Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

  • 1
  • 2
  • 3
  • 4
  • 5
(397 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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. 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.
becksmilner
8th Sep, 2012
Ok so what did I do so wrong. Followed the recipe and mine came out flat, stuck to the baking paper and generally looked nothing like the photo. Should I be beating it for a long time??
jessicavoorn
4th Sep, 2012
oh golly gosh, this seemed to have gone wrong! oh well, there's always next time!! lol
philo1
31st Aug, 2012
This is an absolute must for any worth while tea party! Totally gorgeous and easy to do, a firm favourite of mine.
nuclearwasp
31st Aug, 2012
5.05
I am 53 and I have just started baking and this was my first ever recipe. It turned out excellent and everyone that tried a piece loved it !! I am in the process of baking it again as we speak !!
nogin1
23rd Aug, 2012
5.05
I used the recipe the first ever time I made a Victoria sponge. I am no great cake maker but this turned out brilliantly and I received lots of lovely comments from those that tried it. Ive since made the cake three more times and each time it has turned out wonderfully!
kateware
21st Aug, 2012
5.05
This is by far the best Victoria Sponge yet. Made several times and always goes down nicely.
drjomacpherson
20th Aug, 2012
5.05
So easy and yet a firm family favourite...tinned fruit works just as well as jam for the filling, try peaches or mandarin segments. Just put the oven on to bake another!
josiemae23
12th Aug, 2012
5.05
really nice and easy to make and really tasty! Really recomend it!!!
kitchenchaos10
6th Aug, 2012
I'm rubbish at cakes. There's rarely been a baking incident that hasn't gone disasterously wrong. Until now. This recipe was so easy, even I couldn't muck it up. Helped by the fact someone had just given me a jar of homemade strawberry jam, I actually made a fantastic cake. Which got eaten far too quickly do now I need to make another :)
jackaz
24th Jul, 2012
This is a great recipe and a lovely cake. You get used to different egg sizes and I just adjust the amount of milk to give the right consistency. This comes with practise so it's a good excuse to make this sponge frequently.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.