Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(387 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

    For the cake

    • 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, then 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

    Sign in or create your My Good Food account to join the discussion.
    Ooooermrs
    5th Sep, 2016
    Just made this, after reading comments I used stork and weighed my eggs to 200g, apart from that I followed recipe exactly and Sponges came out cooked to perfection, very light. I also used my kenwood processor as due to pain in fingers and hands, unable to do so by hand.
    cherub-rock25
    29th Aug, 2016
    0.05
    I wish I had read the reviews before making this! I like to think that I am a proficient baker but the ratios here seem all wrong - my cake was still wobbly in the middle after 30 mins baking. I assume this is because I was using large eggs. I definitely should have used 3 instead! This should really be stated in the recipe somewhere (especially as BBC GoodFood state that when eggs are called for in one of their recipes, they are referring to large eggs). Now I have a domed cake that no amount of icing will save!
    acjacobs
    26th Aug, 2016
    5.05
    It's weird how different the comments can be with some of these recipes. I only started baking a while ago - mostly dinners, with the odd pudding. This was one of the first actual cakes I tried. I always follow recipes exactly as I wouldn't have a clue how to tweak anything. This can out brilliantly. I just tried another recipe on here that was a chocolate sponge and it was awful. I'm wondering whether it would work if I followed this recipe and just added cocoa powder to make a basic chocolate sponge.
    ZombieChessClub
    14th Aug, 2016
    0.05
    I'm not sure how anyone is getting good results from this recipe. I made it tonight and it was very wet- required longer to cook... Ended up too dense with very little rise. (I even separated and whipped the eggs). In the end it has a nice biscuit-y outside but too dense on the inside. Tasted strongly of eggs. The only real positive is that it isn't too sweet.
    DebbieDrew
    17th Aug, 2016
    You could weigh the eggs next time. Same weight of egg as rest of ingredients.
    allielovetocook
    12th Aug, 2016
    5.05
    I've been craving Victoria Sandwich Cake since seeing one where I work, so tried this recipe. Haven't made one for several years so it was a bit experimental - I used "Stork with butter" to see if it gave a "light" cake - it definitely seems to have. I used a scant tsp of vanilla paste in the mix - delicious. I also used four large eggs but only scant tablespoons of milk - gave a soft mix but not too runny. The cakes took about 30-35 mins (my oven is uneven) to cook, but they look amazing! Can't wait to fill, and try this!
    Maxbaker
    4th Aug, 2016
    0.05
    I've baked this cake many times with mixed success. Please adjust the ingredients and timing as there is too much wetness in the mix causing it to either fail to rise or worse, remain uncooked in the centre. Even after cooking after 40 minutes the centre was wet leaving me to make good with loose fruit! If you're trying for the first time you may want to use only 3 eggs or more flour. I would also use only half a teaspoon of baking powder. Not a bad cake if you get it right and very rarely looks like the picture. There are many other better recipes out there!
    nig1961
    31st Jul, 2016
    Made this for the first time today, I don't make cakes, but this was easy to follow and turned out perfect, I only had three eggs, so reduced the flour and sugar quantities, I also used my homemade wild raspberry jam instead on strawberry.
    AliBel
    29th Jul, 2016
    0.05
    Made this today. Quantities all wrong. Ended up with dense, sunken cake which tasted of scrambled egg.
    Deeanor
    18th Jul, 2016
    I have tried using the 'all in one' method a couple of times and the cake does not turn out very well and doesn't rise much. However, when I use the 'beat the sugar and butter first, then add the beaten eggs and fold in the flour' method, I always get a perfect cake.

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    goodfoodteam's picture
    goodfoodteam
    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.
    jondmoss
    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
    goodfoodteam
    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
    Jodysheff
    10th Jun, 2014
    Where did I go wrong?! Followed recipe and instructions to the letter apart from baking for 20 mins as it needed longer. Came out nothing like the picture. Was quite flat and crusty round the edges. When I put the filling in the jam just came out at the sides. Not tried it yet as waiting for partner to come home and laugh.
    Thephuckup
    28th Jul, 2014
    5.05
    Same place I did; spread too thin and no milk. Don't worry, man. Tasted good, right?
    goodfoodteam's picture
    goodfoodteam
    27th Jun, 2014
    It sounds like you could have done one of a few things. Either the ingredeints were not beaten well enough, they were not all the same temperature or your oven was too hot. You can check this with an oven thermometer, thanks.
    sallybunch
    6th Apr, 2014
    hi I wondered if someone could help me please I have been doing this Victoria sponge recipe for ages and love it in two 20 cm tins . I am doing a birthday cake for my little boys 5th birthday and have bought a 26cm tin but as I not that skilled I m not sure how to alter the weights of ingredients also can I put it in the one tin then cut in half when its cooled many thanx sally x
    goodfoodteam's picture
    goodfoodteam
    28th Apr, 2014
    Hi there. For the size tin you require you would probably need to double the quantaties there. However, rember that baking large cakes can be a tricky experience, as few recipes are written for bigger sizes and simply doubling up ingredients does not always produce the expected results and we can only give a guide as we have not tested the recipe in this sized tin, hope this helps.
    Dodo
    31st Oct, 2013
    I've baked the classic Victoria sponge today & I'm very disappointed. It didn't rise too much & is quite heavy. Why is it neccessary to use baking powder when self raising flour is used? I folded the flour in rather than putting all ingredients in at once & mixing to a batter as stated. I've never heard of a cake mixture being described as a batter!!

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