Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(419 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Oct, 2016
I have just made this cake and it has come out perfectly, light and fluffy , great rise and tastes fantastic. I used 4 medium eggs and Lurpak spreadable butter, and this seems to stop the eggy taste and smell a lot of people have mentioned. I would definitely use this recipe again.
27th Oct, 2016
I have just made this cake and it has come out perfectly, light and fluffy , great rise and tastes fantastic. I used 4 medium eggs and Lurpak spreadable butter, and this seems to stop the eggy taste and smell a lot of people have mentioned. I would definitely use this recipe again.
22nd Oct, 2016
Don't be disheartened if the cake doesn't look great when it come out of the oven. I honestly thought it was a disaster but once the filling was in it was pretty good! The edges were a bit crispy and it did smell a lot like egg so I thought it would be horrid - but no! It's not the best Victoria sponge ever but it is tasty.
22nd Oct, 2016
Awful. No rise. Smells and tastes overwhelmingly of egg. Don't understand why people are giving 5/5 for this receive when they've actually changed some ingredients. I made this based on the star rating... Wish I'd read the comments first.
15th Oct, 2016
It's a lovely recipe,tastes great just use a slightly smaller tin. Nice
15th Oct, 2016
Lovely cake, cooked for 25 minutes at 180 in my fan oven and everyone says it's amazing
Mz Pinky
30th Sep, 2016
DO NOT FOLLOW THIS RECIPE!!!!!!! Waist of time and money! The recipe is all wrong. The cake was raw from inside....!!!!
29th Sep, 2016
This is my fail safe recipe for victoria sponge. Done countless times with hugely positive results. I use stork and large eggs and done exactly as method states. Maybe needs a bit longer cooking but not much. I cant understand the bad reviews?!
28th Sep, 2016
From reading the comments I was spectacle to try this recipe, but I gave it ago and I love it!! Instead of 4 eggs I used 3 and slighley wipped the egg yolks. I also cooked it at 200C instead of 190C as well as adding a little more baking powder. I found this recipe was perfect and my favourite sponge out of all the ones I have tried.
16th Sep, 2016
I wish I've read the comments before start baking this. Its the first time I bake a victoria sandwich but not my first time baking. The recipe went all wrong... After 30 minutes cooking is all raw in the inside and only cooked in the outside... what a waste of ingredients and time...


22nd Feb, 2016
I followed the recipe step by step, the only adjustment with the cake recipe was exchanging the sugar for Xylitol....the same amount of 200gms, I was thrilled with the result. The cake was lovely and light and looked very impressive. I sandwiched the cake together with Xylitol apricot jam and whipped 'lite' cream. A small sprinkle of icing sugar and WOW.......really delicious and a super treat for all. Good luck.
29th Nov, 2015
Hello, I have an order for a 5 layer dairy free vanilla sponge, I've had great success with this recipe in the past- but wonder can I substitute the butter for a dairy free spread? I'm a little concerned about the overall texture! Any advice would be greatly appreciated :)
goodfoodteam's picture
10th Dec, 2015
Must admit we haven't tried it with a dairy free spread, but looking online at other recipes, a dairy free spread that is suitable for baking does seem to get the thumbs up from many vegans or people who can't eat dairy products. Obviously it won't have the same buttery flavour, but you could add a dash of vanilla to the mixture to compensate. If you have time, it might be worth doing a trial run with a 2 egg mixture just to put your mind at rest.
14th Nov, 2015
Is it salted or unsalted butter that you use
goodfoodteam's picture
20th Nov, 2015
It is all down to personal taste, but many bakers like salted as it seems to give a more buttery flavour to the finished result.
21st Oct, 2015
I want to use this recipe to make 6 small to medium layers. Should I double the mixture? Thanks!
goodfoodteam's picture
20th Nov, 2015
It is hard to estimate without knowing the tin sizes, but yes double the quantity sounds right to us for 6 smaller cakes.
7th Mar, 2015
My first ever attempt to bake, think I followed the recipe perfectly however the sponge came out brown and spongy as instructed on the top but not cooked in the middle. What is my most likely mistake? Oven temperature or time? Or what?
goodfoodteam's picture
13th Mar, 2015
Hi jondmoss, thank you for getting in touch and sorry to hear you did not have success with this recipe. It sounds like it needed a little more time in the oven. Ovens do vary quite a bit so if it started to brown a bit sooner than you expected pop a piece of foil over it until the middle is cooked. Pressing the centre of the cake lightly with your finger it should spring back if it's ready but if you're not confident with this method of testing you could also try inserting a skewer into the middle of the cake, if it comes out with wet cake mix on it then it needs more time, but if it comes out clean your cake is ready. Hope this helps and you give cake baking another go. 
Graham cooper's picture
Graham cooper
15th Sep, 2014
What size tin is used please


Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.