How To Make Victoria Sponge Loaf Cake ?


Turn a Victoria Sponge Loaf Cake into a celebratory dessert with a bit of fresh cream and some strawberries. All the flavors of a traditional Victoria sponge loaf cake are combined in this easy showstopper. [ Plus Cooling ]


About the recipe

Victoria Sponge cake

This cake is moist, rich and comforting. It’s firm enough to slice but soft enough to eat with a spoon! A story from the point of view of the cake itself.

Inspired by British cuisine, this cake is a decadent dessert that’s perfect for the holidays.

A Victoria Sponge Loaf Cake is a cake with a thin layer of sponge on the bottom and dense layer of sponge on top. The cake has two layers soaked with syrup and egg yolks.

The Victoria Sponge Loaf Cake recipe was first published in 1838, which makes it one of the oldest recipes ever. This is part of the reason why it’s such an iconic dessert in British cuisine. The cake was first made by Mrs. Beeton, who explained how to make this simple dessert by mixing flour, baking powder, eggs, milk and caster sugar together and then adding butter for an hour before adding raisins into the mixture for extra flavour.

In the 19th century, the Victoria Sponge was created in celebration of Queen Victoria’s birthday. It became very popular in Britain and it can be easily found at any tea room or bakery today.

This cake has been popular in Britain for over 100 years and its popularity did not wane even during WW2 when flour was rationed.


This is an easy cake to make and is a cross between a sponge cake and a bread slice. It’s very rich in flavour and is perfect for when you want to go on a diet or need something to celebrate with your loved ones.

The Victoria Sponge Loaf cake is a light sponge that has a chocolaty flavor and offers many benefits. It’s low in calories because there are no added butter or refined sugar in the ingredients. And it’s also gluten-free so anyone can enjoy this delicious cake!

See Also : how to make Tiramisu Recipe Classic ?

Victoria Sponge Loaf Cake

35 mins 1 hr 25  mins
Dessert British 4  People 512 kcal




  • sunflower or vegetable oil for the tin
  • 200 g butter softened
  • 200 g caster sugar
  • 4 medium eggs beaten
  • 200 g self-raising flour
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 400 g strawberries
  • 50 g icing sugar
  • 200 g strawberry jam
  • ½ lemon juiced
  • 200 ml double cream




  • Oil a 950g loaf tin (ours measured 19 x 9 cm across the base) and line with a strip of baking parchment, leaving a little hanging over the edges – this will help you lift the cake out later. Heat the oven to 170C/150C fan/gas 3.
  • Put the butter and caster sugar in a large bowl, or stand mixer. Beat together using an electric whisk or the mixer until pale and fluffy – this will take a few minutes.
  • Gradually add the egg, a little at a time, beating well between each addition until the mixture is smooth. Add a tablespoon or two of the flour if it’s starting to curdle.
  • Add the remaining flour, the milk and vanilla, and mix until there are no visible streaks of flour. Scrape into the prepared tin, then use a spatula to evenly spread it and smooth the surface. Bake on the middle shelf of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for 5 mins more, then check again. Leave to cool in the tin for 10 mins, then carefully transfer to a wire rack and leave to cool completely.
  • Chop four of the strawberries into small pieces and mix with 1 tsp of the icing sugar. Set aside. Halve or quarter some remaining strawberries and leave the rest whole. Mix the remaining icing sugar with 2 tsp of the jam and all the lemon juice to make a thick icing – it should be thick enough to drizzle down the sides of the cake. Pour the cream into a bowl and whisk until it’s just holding its shape – be careful not to over whisk, as it will continue to thicken as you pipe it. Transfer the cream to a piping bag fitted with a fine star nozzle.
  • Slice the cake in half-length ways through the middle using a sharp serrated knife. Spread a little of the remaining jam over the base layer. Pipe half the whipped cream over in a zigzag pattern and top with the chopped strawberries and any syrupy juice from the bowl. Sandwich with the top of the cake. Pipe the remaining whipped cream over in the same way, then arrange the halved, quartered and whole strawberries on top. Drizzle over the icing to finish. Best served the same day, but will keep covered in the fridge for up to three days.

Read also : An Easy Toffee Sticky Pudding

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