The Victorian era may be long gone, but its legacy lives on in the world of baking. One of the most iconic and beloved cakes to emerge from this time period is the humble Victoria sponge. A simple yet elegant cake made with eggs, sugar, and flour, it’s a staple of afternoon tea parties and special occasions. But why stop at the classic recipe when you can add a modern twist? In this article, we’ll explore 18 different takes on the traditional Victorian sponge, each with its own unique flavor combination and creative flair.
From fruity and floral to boozy and nutty, these recipes will inspire you to think outside the box (or cake pan) and try something new. Whether you’re a seasoned baker or just starting out, we’ll guide you through the process of making these delicious cakes, from mixing the batter to assembling the final product.
So what are you waiting for? Dive in and get ready to elevate your baking game with these 18 classic Victorian sponge cake recipes with a twist!
Traditional Victorian Sponge with Strawberry Jam
A classic English dessert that’s both nostalgic and delicious, this traditional Victorian sponge is a perfect accompaniment to a warm cup of tea or coffee. With its light and airy texture, sweet strawberry jam filling, and delicate flavor, it’s sure to become a favorite.
Ingredients:
– 2 cups (250g) cake flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons (90ml) whole milk
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– Strawberry jam, for filling
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk eggs and milk until smooth. Add salt and whisk until combined.
4. Pour egg mixture into dry ingredients and mix until just combined.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 20-25 minutes or until golden brown.
7. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
8. Once cooled, spread strawberry jam on one cake and sandwich with the other.
Cooking Time: 40-45 minutes
Lemon and Elderflower Victorian Sponge
This citrusy and fragrant sponge cake is a delightful combination of bright lemon zest and delicate elderflower syrup, wrapped up in a light and airy sponge. Perfect for warm weather or as a sweet treat any time of the year.
Ingredients:
– 3 large eggs
– 1 cup (200g) granulated sugar
– 2 cups (250g) cake flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) elderflower syrup
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (60ml) whole milk, at room temperature
– Unsalted butter, softened
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together eggs, sugar, and salt until pale and frothy.
3. Sift flour over the egg mixture, then fold gently until just combined.
4. Fold in elderflower syrup, lemon juice, and milk.
5. Pour batter into prepared pan and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Remove from oven, let cool in pan for 5 minutes before transferring to a wire rack.
Cooking Time: 25-30 minutes
Chocolate-Dipped Victorian Sponge Cake
This classic British dessert gets a luxurious twist with the addition of rich, velvety chocolate. Perfect for special occasions or as a treat to impress your friends and family.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large egg whites
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 cup (60g) unsalted butter, softened
– 1 cup (250g) dark chocolate chips or chopped bar
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. Whisk together flour, sugar, and baking powder. In a separate bowl, whisk eggs until frothy. Add milk and butter; whisk until smooth.
3. Pour batter into prepared pans and bake for 25-30 minutes or until golden brown.
4. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
5. Melt chocolate chips or chopped bar in a double boiler or microwave-safe bowl in 30-second increments, stirring between each interval.
6. Dip the top of each cooled cake into melted chocolate, allowing excess to drip off.
Cooking Time: 25-30 minutes for cakes; 1-2 minutes for dipping
Raspberry and Vanilla Cream Victorian Sponge
This elegant sponge cake is infused with the sweetness of raspberries and the creaminess of vanilla, making it a perfect accompaniment to your afternoon tea.
Ingredients:
– 3 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 2 cups (250g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1/2 teaspoon vanilla extract
– 1/4 cup (30g) unsalted butter, melted
– 1 cup fresh raspberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour a 9×13-inch baking dish.
2. In a large mixing bowl, whisk together eggs, sugar, and flour until smooth.
3. Add milk, vanilla extract, and melted butter; whisk until combined.
4. Pour the batter into the prepared baking dish and smooth the top.
5. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow the sponge to cool completely before spreading with whipped cream and topping with fresh raspberries.
Cooking Time: 25-30 minutes
Earl Grey Tea-Infused Victorian Sponge
This recipe combines the soothing warmth of Earl Grey tea with the classic lightness of a Victorian sponge cake, resulting in a moist and flavorful dessert perfect for afternoon tea or special occasions.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons Earl Grey tea-infused milk (see note)
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– Unsalted butter, softened
Step-by-Step Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 7-inch (18cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, eggs, Earl Grey tea-infused milk, baking powder, and salt until smooth.
3. Fold in softened butter until fully incorporated.
4. Pour batter into prepared cake pan and bake for 25-30 minutes or until a toothpick inserted comes out clean.
5. Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Note: To make Earl Grey tea-infused milk, steep 1 teaspoon of loose-leaf Earl Grey tea in 2 cups (475ml) boiling water for 5 minutes. Strain the liquid and mix with an equal amount of cold milk. Let it cool before using.
