Victoria Sponge Cake in the air fryer is British teatime in its simplest form: a light butter cake made from equal parts butter, sugar, eggs and flour, which is cut in half and sandwiched together with strawberry jam and soft vanilla buttercream. The cake is named after Queen Victoria, and it has been a fixture on the British tea table ever since.
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The British original is baked with self-raising flour, but here plain flour and baking powder do the job just as well. The batter is baked in a small springform tin that fits in the air fryer basket, and once the cake is assembled, the top gets a sprinkle of sugar. The result is a soft, golden cake that you can bake without switching on the big oven.
Estimated reading time: 4 minutes
Table of Contents
Why I love Victoria Sponge Cake in the air fryer
What I like most about Victoria Sponge Cake is how little it takes. There is no icing, no mousse and no decoration apart from a sprinkle of sugar, so the whole cake stands or falls with the crumb. That is why the recipe is built on the old British principle of equal parts: the eggs are weighed in their shells, and then the same weight of butter, sugar and flour is used. Two medium/large eggs weigh about 120 g, and that gives you a cake for four large or eight small slices.
Between the two light layers sits a layer of strawberry jam and a soft buttercream with vanilla. It is a simple combination, but it tastes like far more work than the cake requires.
The difference between an air fryer and an oven
In an air fryer the heating element sits close to the top of the cake, and the fan is powerful. That is why the cake is baked at a moderate 160 °C, so that the middle has time to bake through before the surface gets too dark. On the other hand, the air fryer heats up quickly, and you avoid having to heat up a whole oven for a 16 cm cake.
My kitchen test of Victoria Sponge Cake
I baked the cake in my Cosori Dual Blaze, where the 16 cm springform tin fits nicely in the basket. The heating elements both above and below give an even bake, so the base keeps pace with the top. I preheated to 160 °C and let the cake bake for 20 minutes without opening it. Then I turned the tin half a turn and covered it loosely with aluminium foil, because the top was already golden brown. I pressed the foil firmly around the edge so that it would not blow up against the heating element. After 10 more minutes the toothpick came out clean, and the cake sprang back lightly when pressed.
From start to finish the cake takes 115 minutes: 25 minutes of preparation, 30 minutes in the air fryer and 60 minutes of cooling. The cooling cannot be skipped. The cake must first stand for 10 minutes in the tin and then for about 50 minutes on a wire rack before it is cold enough to be cut in half.
Weigh the eggs in their shells, and use exactly the same weight of butter, sugar and flour. That way the ratio is right, no matter how big the eggs are.
Tips and tricks from the author: Morten Jensen
Common mistakes and how to avoid them
The most common mistake is opening the air fryer too early. The cake needs peace and quiet while it rises, so keep the air fryer closed for the first 20 minutes, otherwise the cake may collapse. The next mistake is cold ingredients. If the eggs and milk come straight from the fridge, the batter curdles. So let the butter, eggs and milk come to room temperature, and fold in the flour gently, only until the batter has just come together. The third mistake is impatience. If you cut the cake in half while it is still warm, it crumbles and the buttercream melts. Wait until it is completely cold.
How to serve Victoria Sponge Cake
The cake is served at room temperature and belongs next to a cup of tea. Here are my suggestions for serving and small variations:
- A strong black tea with milk, the way the British drink it
- Fresh sliced strawberries between the layers in summer
- Raspberry jam instead of strawberry jam
- Lightly whipped cream instead of buttercream, if the cake is eaten the same day
- A dusting of icing sugar on top instead of sugar
Storage and reheating
Victoria Sponge Cake keeps for 2-3 days in an airtight container in the fridge. Take the cake out 30 minutes before serving so that the buttercream becomes soft again. The cake is not suitable for reheating and is always served at room temperature. If you want to bake ahead, the sponge can be frozen without filling for up to 3 months. Thaw it at room temperature, and assemble the cake just before serving.
Victoria Sponge Cake shows that the simplest cakes are often the best. With a small springform tin and a little patience during the cooling, you have a British classic ready the next time tea is on the table.
FAQ
This typically happens if the air fryer is opened too early. Keep it closed for the first 20 minutes, and only then turn the tin. Check with a toothpick in the centre once the cake has baked for the last 10 minutes.
