Vanilla Victoria Sponge
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Vanilla Victoria Sponge is a classic layered cake made with all purpose flour, butter, eggs, and vanilla extract, filled with powdered sugar and heavy cream. With just 20 minutes of preparation and 25 minutes of baking, this elegant dessert is perfect for afternoon tea or special occasions. The light, fluffy sponge layers and creamy filling make it a timeless favourite.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 120 gunsalted butter, softened
- 3large eggs
- 15 gbaking powder(capsules)
- 5 gsalt(capsules)
- 10 mLvanilla extract
- 100 gpowdered 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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