Come join me and let’s make this delicious Victoria Sponge Cake in the slow cooker using 150g self-raising flour, 150ml unsalted butter, 150g caster sugar, and 3 medium eggs.

To make Victoria Sponge Cake in the slow cooker, simply mix the 150g self-raising flour, 150g caster sugar, 150ml unsalted butter, and 3 beaten eggs with 1 teaspoon baking powder and 1 tablespoon milk. Pour into a lined slow cooker and cook on high for 1½ hours.

Jump in and discover how easy and enjoyable it is to create this classic dessert in an unconventional way. You definitely don’t want to miss this!

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Can regular flour substitute self-raising in this cake?

Yes, regular flour can substitute self-raising flour in this cake by adding 2 teaspoons of baking powder to 150g of regular flour. This combination mimics the leavening effect of self-raising flour, ensuring your cake rises properly.

How to prevent a soggy sponge cake in a slow cooker?

To prevent a soggy sponge cake in a slow cooker, place a clean tea towel or a few layers of kitchen paper under the lid. This absorbs excess moisture, ensuring your cake cooks evenly without becoming too moist. Cook on high for 1½ hours for the best results.

Slow Cooker Victoria Sponge Cake Ingredients

• 150g self-raising flour
• 150ml unsalted butter, softened
• 150g caster sugar
• 1 teaspoon baking powder
• 3 medium eggs, beaten
• 1 tablespoon milk

For the Filling:

• Strawberry jam
• Whipped cream
• Fresh strawberries, sliced

How To Make Slow Cooker Victoria Sponge Cake

1. Prepare the slow cooker: Grease and line the bottom of your slow cooker pot. If using a round slow cooker with a 3½ L capacity, two large cake cases work well.
2. Mix the batter: In a large mixing bowl, combine the self-raising flour, caster sugar, unsalted butter, beaten eggs, baking powder, and milk. Use a hand mixer to mix until well combined.
3. Cook the cake: Pour the batter into the prepared slow cooker. Place a tea towel or some squares of kitchen roll under the lid to catch drips, folding the side over the top of the lid. Cook on a high-heat setting for 1½ hours.
4. Check and cool: Turn off the slow cooker and open the lid. Check the cake is cooked through using a cake tester or skewer; it should come out clean. Remove the pot from the slow cooker and allow the cake to cool.
5. Fill and serve: When ready to serve, slice the cake in half horizontally. Spread a layer of strawberry jam over the bottom layer, then add a layer of whipped cream. Replace the top layer of the cake. Add more whipped cream on top and decorate with sliced strawberries.

Recipe Tips

• Slow Cooker Liner Hack: Use a slow cooker liner or baking paper to make removing the cake a breeze.
• Skewer Test 2.0: When checking if the cake is done, if the skewer comes out clean but you’re still skeptical, give it a gentle press. If it bounces back, it’s ready. If it stays depressed, so will you be – give it more time.
• Frosting Freedom: If whipped cream feels too mainstream, mix it up with mascarpone cheese or a buttercream frosting.
• Fruit Fun: Don’t limit yourself to strawberries; go wild with raspberries, blueberries, or a mix of summer fruits on top. It’s like throwing a party on your cake and everyone’s invited. Just remember, the more colorful, the merrier!

Recipe Variation

• Chocolate Lovers’ Dream: Swap half of the self-raising flour for cocoa powder to bake a chocolate Victoria Sponge Cake.
• Lemon Zest Fiesta: Add the zest of one lemon to the cake batter and replace strawberry jam with lemon curd for a zesty, tangy version.
• Vegan Vibes: Use plant-based butter, a suitable egg replacer, and almond milk for the cake. Fill it with dairy-free whipped cream and your choice of jam. It’s so good, even your non-vegan friends will want the recipe. Sneaky and sweet, right?
• Tipsy Cake: Infuse the whipped cream with a splash of your favorite liqueur, like Amaretto or Baileys, and brush each cake layer with it too. It’s for those days when you need your cake to pack a little extra punch. Remember, a little goes a long way, or it’s nap time!

What to Serve With Victoria Sponge Cake

You can pair your Victoria Sponge Cake with fresh fruit salad, vanilla ice cream, English tea, a glass of Prosecco, or light custard. Enjoy this delightful cake with a side that complements its sweetness and texture.

How To Store Victoria Sponge Cake

In The Fridge:

Store the Victoria Sponge Cake in an airtight container. If filled with cream and jam, consume within 1-2 days to enjoy its best quality and freshness.

In The Freezer:

Victoria Sponge Cake is best enjoyed fresh and is not recommended for freezing, especially once filled with jam and cream, as it may affect the texture and moisture of the cake.

Check out More Slow Cooker Recipes:

• Slow Cooker Gingerbread Cake
• Slow Cooker Easy Fruit Cake
• Slow Cooker No Chocolate Vanilla Fudge