Classic Victoria Sponge Cake Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans and line with parchment paper.

Beat 3/4 cup butter and white sugar together in a large bowl with an electric mixer until pale and creamy about 2 minutes. Add eggs one a time mixing well between each addition. Add 1 teaspoon vanilla extract; beat briefly until well-blended in the batter. Continue beating batter until bubbles appear on the surface about 2 minutes more.

Sift flour baking powder and salt into the bowl. Gently fold with a spoon just until smooth. Divide the batter evenly between the prepared pans smoothing the tops with a cake spatula.

Bake in the preheated oven until cakes are golden brown and a toothpick inserted into the center comes out clean about 20 minutes. Cool in the pans for 5 minutes before inverting onto a wire rack to cool completely about 30 minutes.

Beat confectioners' sugar 1/4 cup butter and 1 teaspoon vanilla extract together in a bowl to make a smooth buttercream.

Place one cake layer flat-side up on a serving platter. Spread buttercream evenly onto the cake with a spatula. Spread raspberry jam in an even layer over the buttercream right to the edges. Place second layer flat-side down over the filling.