6 Inch Victoria Sponge Cake Recipe
This 6 inch Victoria sponge cake recipe is a small batch version of the British classic! Two 6-inch yellow cakes, both with the texture of pound cake, sandwich strawberry compote made from seasonal fresh strawberries. Served warm, it’s fresh and delicious! And unlike other cake recipes, this one comes together quickly. Why? No frosting necessary! Instead, most folks serve Victoria sponge cake unfrosted with a light dusting of confectioners’ sugar. Access the recipe by supporting Hummingbird High on Patreon!
Why You Should Make This Victoria Sponge Cake Recipe
Here are all the reasons to make this Victoria sponge cake:
This Victoria sponge cake recipe is small batch.
Most Victoria sponge cake recipes are baked in two 8-inch round cake pans. However, in this recipe, I instruct you to bake the batter in two 6-inch round cake pans. Doing so results in a smaller cake perfect for a smaller crowd of 4 to 6 people!
This Victoria sponge cake recipe comes together quickly.
Because Victoria sponge cake is typically served unfrosted, this cake comes together really easily. You need about 10 minutes to make the strawberry compote (but if you’re looking for a shortcut, I recommend using your favorite jam instead!). After that, it takes about 15 minutes to make the cake batter. Finally, assembling and decorating the cake only takes about 5 minutes. Crazy, right? Especially since most cakes take about half a day to assemble and decorate!
6 Inch Victoria Sponge Cake: An Exclusive Recipe for Patreon Supporters
Now that I’ve convinced you to make this Victoria sponge cake, I have some potentially bad news. You’ll need to support me on Patreon to access the recipe. Before you click out, please either learn more about why I started a Patreon.
But the TL/DR is this: Patreon supporters of Hummingbird High get exclusive access to extra recipes like this one with a basic $1 or $5 subscription. Supporters also have the exclusive ability to choose the recipes I develop for Patreon by participating in a monthly poll. Previous recipes have included:
- Blueberry Scones (Small Batch)
- Yellow Sheet Cake with Chocolate Frosting (Small Batch)
- Cinnamon Rolls (Small Batch)
- Mini American Flag Cake
- No Bake Cheesecake Bars (Small Batch)
- Peach Crumb Bars (Small Batch)
- Pumpkin Snickerdoodles
- Baked Apple Cider Donuts
- Peppermint Bark Oreos
- Gateau Basque
- Blood Orange Drizzle Cake
- Small Batch Baileys Brownies
- Lemon Pudding Cake
And now, this 6 inch Victoria sponge cake recipe. Hooray!
Why Becoming a Patreon Supporter Helps Me Create Recipes
By becoming a patron of Hummingbird High, you are enabling me to keep developing the baking recipes that you have been using and relying on during these critical times. You’ll also enable me to shift my focus away from pitching to sponsors and working on branded content, and instead spend more time creating recipes and tutorials that are specifically made for you and your needs. You can see examples of this work on these recipe blog posts for Small Batch Brownies, Small Batch Blueberry Muffins, and Small Batch Lemon Poppy Seed Muffins.
I’m hoping that, through Patreon, I can continue to develop more personalized recipes thanks to the generous support of viewers and readers like you. Please learn more by either heading to my Patreon page. If you’re unable to financially support my work right now, don’t worry! I completely understand—it’s a tough time out there for everybody. Check out this blog post about the other ways you can support my work for FREE with nothing more but a few minutes of your time.
Stay safe and healthy, and thank you for your support!
More (Free!) 6 Inch Cake Recipes
More (Free!) Small Batch Cake Recipes
- Funfetti Sheet Cake (Small Batch)
- Strawberry Sheet Cake (Small Batch)
- Texas Sheet Cake Recipe for 9 x 13 Inch Pan
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NO TIME TO BAKE?!
Over the past several years of running Hummingbird High, I kept a crucial aspect of my life hidden from my readers: I had a full-time, extremely demanding job in the tech world. In my debut cookbook, Weeknight Baking, I finally reveal the secrets to baking delicious desserts on a tight schedule.