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 (561)

    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?

    kerry0411's picture

    Hi Folks
    like you loved this simple cake. I added a healthy measure of port to my mix (only used 3 med eggs and just a splash of milk to ensure that wasn't too "wet"). Then I used blueberry jam and a buttercream filling. Topped it off with a glace icing topping, a handful of blueberries that had had a nice swim in some more port and a dusting of icing sugar... perfect!
    Hope you enjoy this variation :)

    mrsradent's picture

    Needed a cake quickly and this was perfect! The sponge was wonderfully light and delicious. Looked like a shop-bought cake and everyone really enjoyed it. Can't recommend it enough.

    yvonnewadeson's picture

    I love this recipe, it is by far the most consistently good and fool proof recipe for a victoria sponge that I have tried. I make it every week and use it as my base recipe in cake decorating. everybody loves this cake and I am constantly complimented on it.
    It quick easy and can be made very impressive with a bit of imagination.

    gmanlloyd's picture

    it does excactly what is says on the baking tin so easy and brilliant results everytime

    garfield09's picture

    baked this the other day with my daughter the whole family loved it, it was easy to make just threw the ingredients into the kenwood mix master. Heated up the jam as suggested and it spread easier on the cake. Will def make again.

    novicecook1's picture

    This recipe is very easy. Only problem is that it does not specify what size of eggs should be used. I used 4 large eggs which resulted in a heavy sponge that almost tasted eggy. Will definitely make it again but with only 3 large eggs.

    tanyah's picture

    Perfect!! easy, fool proof and delicious

    dogblud's picture

    I am now considered a master baker on the back of this - ecellent recipe, and I'd never baked before this!!!!

    champagne_queen's picture

    Made this for the first time yesterday - used my food processor - and it turned out absolutely perfectly! Used Waitrose luxury lemon curd, which is very tangy, instead of the jam and it was delish!

    smoothiestar's picture

    Can't go wrong with this!Delicious.

    catahern's picture

    Went down a storm! I'm not always great at baking cakes, but this was so easy and the timings were perfect so it couldn't go wrong. I used home made jam to make it extra special and it was delicious. I'll be baking this one again!

    khitajrah's picture

    Incredibly lovely, light and fluffy and I used all 4 eggs (large size). Will definitely make again! We used whipping cream and fresh strawberries instead of the buttercream and jam.

    1poirot's picture

    I do not have much luck with baking but tried this recipe last week and was amazed at the result. It was so light and fluffy that I can honestly say it was the tastiest Victoria sandwich that I've ever tasted (even though I did make it myself). The only change to the recipe was that I didn't use baking powder but it was fine without. This week I decided to try it again to make sure it wasn't a fluke and I added baking powder - take it from me you don't need it as I ended up with half the mixture in the bottom of the oven! The cake itself though was as light and fluffy as before so I will definitely continue to use this recipe but will remember not to use baking powder!!

    leandas2007's picture

    Made this today, v light, will make again x

    mrsb1977's picture

    I've always wanted to be able to bake a nice Victoria sponge but never quite managed to get it right until now! It was really easy to make and my husband who has always laughed at my baking thought I had cheated and bought it from a shop! I was so happy with the result and it was eaten by the family in no time. Loved it, thank you : )


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