Victoria Sponge Sheet Cake
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 30mins
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- Serves
- 12
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- Calories
- 790
This Victoria Sponge inspired cake puts a twist on the classic by taking the shape of a sheet cake. It is incredibly easy to make and decorate and is the perfect choice for sharing at celebrations or events. If you prefer, you can swap the strawberry jam for raspberry jam. Store covered at room temperature for up to three days.
recipe updated Jan 13, 2026
Ingredients
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- Unsalted butter
- 600 g
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- Egg
- 7
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- Caster sugar
- 350 g
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- Vanilla extract
- 2 teaspoons
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- Milk
- 4 tablespoons
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- Plain flour
- 350 g
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- Baking powder
- 3 teaspoons
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- Icing sugar
- 500 g
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- Strawberry jam
- as needed
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- Strawberries
- as needed
Tools
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Oven
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kCook Multi
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Rectangular pan - 13x9" (33x23 cm)
Step preview
- Making the cake:
- Preheat the oven - 175ºC
- Grease a tin and line with parchment paper overlapping the edges
- Fit the Stir Tool
- Add the ingredients into the appliance bowl, attach the lid with the filler cap
- Stir until combined and then scrape the bowl - 3 minutes, speed 7
- Then add the next ingredients
- Stir until smooth - 1 minute 30 seconds, speed 6
- Transfer the batter into the tin
- Bake until a skewer inserted comes out clean - 30-35 minutes, 175ºC
- Remove from the oven and let cool completely
- Making the buttercream:
- Clean the appliance bowl and fit the Whisk Tool
- Add the ingredients into the appliance bowl, attach the lid with the filler cap
- Whisk until combined and then scrape the bowl - 1 minute, speed 5
- Whisk until smooth - 4 minutes, speed 7
- Spread the buttercream evenly over the top of the cake
- Add a few teaspoons of jam on top
- Using a back of a spoon, gently swirl the jam into the buttercream
- Decorate with strawberry halves
- Serve