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 (556)

    rachelroona's picture

    My friend recommended this recipe to me. I'd helped her make it at her house a few times and it had gone perfectly! Unfortunately, the first time I made it at home it didn't rise but that was probably my fault :/ The second time I made it was for my mum's birthday. It worked just fine. I added 2 teaspoons if cocoa powder and orange's worth of orange zest to create a chocolate orange cake. It tasted and looked great! Also, this recipe works really well and creates a brilliant moist, light cake if you put in a whole ladle-full of milk.

    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

    sorry forgot to rate ;-) 5**

    48foxtate's picture

    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

    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

    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

    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

    So easy and tasted amazing

    joganley's picture

    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!


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