Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(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
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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 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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jburton's picture
13th Jul, 2017
Thanks for your informative review. I'm going to be entering the local flower show with a Victorian Sandwich cake so came straight to bbcgoodfood as this site never lets me down when it comes to recipes. After reading your glowing review I'm going to use this recipe, I have to use 3 eggs instructions of the 'powers that be' at the flower so i will use large eggs hope I that works as this recipe states 4. Wish me luck.
30th May, 2017
This recipe went down a treat. I used Hartley's squeezy strawberry jam. As someone new to baking, I found it easy to follow this recipe. For other new bakers, I've found it's easier to mix your dry ingredients together first (flour, baking powder, sugar, etc..)
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!
10th Mar, 2018
Thanks for this detailed review it was super helpful. I was wondering about lining the side of the cake tin - I didn't want to tear it away and impact the finished result. I will also try creaming the butter and eggs first because I always prefer fluffier cakes to dense ones.
7th Mar, 2018
Why did you bother following the recipe if you had to adapt it so much?. It works perfectly if you just follow it.
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!


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.
1st Feb, 2016
When baking cakes using an artificial sweetener, rather than sugar, (you mention Xylitol can be used instead of caster sugar in the recipe for Classic Victoria Sandwich), would you expect the cake to rise in the same way it would if you had used actual sugar? Only, I have tried making a sponge using Canderel 'Ideal for baking', following a recipe on their website, and after baking, the 'sponge' hasn't risen at all - it is the same size as it was when I put the raw mix into the baking tin, and rather 'heavy' - not at all 'sponge'-like, and not particularly nice to eat, as it's a bit stodgy. I am pre-diabetic, and my Mum is diabetic, so we are looking for a nice sponge cake recipe that we can both make and enjoy eating - and not be embarassed to serve if we ever have anyone pop round for a cup of tea and a slice of cake........ Any help/advice would be greatly appreciated. Thanks x
goodfoodteam's picture
21st Mar, 2016
Sorry hear about your cake! Yes we especially like the results from using xylitol, so we recommend that you give it a try. You can buy it in health-food stores and some supermarkets. Xylitol, despite its synthetic sounding name, is derived from the woody fibres of plants; it looks like sugar but contains 40% fewer calories. It has around the same sweetness as sugar, so you can use it as a straight substitute in any of your favourite recipes, except where yeast is used as xylitol can't feed yeast in the same way that sugar can. You can't caramelise with xylitol either. The reason some other sweeteners don't work as well is because they are often sweeter than sugar so you use less. This alters the balance of a recipe and how the other ingredients interact with it. Good luck and hope this helps with your baking in the future.


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?
27th Nov, 2013
I used Cadbury's dark and milk chocolate, 99g bar of each melted and mixed with 300ml sour cream enough to cover the whole cake. It was absolutely delicious. I think I got the recipe from this site.
6th Sep, 2013
Simply halve the sponge recipe if you can't fit 2 tins in your oven together. Make up the other half and bake whilst the first sponge is cooling. As suggested by handsonpaws.