Classic Victoria sandwich

Classic Victoria sandwich

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(375 ratings)

Ready in 30 minutes, plus cooling


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

  • kcal558
  • fat28g
  • saturates17g
  • carbs76g
  • sugars57g
  • fibre0.6g
  • protein5g
  • salt0.9g
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    For the cake

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



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

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



      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 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


    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 (554)

    willard1's picture

    thank you,
    this is the first recipe i have made from this site ,
    ,the famly loved it, my mum used to make victoria sandwich cakes all the time , so this one brings back happy memories

    mrsstepford's picture

    mine came out too heavy and eggy, maybe i'l try it with 3 eggs next time? x

    xxchelsxx's picture

    This cake is soooooo nice! one of the best cakes ive made, definatly would make it again, i also iced the top of my cake, made it even better epsecially if you have a sweet tooth! :)

    jeanrankin's picture

    It was so easy & simple . I haven't baked in years but will certinaly be useing this page more often

    jeanrankin's picture

    So easy i couldn't believe it YUMMY YUMMY

    oldfield592's picture

    First time I made this today for my husbands birthday after reading the reviews. It was easy and everyone enjoyed it - I was worried that the sponge wouldn't be light enough but it was great. Only crit is that the butter icing made it feel a tad greasy...maybe I put too much in. Will definitely do again as not at all proficient in baking and I usually do Betty Crocker Chocolate cake mix (for the last 16 years!) as it works.

    quornmaid's picture

    My 14 year old daughter used this recipe to make her sisters birthday cake and I must say it is definately foolproof as it turned out wonderful!! I myself have now used this recipe and have substituted some of the flour with some good quality cocoa powder, end results are a lovely chocolate sponge!!

    weeze10's picture

    I really, really loved this recipe! It was the first time that I had attempted to make a Victoria sandwich and it turned out perfectly. I'm actually just about to make it again :)

    kealan1998's picture

    im only just making this it looks good im hoping for a good one

    stephski86's picture

    I helped my partner make this for his mum's birthday (he's never baked a cake before!) and it turned out perfectly! Can I recommend using a silicon cake tin, they help cakes bake evenly all over :) Tescos sell them for about a fiver.

    chookeypeg's picture

    Oh dear, this was not a particularly successful sponge and definitely no match for my usual "Delia" sponge.

    This one was really dense, and once cut, didn't look cooked even though I did the usual cake testing methods and gave it slightly longer than the recipe suggested.

    Although it was dense, it wasn't unpleasant, it was just not light and fluffy like Delia's.

    This was a cake I was going to take into work as a birthday celebration - I'm so glad I didn't!

    I won't be making this again, I'll stick with Delia's fabulous recipe instead.

    Jeppers82's picture

    Yum Yum, nice and easy and turned out great!!

    lillies's picture

    Loved this victoria sponge, for filling i put double cream and jam, naughty but nice, family loves it.

    teenytweenie's picture

    Have made this gorgeous cake about 5 times over the last six weeks....trial one first (as have never made a totally successful victoria sponge) after the family scoffing that one I went on to make one for my husband for his birthday cake, made two lots of mixture for my daughter to take 'flutterby' cakes to school on her birthday.....then went on to make two more full sized cakes for her birthday party two days later!!! The only issue I had with the sponge was that it was so light and spongy the candles wouldn't stay upright in their holders on any of the birthday cakes. Ah well!

    lisar12's picture

    I made this in my thermomix and it was the best victoria sandwich I've ever made. Still tasted great 2 days afterwards..
    My search for the perfect victoria sandwich is over. This is a winner

    holtrcy's picture

    I made this sponge without high hopes as I am not a natural cook, the results were fantastic!
    I will be making this recipe again.

    nazjamo's picture

    I'm making this cake right now... it's a really good recipie, and it's a good size. I don't know what i've done wrong but it's all knobbly/bubbly on the top, with icing on it'll be fine. I'm sure it'll taste awsome, great recipie!

    ruby07's picture

    Nice recipe, easy to made and very quick. Dont have to buy any special ingrediants, everything was in the press....Sponge was moist and I used a thin layer of good quality strawberry jam. Went down very well with a cup of tea!

    carodarcy's picture

    I don't mean to quibble, but surely for a classic Victoria Sponge, you should cream the eggs and sugar, before adding the other ingredients? This is simply an all-in-one sponge, as per Delia Smith in her Complete Cookery Course from back in the 1980's. There's a distinct difference in taste between an all-in-one and a creamed mixture, as Delia makes clear in the same book. Her recipe, or James Martin's Granny's Victoria Sponge, are much more authentic.

    chrissiedoll's picture

    I absolutely love this receipe. It is so easy to make when you know people are coming round, and it is done and dusted within an hour. The only advice I will give is weigh the eggs beforehand, and use the same weight of eggs as flour, sugar and butter. This is the way I did it the first time, having read another review. The first time I made the butter icing. Now I tend to whip up some cream, and use Tiptree strawberry jam. I made 2 tonight, one for ourselves and another for a birthday. Absolutely delicious and it goes down a treat.


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