Baked Victoria Sponge Cake with Raspberry Jam and Whipped Cream
Light and airy British sponge cake layered with sweet raspberry jam and fresh whipped cream, a classic teatime treat. This british-inspired desserts ready in about 45 minutes pairs (226g), softened unsalted butter, (200g) granulated sugar, large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 1 cup (226g), softened unsalted butter
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 1/2 cups (180g), sifted all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 cup raspberry jam
- 1 cup heavy cream
- 2 tbsp for dusting powdered sugar
Instructions
- Step 1: Preheat oven to 350°F. Grease and flour two 8-inch round cake pans. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar until pale and fluffy, about 3 minutes.
- Step 2: Add 4 large eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
- Step 3: Sift together 1 1/2 cups all-purpose flour and 1 1/2 tsp baking powder. Gently fold the dry ingredients into the wet mixture until just combined.
- Step 4: Divide batter evenly between pans and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Step 5: Whip 1 cup heavy cream until soft peaks form. Spread 1/2 cup raspberry jam evenly over one cake layer, then top with half the whipped cream.
- Step 6: Place the second cake layer on top and spread the remaining whipped cream. Dust the top with 2 tbsp powdered sugar. Chill for 30 minutes before serving.
Frequently asked questions
How long does Baked Victoria Sponge Cake with Raspberry Jam and Whipped Cream take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Victoria Sponge Cake with Raspberry Jam and Whipped Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (200g) granulated sugar from drying out.
Can I substitute ingredients in Baked Victoria Sponge Cake with Raspberry Jam and Whipped Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Victoria Sponge Cake with Raspberry Jam and Whipped Cream for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Victoria Sponge Cake with Raspberry Jam and Whipped Cream?
British desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
