6 inch victoria sponge cake recipe

About This 6 Inch Victoria Sponge Cake

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.

Why You Should Make The Recipe

Here are all the reasons to make this Victoria sponge cake:

The 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!

The 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!

small batch victoria sponge cake

Ingredients and Substitutions

Now that I’ve convinced you to make this Victoria sponge cake recipe, here’s everything you need to make it:

Shopping List For Victoria Sponge Cake Recipe

  • fresh strawberries
  • fresh lemons
  • granulated sugar
  • cornstarch
  • kosher salt
  • unsalted butter
  • large eggs
  • sour cream
  • pure vanilla extract
  • cake flour
  • confectioners’ sugar

Common Ingredient Substitutions For The Recipe

Here are common substitutions for the ingredients in the recipe:

  • Strawberries. You can use frozen strawberries instead of fresh ones in the strawberry compote. There’s no need to change any of the recipe steps, either!

  • Lemons. The lemon in the compote can be subbed with any other citrus juice. I love swapping it out with lime or orange.

  • Kosher Salt. No kosher salt? No problem. Replace the kosher salt in the recipe with half its amount in table salt.

  • Unsalted Butter. You can substitute the unsalted butter with salted butter without any noticeable difference in taste.

  • Sour Cream. You can substitute the sour cream out for any other kind of thick and creamy dairy like creme fraiche, or plain whole milk yogurt.

  • Cake Flour. Cake flour makes the cake crumb super soft and tender. But I know that many folks don’t often have it on hand. So feel free to use all-purpose flour instead! If using all-purpose flour, you’ll need to use ¾ cup plus 2 Tablespoons (4 ounces or 113 grams) all-purpose flour.
6 inch victoria sponge cake slices

How To Make Victoria Sponge Cake

Here are the basic steps to make traditional Victoria sponge cake from scratch:

  1. Prep the ingredients for the compote and cake batter. (Prep Time: 10 minutes)

  2. Make the strawberry compote. (Work Time: 10 minutes)

  3. Make the Victoria sponge cake batter. (Work Time: 20 minutes)

  4. Bake the cakes. (Bake Time: 35 minutes)

  5. Cool the cakes for 15 minutes after baking, then assemble the Victoria sponge cake. (Work Time: 10 minutes)

Best Recipe Tips

Tip About Baking Equipment

  • No 6-inch cake pans? Yes, you can make this recipe in two 8-inch cake pans! Here’s how to do it: double all the ingredient quantities for both the compote and cake batter. Add ¼ teaspoon of baking powder to the flour. Follow the recipe instructions to make the batter and divide it into two 8-inch round cake pans. Bake for 50 minutes instead of the 35 to 40 minutes listed in the 6-inch version.

Tip About The Recipe’s Technique

  • Yes, you read it right: the recipe instructs you to cream the butter and sugar together for a whopping 10 minutes! Why? If you’re making the 6-inch version, note that the recipe does NOT use any leaveners like baking powder or soda. To get its light and fluffy cake texture, you need to whip the sugar into the butter to create air pockets in the butter. These air pockets rise as you bake the batter in the oven, lifting your cake batter in the process! As a result, the longer you cream the butter and sugar, the lighter and fluffier your cake will be.

How To Serve Victoria Sponge Cake

  • Traditional Victoria sponge cake is served fresh and warm from the oven, typically about 15 to 30 minutes after pulling the cakes out of the oven! This is how you ensure a super light and fluffy cake that pairs well with the fruit. But don’t panic if you don’t have time to eat it right away—it’s plenty tasty at room temperature, too. If you can’t eat the cake immediately after baking it, I suggest waiting until both the cake and compote are at room temperature to assemble the cake. It’s much less messy that way!

More 6 Inch Cake Recipes

More Small Batch Cake Recipes

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Get the Recipe: 6 Inch Victoria Sponge Cake Recipe

Prep: 10 minutes
Cook: 40 minutes
Bake Time: 35 minutes
Total: 1 hour 25 minutes
Servings: 1 (6-inch) 2-layer cake
Author: Michelle Lopez
This 6 inch Victoria sponge cake recipe is a small batch version of the British classic! Two pound cake-like yellow cake layers are stacked with a layer of fresh strawberry compote and dusted with powdered sugar. 
(5 stars) 5 reviews
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Ingredients

For The Strawberry Compote

  • 1 ¼ cups (8 ounces or 227 grams) fresh strawberries, hulled and sliced in half and quarter pieces
  • fresh lemon zest from 1 medium lemon
  • freshly squeezed juice from 1 medium lemon
  • 2 Tablespoons granulated sugar
  • ¼ teaspoon cornstarch
  • pinch of kosher salt

