Classic Victoria Sponge Cake


  • 1 tablespoon unsalted butter, softened, divided
  • ¾ cup unsalted butter, softened, plus additional for greasing
  • ¾ cup white sugar
  • 3eggs, 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

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 5

    Beat confectioners’ sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.

  • Step 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.

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