Vanilla Victoria Sponge
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
A classic British dessert featuring two layers of moist sponge cake filled with a creamy vanilla buttercream.
Ella x
Ingredients
- 250all-purpose flour
- 200granulated sugar
- 120unsalted butter, softened
- 3large eggs
- 15 capsulesbaking powder
- 5 capsulessalt
- 10 mLvanilla extract
- 100powdered sugar
- 100 mLheavy cream
Detail level
Instructions
- 1
Preheat your oven to 350°F (180°C) and line two 20cm (8in) round cake pans with parchment paper.
Tip: Use parchment paper to prevent the cakes from sticking to the pans.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt.
Tip: Make sure to whisk well to ensure the ingredients are evenly distributed.
- 3
In a large bowl, beat the butter until creamy, about 2 minutes.
Tip: Use an electric mixer to beat the butter until it's smooth and fluffy.
- 4
Gradually add the granulated sugar to the butter and continue beating until light and fluffy.
Tip: This should take about 3-4 minutes with an electric mixer.
- 5
Beat in the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 6
Beat in the vanilla extract.
Tip: Use a high-quality vanilla extract for the best flavor.
- 7
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.
Tip: Make sure to scrape down the sides of the bowl as needed.
- 8
Divide the batter evenly between the prepared pans and smooth the tops.
Tip: Use a spatula to smooth out any air pockets.
- 9
Bake for 20-25 minutes, or until a toothpick inserted into the center of each cake comes out clean.
Tip: Rotate the pans halfway through the baking time to ensure even cooking.
- 10
Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
Tip: This is an important step to prevent the cakes from breaking apart.
- 11
Once the cakes are completely cool, you can start assembling the cake.
Tip: Use a serrated knife to level the cakes if necessary.
- 12
To assemble the cake, place one of the cooled cakes on a serving plate and spread a thick layer of buttercream on top.
Tip: Use an offset spatula to spread the buttercream evenly.
- 13
Top the cake with the second cake and spread another layer of buttercream on top.
Tip: Use an offset spatula to spread the buttercream evenly.
- 14
Decorate the top of the cake with a layer of powdered sugar.
Tip: Use a fine-mesh sieve to dust the powdered sugar evenly.
- 15
Serve the cake chilled, garnished with a sprinkle of powdered sugar if desired.
Tip: This will help the buttercream set and prevent it from melting.
- 16
To make the buttercream, beat the softened butter until creamy, about 2 minutes.
Tip: Use an electric mixer to beat the butter until it's smooth and fluffy.
- 17
Gradually add the powdered sugar to the butter and continue beating until light and fluffy.
Tip: This should take about 3-4 minutes with an electric mixer.
- 18
Beat in the heavy cream until the buttercream reaches the desired consistency.
Tip: Add more heavy cream if you want a lighter buttercream.
- 19
Beat in the vanilla extract.
Tip: Use a high-quality vanilla extract for the best flavor.
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