A traditional victoria sponge is one of the most classic cakes you can make for afternoon tea or a simple weekend treat.
I wanted to create an eggless victoria sponge cake that still feels light, soft, and easy to slice without falling apart.
If you have an egg allergy or simply do not eat eggs, this egg free version lets you enjoy the classic combination of sweet jam, cream, and tender sponge.
You do not need any hard-to-find egg replacers for this bake, just everyday kitchen staples and a bit of plain yogurt for moisture.
It comes together very quickly and makes a wonderful dessert to share with your family and friends.
Why You’ll Love It
Soft and Moist Sponge – This tender egg-free sponge stays moist from yogurt, milk, butter, and oil, creating a soft bite that feels homemade.
Fresh Raspberry Flavor – Bright seedless raspberry jam cuts through rich cream with a fresh, fruity layer in every slice.
Light Cream Filling – Vanilla whipped cream adds airy richness without making the cake feel heavy or overly sweet.
Beautiful Cake Layers – Two evenly baked round layers create a polished Victoria sponge with a lovely filling-to-cake balance.
Ingredient List
For the Sponge Cakes
- 2 cups All-Purpose Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Granulated Sugar
- 1 cup Plain Whole Milk Yogurt
- 1/2 cup Whole Milk
- 1/2 cup Unsalted Butter
- 1/4 cup Vegetable Oil
- 2 tsp Pure Vanilla Extract
For the Filling & Topping
- 1/2 cup Seedless Raspberry Jam
- 1 cup Heavy Whipping Cream
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
Step 2
Whisk all-purpose flour, baking powder, and salt together in a medium bowl until thoroughly combined.
Step 3
Melt the unsalted butter and combine it in a large mixing bowl with granulated sugar, plain whole milk yogurt, whole milk, vegetable oil, and vanilla extract. Whisk vigorously for 2 minutes until smooth and emulsified.
Step 4
Pour the dry ingredients into the wet bowl and stir gently with a spatula until the batter is smooth, being careful not to overmix.
Step 5
Divide the cake batter evenly between the two prepared pans and smooth the tops. Bake at 350°F (175°C) for 24 to 28 minutes until golden on top and a toothpick inserted into the center comes out clean.
Step 6
Cool the cakes in their pans for 10 minutes, then invert onto wire cooling racks to cool completely to room temperature.
Step 7
Beat cold heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl until medium-stiff peaks form.
Step 8
Place one cooled sponge layer onto a serving plate, spread seedless raspberry jam evenly across the top, layer with the whipped cream, top with the second cake layer, and dust with powdered sugar.
Tips
Use Room Temperature Dairy
Let the yogurt and milk sit out until they are close to room temperature before mixing. Cold dairy can make the melted butter firm up into small pieces, which prevents the batter from becoming smooth.
If the butter starts to solidify after mixing, let the bowl sit for a few minutes and whisk again before adding the dry ingredients.
Whisk The Wet Mixture Well
Whisk the melted butter, sugar, yogurt, milk, oil, and vanilla for the full 2 minutes. The mixture should look smooth and evenly blended before the flour mixture goes in.
This step helps spread the butter and oil through the batter, giving both sponge layers a soft texture instead of greasy or dense patches.
Divide The Batter Evenly
For matching sponge layers, use a kitchen scale to divide the batter between the two pans. If you do not have a scale, add a few spoonfuls at a time to each pan and keep comparing the levels.
Spread the batter gently to the edges, then smooth the tops so both cakes bake at the same rate.
Try These Next
- Eggless Buttery Pound Cake
- Eggless Fluffy Vanilla Cupcakes
- Eggless Spiced Carrot Cake
- Eggless Sticky Toffee Pudding
- Eggless Vanilla Birthday Cake
Questions You Might Have
Can I use Greek yogurt instead of plain whole milk yogurt?
Yes, you can use full-fat Greek yogurt, but it is thicker than regular yogurt. Stir in 1 to 2 tablespoons of milk first so the batter has a similar consistency.
Avoid using flavored or low-fat yogurt, as they can change the sweetness and texture of this eggless sponge cake.
Eggless Victoria Sponge Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
- Whisk all-purpose flour, baking powder, and salt together in a medium bowl until thoroughly combined.
- Melt the unsalted butter and combine it in a large mixing bowl with granulated sugar, plain whole milk yogurt, whole milk, vegetable oil, and vanilla extract. Whisk vigorously for 2 minutes until smooth and emulsified.
- Pour the dry ingredients into the wet bowl and stir gently with a spatula until the batter is smooth, being careful not to overmix.
- Divide the cake batter evenly between the two prepared pans and smooth the tops. Bake at 350°F (175°C) for 24 to 28 minutes until golden on top and a toothpick inserted into the center comes out clean.
- Cool the cakes in their pans for 10 minutes, then invert onto wire cooling racks to cool completely to room temperature.
- Beat cold heavy whipping cream, powdered sugar, and vanilla extract in a medium bowl until medium-stiff peaks form.
- Place one cooled sponge layer onto a serving plate, spread seedless raspberry jam evenly across the top, layer with the whipped cream, top with the second cake layer, and dust with powdered sugar.