Call it a Victoria cake, a Victoria sponge cake, or a Victoria sandwich cake—any way you go, the tower of billowy whipped cream, tart raspberry jam, and plush vanilla sponge, is worth mastering. Named for Queen Victoria of England, the signature British bake’s history is noteworthy as it marks the entry ofbaking powder into the baking equation. Our modern take on this very English dessert borrows a few American elements, such as a hot milk sponge for an even loftier crumb and a smidge ofinstant vanilla pudding powder in the whipped cream filling. The modified cornstarch in the pudding mix does a spectacular job of absorbing excess moisture, making the whipped cream both creamier and more stable, able to hold its shape for days in the fridge. Your cake won’t last long enough to see this for yourself, but it’s still nice to know.
Hot milk cake occupies the coveted intersection in the Venn diagram ofpound cake (tender, buttery) and sponge cake (light, airy). Here’s how it works: When whole eggs and sugar are whipped to a froth, they form a voluminous but somewhat fragile foam. Adding scalded milk (with a temperature around 180°F) to the mixing bowl while beating on low speed cooks the eggs gently, strengthening their proteins, so the foam remains stable.
The sponge in a classic Victoria sponge cake recipe is traditionally baked in a single cake tin; after a trip to the cooling rack, it is sliced through the center and sandwiched with whipped cream (or buttercream) andraspberry jam. We make things a little easier for you here by splitting the batter between two round cake pans—no slicing necessary. Finish the cake with a dusting of powdered sugar and transfer it to a fancy serving plate orcake stand to serve at a proper afternoon tea or any other event of your choice.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
Cake
2
large eggs, room temperature
1
cup (200 g) granulated sugar
2
tsp. vanilla bean paste or vanilla extract
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1
tsp. baking powder
1
cup (125 g) bleached all-purpose flour
½
cup whole milk
6
Tbsp. unsalted butter, cut into 1" pieces
Filling and assembly
⅓
cup raspberry or strawberry jam
2
tsp. fresh lemon juice
¾
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided
1
cup heavy cream
1
Tbsp. plus 2 tsp. granulated sugar
1
Tbsp. instant vanilla pudding mix
1
tsp. vanilla bean paste or vanilla extract
Powdered sugar (for dusting)
Preparation
Cake
Step 1
Place a rack in middle of oven; preheat to 350°. Line two 8"-diameter cake pans with parchment paper rounds (do not grease). Beat 2 large eggs, room temperature, 1 cup (200 g) granulated sugar, 2 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in the bowl of a stand mixer fitted with the whisk attachment on medium speed until pale, fluffy, and nearly tripled in volume, 10–15 minutes (mixture will form an unbroken ribbon when whisk is lifted from bowl). Reduce speed to low, add 1 tsp. baking powder, and beat, scraping down sides of bowl halfway through, until well combined, about 1 minute. Add 1 cup (125 g) bleached all-purpose flour and beat until incorporated, about 1 minute (batter will be very thick); scrape down sides and bottom of bowl.
Step 2
Meanwhile, heat ½ cup whole milk and 6 Tbsp. unsalted butter, cut into 1" pieces, in a small saucepan over medium, stirring occasionally with a heatproof rubber spatula, until butter is melted and milk is steaming (but nowhere near boiling), about 4 minutes. Pour milk mixture over batter, scraping saucepan to get every bit. Beat on low speed until combined and batter is smooth, about 2 minutes. Scrape down sides and bottom of bowl and fold gently once or twice to ensure batter is well combined (it will be runny).
Step 3
Divide batter between prepared pans (about 325 g per pan). Bake cakes until golden brown and tops spring back when lightly pressed, 20–25 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run an offset spatula around sides of cakes to loosen, then invert onto rack; peel away parchment. Let cool completely, about 1 hour.
Do ahead: Cakes can be baked 1 day ahead. Store tightly wrapped at room temperature.
Filling and assembly
Step 4
Stir together ⅓ cup raspberry or strawberry jam, 2 tsp. fresh lemon juice, and ¼ tsp. Diamond Crystal or Morton kosher salt in a small bowl.
Step 5
Whip 1 cup heavy cream, 1 Tbsp. plus 2 tsp. granulated sugar, 1 Tbsp. instant vanilla pudding mix, 1 tsp. vanilla bean paste or vanilla extract, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in the clean bowl of a stand mixer fitted with the whisk attachment on medium speed until medium-firm peaks form (it’s okay if there are tiny lumps of pudding mix; they’ll be imperceptible), about 4 minutes. Scrape down sides and bottom of bowl and fold gently to ensure mixture is uniform.
Step 6
Place 1 cake layer, right side up, on a cake stand or large plate. Spread jam mixture over top, leaving a ¼" border around the edges. Dollop whipped cream over and spread evenly all the way to the edges with an offset spatula. Place second cake layer, upside down, on top and press gently to adhere. Dust lightly with powdered sugar.
Step 7
To serve, slice cake into wedges with a serrated knife, wiping clean between cuts.
Do ahead: Cake (without powdered sugar) can be assembled 1 day ahead. Cover loosely and chill. Bring to room temperature before serving.
