Gluten-free Victoria sponge cake

This Gluten-free Victoria sponge cake from Chef Bea is deliciously soft, fluffy and moist. The classic vanilla buttercream and strawberry jam create a perfect sweet centre. It's perfect for any occasion or just a sweet treat, and with chocolate-dipped strawberries it's sure to impress!

Learn more about Gluten-free baking with our Gluten-free baking class.

Watch Chef Bea make this recipe on Instagram!

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Serves 12-14

Vegetarian

Gluten-free

Ingredients

For the cakes:

225g gluten-free self-raising flour
1 tsp baking powder
¼ tsp xanthan gum
225g unsalted butter, softened
225g caster sugar
4 eggs
1 tsp vanilla bean paste or extract

For the filling:

250g unsalted butter, softened
300g icing sugar
½ tsp vanilla bean paste or extract
Strawberry or raspberry jam (about 5-6 tbsp)

To decorate (optional):

100g white chocolate, melted
Fresh berries

Cooking instructions

Preheat the oven to 180°C/160°C fan/Gas 4. Grease and line two round 20cm cake tins with baking paper.
Put all the cake ingredients in a large mixing bowl and beat together (with an electric whisk or by hand) until fully combined and smooth.
Divide the mixture between the prepared tins and bake for 30 minutes until golden brown in colour and springy to the touch.
Allow the cakes to cool for 10 minutes before turning out onto a wire rack to cool completely.
To make the buttercream, beat the butter for 2 minutes with an electric whisk or stand mixer until light and fluffy.
Gradually add the icing sugar, beating until smooth and glossy, then beat in the vanilla.
Spread the buttercream onto the bottom cake then cover with a thick layer of jam. Top with the second sponge.
Decorate the top of the cake however you’d like! We used a little leftover buttercream with strawberries dipped in melted white chocolate and raspberries.