For the Victoria Sponge Cake

  • ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, cut into 1-inch cubes and at room temperature
  • ½ cup plus 1 Tablespoon (4 ounces or 113 grams) granulated sugar
  • ½ teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 2 Tablespoons (1 ounce or 28 grams) sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (4 ounces or 113 grams) cake flour
  • confectioners' sugar, for garnish

Equipment

  • 2 (6-inch) round cake pans

Instructions
 

  • First, make the strawberry compote. In a medium, heavy-bottomed saucepan, combine the strawberries, lemon zest, lemon juice, sugar, cornstarch, and salt. Cook over medium heat, stirring with a stiff spatula, until the strawberries soften and lose their shape, 3 to 5 minutes.
    Once the strawberries are soft, bring to a boil over medium-high heat and cook, stirring continuously, until the mixture thickens enough to coat the back of a spoon, another 3 to 5 minutes. Cool on a wire rack while you make the sponge cake.
  • Make the sponge cake. Position a rack in the center of the oven and preheat the oven to 350°F. Generously spray two 6-inch round cake pans with cooking spray and line the bottom of each with a parchment paper circle. Spray the parchment, too.
  • Cream the butter, sugar, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, and salt. Beat on medium-high until light, fluffy, and doubled in volume, at least 10 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary.
  • Add the eggs, sour cream, vanilla, and flour. Reduce the mixer to low and add the eggs one at a time, adding the next egg only after the previous one has been fully incorporated, scraping down the bottom and sides of the bowl after each addition.
    With the mixer on low, slowly pour in the sour cream and vanilla and beat until just combined. At this point, the batter will look a little lumpy—that’s totally okay, I promise! Gradually add the flour and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
  • Pour the batter into the prepared pans. Use a rubber spatula to divide the batter evenly between the two cake pans. I like to use a digital scale to divide my batter and ensure even layers. This recipe makes around 16 ounces (454 grams) of batter—pour 8 ounces (226 grams) of batter into each pan.
    Use an offset spatula to spread the batter evenly across the pans and smooth their tops.
  • Bake the cakes. Bake for 35 to 40 minutes, or until the cakes are golden yellow and their edges pull away from the sides of the pan. When done, the top of the cake should bounce back when gently pressed and a skewer inserted into the center of each cake should come out with a few crumbs attached.
    Cool the cakes in their pans on a wire rack for 15 minutes before assembling.
  • Assemble the Victoria sponge cake. After 15 minutes, turn the cakes out onto the wire racks.
    Place a cake layer on the cake stand or serving plate of your choice. Spoon the strawberry compote on top of the cake. Use an offset spatula to spread it evenly all over the top, just like you would spread butter on toast. Nestle the second cake layer on top of the compote.
    Garnish with confectioners’ sugar and fresh strawberries.
  • Serve and store. Serve immediately. The assembled Victoria sponge cake can be stored at room temperature, under a cake dome or a large bowl turned upside down, for up to 3 days. Press a sheet of plastic wrap against any cut surfaces to prevent the cake from drying out.

Notes

  • No 6-inch cake pans? Yes, you can make this recipe in two 8-inch cake pans! Here’s how to do it: double all the ingredient quantities for both the compote and cake batter. Add ¼ teaspoon of baking powder to the flour. Follow the recipe instructions to make the batter and divide it into two 8-inch round cake pans. Bake for 50 minutes instead of the 35 to 40 minutes listed in the 6-inch version.
  • Yes, you read it right: the recipe instructs you to cream the butter and sugar together for a whopping 10 minutes! Why? If you’re making the 6-inch version, note that the recipe does NOT use any leaveners like baking powder or soda. To get its light and fluffy cake texture, you need to whip the sugar into the butter to create air pockets in the butter. These air pockets rise as you bake the batter in the oven, lifting your cake batter in the process! As a result, the longer you cream the butter and sugar, the lighter and fluffier your cake will be.
  • Traditional Victoria sponge cake is served fresh and warm from the oven, typically about 15 to 30 minutes after pulling the cakes out of the oven! This is how you ensure a super light and fluffy cake that pairs well with the fruit. But don’t panic if you don’t have time to eat it right away—it’s plenty tasty at room temperature, too. If you can’t eat the cake immediately after baking it, I suggest waiting until both the cake and compote are at room temperature to assemble the cake. It’s much less messy that way!
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