Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(392 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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10th Feb, 2013
Wow!!! This looks LUSH! will have to try it. hopefully it will turn out better than another recipe i had; The cake was all soggy in the middle :s
9th Feb, 2013
Just made this using that new Stork liquid, couldn't be easier and turned out absolutely perfect. I used double cream and raspberry compote for the filling, so-o-o-o lush! :oP For the folks who haven't had the greatest success, could I recommend buying an oven thermometer? My oven is a gas fan one and the settings are way out.
9th Feb, 2013
try using recalcitrant jam with it and it is truly delicious also instead of using butter cream I would highly recommend whisking some soluble cream until thick(May take a while.) then spread it on the sponge that didn't have the jam on then put them both together then voila you have a delicious filling for this cake.
9th Feb, 2013
this is such an easy yet truly delicious pudding! I have made it many times and I highly recommend it.
8th Feb, 2013
hi everyone i,m new to this site and i decided to try out this recipe. it was very tasty the sponge was light, fluffy and moist but the outside was more like a pie then a sponge cake. pls can you suggest what i did wrong or what i could of done to stop this from happening again. many thanx bernie. xx
8th Feb, 2013
I seem to be the only one who has messed this cake up :( Don't know if it was my oven or if maybe I just didn't measure the ingredients right, but it didn't cook in the middle! The outside was lovely but right in the middle was wet and yuk :( My daughter and myself ended up picking it to pieces and eating the bits that were cooked. Think I will try again another day, paying more attention to what I'm doing and maybe buy some new cake tins as well. I do find sometimes that my oven seems to cook too quick, burning on the outside but not cooking the inside. Oh we'll I can only try again :)
7th Feb, 2013
Just made this cake and it looks exactly like the picture, I'm very impressed with how easy it was. I used a bit less Jam as the amount in the recipe seems quite a lot, but that's possibly just personal preference. Will definately make again.
6th Feb, 2013
By far the best cake there....use vanilla paste in there too in the cake mix!! I used this for a bday cake and it was fab!!
4th Feb, 2013
I made this the first time and it went wrong.. very wrong. So today I am going to do it but with a twist for red niose day,,, with a red nose face on the top :)), Med eggs.,
31st Jan, 2013
Really lovely, classic sponge cake, only thing I changed was the filling, 284ml double cream, 2 tbsp of sieved icing sugar & 1 tsp of vanilla essence, whisked up is so nice!


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