Classic Victoria sandwich

Classic Victoria sandwich

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(376 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 (556)

    angjoe84's picture

    Making this recipe today, , ,is taste really good :-) is very fluffy too
    I didn't use strawberry jam, I use Betty Crocker chocolate spread :-)

    sophie_ju's picture

    Should large or small eggs be used?

    Doobrie's picture

    The eggs should weigh approximately 200g while they're still in their shells.

    shazali's picture

    Lovely recipe!! Made this today and it got so many compliments. I only used jam as a filling. We all had ours with custard!!!

    mrsparsons's picture

    Really fancied some cake, was about to go to the shop and realised I could knock something up myself! Halved the sponge recipe and poured into a muffin tray (mixture filled 5) within 20 mins I'm tucking into perfect little cakes cut in half with a smear of raspberry jam through the middle. Delicious!

    emlie's picture

    I've made this cake around 3/4 times now and it just keeps getting better! It's a nice alternative to eating chocolate all the time and is a pleasant thing to eat at teatime with a cup of coffee or on a day out with the family. Simple to bake. Lovely!

    superman8375's picture

    I creamed the butter and sugar then added the eggs then sifted in the flour and baking powder and the 2 tbsp of vanilla extract and baked for seventeen minutes.

    superman8375's picture

    I creamed the butter and sugar then added the eggs then sifted in the flour and baking powder and the 2 tbsp of vanilla extract and baked for seventeen minutes.

    millere3's picture

    My daughter and I made this cake together.we mixed everything in the mixer and it turned out fantastic. We took to a friends BBQ and it was a huge success.will definately use this recipe again. I like the lemon curd idea!

    skye222's picture

    i followed the recipe through out and i was so pleased with the results. I put chocolate butter icing in the middle i shall do a few more varieties in the coming weeks.

    renevose's picture

    Could somebody please tell me why my cake goes crusty round the edges, am I cooking them too long.

    cyoung1982's picture

    Can anyone give me any tips my sponge is quite soft but doesnt rise more than an inch or two at the sides and not much more in the middle. I am using an electric whisk, semi skimmed milk and silicone bake ware. Also could it be the butter or margarine im using? x:)

    Doobrie's picture

    Leave out the baking powder and the milk - both completely unnecessary and spoil the cake.

    gabi_bee's picture

    Whilst this recipe makes a lovely sponge, the buttercream was far too runny using the amounts shown. 50g butter and 130g icing sugar makes the perfect buttercream filling :)'s picture

    Wanted a choc sponge so swapped 25g of flour for cocoa powder, then filled and covered with covered with ganache. Delicious!

    dianem82's picture

    This is easy peasy!! I'v attempted a few before but the sponge always went too hard or broke on me, with this the sponge light and lovely and still fresh the next day, my OH even raved about it and that means it 'must' be good, lol can't wait now to try different variations as I've at least mastered the basic sponge..delighted :) & delighted to have come across Good Food recipes :)

    chocolatecupcake18's picture

    Oh my gosh, tried this recipe with my younger sister, we made it the day before Easter and we brought it to the races. We shared it out with our family and everybody loved it!! Such an easy and simple recipe . I find that if you cream the butter and sugar first, then two eggs and half the flower, then the other two eggs and the other half of flour, then the milk, it makes the sponge much more light. Also, if you use whipped cream and jam instead of butter cream and jam, it is wayy nicer too. Love this recipe!!! :)

    ladyloaf's picture

    Absolutely gorgeous came out lovely first time iv made a Victoria and its worked thanks for this easy recipe

    adzwoof's picture

    Loved this! So easy!! I used Tipton's Rhubarb & Vanilla jam and fresh cream for the filling!! Huge success!!!!

    wilburfixit's picture

    Not a great baker but this couldn't have been easier. Haven't used anywhere near as much jam as rcommended, perhaps 1/3 roughly, just enough to colour it. It's going to be very sweet and the kids will enjoy.


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