusting of powdered sugar for an extra touch of sweetness.

How to store Victoria Cake:

To keep your Victoria cake fresh, store it in an airtight container in the refrigerator for up to 2-3 days. If you want to store it for a longer period, you can freeze it in a freezer-safe container for up to a month. To thaw, simply leave it at room temperature for a few hours or pop it in the microwave for a quick defrost.

What is Victoria Cake:

Victoria cake is a two-layer sponge cake that is filled with raspberry jam and whipped cream. The cake is typically made with flour, sugar, eggs, and butter, and it is baked until light and fluffy. The jam and cream filling adds a sweet and creamy texture to the cake, making it a crowd favorite.


So, next time you're in the mood for a classic British dessert, try making Victoria cake! It's a delicious and elegant cake that is perfect for any occasion. Don't forget to experiment with different jam flavors or add fresh fruit on top for a fun twist. Happy baking!