Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(424 ratings)

Ready in 30 minutes, plus cooling


Cuts into 10 slices

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy 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
Save to My Good Food
Please sign in or register to save recipes.


  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, 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.

  2. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  3. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed.

  4. Turn onto a cooling rack and leave to cool completely.

  5. 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.

  6. Spread the butter cream over the bottom of one of the sponges. Top it with jam and sandwich the second sponge on top.

  7. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Neovo903's picture
20th May, 2018
Followed it to the book and it didn't rise at all
Sophia Zazgad's picture
Sophia Zazgad
25th Apr, 2018
Great recipe but for anyone following the method directly I think it is a bit vague in terms of mixing all your ingredients together at once. Would definitely advise beating your softened butter and sugar together first using a handwhisk if you have one until creamy. Then beating eggs and milk in to this, after that sieving all the dry ingredients into the wet mix and folding in not mixing too much as this will knock all the air out for when you bake it. Hope this helps x
2nd Apr, 2018
It didn't rise :(
26th Mar, 2018
Bit dry & sugary. Butter cream is minging & slides over the sides.
23rd Mar, 2018
I cant believe how much of the mixture the chef wasted on the beaters and in the bowl....
22nd Feb, 2018
Made this recipe exactly as it is written and it turned out great. Not at all eggy. It could, though, potentially use a bit more jam and buttercream as the cakes are quite thick.
Amy Potter's picture
Amy Potter
23rd Dec, 2017
I am a child, but I made this yesterday by myself. It wasnt at all difficult to follow, but I made lousy mistakes. It was verry good and I will make it again.
15th Dec, 2017
Made this loads of times and its a great recipe and easy to follow.
30th Oct, 2017
I absolutely love this recipe it's incredible it's light and fluffy and very tasty a massage thumbs up I have been making this cake for years and it's always been successful well done bbc good food! ⭐️⭐️⭐️⭐️
5th Jun, 2017
This recipe is not only extremely easy to make but equally delicious and amazing. I made this on my hubby s bday and it went down a treat. The sponge was light as silk moist and fluffy...abs perfection! As an advice I would suggest creaming the sugar with room temp butter at first and add one egg at a time in the mixture. You will obtain a silky batter ...mine baked quickly to a golden brown... This is one of the loveliest cakes ever and a family favorite. Cannot be more thankful for this amazing recipe xxx...please do try ll be your family hero lol


Heoloi Mak's picture
Heoloi Mak
12th Jan, 2018
Hi, If I make this cake on Friday night, will it be ok to eat on Sunday? Thanks
goodfoodteam's picture
12th Jan, 2018
Thanks for your question. Victoria Sandwiches are generally best on the day or the day after. You can freeze the sponges if you want to get ahead.
14th Oct, 2017
Can this be made dairy free? Using soya milk instead of cows milk and dairy free butter?
goodfoodteam's picture
20th Oct, 2017
Thank you for your question. We haven't tested this but there's no reason why you can't use a dairy-free alternative for the milk and butter. For the butter substitute make sure that it says suitable for baking on the pack. The flavour will of course change and as this is an otherwise plain cake, there will be a more noticeable difference in flavour. One way of adding flavour would be to substitute 1 - 2 tsp of the milk alternative for vanilla essence (1tbsp = 3 tsp). Lemon zest would make another nice addition to add flavour.
19th Jul, 2017
Hi can we use liquid oil instead of butter? thanks
goodfoodteam's picture
31st Jul, 2017
No, I'm afraid Victoria sandwich traditionally contains butter for flavour and texture. We have plenty of cakes using oil if you prefer to use this, or or
10th May, 2017
Hello there, We live abroad and I don't have self-rising flour. Do I need to add more baking powder instead? Any help greatly appreciated as I want to make this as a birthday cake for my British hubby :-D
goodfoodteam's picture
11th May, 2017
Thanks for your question. To make plain flour into self-raising flour, add 1 tsp of baking powder to every 110g plain flour. Good luck with the cake!
26th Aug, 2016
If I added cocoa powder to this, could I use the same recipe for a basic chocolate sponge?
5th Jul, 2016
Made this cake yesterday, absolutely beautiful however today the butter cream filling became very oily and I had to scrape it out. How can I stop this from happening? Should I just eat it all in one day?


17th Aug, 2017
Great recipe, the cake came out perfectly golden and fluffy. We weighed the eggs to match the other ingredients, and only needed 3 to make up 200g. We filled the middle and topped with fresh fruit which made it look that bit more special. Definitely recommend creaming the butter and sugar first, then adding eggs one at a time, and then adding the dry ingredients as others have suggested.
15th May, 2017
Tried this recipe for the first time yesterday, and it came out reasonably well. The all in one method produces quite a dense sponge, but it's not a bad result which could do with improving. Next time, for instance, I would be tempted to cream butter and sugar first, THEN add the egg yolk and finally FOLD IN the whipped egg white and flour to retain sponge fluffiness. I'd only add the milk if the mix seems a little stiff. I did weigh my eggs without the shell to obtain a good 200g of mix - that works out to just over four medium size eggs for me (from my own chickens, so ultra fresh. I don't know if that makes a difference to the taste). I think weighing eggs are critical to avoid making the resulting mix being too wet. However, to ensure the cake is cooked properly, there are two things you can do; first is to push a thin skewer into the centre (thickest part) of the cake. When you withdraw it, there should be absolutely no crumb or goo attached to the skewer. If it comes out clean, then it is cooked through. Secondly, try giving the sponge a small press. If it springs back, then again, this is a sign its cooked. I carried out both tests to be sure. I would line the base of the tin case again, but not the sides, as this has a tendency to peel away the cooked skin and makes the cake look rather anaemic. The addition of vanilla to the buttercream was a nice touch. I also added a couple of drops of rose flavouring to the raspberry jam I used in mine which I thought was quite lovely. Be generous with the jam and use a good quality one if shop bought. There is nothing worse than an indulgent victoria sponge with a thin, mean, drippy jam centre!
17th Jan, 2017
Lovely cake easy recipe, for a special occasion I added strawberries cut into halves, by placing them on top of the buttercream filling on the base layer facing inward around the outside edge then add the strawberry jam covered top layer of cake on and see the strawberries peeping out. Different.
31st Aug, 2016
Whenever making a sponge like this, before I do anything , I weigh my eggs. 3 large eggs came to 210g .... or 4 small eggs were similar Therefore I need 210g of flour, sugar and butter ...... batter is light and not wet. Weigh your eggs first ..... :-)
corgimuffs's picture
1st May, 2016
Everything about this recipe is great, except the cooking time-we baked this for about 45 minutes as apposed to the 20 minutes suggested.
13th Mar, 2016
this cake was so easy to make but I adapted it slightly and replaced 50gms of the flour with cornflour as I do with all my sponges makes them light as a feather DELISH !!!
11th Jan, 2016
I added an extra egg white and a few drops of vanilla extract to the cake batter and it was light and fluffy and tasted delicious.
1st Dec, 2015
i recommend sieving the flour first, as i found that it created lumps in my mixture and didn't come out :(
19th Jul, 2015
This recipe is so reliable, I always manage to make a perfect sponge with this. I have done it a few times with plain flour instead of self-raising when I haven't had any self-raising in the cupboard. I add just a smidgen more baking powder and the result is the same! Love this.
18th Mar, 2015
I always bake this cake in one tin and then cut it in half afterwards as I think it rises better and means you don't need to level the top of the bottom layer off, saving precious cake!