Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(452 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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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
29th Oct, 2012
Made this cake today and it dipped in the middle - didn't rise up properly. Wonder why? Tastes good though.
27th Oct, 2012
I am rubbish at baking cakes, seriously.... I'm more of a savoury girl. BUT my son loves a Victoria Sponge and I wanted to try this for him. It says its simple and that's exactly what it was. It works! I took note of the egg comments and only used 3 X large and I slipped a little coconut essence in for good measure and it was LUSH. My baby said its the best cake I've ever made, and he's right- even I liked it. Thanks!!! DD
24th Oct, 2012
I have baked this cake twice, and both times have triumphed!!! The Ultimate chocolate cake was tricky but still oh so tasty! I recommend this Victoria Sponge for those who are tempted to try making this. A fantastic recipe and cheap to make!!
23rd Oct, 2012
Simply splendid! I've made this cake several times now, following the recipe precisely, and the results are always reliably delicious. A real hit with the family
16th Oct, 2012
Forgot to give five star, should have been more...
16th Oct, 2012
I made this cake, didn't change anything, it was perfect. Thank you so much for this recipe.
13th Oct, 2012
Honestly guys, I came across this by googling for a sponge recipe!! This is such a good recipe; I haven't found a better recipe!! Be sure to use 3 medium or large eggs though and not 4! Also I have another tip if you want to try something different: When you fully mix all the cake ingredients and you are left with the batter, split half and put it in another bowl and add a tablespoon of cocoa powder and mix that, then put spoonfuls of each in each cake tin and don't mix fully, so that when it is cooked it will have a marble effect!! I have tried this and it does work!! and I am also waiting for my new cake to finish in 10mins! ;) haha


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