Classic Victoria sandwich

Classic Victoria sandwich

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(385 ratings)

Ready in 30 minutes, plus cooling


Cuts into 10 slices

You can't go wrong with this perfect party cake - full of spongey goodness. Makes a super-simple 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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    For the cake

    • 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. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.

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

    3. 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. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. 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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    20th Aug, 2012
    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!
    12th Aug, 2012
    really nice and easy to make and really tasty! Really recomend it!!!
    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 :)
    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.
    19th Jul, 2012
    I'm new to baking and found this such an easy recipe to do and it looked lovely once it was all put together, I was well pleased with myself! Will definitely make again.
    14th Jul, 2012
    I have made this cake on an almost weekly basis for one reason or another and it always goes down very well indeed. I don't make any changes to the recipe at all. Always makes a light tasty cake without fail.
    7th Jul, 2012
    My cake was perfect! Usually mine sink or I cook them for too long but this recipe is soooo tasty (I used soy butter and large eggs) :)
    6th Jul, 2012
    Great recepie and very simple, I make an extra layer, fill with fresh whipped cream and decorate with strawberries and it looks and tastes great
    4th Jul, 2012
    i used melted butter in this mixture, it is so quick and easy to make and the sponge is lovely, it even taste nice when it's been in the fridge, it doesn't go hard or dry as some cakes tend to. i love a Victoria sponge and will definitely be making this again :)
    1st Jul, 2012
    The sponge needed longer cooking time, other recipes stated forty minutes, twenty minutes wasn't long enough. Four eggs were too much, I thought three eggs was more than enough. Overall, a lovely result. The cake is nice with a cuppa too. :)


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