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Gluten Free Victoria Sponge Cake

Traditional Gluten Free Victoria Sponge Cake is made with two layers of vanilla sponge filled with strawberry jam and whipped cream. It’s a light cake perfect for afternoon tea.

a gluten free Victoria Sponge Cake on a wood and marble cake stand - 2 layers of vanilla sponge cake layered with strawberry jam and whipped cream

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This Gluten Free Victoria Sponge Cake will have you swooning for tea parties straight out of Bridgerton.

Pairing perfectly with fine china and fresh Spring days, Victoria Sponge Cake is a classic that will never go out of style. Fresh jam delicately spread over each layer of sponge proves that pure elegance doesn’t have to be ornately decorated, but can be found in simple ingredients when they’re just right. 

This Victoria Sponge Cake will demand the respect of your guests at your next gathering whether it be a barbeque or wedding. Embrace Spring and feel like a total queen in the kitchen with this timeless British hit.

a gluten free Victoria Sponge Cake made of 2 layers of vanilla sponge cake filled with strawberry jam and whipped cream, on top of a white marble cake stand with a wood base


What You Need To Know About This Victoria Sponge

Iconically British, the infamous Victoria Sponge Cake (sometimes referred to as Victoria sandwich) was Queen Victoria’s favorite dessert. The thing that makes this dessert pure royalty is its understated decor. With such delicately rich flavors, things like icing and sprinkles simply aren’t needed.

Traditionally, the Victoria Sponge Cake is layered with strawberry jam. You’re welcome to interpret this British classic in your own way, of course. Some bakers choose to opt for raspberry jam while others add a bit of buttercream in as well.

A fine dusting of powdered sugar is normally how the top layer of the Classic Victoria sandwich is adorned. Once you taste the light, fluffy, and buttery cake for yourself you’ll realize why “less is more” in this legendary British dessert.

a slice of gluten free Victoria Sponge Cake on a stack of 2 small white plates with a silver fork garnished with fresh strawberries

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Victoria Sponge Cake Ingredients

For the Cake

  • Gluten Free Flour – I used my Nightshade Free Gluten Free Flour Blend in this recipe with excellent results
  • Xanthan Gum – omit if your flour blend contains it
  • Baking Powder – I use aluminum-free
  • Fine Sea Salt 
  • Unsalted Butter – for best results, use European-style butter or butter with at least 82% butterfat.
  • Caster Sugar – or granulated sugar. But you’ll get the best results with Caster Sugar.
  • Eggs – large eggs
  • Vanilla Extract
  • Milk

For the Filling

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Equipment Needed to Make Gluten-Free Victoria Sandwich

a slice of Gluten Free Victoria Sponge Cake on a white plate with a silver fork and garnished with fresh strawberries


How to Make Victoria Sponge Cake

Step 1. Preheat oven to 325 degrees. Spray 2 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.

Step 2. In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking powder, and salt. Set aside.

Step 3. Add the butter and caster sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the sugar and butter together until light and fluffy.

Step 4. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl as needed to make sure there isn’t any butter stuck to the bottom. Then add the vanilla extract and milk and mix until completely incorporated.

Step 5. Add the dry ingredients to the wet ingredients and beat until combined.

Step 6. Transfer the batter to the prepared baking pans, dividing the batter evenly between the two, and smooth the batter into an even layer.

Step 7. Bake for 22-26 minutes or until a cake tester comes out clean. Be careful not to overbake and dry out the cakes.

Step 8. Cool the cakes in the pans for 20 minutes. Then remove from the pans and cool completely on a wire rack.

Step 9. When the cake is completely cooled, make the whipped cream by adding the heavy cream, powdered sugar, and vanilla extract to a large bowl. Use a hand mixer to beat until soft peaks form.

Step 10. To assemble, place one cake layer on a cake stand or plate. Spread the strawberry jam in an even layer over the cake, leaving about half an inch from the edge. Then top with the whipped cream.

