Skip the oven and make a perfect slow cooker Victoria sponge cake! This effortless recipe delivers a light, delicious cake with jam and cream – no baking stress required.
If you’re talking about cake, the classic British cake recipe has to be a Victoria sponge of course.
Apparently Queen Victoria’s favourite, vanilla sponge layers sandwiched with jam and cream and dusted with icing sugar, this simple yet delicious cake is everyone’s favourite.
Baking in your slow cooker
Baking in the slow cooker is so convenient, there is less risk of burning and you can do something else while it bakes.
It is also very forgiving if you aren’t a regular baker! I mean check out the images in this post just to see what you can achieve.
I have loads of slow cooker cakes here on my blog, subscribe today so you don’t miss any of them, and look at my slow cooker desserts archives for all the recipes.
I think you’ll also love my post about baking in the slow cooker which is packed with ideas for slow cooker bakes.
This slow cooker sponge cake is a really simple cake to start your slow cooker baking journey with!
How to serve
I usually make this simple slow cooker Victoria sponge while I get on with household chores! The kids love it, and so do I.
Filled with strawberry jam and whipped cream, and with more cream on top and fresh strawberries, it is the perfect addition to a summer barbecue or picnic.
Traditional British recipes like this are so good.
If you prefer you can leave the top of the cake bare and just add a dusting of icing or granulated sugar.
And try using jam and vanilla buttercream for the centre filling, or just jam alone. However you like it!
Ingredients
Here’s what you will need for this recipe – the typical ingredients for a Victoria sponge cake – use this as a list for shopping or for gathering together the ingredients in your kitchen. Check the recipe card at the end of the post for the quantities.
- caster sugar – if you have no caster sugar you can use standard granulated sugar.
- butter – I prefer to use unsalted in baking.
- eggs – free-range preferably, medium-sized work best here.
- self-raising flour – the typical type of flour to use in your cakes.
- baking powder – helps the cake to rise.
- milk – a little milk helps to loosen the cake mixture.
- strawberry jam – as a filling. Or switch to raspberry jam if you prefer.
- double cream – whipped, this is used in the centre and on top of the cake.
- fresh strawberries – to decorate.
Method
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker Victoria sponge cake recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step 1. Grease and line your slow cooker pot. I place two large cake cases (also known as cake tin liners) in my round 3.5 litre slow cooker.
Step 2. Weigh out the cake mixture ingredients and add them all into a large bowl.
Step 3. Mix the ingredients together using a hand-mixer until well combined.
Step 4. Scrape the cake mixture into the lined slow cooker pot and turn the slow cooker onto high, with the lid on.
Cook on high for approximately 1.5 hours, or until firm in the centre.
Important! Before you put the lid on, put a dish towel or some squares of kitchen roll (kitchen paper towel) under the lid to catch drips. Fold the sides of the kitchen towel up so they go over the lid. Using the kitchen towel prevents the top of your cake from going soggy from the condensation on the lid dripping onto it.
Step 5. Once your cake is cooked through, remove it from the slow cooker pot and allow it to cool fully.
Once cool, slice it carefully into two even layers using a large serrated knife.
Step 6. Spread jam on the bottom layer of the cake.
Step 7. Whip the double cream and then spread half of it on top of the jam layer.
Step 8. Put the top layer of cake on top. Spread the rest of the cream on top. Cut the strawberries in half and arrange them on top of the cake. Serve and enjoy!
Recipe tips
- Keep an eye on your cake during cooking to avoid burning. If it looks like one side is getting browner than the other, rotate the bowl in the slow cooker.
- Use a cake tester or skewer to check that the cake is cooked through, and remove the pot from the slow cooker once the tester comes out clean.
- Use a tea towel or squares of paper kitchen towel under the lid of the slow cooker to stop drips falling onto the top of the cake.
- Don’t overmix the mixture.
- Avoid lifting the lid to check the cake, this can make it sink.
Related
Recipe
Slow Cooker Victoria Sponge
Ingredients
- 150 g (¾ cups + 3 tbsp) self raising flour
- 150 g (½ cups + 3 tbsp) butter unsalted
- 150 g (¾ cups) caster sugar (superfine sugar)
- 3 medium eggs
- 1 tsp baking powder
- 1 tbsp milk
For the filling:
- strawberry jam
- double cream whipped
- fresh strawberries
Instructions
- Grease and line your slow cooker pot. I used two large cake cases in my round 3.5 litre slow cooker.
- Make the cake mixture by placing all of the ingredients in a large bowl and mixing using a hand-mixer until well combined.150 g / ¾ cups + 3 tbsp self raising flour, 150 g / ½ cups + 3 tbsp butter, 150 g / ¾ cups caster sugar (superfine sugar), 3 medium eggs, 1 tsp baking powder, 1 tbsp milk
- Pour the mixture into the pot and turn to high. Cook on high for approximately 1.5 hours. Important! Before you put the lid on, put a tea towel or some squares of kitchen roll under the lid to catch drips. Fold the sides of the tea towel up so they go over the lid. This prevents the top of your cake from going soggy from the condensation on the lid dripping onto it.
- Keep an eye on your cake near the end of the time to avoid burning. If it looks like one side is browner than the other, rotate the bowl. Use a cake tester or skewer to check that the cake is cooked through, and remove the pot from the slow cooker once the tester comes out clean.
- Allow the cake to cool fully. When you are ready to serve, slice in half, fill with a layer of strawberry jam and a layer of whipped cream. Put the remaining cream on top and decorate with sliced strawberries. Serve immediately and store any remaining cake in the fridge, due to the cream.strawberry jam, double cream, fresh strawberries
Kathy says
Hi. I just tried my first cake in an oval crockpot. The oval ends burnt before the cake finished cooking. I have read the comments and I am excited to read further about putting round tins or silicone in the cooker. My cooker has a removable ceramic… do I insert the tin in that or remove it ? Thanks.
bakingqueen74 says
Hi Kathy, please always keep the ceramic dish in the slow cooker. Your tin (metal or silicone) goes inside that. Hope it goes well!