Victoria Sponge Cake

Recipe

Light, Elegant, and Full of Vanilla Sweetness, A Timeless Cake & Familiar Favourite

This Victoria sponge is a beautifully simple bake, made extra special with the bold, rich flavour of Gorilla Vanilla Extract.

Soft, fluffy sponge layers are infused with this standout vanilla, paired with smooth vanilla buttercream and finished with a scattering of juicy fresh raspberries.

It’s a classic that never goes out of style. Perfect for afternoon tea, get togethers, or any time you want a cake that feels effortlessly refined yet full of flavour.

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Ingredients

Sponge

275g Caster Sugar
275g Unsalted Butter, at room temperature
2 Tbsp Vegetable Oil
4 Large Eggs, at room temperature
50ml Whole Milk
275g Self Raising Flour, sifted
1 Tbsp Gorilla Vanilla

Buttercream

400g Icing Sugar, sifted
200g Unsalted Butter, at room temperature
3-4 Tbsp Whole Milk
1 Tsp Gorilla Vanilla
80g Raspberry Jam
Fresh Raspberries

Instructions

Servings - 10-12 / Prep Time - 25 mins / Cook Time 25 mins

Sponge

Preheat the oven to 180°C/160°C fan. Lightly grease and line two 8 inch round cake tins with greaseproof baking paper.
Cream together the sugar, butter and oil in a bowl for 2 mins, until light and fluffy.
Add the eggs along with 2 large spoonful’s of the flour and mix.
Pour in the milk and vanilla and combine.
Fold in the sifted flour.
Divide the mixture between the two cake tins and bake in the oven for approx. 25 mins.
Leave the sponges in the tins for 10 mins, then remove and cool on a wire rack.

Buttercream

With a handheld or stand mixer, beat the butter for 5 mins until pale and fluffy.
Add half the icing sugar with half the milk and beat until combined.
Repeat for the rest of the icing sugar, adding the vanilla extract at the same time. Add more milk if needed, until you have a spreadable consistency.
Beat the buttercream for 5 mins, then use a silicone spatula to fold and press out any air bubbles.
Pipe the buttercream on top of the first sponge and drizzle the jam over the top.
Place the second sponge on top and decorate with the remaining buttercream and raspberries.