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Classic Victoria sandwich

Classic Victoria sandwich

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(347 ratings)

Ready in 30 minutes, plus cooling

Easy

Cuts into 10 slices
You can't go wrong with this perfect party cake - full of spongey goodness. Makes a super-simple wedding cake, too

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition per serving

  • kcalories558
  • fat28g
  • saturates17g
  • carbs76g
  • sugars57g
  • fibre0.6g
  • protein5g
  • salt0.9g
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Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

For the filling

  • 100g butter, softened

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • half a 340g jar good-quality strawberry jam (we used Tiptree Little Scarlet)
  • icing sugar, to decorate

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

  3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you’re using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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Comments, questions and tips

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Comments (525)

Torit's picture

I made this for our daughter first birthday. It was yummy and she loved it. Easy to make and lasted 3 days in an air tight container out of the fridge.
I added an extra egg white to the cake batter and a few drops of vanilla extract as well and it was light and fluffy. I did have to cook it for 24 minutes though. I will be making this again soon.

bashfulbaker's picture

Hello,
I have an order for a 5 layer dairy free vanilla sponge,
I've had great success with this recipe in the past- but wonder can I substitute the butter for a dairy free spread? I'm a little concerned about the overall texture!
Any advice would be greatly appreciated :)

beckyandthegirls's picture

I use this recipe with dairy free spread and it comes out great

IanSouthey's picture

Made this for my mother in law, used fresh whipped cream & quarted strawberries for the filling & strawberry halves on top.

bluelavolta's picture
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Great recipe. I had to bake the sponge for 27 mins and I also recommend adding fresh, halved strawberries as a layer between the jam and buttercream - delicious.

fizzh89's picture
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Did this for my dad's birthday cake yesterday - it was beautiful, light and fluffy. I was really pleased with the result. We flavoured the butter icing with cocoa powder, and did chocolate water icing on the top with some chocolate sprinkles (the children helped to do that bit), it was loved by everyone!

Selinarp's picture
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So quick and easy to make and tastes yummy. Sponge was really light and fluffy.

amy1245's picture
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Divided this by 4 last night to make a mini one as a trial as I have been asked to make my sister's 18th birthday cake (big pressure) so wanted to be sure whatever I was making was going to be good! It was lovely, slightly too much filling, so I just didn't use it all, but better than not being enough!
Really great, it will be covered with icing and decorated for the birthday cake :)

ivana2005's picture
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Excellent, simple recipe, my granny called this a "gleichgewicht" which is German for "equal weights" the same weight of sugar, butter, flour and eggs..
However, I prefer cutting each baked cake horizontally so that I fill it with 3 layers of filling. I just love multi-layered cakes.

luptonian's picture
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Made this today into a coffee cake, by substituting the milk for a couple of tablespoons of strong coffee, and making a coffee buttercream (using 200g icing sugar, 125g soft butter, and 2tbsp of strong coffee), and its turned into my best cake yet. I also didn't just 'beat all the ingredients together', but thoroughly creamed the butter and sugar first, adding eggs in one at a time, then the coffee, and lastly the flour. Strongly recommend the mix though, its lovely and fluffy and light!

Chitts's picture

I have made hundreds of sponges over the years and this is a really simple one with brilliant results. Cook for 5-8 mins longer though.

tpsk's picture
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Literally cannot go wrong with this cake. So quick and easy!

sarahharas1's picture

Really easy to make cake that looks and tastes yummy. Only problem is the time for baking, 20 minutes is not enough and I'm never sure how much longer I should bake for!?

aboyd's picture

Use a skewer to poke the cake to see:
If it comes up with some wet batter, crumbs or stickiness on it, the cake needs to bake some more.
If it is dry, then the cake is done.

Flambardjack's picture

Made this today, very easy to follow although had to bake a few minutes longer than suggested to get a nice golden brown colour. Finished cake looks great, looking forward to tea time now.

tagatone's picture

Made this today with my 8 & 9 yr old. I weighed the ingredients they did the rest. When I saw the small amount of mix shared between two tins I thought it would be a disaster. They rose beautifully & the sponge was so light really easy quick cake to make.

JiaUbaid's picture

Tried this one,came out v well.Poured the mixture in one tin so i had to adjust the temperature and time.easy + minimum effort.

Thegabbleduck's picture
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Fantastic recipe, I used fresh cream and raspberry jam.

I saw a few people asking how to increase the recipe, you'll find that the eggs will = the same amount as the rest of the ingredients (In this case 200g.) This means you can increase the cake to any size wanted by weighing the eggs, and matching all of the other ingredients to this :)

Kirstyjane123's picture

This recipe is wrong. You are only supposed to use 1 egg per 100g of flour. When I followed this recipe my cake came out smelling and tasting of eggs.
Because of this I has to throw the whole batch into the bin which I am not impressed about in the slightest.

tagatone's picture

Made this cake today and it was perfect. Recipe is not wrong.

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Questions (19)

suederrick's picture

When baking cakes using an artificial sweetener, rather than sugar, (you mention Xylitol can be used instead of caster sugar in the recipe for Classic Victoria Sandwich), would you expect the cake to rise in the same way it would if you had used actual sugar? Only, I have tried making a sponge using Canderel 'Ideal for baking', following a recipe on their website, and after baking, the 'sponge' hasn't risen at all - it is the same size as it was when I put the raw mix into the baking tin, and rather 'heavy' - not at all 'sponge'-like, and not particularly nice to eat, as it's a bit stodgy. I am pre-diabetic, and my Mum is diabetic, so we are looking for a nice sponge cake recipe that we can both make and enjoy eating - and not be embarassed to serve if we ever have anyone pop round for a cup of tea and a slice of cake........ Any help/advice would be greatly appreciated. Thanks x

bashfulbaker's picture

Hello,
I have an order for a 5 layer dairy free vanilla sponge,
I've had great success with this recipe in the past- but wonder can I substitute the butter for a dairy free spread? I'm a little concerned about the overall texture!
Any advice would be greatly appreciated :)

goodfoodteam's picture

Must admit we haven't tried it with a dairy free spread, but looking online at other recipes, a dairy free spread that is suitable for baking does seem to get the thumbs up from many vegans or people who can't eat dairy products. Obviously it won't have the same buttery flavour, but you could add a dash of vanilla to the mixture to compensate. If you have time, it might be worth doing a trial run with a 2 egg mixture just to put your mind at rest.

