Victoria Sponge Cake in Air Fryer Recipe

  • Preparation Time : 15 minutes
  • Cook Time : 20 minutes
  • Serves : 8
  • Makes : 1
  • Difficulty level : Easy
  • Type : Dessert

This air fryer sponge cake recipe puts a modern twist on a British classic. Light and fluffy with sweet jam and fresh strawberries, it’s a summer treat that’s perfect for afternoon tea – and can be rustled up in minutes thanks to the Lakeland adjustable air fryer. We’ve got the best Victoria sponge cake recipe for spontaneous celebrations and last-minute guests!


  • For the sponge
  • 200g unsalted butter left at room temperature to soften
  • 200g caster sugar 
  • eggs 
  • 1 tsp vanilla extract 
  • 225g self-raising flour 
  • 1 pinch salt 
  • To fill and decorate
  • 150g unsalted butter room temperature
  • 300g icing sugar sifted, plus extra for dusting
  • 1 tsp vanilla extract 
  • 2 tbsp strawberry conserve or homemade strawberry jam
  • 1 punnet strawberries sliced


  1. Start by combining the caster sugar and softened butter. Use a large mixing bowl and a hand-held whisk to cream the ingredients together, beating until the mixture is pale and light.
  2. Break in the eggs one by one, mixing well between each addition. Then add the vanilla extract and give it a final stir.
  3. Use a sieve to add the flour and gently fold it in using a wooden spoon, until the mixture is glossy and smooth. Add a pinch of salt. Your cake mixture is now ready.
  4. Preheat your air fryer to 160C. This should only take 5 minutes.
  5. Lightly grease your Lakeland Air Fryer Silicone Moulds. Divide the mixture into the prepared moulds and spread it out evenly. Bake in the air fryer for 20-25 minutes, looking out for that golden-brown finish.
  6. While the cake is cooking, start on your filling. Use the creaming method again to combine the butter and sugar, adding the last of the vanilla extract.
  7. Remove the cakes from the air fryer and leave to cool for 5-10 minutes. Then turn out onto a wire rack to cool completely. It should be springy to the touch, a sign of the light and fluffy texture within.
  8. Once your sponge cake is cool, carefully cut the top crust off one cake.
  9. Transfer this cake – which will form the bottom half of your Victoria sandwich cake – onto a serving plate of your choice. Use a rubber spatula to spread the jam across the top.
  10. Carefully dab on the buttercream filling or use a piping bag if you prefer a neater finish. Then add in a layer of sliced strawberries, keeping some to one side. Place the other sponge on top, completing your sandwich cake structure.
  11. Finally, use the remaining sliced strawberries as a decorative topping. Give the whole cake a dusting of icing sugar and enjoy this delicious British classic! Or, if you’re exceptionally disciplined, you can freeze the cake for up to two months.