Large Victoria Sponge Cake- a recipe for a classic Victoria Sponge with whipped cream, using 9 inch cake tins. This recipe will give you 12, thick slices of cake.
Jump to Recipe
Every, single year (except one), my husband requests Victoria Sponge cake for his birthday. It's his absolute favourite cake and he's now started requesting it for our anniversary! I don't mind too much; it's pretty much the perfect cake. Light vanilla sponge, whipped cream and strawberry jam make it a very safe bet when you're choosing a cake. I'm not a fan of buttercream being used as a filling for Victoria Sponge, personally. I find it makes the cake far too sweet when paired with the jam.
This recipe is for a large, 9 inch Victoria sponge, just the size when you need enough for 12 people. It will provide pretty generous slices at that number, so you could even squeeze a couple of extra slices out of it, if you need to.
Looking for another sandwich cake recipe?
Chocolate Sandwich Cake with Whipped Cream Filling
Every, single year (except one), my husband requests Victoria Sponge cake for his birthday. It's his absolute favourite cake and he's now started requesting it for our anniversary! I don't mind too much; it's pretty much the perfect cake. Light vanilla sponge, whipped cream and strawberry jam make it a very safe bet when you're choosing a cake. I'm not a fan of buttercream being used as a filling for Victoria Sponge, personally. I find it makes the cake far too sweet when paired with the jam.
This recipe is for a large, 9 inch Victoria sponge, just the size when you need enough for 12 people. It will provide pretty generous slices at that number, so you could even squeeze a couple of extra slices out of it, if you need to.
Top Tips for Making a Large Victoria Sponge
- Be careful not to over-whip the cream. Stop as soon as you see peaks that hold their shape.
- Get the jam out of the fridge, if that's where you're keeping it, well before it's needed. Cold jam is very tricky to spread and can tear the sponge.
- When putting the cake together, as it's a large sponge, it can be fragile. Make sure the bottom sponge is securely on the plate or cake stand you want it to be on. Slide the top sponge onto another plate, and tip it, holding your hand on the underside so it doesn't flop. Then gently allow it to cover the bottom sponge, starting from one side, lowering it until it's covering the whole bottom sponge.
Looking for another sandwich cake recipe?
Chocolate Sandwich Cake with Whipped Cream Filling
Make a Large Victoria Sponge Cake
Main steps of the recipe:
Mix the ingredients into cake batter and split evenly between two 9 inch cake tins.
Whip the double cream until it can hold a peak.
Spread the jam across one of the layers
Spread the cream across the other layer.
Put the two layers together.
Dust with a little icing sugar.
Yield: 12

Large Victoria Sponge
prep time: 15 Mcook time: 35 Mtotal time: 50 M
Large Victoria Sponge Cake- a recipe for a classic Victoria Sponge with whipped cream, using 9 inch cake tins. This recipe will give you 12, thick slices of cake.
ingredients:
For the sponge cake
- 350g caster sugar
- 350g butter
- 350g self raising flour
- 6 eggs
- 1 tsp vanilla extract
- 1 tbsp icing sugar
For the filling
- 150g strawberry jam
- 300ml double cream
instructions:
How to cook Large Victoria Sponge
- Preheat the oven to 180 (160 fan, gas mark 4)
- Cream the sugar and butter together until smooth.
- Next, the eggs. You're adding a lot of eggs, so you need to watch out for curdling. Add them one at a time with a tablespoon of the flour, mixing in between each egg and then add the vanilla.
- Slowly mix in the remaining flour until fully combined.
- Divide the mixture between two greased/lined 9 inch cake tins and smooth until even.
- Bake for 30-35 mins or until a knife comes out clean.
- While the cakes cool, whip the double cream until it can hold peaks.
- When completely cool, spread the jam on the underside of one cake and cream on the underside of the other.
- Carefully place the jam covered cake onto the cream covered one.
- Dust the icing sugar over the top and serve!
NOTES:
Be careful not to over-whip the cream. Stop as soon as you see peaks that hold their shape.
Get the jam out of the fridge, if that's where you're keeping it, well before it's needed. Cold jam is very tricky to spread and can tear the sponge.
When putting the cake together, as it's a large sponge, it can be fragile. Make sure the bottom sponge is securely on the plate or cake stand you want it to be on. Slide the top sponge onto another plate, and tip it, holding your hand on the underside so it doesn't flop. Then gently allow it to cover the bottom sponge, starting from one side, lowering it until it's covering the whole bottom sponge.
Calories
559
559
Fat (grams)
36
36
Sat. Fat (grams)
22
22
Carbs (grams)
54
54
Fiber (grams)
1
1
Net carbs
53
53
Sugar (grams)
32
32
Protein (grams)
7
7
Sodium (milligrams)
582
582
Cholesterol (grams)
184
184
Thank you. This is my go to, fool- proof recipe for a large Victoria sponge.
ReplyDeleteThank you for this recipe , it turned out well .
ReplyDeleteUsed this recipe to make my grandson a peppa pig cake and it turned out amazing
ReplyDeleteCan you use margarine instead of butter
ReplyDeleteYes- it may change the texture slightly though. Margarine tends to make an even lighter sponge, so they made be more delicate to handle.
DeleteI only have one big tin it’s 9inch across and 3inch deep I know I have to add extra timing when baking but do I still use same amount of ingredients as this recipe for one tin please help him using again assisted electric oven when I’m only used to gas and normally two smaller tins but now I only have one big clip side one
ReplyDeleteSorry, my comments notifications haven't been working, so this is very late! if you're going to use one tin twice to get the two layers, then that's fine to use the same amounts. If you're making one large layer and then slicing it in half, then you might have to experiment with the amounts. If you use the full amount, I suspect it would overflow!
DeleteNo baking powder in recipe?
ReplyDeleteNo- you don't need baking powder.
DeleteHi, are you supposed to add baking powder too?
ReplyDeleteNo- you don't need any.
DeleteMy cakes never rise as much as I would have hoped. I use a food processor. I followed your instructions, but I wonder if it's possible to over mix? I use the high speed and blitz it till its completely mixed. Is there anything I can do differently to make it rise more and be lighter and more fluffy?
ReplyDeleteYes over mixing will stop it from being light and fluffy. It makes it dense, even rubbery at time. I usually do short bursts of mixing once I have added the flour and I stop it once it's combined well.
DeleteHi, you didn't add oven temperature?
ReplyDelete