Orange Blossom and Honey Victorian Sponge
Experience the elegance of Victorian sponge cake infused with the warmth of orange blossom water and the sweetness of honey. This delightful dessert is perfect for special occasions or a lovely afternoon treat.
Ingredients:
– 2 cups (250g) cake flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tsp orange blossom water
– 2 tbsp honey
– Salt to taste
Instructions:
1. Preheat the oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk eggs until frothy. Add milk, orange blossom water, and honey; whisk until combined.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 20-25 minutes or until golden brown. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 40-50 minutes
Lavender and Blueberry Victorian Sponge
This elegant sponge cake combines the subtle sweetness of lavender with the tartness of blueberries, creating a delightful and refreshing dessert perfect for special occasions. This recipe yields 8-10 servings.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1 tsp vanilla extract
– 1/4 cup dried lavender buds
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and lavender buds.
3. In a large bowl, whisk together eggs, milk, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Gently fold in blueberries.
6. Divide the batter evenly between the prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 25-30 minutes
Matcha Green Tea Victorian Sponge
This classic sponge cake gets a boost of flavor and color from the addition of matcha green tea powder, creating a delightful dessert perfect for afternoon tea or a special occasion.
Ingredients:
– 2 large eggs, at room temperature
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 teaspoon matcha green tea powder
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Grease and flour a 6-inch (15cm) round cake pan.
2. In a medium bowl, whisk together eggs, sugar, and salt until light and fluffy.
3. Add matcha powder and whisk until well combined.
4. Gradually add milk and melted butter, whisking until smooth.
5. Pour batter into prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
6. Allow cake to cool in pan before slicing and serving.
Cooking Time: 20-25 minutes
Black Forest-Inspired Victorian Sponge
This recipe combines the lightness of a traditional Victoria sponge cake with the rich flavors of black forest, featuring cherries, chocolate, and whipped cream. Perfect for a warm afternoon tea or as a show-stopping dessert.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons unsalted butter, softened
– 1 cup (120ml) whole milk, at room temperature
– 1 teaspoon vanilla extract
– 1/2 cup (60g) dark chocolate chips
– 1 cup (120g) fresh cherries, pitted
– Whipped cream and additional cherries for serving
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch (20cm) round cake pans.
2. In a large bowl, whisk together flour, sugar, and eggs.
3. Add softened butter, milk, and vanilla extract; whisk until smooth.
4. Melt chocolate chips in the microwave or over a double boiler; fold into batter.
5. Divide batter evenly between prepared pans; bake for 20-25 minutes or until golden brown.
6. Allow cakes to cool before filling with whipped cream and topping with cherries.
Cooking Time: 40-45 minutes
Rosewater and Pistachio Victorian Sponge
This classic sponge cake gets a luxurious twist with the addition of rosewater and pistachios, creating a sweet and fragrant dessert perfect for special occasions.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 1/4 teaspoon salt
– 1 tablespoon rosewater
– 1/4 cup (30g) chopped pistachios
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk eggs until frothy. Add milk and rosewater; whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Fold in pistachios.
6. Pour batter into prepared pan and smooth top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Coconut and Lime Victorian Sponge
Experience the tropical twist on a classic sponge cake with this refreshing Coconut and Lime Victorian Sponge recipe. Moist coconut-infused cake layers are sandwiched together with a tangy lime buttercream, making for a truly decadent dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 3 large eggs, at room temperature
– 6 tablespoons unsalted butter, softened
– 2 teaspoons grated lime zest
– 2 tablespoons freshly squeezed lime juice
– Lime buttercream (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch round cake pans.
2. Whisk together flour, sugar, coconut, and eggs in a large bowl until smooth.
3. Add softened butter, lime zest, and lime juice; whisk until combined.
4. Divide batter evenly between prepared pans; smooth tops.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cakes to cool before sandwiching with lime buttercream.
Lime Buttercream:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons freshly squeezed lime juice
Whisk together ingredients until smooth and creamy.
Spiced Chai Victorian Sponge
A moist and flavorful sponge cake infused with the warmth of chai spices, perfect for a cozy afternoon treat.
Ingredients:
– 1 3/4 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs, at room temperature
– 2 tablespoons chai spice blend (or to taste)
– 2 cups strong brewed chai tea, cooled
Instructions:
1. Preheat the oven to 350°F (180°C). Grease two 6-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with chai tea, beginning and ending with dry ingredients. Beat just until combined.
