Classic Victoria sandwich

Classic Victoria sandwich

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(347 ratings)

Ready in 30 minutes, plus cooling


Cuts into 10 slices
You can't go wrong with this perfect party cake - full of spongey goodness. Makes a super-simple wedding cake, too

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition per serving

  • kcalories558
  • fat28g
  • saturates17g
  • carbs76g
  • sugars57g
  • fibre0.6g
  • protein5g
  • salt0.9g
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For the cake

  • 200g caster sugar
  • 200g softened butter
  • 4 egg, 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

    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

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  1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

  2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

  3. 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. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

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Comments (526)

Linseylou's picture

This recipe was so easy to follow.The first Victoria sponge I have ever made, being a bit of a novice, I was surprised how easy it was.Looks and tastes fab , given the tips re the butter cream I did use less than suggested.which worked well.I would say to bare in mind that the cream will spread to the ends when you cut into it so I guess filling the middle and leaving an edge would work best.Fab recipe :)

ellecim's picture
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I made this for my Mother's 85th birthday afternoon tea and it was very popular. It's very easy to make, looks and tastes delicious. I filled it with fresh cream and a mixed berry compote then dusted the top with icing sugar (using a happy birthday stencil). Highly recommended!

kmct's picture

I liked it, it was easy and quick and tasted good. I didn't bother with the butter cream filling, just stuck with jam and covered the thing in icing for a birthday cake. It went down a treat.

Chef spence's picture

Disappointing....... Tasted nice but was a total flop! Took out of oven, looked good, next time I looked they had shrunk! Was for a birthday, had to start again with different recipe

jazzyc's picture

This cake was so quick and easy to make. My kids aren't fans of too much buttercream so i just put strawberry jam on one layer. The cake was huge and very spongy. We ate ours with thick custard and there was no waste

CiaranDUK's picture

My first ever cake bake from scratch! Using my own judgement I left it in for about thirty-five minutes rather than twenty. That proved much better as the cake was still raw batter in the middle after twenty.

rachaeldee's picture

Lovely recipe, simple and quick with amazing results. Produces a light and moist sponge. I do think the recipe is for far to much butter cream however. I used half if that and recommend this as the cake would be to sickly with the full amount.

Dani1992's picture
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Great recipe, only down side was my oven is very hot so I could of done with taking it out at about 15 minutes as it burnt a little. However it's all trial and error :) tasted delicious though and will defiantly be doing this recipe again

MsAustentatious's picture

My first ever Victoria Sponge- great recipe. I'm very pleased with the result. However I did bake for 30 minutes instead of 20. Other than that-great!

ameredith1's picture

Just finished making this cake. The sponge in general is soft and moist so I'm very happy with it.

However, I found the buttercream instructions are slightly excessive. There is way too much buttercream given the current instructions. Perhaps by reducing the butter to 50g might help instead and adding the icing sugar until well formed.

The buttercream was also very wet. It actually ruined my cake as the top layer of my sponge has actually slid away from the bottom layer and the buttercream has oozed everywhere, meaning it is a waste and far too wet. I've popped it in the fridge in hope of saving it :(

jjhumphries1979's picture

Made my first ever Victoria Sponge cake using this recipe and it turned out great ... Soft, moist and too easy to eat ;) Definitely going into my favourite recipe list!

shakila1's picture

very easy recipe. first thing i made when i started baking for the first time this year. turned out perfect.

Kisrah's picture

Nice and easy recipe. Mine turned out to be a bit of a mess, but still tasted good and was enjoyed by everyone. Next time I'll be giving them some time to cool in the tins, and not transferring them to a rack straight out of the oven.

BradleyBarnham's picture

My sponge has come out perfect, better than ever before, but my butter icing is a disaster! Just about to scrape it out and try again tomorrow. Maybe I should I have put it in the fridge?

Dino40's picture

Made this today with my 7yr old for her Grandmas birthday! She's gonna love it, it looks and smells amazing. Next time I will bake for around 15/16 mins in my fan assisted oven as the sides were a little dry. A dollop of custard on top and it's gonna go down a treat!!!

katrinahewlett's picture

This is the third time I have used this recipe. i follow it exactly and it always turns out to be a beautiful cake. Moist yet dense and simply quite delicious!!! Perfect for afternoon tea and stays fresh for at least 3 days!!

katrinahewlett's picture

This is the th

last edited: 09:26, 4th Nov, 2013
daisypher00's picture

I was always a bit nervous about making a Victoria Sponge but this recipie couldn't be easier. Mixing everything together at once instead of faffing about creaming and folding made it quick as well. It was very light and moist and tasted delicious. I ended up making two in one weekend! All my friends loved it :-)

happy27's picture

PERFECT! Me and my 4 year old made this recipe today , the best one we have done did them both separate as couldnt fit both tins in the oven, turned out light and perfect sponge. Will be doing again .


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