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.
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Gluten Free Victoria Sponge Cake
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.
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.
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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
- Strawberry Jam – I use Bonne Maman
- Homemade Whipped Cream
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Equipment Needed to Make Gluten-Free Victoria Sandwich
- 2 8-Inch Cake Pans
- Parchment Paper
- Basic Baking Tools – mixing bowls, measuring cups, measuring spoons, spatula, mixing spoon.
- KitchenAid Stand Mixer fitted with the paddle attachment – I prefer this Flex Edge Beater.
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.
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!
Other Gluten Free Cake Recipes To Try
- Brooklyn Blackout Cake
- Sourdough Chocolate Cake
- Gingerbread Cake
- Lemon Cake (pictured below)
- Chocolate Cake
- Strawberry Cake
- Yellow Cake
- Marble Cake
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Gluten Free Victoria Sponge Cake
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
- ¾ cup strawberry jam 9oz
- Homemade Whipped Cream
Instructions
- Preheat oven to 325 degrees. Spray 2 8-inch round cake pans with non-stick spray and line the bottoms with parchment paper.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
- 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.
- 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.
- Add the dry ingredients to the wet ingredients and beat until combined.
- Transfer the batter to the prepared baking pans, dividing the batter evenly between the two, and smooth the batter into an even layer.
- Bake for 22-26 minutes or until a cake tester comes out clean. Be careful not to overbake and dry out the cakes.
- Cool the cakes in the pans for 20 minutes. Then remove from the pans and cool completely on a wire rack.
- 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.
- 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.
- Gently place the next cake layer on top of the cake and dust the top with some powdered sugar. Serve immediately.
Notes
- I used my Nightshade Free Gluten Free Flour Blend in this recipe.
- 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.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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.
so i made this recipe once, turned out terrific but im wondering if i can sub the gf flour for regular, since the cake doesnt need to be gluten free for this occasion (but i trust this recipe already). thanx !
I think you could, just omit the xanthan gum 🙂
Hi! Does the recipe actually call for 1 cup (2 sticks of butter)? Other recipes I have seen only call for 1/4 cup.
Hi Marianne, yes – this is the correct measurement for my recipe.
Hi just making your cake recipie it says to cook on 325 which in fan oven is 130 which seems very low to cook a cake on. Can I bake it in 180 which would be normal temprature to bake a cake
This cake bakes at a lower temperature than standard cakes.
Your recipes are outstanding and this one is no exception. Thank you, Shay!
Thank you Tamara!