Victoria Sponge Cake

The Victoria Sponge is a ‘simple’ yet delicately delicious cake. We’ve added mixed berries and cream cheese in our version, but did you know that it was originally named after Queen Victoria who used to enjoy a slice for afternoon tea?

Prep Time

20 min.

Cook Time

135 min.

Total Time

155 min.


Sweet Delights


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 445 g Unsalted Butter (Room Temperature)
 330 g Caster Sugar
 6 Eggs
 2 tsp Vanilla Essence
 ¼ tsp Almond Extract * (Optional)
 330 g Self Raising Flour
 1 tsp Baking Powder
 ½ cup Strawberry Jam
 224g Cream Cheese
 2 cups Icing Sugar (260g)
 ½ cup Strawberries
 ½ cup Blueberries
 ½ cup Raspberries


  1. Put 330 g unsalted butter into a mixing bowl and whisk on medium speed for 1 min, then add in the caster sugar and keep whisking for another 5 mins until it is pale and creamy.
  2. Add the eggs one by one into the mixing bowl and continue whisking until all eggs have been used and the mixture is well combined, then add in 1 teaspoon vanilla essence & the optional almond extract.
  3. Sift the self raising flour and baking powder into a bowl, then gradually add this to the mixing bowl while the whisk is still on, this could take some time so be careful.
  4. When it is fully combined into a creamy batter, pour it into a greased and lined 9” round tin.
  5. Bake the cake in a preheated oven at 175℃ for 40 - 45 mins or until it comes out clean when poked with a bamboo skewer.
  6. Meanwhile mix the remaining 115g unsalted butter, cream cheese, icing sugar and 1 teaspoon vanilla essence together with a mixer, place this frosting into a piping bag and then keep it in a cool place or fridge for later.
  7. Remove the baking tray/tin from the oven and let it cool completely.
  8. Cut the cake horizontally in half (use toothpicks and ruler for accuracy).
  9. Spread the strawberry jam on the bottom half of the cake, then pipe the cream cheese on top of the jam from the outside in a circular motion.
  10. Place the other half of the cake on top and then spread on the remainder of the frosting and jam, then finish off with some fresh berries.

NB: You could also just dust some icing sugar on top for a more classic traditional finish instead of the creamy icing and berries.

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