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 (556)

    lgd1982's picture

    Easy to make, but next time i think i will try it with fresh cream in the middle instead of the butter icing as i found this quite sickly.

    beautiful-hannah's picture

    I have had to write and say how pleased I am with the unctuous looking cake I have sat downstairs on the kitchen table! What a pretty cake for such a lovely time of year! I'm sure, it'll taste equally as good were it a cold wet afternoon in November however!
    Very pleased.

    lauramillard's picture

    I always use this recipe for my victoria sponge and it always works perfectly... however I always cook it at 180c rather than 190c as that seems too hot. The last time I made it I tried 190c, and it caught on the top before it was cooked in the middle so I recommend cooking at 180c - otherwise it's the perfect sponge!

    birkenheadbird's picture

    I have tried this recipe twice now, the first time was a disaster it was more like a biscuit because I hade to cook it so long. 170C is not a hot enough oven ! I baked the second one at 350C and ...success.

    gilljeff09's picture

    Try my "old Mums" version 6 6 6 3 and it is fabulous, its easy to remember.
    6 oz castor sugar
    6 oz butter
    6 oz SR flour
    3 eggs
    bake as Good Food recipe.. Great result

    srober47's picture

    Just tried this cake there & unfortunatley it all had to go into the bin! The whole thing collapsed in the middle. I will definitely try this again as it was so easy to make, but will try with 3 medium eggs instead of 4.

    Butter cream was too sickly sweet, so will decrease icing sugar amount or just use whipped cream as someone suggests.

    Of what I tasted of it - it did taste great, haha.

    jelliedeel's picture

    I've made this cake a few times now and always comes out lovely. I use 4 eggs and mix by hand. Good exercise for the arms!

    mairilaskey's picture

    This was my first ever cake to bake and what a success it was. I found the butter cream far to sweet so I used fresh cream instead. I was a bit worried that it would not taste fresh the next day but the cake did not last long enough for that.

    jenna25's picture

    Lovely cake, although you definitely need an electric whisk to make it (which I don't) my arm is killing me and it took a long time to get a smooth mixture!

    Frantic Flapjack's picture

    Best victoria sponge recipe I've tried. Really light and excellent texture.

    junefallon's picture

    Made this recipe last weekend, so so easy, tasted even better the second day. Very light, I didn'thave butter so used Flora instead & it didn't appear to affect the results.

    inkyskin's picture

    the cake wasn't light at all..really heavy and dense,i used 4 eggs,so maybe if i make it again i'll try it with 3 and hope that works.

    clarel's picture

    Definitely only need 3 eggs if using large ones if that is the reason why mine was dense and quite heavy as others are suggesting.

    joanne_phonics's picture

    In the cake competition at work I used this recipe, and although I didn't win it was a mighty fine cake! Used medium eggs as suggested, but mixed them in very slowly (took AGES, but did it teaspoon at a time) and then folded in the flour (which I sifted) with a metal spoon. Turned out nice and light.

    meenie's picture

    Am I the only person here that thought this was a sponge recipe?! Don't get me wrong, the cake was delicious (I used it for my daughter's 1st birthday cake but made it in the shape of a "1"), but the cake was very dense, and not fluffy at all like a sponge. It is more like a buttercake recipe, and try adding a few drops of strawberry essence to the buttercream. It did wonders to the overall taste of the cake, as well as putting some vanilla sugar in rather than normal sugar!

    maddster09's picture

    this was amazing cake easy to make aswell
    everyone loved it

    kitkatgirl's picture

    If you arent sure about the size of your eggs, just remember that the flour, butter, sugar and eggs should all weigh the same, so crack your eggs into a bowl, whisk them with a fork and weigh out exactly 200g....sorted!

    lesanddog's picture

    Superb, have baked this loads of times now. Very light moist sponge with great filling. Freezes very well in portions for lunchboxes. Constant supply on hand for delighted husband. Have also adapted it to Chocolate sponge - replace four tablespoons of flour with four tablespoons of cocoa powder. Chocolate cake is best eaten day after to allow for denser texture.

    jalebailey's picture

    Ooops sorry!!!!!!!! I didn't see that yesterday as it's been marked in the recipe.FREEZABLE

    jalebailey's picture

    Can someone please tell me if this cake is freezable?


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