White Chocolate Victoria Sponge
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This white chocolate Victoria sponge is my go to cake when I want something impressive but don't have hours to spend in the kitchen. The whole thing comes together in just 45 minutes from start to finish, making it perfect for unexpected guests or a simple afternoon treat. I love how the white chocolate chips add a lovely sweetness and richness, while eggs provide excellent protein to keep you satisfied. Best of all, you probably have most of these ingredients already in your cupboard, so there's no need for a special trip to the shops. Trust me, once you make this, it'll become a firm favourite in your baking rotation.
Ella x
Ingredients
- 250self-raising flour
- 200granulated sugar
- 100 gunsalted butter
- 2large eggs
- 200 gwhite chocolate chips
- 1 mLvanilla extract
- 50all-purpose flour
- 1 gsalt
- 150 mLmilk
- 1 gbaking powder
- 100 gwhite chocolate
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF) and grease two 20cm (8in) sandwich tins.
- 2
In a medium bowl, whisk together the self-raising flour, granulated sugar, and baking powder.
Tip: Make sure to sift the flour and sugar for a light texture.
- 3
In a large bowl, using an electric mixer, beat the unsalted butter until creamy. Add the large eggs one at a time, beating well after each addition.
Tip: Make sure the eggs are at room temperature for a lighter texture.
- 4
Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
Tip: Don't overmix the batter.
- 5
Divide the batter evenly between the prepared tins and smooth the tops.
Tip: Make sure the batter is evenly distributed for a flat top.
- 6
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Don't open the oven door during the baking time.
- 7
Remove from the oven and let cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
Tip: This will help the cake set and make it easier to frost.
- 8
Once the cake is completely cool, place one of the cakes on a serving plate and spread a layer of white chocolate ganache on top.
Tip: Make sure the ganache is smooth and even.
- 9
Place the second cake on top of the first cake and frost the entire cake with the remaining white chocolate ganache.
Tip: Use a spatula to smooth out the ganache and make it even.
- 10
Decorate the top of the cake with additional white chocolate chips or chopped nuts, if desired.
Tip: Get creative with your decorations!
Recipe Variations
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