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…

  • 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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steveandbee's picture
steveandbee
22nd Nov, 2012
5.05
Can't really go wrong with this cake. I used cream for the filling instead and added 1/2 tsb of vanilla extract. Topped with layer of icing sugar. Cake gone in under 24 hours.
luckywally
18th Nov, 2012
5.05
really yummy, I also used 3 large eggs instead of 4 but the cake is light and fluffy but nicely moist :) Coated both sides of the cake with jam and add whipped cream in the middle. Also added 1 cap of vanilla extract to the cake mix its self.
blondiegirl10
17th Nov, 2012
5.05
forgot to give this top rating
blondiegirl10
17th Nov, 2012
5.05
always make this delicious cake as recipie, It is so moist and very moreish and so easy.It always turns out the same and does not last long in this house.Very yummy! I always put whipped cream and jam in the middle and butter icing on top.Just taken one out of the oven now!
moominbaby
13th Nov, 2012
5.05
I had never made this before I followed the recipe but halfed the filling and it was awesome, loved by all who ate it and very simple!!
sarahpluto9
5th Nov, 2012
Very first attempt at this and very pleased with the result! I never thought it would actually taste almost shop made! It was made for a childrens nursery and the kids loved it.. Funny enough so did the staff!!
josiepud23
3rd Nov, 2012
5.05
I loved this recipe! It was nice and easy to make and turned out amazing! Instead of using the filling i just used cream. Lovley recipe and i will make it again!!! Xxx
peterjoy1
29th Oct, 2012
Made this cake today and it dipped in the middle - didn't rise up properly. Wonder why? Tastes good though.
damedenton
27th Oct, 2012
5.05
I am rubbish at baking cakes, seriously.... I'm more of a savoury girl. BUT my son loves a Victoria Sponge and I wanted to try this for him. It says its simple and that's exactly what it was. It works! I took note of the egg comments and only used 3 X large and I slipped a little coconut essence in for good measure and it was LUSH. My baby said its the best cake I've ever made, and he's right- even I liked it. Thanks!!! DD
katykinskaty
24th Oct, 2012
I have baked this cake twice, and both times have triumphed!!! The Ultimate chocolate cake was tricky but still oh so tasty! I recommend this Victoria Sponge for those who are tempted to try making this. A fantastic recipe and cheap to make!!

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