Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(386 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

    For the cake

    • 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, then 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

    Sign in or create your My Good Food account to join the discussion.
    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!
    belladorrit
    28th Apr, 2017
    5.05
    Love this recipe I've made it numerous times exactly as the recipe states except I make 1 and a half the amount of buttercream to fill it as I don't think the original is enough and always use Billingtons golden icing sugar which makes a yummy almost fudgy buttercream, that with a good brand of red cherry jam makes a filling made in heaven.
    zoemoss
    4th Apr, 2017
    5.05
    absolutely gorgeous , easy to make, though would recommend to beat the butter and sugar together before adding the other ingredients
    Elsbelsbaker
    11th Mar, 2017
    This looks amazing
    Elsbelsbaker
    11th Mar, 2017
    I've always loved Victoria sponges but I've never had any good recipes
    uklaura
    4th Dec, 2016
    5.05
    I followed the recipe exactly (using medium eggs) and it came out perfect. I have used this recipe several times and each time it has been delicious, light and spongy. Great comments from family and work colleagues alike. Although the recipe doesn't specify, make sure you use medium eggs otherwise you'll end up with a very wet mix and a cake that won't bake!
    Mia82
    30th Oct, 2016
    5.05
    This was my first ever attempt at Victoria Sponge and it came out perfect! I weighed the 4 eggs first (205g) and matched the sugar and flour weights as suggested by others and I also replaced 50g SR flour with cornflour. So pleased :)
    heidiwoodham
    30th Oct, 2016
    I made this after being inspired by the GBBO final. It turned out brilliantly and looks and tastes amazing. I used a good quality raspberry jam ( didn't make my own like on the TV show) but I did use a piping bag to pipe my buttercream for a professional look. This extra effort was well worth it. I followed the recipe exactly and it worked perfectly.
    daisydillondog
    27th Oct, 2016
    5.05
    I have just made this cake and it has come out perfectly, light and fluffy , great rise and tastes fantastic. I used 4 medium eggs and Lurpak spreadable butter, and this seems to stop the eggy taste and smell a lot of people have mentioned. I would definitely use this recipe again.
    daisydillondog
    27th Oct, 2016
    5.05
    I have just made this cake and it has come out perfectly, light and fluffy , great rise and tastes fantastic. I used 4 medium eggs and Lurpak spreadable butter, and this seems to stop the eggy taste and smell a lot of people have mentioned. I would definitely use this recipe again.

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    Silverbarby
    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
    goodfoodteam
    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!
    acjacobs
    26th Aug, 2016
    5.05
    If I added cocoa powder to this, could I use the same recipe for a basic chocolate sponge?
    Monmars
    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?
    goodfoodteam's picture
    goodfoodteam
    9th Aug, 2016
    Thank you for your question. Victoria Sandwiches are always best eaten within a day or two so it should have been fine the next day. It sounds like the icing became a bit too warm. We suggest storing it in a tin in a cool place. Hope this helps!
    Frazzle Dazzle's picture
    Frazzle Dazzle
    7th Jun, 2016
    Do you use the egg whites by themselves?
    tarewee
    21st Apr, 2016
    Can Good Food please link the variations to this basic sponge cake? This is my never fail recipe when I have to make a sponge cake and friends want the recipe. My magazine cutting from May 2005 has the variations attached: sticky toffee banoffee, pistachio praline & vanilla, blueberry & clotted cream, orange & rosemary drizzle (particularly delicious), coffee and walnut, coconut and lime, nutty apply streusel, fudgy dark chocolate. All those recipes are still here on the Good Food website but separately, not as variations on the basic sponge cake. I suggest that Good Food show the variations here on the basic recipe.
    arRUV
    29th Mar, 2016
    I,ve been making victoria sandwiches for years with never any bad result. I stopped for many years and now they are a disaster I follow the receipy step by step but I get a big hollow at the bottom of the cake and it certainly not light and fluffy . I put baking powder and even used butter to be sure it,s the right amount of fat. Can anyone help please!!
    goodfoodteam's picture
    goodfoodteam
    20th May, 2016
    Thanks for getting in touch and sorry to hear you've not had success with this recipe. From what you've said it sounds like your oven might be at fault. Double check your oven temperature with a thermometer - if your oven is too hot this can have an impact or if your oven is not working properly this can be a tell-tale sign as the heat is not spreading evenly around it.
    taralswift
    13th Mar, 2016
    I live at altitude and struggle with adjusting the measurements correctly to ensure the fluffiness and rising ability. Any ideas?

    Pages

    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!
    freyfreyB
    1st Dec, 2015
    good tip thanks

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