Victoria Sponge Cake

If this whipped cream and jam cake is good enough for Queen Victoria, it's good enough for us.


  • 1 cup unsalted butter
  • 1 cup white sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1/2 cup fresh raspberries
  • 1/2 cup raspberry jam/preserves
  • 3/4 cup heavy cream, whipped until soft peaks form
  • Powdered sugar


  1. Preheat oven to 350°F. Lightly grease two round cake pans with butter, and line with parchment paper.
  2. Using an electric hand mixer or stand mixer, cream together butter and sugar until fluffy.
  3. Add one egg at a time, making sure each egg is well-incorporated before adding the next.
  4. In a separate bowl, whisk together flour, baking powder and salt.
  5. Add flour mixture to butter mixture a little bit at a time, until incorporated.
  6. Divide cake batter between the two pans, and bake for 20-25 minutes, until golden brown and sides of cake begin to come away from pan.
  7. Allow to cool for 10 minutes in pans before transferring to a wire rack to completely cool.
  8. Reserving a few berries for a garnish, mash the remaining into the raspberry jam.
  9. Turn one cooled cake upside down, and cover in raspberry mixture.
  10. Take second cake, and cover base in whipped cream before sandwiching on top of raspberry layer.
  11. Dust powdered sugar over top of cake, and garnish with fresh raspberries.