Saimahhassanxo's picture

Is it salted or unsalted butter that you use

goodfoodteam's picture

It is all down to personal taste, but many bakers like salted as it seems to give a more buttery flavour to the finished result.

rayjudah's picture

I want to use this recipe to make 6 small to medium layers. Should I double the mixture?

Thanks!

goodfoodteam's picture

It is hard to estimate without knowing the tin sizes, but yes double the quantity sounds right to us for 6 smaller cakes.

jondmoss's picture

My first ever attempt to bake, think I followed the recipe perfectly however the sponge came out brown and spongy as instructed on the top but not cooked in the middle. What is my most likely mistake? Oven temperature or time? Or what?

goodfoodteam's picture

Hi jondmoss, thank you for getting in touch and sorry to hear you did not have success with this recipe. It sounds like it needed a little more time in the oven. Ovens do vary quite a bit so if it started to brown a bit sooner than you expected pop a piece of foil over it until the middle is cooked. Pressing the centre of the cake lightly with your finger it should spring back if it's ready but if you're not confident with this method of testing you could also try inserting a skewer into the middle of the cake, if it comes out with wet cake mix on it then it needs more time, but if it comes out clean your cake is ready. Hope this helps and you give cake baking another go. 

Graham cooper's picture

What size tin is used please

Jodysheff's picture

Where did I go wrong?! Followed recipe and instructions to the letter apart from baking for 20 mins as it needed longer. Came out nothing like the picture. Was quite flat and crusty round the edges. When I put the filling in the jam just came out at the sides. Not tried it yet as waiting for partner to come home and laugh.

Thephuckup's picture
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Same place I did; spread too thin and no milk. Don't worry, man. Tasted good, right?

goodfoodteam's picture

It sounds like you could have done one of a few things. Either the ingredeints were not beaten well enough, they were not all the same temperature or your oven was too hot. You can check this with an oven thermometer, thanks.

sallybunch's picture

hi I wondered if someone could help me please I have been doing this Victoria sponge recipe for ages and love it in two 20 cm tins . I am doing a birthday cake for my little boys 5th birthday and have bought a 26cm tin but as I not that skilled I m not sure how to alter the weights of ingredients also can I put it in the one tin then cut in half when its cooled many thanx sally x

goodfoodteam's picture

Hi there. For the size tin you require you would probably need to double the quantaties there. However, rember that baking large cakes can be a tricky experience, as few recipes are written for bigger sizes and simply doubling up ingredients does not always produce the expected results and we can only give a guide as we have not tested the recipe in this sized tin, hope this helps.

Dodo's picture

I've baked the classic Victoria sponge today & I'm very disappointed. It didn't rise too much & is quite heavy. Why is it neccessary to use baking powder when self raising flour is used? I folded the flour in rather than putting all ingredients in at once & mixing to a batter as stated. I've never heard of a cake mixture being described as a batter!!

goodfoodteam's picture

Hi there, sorry to hear that you were disappointed with the cake, to get a good rise you need to make sure that you cream the butter and sugar together really well, until very pale and fluffy. Often in cakes an extra raising agent is added along with the self-raising flour, to give it an extra boost. Thanks.

Ozzy_and_Elvis's picture

for me, the secret to a Victoria sponge is the all-in-one method as this is the traditional way/ texture of the sponge, and also as it is a heavy consistency, the baking powder gives it that extra boost. have another go and see what happens ;)

katrinahewlett's picture

Baking powder, I think, gives it an extra boost. Mine doesn't rise massively but you have to be quite accurate with temperature and importantly timings. I check after 20. Mins and end up giving an extra 3. With the mixture itself, I put everything altogether in a bowl and use electric hand mixer. I've learnt from bad experience to do less with the mix, I do beat eggs though before beating all together. Good luck, keep trying, it really is a lovely cake!

Tips (8)

Torit's picture

I added an extra egg white and a few drops of vanilla extract to the cake batter and it was light and fluffy and tasted delicious.

freyfreyB's picture

i recommend sieving the flour first,
as i found that it created lumps in my mixture and didn't come out :(

chlotridge's picture
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This recipe is so reliable, I always manage to make a perfect sponge with this. I have done it a few times with plain flour instead of self-raising when I haven't had any self-raising in the cupboard. I add just a smidgen more baking powder and the result is the same! Love this.

GeorgeHepher's picture
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I always bake this cake in one tin and then cut it in half afterwards as I think it rises better and means you don't need to level the top of the bottom layer off, saving precious cake!

freyfreyB's picture

good tip thanks

CiaranDUK's picture

If you only have one tin, why not cut the top of the cake off (when cooled!) and make a giant butterfly cake instead?

katewashington's picture

I used Cadbury's dark and milk chocolate, 99g bar of each melted and mixed with 300ml sour cream enough to cover the whole cake. It was absolutely delicious. I think I got the recipe from this site.

tillyfloss80's picture
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Simply halve the sponge recipe if you can't fit 2 tins in your oven together. Make up the other half and bake whilst the first sponge is cooling.
As suggested by handsonpaws.

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