Classic Victoria sandwich

Classic Victoria sandwich

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(385 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 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. 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, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    28th Apr, 2017
    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.
    4th Apr, 2017
    absolutely gorgeous , easy to make, though would recommend to beat the butter and sugar together before adding the other ingredients
    11th Mar, 2017
    This looks amazing
    11th Mar, 2017
    I've always loved Victoria sponges but I've never had any good recipes
    4th Dec, 2016
    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!
    30th Oct, 2016
    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 :)
    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.
    27th Oct, 2016
    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.
    27th Oct, 2016
    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.
    22nd Oct, 2016
    Don't be disheartened if the cake doesn't look great when it come out of the oven. I honestly thought it was a disaster but once the filling was in it was pretty good! The edges were a bit crispy and it did smell a lot like egg so I thought it would be horrid - but no! It's not the best Victoria sponge ever but it is tasty.


    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?
    goodfoodteam's picture
    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?
    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.
    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
    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.
    13th Mar, 2016
    I live at altitude and struggle with adjusting the measurements correctly to ensure the fluffiness and rising ability. Any ideas?
    9th Mar, 2016
    Has anyone tried making this using gluten free flour? First attempt (with no changes) didn't rise much although the texture was good. Second attempt (used plain flour instead of self-raising, didn't change the baking powder quantity) hardly rose at all and the texture was horrible. Third attempt (extra 1/2 tsp of baking powder) rose a bit more than the first but still nothing compared to what it should be. Any suggestions? Using a fan oven at 170 degrees and baking for about 23 minutes. The cake had a lot of bubbles while it was baking and these didn't fully go away when it had set.
    goodfoodteam's picture
    20th May, 2016
    We often use xanthan gum at Good Food when making gluten-free cakes as it improves the texture and rise. It replaces the stretchy property that the gluten adds to the flour. You can buy it from health food stores and the special diet section in larger supermarkets. The bubbles in your mix sounds like you may have added too much baking agent, or that the gluten free flour just couldn’t trap the bubbles from the raising agent as it cooked. For an alternative gluten-free cake, take a look at Luscious lemon & raspberry sandwich on this website as it rises beautifully and taste delicious.


    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!
    1st Dec, 2015
    good tip thanks
    21st Feb, 2014
    If you only have one tin, why not cut the top of the cake off (when cooled!) and make a giant butterfly cake instead?