Make a slow cooker Victoria sponge cake and there’s no need to hover in the kitchen watching your oven, any level of baker can do this plus it saves on energy!
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 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 actually made this slow cooker Victoria sponge while I got on with mowing the lawn and tidying the garden, typical summer chores! The kids loved it, as did 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.
Ingredients
You will need the following, which are the typical ingredients for a Victoria sponge cake – you’ll find the measurements are in the recipe card further down the post:
- 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.
Step by step
To prepare your cake mixture, do the following:
- 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.
- Pour the mixture into the pot and turn to high.
- Cook on high for approximately 1.5 hours, until firm in the centre. 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.
- 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, top with more cream and fresh strawberries if desired, and serve.
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.
Recipe
Slow Cooker Victoria Sponge
Ingredients
- 150 g self raising flour
- 150 g butter unsalted
- 150 g 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 self raising flour, 150 g butter, 150 g 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. 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
Colleen says
I tried this recipe today, the first time ever baking a cake in my slow cooker. I used an 8 inch round, loose bottom cake tin in my oval slow cooker. The cake did take an extra 45 minutes to bake but it was just beautiful. It rose quite high in the pan and was completely even on the top. The cake was originally to be used as a base for an English trifle, I am now using it as a gateaux for thanksgiving and am thrilled at the results. I’m so glad I’ve found your page and recipes, I’m hooked!!
bakingqueen74 says
Hi Colleen, that is wonderful, thanks very much for your review!
Jo says
I have a 4.5 litre oval slow cooker and can just fit a small, probably 7” tin inside. My tin is a loose bottom one so I’m thinking to put a cake case inside as I presume the mixture might leak? Also do I need to add water and stand the tin on an upturned saucer? Sorry for all the questions!
bakingqueen74 says
Hi Jo, if your loose-bottomed tin leaks during normal use then that is a good precaution to take. If your slow cooker needs to be used with water at all times then yes you can add an inch or two of water and stand the tin on something like an upturned saucer to raise it up.
Kevin says
Use a cake liner
janet says
does cakes rise as much as they do in oven
bakingqueen74 says
I find they rise well!
Teresa says
Made this cake twice now my partner loves it although not very big so may double the ingredients next time , as I have an oval shape slow cooker , have you got any low fat cakes also , I need all the help I can get
bakingqueen74 says
Great! Perhaps you could try a yogurt cake if looking for low fat specifically. My strawberry yogurt cake works in the slow cooker as well.
Wynne Clark says
Hello, the Victoria Sandwich looks lovely. Do you heat the crockpot first, mine takes ages to get up to temperature. Thank you
bakingqueen74 says
HI there, no I just turn it on when I put the mixture in. If you preheat it could reduce the cooking time needed so if you do that, keep an eye on it.
Joan Buchanan says
The Victoria sandwich have you to leave it in for 1hour 50 mins
bakingqueen74 says
Hi Joan, it is 1 and a half hours, but you will need to check it as all slow cookers cook at a different speed for things like cakes.
Margaret says
Its nice to see UK recipes on here so many are American. I am just going to try it out as I don’t want to switch my big oven on for one cake. Just one thing though, this is a Victoria Sandwich not a sponge, A sponge cake is whisked and contains no fat. I hope you don’t mind me mentioning this.
bakingqueen74 says
Great, do let me know if you try it!
Chris says
Hi. this looks fab. Im a little confused as a beginner. Instructions states you used 2 small cake cases then at the end states slice in half. Do you use this recipe all in one go in the slow cooker then slice in half or is the mixture to be done in 2 separate lots. Thanks & Kind Regards. Chris.
bakingqueen74 says
Hi, the two cake cases are one inside the other, so you can use one to pull the cake out and it protects from burning. So all mixture in together and slice in half at the end. Good luck with your baking!
Chris says
Thank you. Much appreciated.
Nicola says
Hi this looks , how long did you it for?
bakingqueen74 says
Hi Nicola. I think it says cook on high for approx 1.5 hours in the details. But also check regularly as the time really depends on your slow cooker!
Jenny Auld says
Can you double the recipe?
bakingqueen74 says
Hi Jenny, depends on the size of your slow cooker and if it would fit, you can undoubtedly increase quantities as required as you can for standard baking.
Jenny Auld says
Thanks for quick response! I have a 6ltr crockpot which I put a 20cm (8inch) tin in, so am not sure whether double is better or not..
bakingqueen74 says
Ah right! I’d just use standard Victoria sponge measurements for that size tin! Should be able to find that on the Internet.
kellie anderson says
I keep hearing/reading about baking in a slow cooker but I haven’t tried it yet. I am seriously impressed with the idea of baking a cake whilst simultaneously mowing the lawn!
hijackedbytwins says
I cannot believe I still haven’t tried baking a cake in the slow cooker! This looks and sounds delicious x
nadiashealthykitchen says
Looks fantastic! I’m still blown away by the idea that you can make such amazing cakes and bakes in a slow cooker! Need a slice of this in my life right now!
Sarah Trivuncic, Maison Cupcake says
That looks most majestic with those strawberries on top! Who’d have thought you could make that kind of sponge in a slow cooker. I am definitely going to make a slow cooker cake one of my regulars 🙂 Thanks for joining in with #BAKEoftheWEEK !
Emma @ Supper in the suburbs says
You are a genius!!! I love that you can do ANYTHING in your slow cooker. I need to try this 🙂
Helen Costello (@CasaCostello) says
I love that this recipe makes a small cake – So often I make larger cakes that either get wasted or I end up eating far too much! Once again I am in awe of your slow cooker skills #BakeoftheWeek
Janice @FarmersgirlCook says
This is fantastic, Lucy. It looks so good. I’ve tried making a cake in the slow cooker once, but it didn’t work. Must have another go!
bakingqueen74 says
Do let me know if you need any help when you try it agin 😀
gingey bites says
Every time I see another slow cooker cake on your blog I’m more and more impressed! This looks yummy.
bakingqueen74 says
Thanks Alex, I love a slow cooker cake!
Abbey says
Is there any chance I can put this mix in a silicone cake tin and then put it in the slow cooker?
bakingqueen74 says
Yes sure, I do that for most cakes in my larger slow cooker, have a look at the page called making a cake in the slow cooker in the menu at the top. This amount only makes a small cake though, in a 1.5 litre slow cooker, so you might need to increase the quantities!
Alex says
Hi! this looks pretty amazing! And so easy to make! I am not a great baker and my Victoria sponge always comes out a bit dry.. But I will have to try this!