Classic Victoria sandwich

Classic Victoria sandwich

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(379 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, questions and tips

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    Comments (560)

    fizzh89's picture

    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

    So quick and easy to make and tastes yummy. Sponge was really light and fluffy.

    amy1245's picture

    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

    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

    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

    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

    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.

    tagatone's picture

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

    mcredd's picture

    Sorry, but you are wrong.Tradional Victoria is 1 egg per 2oz or 50g flour - 56g if being very accurate.

    satans_lil_sister's picture

    Not a fan of Victoria Sponge myself (no chocolate = meh, IMHO), but it was a request from a colleague. I am an experienced baker and slinging all the ingredients in at once felt a little strange. But it worked! Didn't rise as much as I would have expected, but that could have been because I made an almost-double (x1.75) batch in 23cm tins and so had to adjust the cooking time/temp. Still, took it to the meeting and it got rave reviews! I used the jam/butter-cream filling and found, as others have commented, I didn't need as much as indicated.

    BeginnerCook's picture

    Hello there, seems like a nice beginner cake to experiment with before going on to tougher ones like ultimate chocolate!

    trishpjr's picture

    Really easy to make, very nice results for minimum effort. I have made three of these now and all have been really moist and yummy.The first time I used my food processor but the next two times just an electric hand whisk and it worked fine. It does make quite a big cake, which was just as well as it didn't last long, family and friends loved it! I used a bit extra vanilla essence in the butter cream which I thought worked well.


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