5. Stir in chai spice blend. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 25-30 minutes
Caramel and Sea Salt Victorian Sponge
A classic Victorian Sponge gets a luxurious twist with the addition of caramel and sea salt, creating a sweet and salty masterpiece that’s sure to impress.
Cherry and Almond Victorian Sponge
This classic sponge cake gets a fruity and nutty makeover with the addition of juicy cherries and toasted almonds. The result is a moist, flavorful cake that’s perfect for special occasions or as a sweet treat any time.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 6 tablespoons (85g) unsalted butter, softened
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup (120g) cherries, pitted and chopped
– 1/4 cup (30g) toasted almonds, chopped
– 1 tablespoon almond extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together eggs, butter, and salt. Add the dry ingredients and whisk until smooth.
4. Fold in cherries and almonds.
5. Divide batter evenly between prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Let cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 50-60 minutes
Tiramisu-Style Victorian Sponge
This innovative dessert combines the classic Victorian sponge with the creamy richness of tiramisu, perfect for a sophisticated afternoon tea party.
Ingredients:
– 3 large egg whites
– 1 cup (200g) granulated sugar
– 1/2 cup (60g) all-purpose flour
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 2 tablespoons unsalted butter, melted
– 1 teaspoon vanilla extract
– 8-10 ladyfingers
Instructions:
1. Preheat the oven to 375°F (190°C). Line a 9×13-inch baking dish with parchment paper.
2. In a large mixing bowl, whisk together egg whites and sugar until stiff peaks form.
3. In a separate bowl, whisk together flour, salt, and milk until smooth.
4. Add melted butter, vanilla extract to the milk mixture and whisk until combined.
5. Fold the dry ingredients into the egg mixture until no streaks remain.
6. Pour the batter into prepared baking dish and bake for 25-30 minutes or until a toothpick comes out clean.
7. Allow the sponge to cool completely before assembling with ladyfingers and whipped cream.
Cooking Time: 25-30 minutes
Passionfruit and Mango Victorian Sponge
This recipe combines the sweetness of mango and passionfruit with the classic Victoria sponge, resulting in a moist and flavorful cake that’s perfect for any occasion.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 3 large eggs, at room temperature
– 1/2 cup (120ml) whole milk, at room temperature
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup (60g) unsalted butter, softened
– 1 cup (240g) mango puree
– 1/2 cup (120g) passionfruit pulp
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together eggs, milk, and softened butter until smooth.
4. Add the dry ingredients to the wet ingredients and whisk until just combined.
5. Fold in mango puree and passionfruit pulp.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 5 minutes before transferring to a wire rack to cool completely.
Cooking Time: 25-30 minutes
Ginger and Rhubarb Victorian Sponge
This classic British sponge cake gets a delightful twist with the addition of ginger and rhubarb, creating a sweet and tangy treat that’s perfect for afternoon tea or a special occasion.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1 cup (200g) granulated sugar
– 2 large eggs, at room temperature
– 1/4 cup (60ml) whole milk, at room temperature
– 2 teaspoons baking powder
– 1/2 teaspoon ground ginger
– 1/4 teaspoon salt
– 1/2 cup (120g) rhubarb jam or preserves
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, ginger, and salt.
3. In a large bowl, whisk together eggs, milk, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Pour in the rhubarb jam and whisk until combined.
6. Pour batter into prepared pan and smooth top.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let cool before dusting with confectioners’ sugar.
Cook Time: 25-30 minutes
Praline and Coffee Victorian Sponge
This elegant sponge cake is infused with the rich flavors of praline and coffee, making it a perfect treat for any occasion. With its light and airy texture, this Victoria sponge is sure to impress.
Ingredients:
– 2 cups (250g) all-purpose flour
– 1 cup (200g) granulated sugar
– 4 large eggs, at room temperature
– 6 tablespoons unsalted butter, softened
– 2 teaspoons praline syrup
– 2 tablespoons strong brewed coffee
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat the oven to 375°F (190°C). Grease and flour two 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour and sugar.
3. In a large bowl, whisk together eggs and butter until light and fluffy.
4. Add praline syrup and coffee to the egg mixture; whisk until combined.
5. Gradually add the dry ingredients to the wet ingredients; whisk until smooth.
6. Divide the batter evenly between the prepared pans.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 20-25 minutes
Summary
Step into the world of classic Victorian sponge cakes with a modern twist! This collection of 18 recipes pays homage to the traditional British dessert while introducing unique flavor combinations that will tantalize your taste buds. From classic strawberry jam and lemon elderflower to chocolate-dipped, raspberry vanilla cream, and matcha green tea-infused, each recipe offers a delightful surprise. Whether you’re a fan of sweet or savory flavors, there’s something for everyone in this charming collection of Victorian sponge cakes with a twist.