Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(488 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 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk 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.

  4. Bake for about 20 mins until golden and the cake springs back when pressed.

  5. Turn onto a cooling rack and leave to cool completely.

  6. To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).

  7. Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.

  8. 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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8th Feb, 2013
I seem to be the only one who has messed this cake up :( Don't know if it was my oven or if maybe I just didn't measure the ingredients right, but it didn't cook in the middle! The outside was lovely but right in the middle was wet and yuk :( My daughter and myself ended up picking it to pieces and eating the bits that were cooked. Think I will try again another day, paying more attention to what I'm doing and maybe buy some new cake tins as well. I do find sometimes that my oven seems to cook too quick, burning on the outside but not cooking the inside. Oh we'll I can only try again :)
7th Feb, 2013
Just made this cake and it looks exactly like the picture, I'm very impressed with how easy it was. I used a bit less Jam as the amount in the recipe seems quite a lot, but that's possibly just personal preference. Will definately make again.
6th Feb, 2013
By far the best cake there....use vanilla paste in there too in the cake mix!! I used this for a bday cake and it was fab!!
4th Feb, 2013
I made this the first time and it went wrong.. very wrong. So today I am going to do it but with a twist for red niose day,,, with a red nose face on the top :)), Med eggs.,
31st Jan, 2013
Really lovely, classic sponge cake, only thing I changed was the filling, 284ml double cream, 2 tbsp of sieved icing sugar & 1 tsp of vanilla essence, whisked up is so nice!
30th Jan, 2013
lurve it best cake ever
24th Jan, 2013
So easy and tasted amazing
23rd Jan, 2013
Never made a Victoria Sponge before and only had square tins but this worked perfectly. Even for a beginner. Boys at work were very appreciative!
20th Jan, 2013
Help Help Help I followed the recipe twice and both times the sponges have only risen on the edges of the tins 35mm with a dip in the middle only 10mm in depth - what have I done wrong Second time put the temp down to 150 as first time they were slightly brown and cooked at 15minutes Just got a new mixer at Christmas and wanted to do something simple as a starter All comments welcome
19th Jan, 2013
i loved it so much thanx good food it is really good food


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