Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(436 ratings)

Ready in 30 minutes, plus cooling

Easy

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
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Ingredients

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
    Eggs

    Egg

    egg

    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

    Milk

    mill-k

    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

    Butter

    butt-err

    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

Method

  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.

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Comments, questions and tips

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Liv Heeney's picture
Liv Heeney
24th Jul, 2018
Cake recipe it good but the butter cream recipe is awful! The recipe produces too much butter cream which is extremely runny, to the point were it drowned my cake.
zahra1
11th Jul, 2018
5.05
My 7 and 9 year olds made it ,it came out perfect:
Jacquay Royston's picture
Jacquay Royston
9th Jul, 2018
I really don't understand the mixed comments as I've used this recipe 3 times and each time it's been perfect. I did mix the cake in the traditional way - creamed butter & sugar, beat in the eggs, sift in the flour and baking powder and mix with the milk. I've made it both in 2 tins and also 1 swiss roll type tin and it worked beautifully each time. Baked at 170 fan but did allow about 4 minutes longer than the 20 minutes recommended. It's a one for the family recipe book!
Lauren Jade
19th Jun, 2018
0.05
I made this cake and found that there was yet again no time for the cake to be cooked. When I made the cake it didn’t rise and result of this I had to waste ingredients. My tip to to look at the reviews before using the recipe.
Petawilson
29th Jun, 2018
5.05
??? "Bake for about 20 mins until golden and the cake springs back when pressed." My tip is to read the recipe
Sean Gallagher's picture
Sean Gallagher
1st Jun, 2018
Really happy with this. First time making a Victoria sponge and it turned out great. I took the advice of comments below and instead of using the all in one method, I creamed the butter and eggs, beat in each egg separately and folded in the dry ingredients, it seemed to work! Adding the vanilla extract to the buttercream definitely made it taste better as well.
Joanna Vasey's picture
Joanna Vasey
29th May, 2018
5.05
Turned out perfect! Strangely enough, I baked another cake today, using same ingredients but the Victoria Sponge turned out a lot bigger than the other one. Only difference was the tiny bit of milk I added to the VS, the lower temperature (160C) and the fact that I added colouring gel to the other one. Strange. Will use this recipe again, thanks :)
Neovo903's picture
Neovo903
20th May, 2018
Followed it to the book and it didn't rise at all
Joanna Vasey's picture
Joanna Vasey
29th May, 2018
5.05
I found the opposite, although another cake I baked today, using the identical ingredients, quickly deflated after being taken out of the oven. I wonder if lower temperature helped with mine. I also mixed the ingredients in a different order - butter, sugar, flour (looked bad at that point), then eggs, milk, vanilla.
Sophia Zazgad's picture
Sophia Zazgad
25th Apr, 2018
5.05
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

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Ting Ting's picture
Ting Ting
23rd Jun, 2018
for the butter, is salted butter or unsallted butter ? the self-raising flour already contain baking powder, why need to add additional baking powder ?
goodfoodteam's picture
goodfoodteam
25th Jun, 2018
Thanks for your question. Yes, you can use salted butter in all our recipes unless otherwise stated. The additional baking powder helps with the rise, especially as this is an all-in cake recipe.
Edith Davis's picture
Edith Davis
20th Jun, 2018
What are the measurements in cups? I want to bake in a 10" pan so would I need to increase the recipe?
goodfoodteam's picture
goodfoodteam
21st Jun, 2018
Hi Edith, thank you for your question. Unfortunately we are unable to give cup measurements or to adapt the recipe to a different in size without re-testing.
Toni Davis's picture
Toni Davis
19th Jun, 2018
I was taught to make cakes by stalwarts of the WI, they would never have done victoria sponge with any recipe other than 4/4/4/ + 2 eggs. So why do people use baking powder? I don't see it as necessary.
goodfoodteam's picture
goodfoodteam
20th Jun, 2018
Thanks for your question. The baking powder helps with the rise, especially as this in an all-in method of combining.
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
goodfoodteam
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.
Juliag3769
14th Oct, 2017
Can this be made dairy free? Using soya milk instead of cows milk and dairy free butter?
goodfoodteam's picture
goodfoodteam
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.

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BethS92
17th Aug, 2017
5.05
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.
genericjanedoe
15th May, 2017
3.8
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!
ChocolateEclare
17th Jan, 2017
5.05
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.
Clivealive63
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
corgimuffs
1st May, 2016
5.05
Everything about this recipe is great, except the cooking time-we baked this for about 45 minutes as apposed to the 20 minutes suggested.
mrssippy
13th Mar, 2016
5.05
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 !!!
Torit
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.
freyfreyB
1st Dec, 2015
i recommend sieving the flour first, as i found that it created lumps in my mixture and didn't come out :(
chlotridge
19th Jul, 2015
5.05
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.
GeorgeHepher
18th Mar, 2015
3.8
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!

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