Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(402 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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stia_616's picture
25th Nov, 2012
Very simple and great tasting. I've made this a couple of times now and people are always very happy with it.
23rd Nov, 2012
Made this for my dads birthday and he loved it!
22nd Nov, 2012
For the icing, do I use unsalted butter or normal?
steveandbee's picture
22nd Nov, 2012
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.
18th Nov, 2012
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.
17th Nov, 2012
forgot to give this top rating
17th Nov, 2012
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!
13th Nov, 2012
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!!
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!!
3rd Nov, 2012
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


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