Yes, as long as the tin fits in the basket. In an 18 cm springform tin the layers will be slightly thinner, and the cake is typically done after 22-25 minutes. If you want a larger cake, use 3 eggs and 180 g butter, sugar and flour, and allow 8-10 minutes more baking time.
Yes, the sponge can be frozen without filling for up to 3 months. Thaw it at room temperature, and assemble the cake with jam and buttercream just before serving.
Recipe
Victoria Sponge Cake in the Air Fryer
Cooking Guide
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Cost of the dish
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Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
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Recommended equipment
- 1 Air fryer
- 1 Small springform pan - 16 cm
- 1 Parchment paper
- 1 Kitchen scale
- 1 Mixing bowl
- 1 Electric mixer
- 1 Sifter
- 1 Dough scraper
- 1 Aluminum foil
- 1 Toothpick
- 1 Cooling rack
- 1 Bread knife
- 1 Bowl
- 1 Offset spatula
Shopping list
Ingredients
Buttercream
- 50 g butter (Softened)
- 100 g icing sugar (Sifted)
- 1 tsp vanilla sugar
- 1 tsp milk
Filling and topping
- 75 g strawberry jam
- 1 tbsp sugar (For sprinkling on top)
How to make it
Preparation
- Grease a small springform tin of about 16 cm with a little butter, and line the base with baking paper. Check that the tin will fit in the air fryer basket.
- Beat 120 g butter and 120 g sugar with an electric whisk for 3-4 minutes until pale and fluffy. The butter must be soft so that the mixture becomes creamy.
- Add 2 pcs eggs one at a time, beating well after each egg. Beat in 1 tsp vanilla sugar together with the last egg.
- Spoon the batter into the springform tin and smooth the surface. Make a slight dip in the centre so that the cake rises more evenly.
Baking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Place the springform tin in the air fryer basket and bake the cake at 160 °C for 20 minutes without opening the air fryer in between.
- Turn the tin half a turn. If the top is already golden brown, cover the tin loosely with aluminium foil and press the foil firmly around the edge so that it does not blow up against the heating element. Continue baking at 160 °C for 10 minutes.
- Check the cake by inserting a toothpick in the centre. It is done when the toothpick comes out clean and the cake springs back lightly when pressed. If batter clings to the toothpick, bake the cake for another 3-5 minutes at 160 °C.
Cooling and assembly
- Leave the cake to cool in the tin for 10 minutes. Release the side of the springform tin, place the cake on a wire rack and leave it to cool completely for about 50 minutes.
- Beat 50 g butter, 100 g icing sugar, 1 tsp vanilla sugar and 1 tsp milk together in a bowl for 2-3 minutes until you have a pale, fluffy buttercream.
- Use a bread knife to cut the cooled cake horizontally into two layers of equal thickness.
- Spread 75 g strawberry jam over the bottom layer, and use a palette knife to cover the cut side of the top layer with the buttercream.
- Put the top layer on with the buttercream facing down, and press it lightly into place.
- Sprinkle 1 tbsp sugar over the top, and serve the cake with a cup of tea.
Our notes for the recipe
The classic method is to weigh the eggs in their shells and use the same weight of butter, sugar and flour – two medium/large eggs weigh about 120 g. Let the butter, eggs and milk come to room temperature so that the batter does not curdle. Do not open the air fryer during the first 20 minutes, otherwise the cake may collapse. Air fryers bake differently, so keep an eye on the colour the first time, and cover with aluminium foil if the top gets dark before the middle is baked. The cake must be completely cold before it is cut in half – otherwise it will crumble, and the buttercream will melt. About the flour:
The traditional British recipe is made with self-raising flour. Here it is replaced with plain flour and baking powder, which gives the same light, airy crumb. Variation:
Swap the strawberry jam for raspberry jam, or use lightly whipped cream instead of buttercream if the cake is eaten the same day. In summer you can place sliced fresh strawberries between the layers. The top can also be dusted with icing sugar instead of sugar. Serving:
Serve the cake at room temperature for afternoon tea, ideally with a cup of strong black tea with milk, just as it is traditionally enjoyed in Britain. Portion size:
The cake makes 4 large or 8 small slices. In an 18 cm springform tin the layers will be slightly thinner, and the cake is typically done after 22-25 minutes. For a larger cake you can use 3 eggs and 180 g butter, sugar and flour in an 18 cm tin – allow 8-10 minutes more baking time.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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