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

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

  • 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. 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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svyce1
13th Dec, 2012
I used this recipe on my third attempt at baking and swore I would give up if this didn't come out right as I didn't have much luck with my last two attempts. I did exactly what the recipe said and it came out perfect! Really delicious and the birthday girl was very happy! Now for my christmas yule log, lets hope that comes out just as good.
cnmoly
11th Dec, 2012
5.05
Really good cake! All those years I've spent making a classic Victoria sponge only to be disappointed and I could have been making this easy all in one recipe all along. I used 3 large eggs and did the buttercream and jam filling. I think next time I may reduce the sugar and just use jam as it was very sweet. Naughty but nice!
sue40beck's picture
sue40beck
4th Dec, 2012
Best cake I have ever made. Added 5 minutes on the cooking time. Probably my oven.
speedferry
3rd Dec, 2012
5.05
This is by far the best Victoria Sponge recipe ever. I have been making this almost every month for the past three years and everyone who tries it claims it is the best they have ever tasted. Three simple changes I have made over time are to use three large eggs instead of four, Stork instead of butter and have reduced the amount of caster sugar to 170g. Perfection every time.
katie987
30th Nov, 2012
I made this into a vegan cake by replacing the eggs with 1 cup of apple sauce and an extra heaped teaspoon of baking powder.. And used rice milk instead of cows milk. I put all the batter into 1 cake tin instead of 2 and cooked for around an hour and 15 min. For the buttercream I always use 1 part butter to 3 parts icing sugar or else I find the butter taste to be over powering.. So that's what I did here, 100g butter to 300g icing sugar and 1tsp vanilla.. Perfect :) Came out lovely.
eswift
25th Nov, 2012
Ok so this is the first cake I have ever baked. It went a bit like this. My butter was not soft enough, leaving lumps in the batter. I then poured it into the tins and the mixture didn't meet the edges, realised they were slighter bigger tons. So made the mixture again but only had 2 eggs left so put a couple more tablespoons of milk in so make it into a batter. Poured on top of the existing mix and did a slight combine. After 20 mins it was definitely not cooked, in fact it took another 20 mins. As I took the tins out I dropped one. I then dropped the second whilst faffing with the cooling rack. When cooled I used jam and squirty cream. That was a mistake, it just all oozed out, the cake was far too heavy. It looked a right mess. BUT we ate it anyway and it tasted great. For a first attempt I was very pleased. I will definitely try this again and know where I went wrong!
Dodo
31st Oct, 2013
Brilliant Post,wish you could have posted a photo! Better luck next time and the stomach cannot see what's coming so it must have tasted good.
stia_616's picture
stia_616
25th Nov, 2012
5.05
Very simple and great tasting. I've made this a couple of times now and people are always very happy with it.
hoodrichhh
23rd Nov, 2012
Made this for my dads birthday and he loved it!
mishadabhi
22nd Nov, 2012
For the icing, do I use unsalted butter or normal?

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