Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(465 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
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  • 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 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk 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.

  4. Bake for about 20 mins until golden and the cake springs back when pressed.

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

  6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

  7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

  8. 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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14th Jan, 2019
Turned out great- I did cream the butter and sugar first though and added the eggs and flour separately
Catherine Monaghan's picture
Catherine Monaghan
2nd Jan, 2019
This is a fantastic recipe. Creamed the sugar and jam together first then added the rest. The cake turned out moist and fluffy, I have received so many compliments too!
Victoria Bowers's picture
Victoria Bowers
4th Dec, 2018
My oven is awful so I wasn't expecting much but this turned out identically to the picture! I was so impressed! Really moist. Vegan version was also delicious! (Will leave advice in tips)
Jamie Tilbrook's picture
Jamie Tilbrook
29th Oct, 2018
Nice but I whipped in some double cream with the butter cream with a little extra icing sugar and the filling was much nicer
Cookieandme's picture
25th Oct, 2018
Usually my Victoria sponges crumble but this was a fabulous recipe. I used gluten free flour as I’m allergic but it held together nicely. Pleasantly surprised.
Laura Simons's picture
Laura Simons
23rd Sep, 2018
Lovely sponge. Made this with my 5 and 8 year old girls. Followed the recipe but creamed sugar and butter 1st then added eggs then flour. Very happy with the rise and colour. Left in at 170 for 15 mins then down to 150 for 10 mins as top started to look too dark. Yummy taste....we used nearly whole jar of strawberry jam.
Micki Jo's picture
Micki Jo
19th Sep, 2018
Excellent texture and taste. I did cream the butter and sugar before adding the eggs and flour separately.
Kelsey Williamson's picture
Kelsey Williamson
12th Sep, 2018
I have made this cake many times following the recipie and I am always delighted with the outcome - I find 23-25 minutes baking time is perfect as 20 minutes can sometimes be a little under!
24th Aug, 2018
Made exactly as recipe states and always comes out perfect! Just the right amount of buttercream as well. Occasionally needs 1-2 minutes extra in the oven
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.


Caroline Ash's picture
Caroline Ash
19th Oct, 2018
Can I use salted butter for this recipe as I'm unsure.
goodfoodteam's picture
23rd Oct, 2018
Yes, you can use salted butter in this recipe. All our recipes are fine to use salted unless otherwise stated.
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
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?
Anna Watmore's picture
Anna Watmore
27th Nov, 2018
Find out increase in % in a tin size ... increase recipie by that %
goodfoodteam's picture
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
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


Victoria Bowers's picture
Victoria Bowers
4th Dec, 2018
If you want to make this Vegan or don't have any eggs in the house but DO have a can of chickpeas (yes chick peas, bare with me fellow non- Vegans!) Then substitute the following - * - Use non dairy butter - (I use Pure sunflower or soya spread but there are various available) * - Substitute each egg for three table spoons of chickpea juice (aka aquafaba) So 12 tablespoons in total, lightly whipped until foamy before using in the recipe. * - Use your favourite milk replacement. ( I use almond milk) Thats it! Everything else stays the same. Enjoy your Vegan version sponge.
Anna Watmore's picture
Anna Watmore
27th Nov, 2018
I have also added half cut raspberries on top of the buttercream inside- adds a little freshness to it :) Added buttercream on top as well and decorated with strawberries :) looked awesome
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 :(