Step 11. Gently place the next cake layer on top of the cake and dust the top with some powdered sugar. Serve immediately.

a slice of Gluten Free Victoria Sponge Cake on a stack of 2 white plates with a forkful of cake on the plate that's garnished with fresh strawberries


Tips for Making Gluten-Free Victoria Sponge Cake 

  • For cleaner slicing, just fill the cake with jam and serve the cake with the whipped cream on top or serve each slice with a dollop of whipped cream.
  • It’s more fun to pretend you’re on the Great British Baking Show when you’re making this cake!

a slice of Gluten Free Victoria Sponge Cake on a stack of 2 white plates garnished with fresh strawberries that has had a forkful of cake removed from the slice


Other Gluten Free Cake Recipes To Try

This simple Gluten Free Lemon Cake is one of THE BEST cakes I’ve ever had! Moist, tender cake layered with lemon curd and cream cheese frosting. It’s absolutely delicious and you’d never know it was gluten free! This recipe makes 2 6-inch cake layers that are sliced and turned into a 4 layer cake. You can double the recipe and bake it as a 9 inch cake or 8 inch cake. This lemon cake recipe is perfect for Easter, Mother’s Day, graduation parties, wedding showers, baby showers, and birthday cakes.


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a gluten free Victoria Sponge Cake made of 2 layers of vanilla sponge cake filled with strawberry jam and whipped cream, on top of a white marble cake stand with a wood base

Gluten Free Victoria Sponge Cake

Yield: Serves 10-12
Prep Time: 20 minutes
Cook Time: 24 minutes
Total Time: 44 minutes

Traditional Gluten Free Victoria Sponge Cake is made with two layers of vanilla sponge filled with strawberry jam and whipped cream. It's a light cake perfect for afternoon tea.

Ingredients

For the Cake

  • 2 cups gluten free flour blend (270g) (see notes)
  • 1 teaspoon xanthan gum (4g)
  • 1 tablespoon baking powder (13g)
  • ½ teaspoon fine sea salt (5g)
  • 1 cup unsalted butter, softened
  • 1 ¼ cups caster sugar
  • 4 large eggs, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¼ cup milk, room temperature

For the Filling

Instructions

    1. Preheat oven to 325 degrees. Spray 2 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
    2. In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
    3. Add the butter and caster sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat the sugar and butter together until light and fluffy.
    4. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl as needed to make sure there isn’t any butter stuck to the bottom. Then add the vanilla extract and milk and mix until completely incorporated.
    5. Add the dry ingredients to the wet ingredients and beat until combined.
    6. Transfer the batter to the prepared baking pans, dividing the batter evenly between the two, and smooth the batter into an even layer.
    7. Bake for 22-26 minutes or until a cake tester comes out clean. Be careful not to overbake and dry out the cakes.
    8. Cool the cakes in the pans for 20 minutes. Then remove from the pans and cool completely on a wire rack.
    9. When the cake is completely cooled, make the whipped cream by adding the heavy cream, powdered sugar, and vanilla extract to a large bowl. Use a hand mixer to beat until soft peaks form.
    10. To assemble, place one cake layer on a cake stand or plate. Spread the strawberry jam in an even layer over the cake, leaving about half an inch from the edge. Then top with the whipped cream.
    11. Gently place the next cake layer on top of the cake and dust the top with some powdered sugar. Serve immediately.

Notes

  1. I used my Nightshade Free Gluten Free Flour Blend in this recipe.
  2. For cleaner slicing, just fill the cake with jam and serve the cake with the whipped cream on top or serve each slice with a dollop of whipped cream.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 378

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Estimated calories are based on 12 servings.

 Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

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Tamara Kirkham

Monday 2nd of May 2022

Your recipes are outstanding and this one is no exception. Thank you, Shay!

Shay

Monday 2nd of May 2022

Thank you Tamara!

Donna @ Modern on Monticello

Thursday 28th of April 2022

This does look good. A couple of years ago I had to go on a gluten free diet temporarily and learned to appreciate not only the effort it takes to cook gluten free but also how good it can taste. Thanks for joining the link party and sharing your recipes. #HomeMattersParty

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