Classic Victoria sandwich

Classic Victoria sandwich

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(319 ratings)


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Cooking time

Ready in 30 minutes, plus cooling

Skill level



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

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving



For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
  • 200g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk

For the filling

  • 100g butter, softened
  • 140g icing sugar, sifted
  • drop vanilla extract (optional)
  • 340g jar good-quality strawberry jam ( we used Tiptree Little Scarlet)
  • icing sugar, to decorate

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  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.

Recipe from Good Food magazine, May 2005

Comments, questions and tips

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Show comments
pottermiss's picture

Lovely cake. Will definitely be making again:)
For those of you who were unsure about which size egg to use: general rule of thumb is to weigh your eggs; they should weigh roughly the same as your other ingredients i.e 200g.

woodie1234's picture

I have made this cake several times as it's so easy and delicious. I used 4 large eggs which was fine. I will try other suggestions mentioned i.e lemon curd and different colouring next time. Great though with butter cream and seedless raspberry jam, lasts 2 days!!

theheaths2312's picture

I just made this with my mum and dad and it is delicious! Really easy to make and the house smells good too! I absolutely loved it. I still want some more ! Fran age 6

vickybrunton6869's picture

I'm a newbie to cooking so wanted a nice easy recipe to follow. This cake came out perfectly and tasted lovely!!!! So lovely that I had to hide the rest from my husband before he ate the whole lot! I also added vanilla to the cake mix as well as the icing yum yum yum

48foxtate's picture
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sorry forgot to rate ;-) 5**

48foxtate's picture
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this cakes is the fantastic , its great getting "fool proof " recipes from here , follow the recipe , learn from the comments an its all gravy baby !!! pick your favs, highest ranked with the most ratings .simples....... thanks for this im tuckin into a slice now with me cuppa !!

tararose's picture
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Wow!!! This looks LUSH! will have to try it. hopefully it will turn out better than another recipe i had; The cake was all soggy in the middle :s

hespie's picture

Just made this using that new Stork liquid, couldn't be easier and turned out absolutely perfect.
I used double cream and raspberry compote for the filling, so-o-o-o lush! :oP
For the folks who haven't had the greatest success, could I recommend buying an oven thermometer? My oven is a gas fan one and the settings are way out.

genevieveclare's picture

try using recalcitrant jam with it and it is truly delicious also instead of using butter cream I would highly recommend whisking some soluble cream until thick(May take a while.) then spread it on the sponge that didn't have the jam on then put them both together then voila you have a delicious filling for this cake.

genevieveclare's picture

this is such an easy yet truly delicious pudding! I have made it many times and I highly recommend it.

bernie33's picture

hi everyone i,m new to this site and i decided to try out this recipe. it was very tasty the sponge was light, fluffy and moist but the outside was more like a pie then a sponge cake. pls can you suggest what i did wrong or what i could of done to stop this from happening again. many thanx bernie. xx

crazyladybiker's picture
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I seem to be the only one who has messed this cake up :(
Don't know if it was my oven or if maybe I just didn't measure the ingredients right, but it didn't cook in the middle! The outside was lovely but right in the middle was wet and yuk :(
My daughter and myself ended up picking it to pieces and eating the bits that were cooked. Think I will try again another day, paying more attention to what I'm doing and maybe buy some new cake tins as well. I do find sometimes that my oven seems to cook too quick, burning on the outside but not cooking the inside.
Oh we'll I can only try again :)

tatkins's picture

Just made this cake and it looks exactly like the picture, I'm very impressed with how easy it was.

I used a bit less Jam as the amount in the recipe seems quite a lot, but that's possibly just personal preference.

Will definately make again.

hannahmcrxo's picture
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By far the best cake there....use vanilla paste in there too in the cake mix!!
I used this for a bday cake and it was fab!!

katielizl's picture

I made this the first time and it went wrong.. very wrong. So today I am going to do it but with a twist for red niose day,,, with a red nose face on the top :)), Med eggs.,

littlebear28's picture

Really lovely, classic sponge cake, only thing I changed was the filling, 284ml double cream, 2 tbsp of sieved icing sugar & 1 tsp of vanilla essence, whisked up is so nice!

jazzybee9's picture

lurve it best cake ever

emmabaker123's picture
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So easy and tasted amazing

joganley's picture
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Never made a Victoria Sponge before and only had square tins but this worked perfectly. Even for a beginner. Boys at work were very appreciative!

newcookt's picture

Help Help Help
I followed the recipe twice and both times the sponges have only risen on the edges of the tins 35mm with a dip in the middle only 10mm in depth - what have I done wrong
Second time put the temp down to 150 as first time they were slightly brown and cooked at 15minutes

Just got a new mixer at Christmas and wanted to do something simple as a starter

All comments welcome