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)

    tomdavis's picture

    If you are scared of baking like I was then this could not be a better an easier way to get the baking bug!

    everyone was amazed by it. but i have a fan assisted oven and 20 minutes is far too long. now i keep an eye on it after 15 minutes.

    Fantastic just to make and have at home everyday with a cuppa.

    flossy123's picture

    Made this today 4 my 2nd mum's mothers day present and she loved it! Didn't try it myself cos not a cake lover but she loved it n thats what matters!...Off to make a chocolate cake recipe i found on here for my real mums mothers day present!

    andrea37's picture

    Easy to make, whole family enjoyed it.

    wills9's picture

    ya ya ya ya ya ya

    vickyhinde's picture

    Love this cake...made it for my Dad's birthday, went down fantastic...i liked it better without vanilla essence in adored this cake...only lasted 2 days, and that's because i had to limit the slices...

    hgreatrex's picture

    Easy and fast to make. It came out perfectly too (I just used jam as the filling).

    neela_18's picture

    This was so quick to make that I got it done between other cooking. The great thing is that it tasted lovely - I did add a little mixed spices and crushed cardamom seeds to the flour.

    kellyhopkins's picture

    wow this was the best sponge i have made yet! it was so easy and tasted great, tried the filling recipe to ice the outside for my daughters 1st birthday but it dint work but would definatly do again with a better icing.

    laine1223's picture

    My daughter made this cake recipe, it was her 1st try at making a cake - absolutely delicious, she was thrilled to bits. It's definitely a favourite!

    montserrat's picture

    This is for keyoni.. I'm not sure if anyone has reponded to your query on how long to beat all the ingredients till smooth and soft as mentioned. I normally beat it for 7 to 8 mins (hand-held mixer). I think sometimes the directions got to be more specific. I once made hummingbird cupcakes (from another site) and it said beat till combined and I did that but they all came out so dense and I had to throw them all away.

    This receipe is good. Give it a try. I like the raspberry layer cake too from this site.. only difference is this receipe has the addition of 2 tbsp of milk. Happy baking.

    amandaf's picture

    This cake was a lush, even if i do say so myself! My mum was so jealous, we used to call her Victoria Sponges, Victoria Biscuits when i was a kid. Have a go at this and i promise, it will turn out great.

    bernadette1949's picture


    queenemsie's picture

    I made this yesterday and it was lovely! The only thing i changed was using 3 meduim eggs as i find 4 eggs too much and it was perfect, lovely and light. I will be using frsh cream next time in place of the buttercream, although the buttercream is nice.

    nibs81's picture

    Really easy and absolutely gorgeous to eat. Made 2 over the the weekend as everybody wanted some!

    jendeb's picture

    Hi - Isnt this the loveliest receipe!!! Has anybody got the quanties and cooking times they used for different size tins? I am looking for all sizes :) I used 3 eggs the second time I made it and I think it was nicer.....also I whisked my eggs the second time round before adding to the mixture & I think it made it lighter :)

    risingcake's picture

    Made this cake it turned out fatastic, which might not sound any thing special to you but i have been trying to make a cake like this for many years, my mother use to be able to with out weighing anything but never passed her skills on to me. but whoopie i've done it . i am going to try others now

    cowanv's picture

    I made this for a pals birthday and brought it into work. Everyone said it was really delicious !

    growden's picture

    The solution to the egg debate is simple - just weigh the whole eggs and use an equal weight of flour, butter and sugar !!
    This works for any kind of sponge cake.

    julie3007's picture

    Best version of this type of cake I have ever made (according to my family & friends). Took the advice regarding the eggs and it worked a treat and so easy to do.


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