Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(403 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 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.

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Comments, questions and tips

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23rd Jun, 2012
This is one of the best Victoria Sponge recipies I have ever used. I would recommend it to anyone.
22nd Jun, 2012
Fantastic! So simple and delicious. My family were so impressed and really enjoyed it
21st Jun, 2012
Love this recipe ,have made it many times and also added coconut .or made it into coffee and walnut . the family love it as do the neighbours and church family .
15th Jun, 2012
Sorry but for me this was truly awful - used 4 medium eggs and even after 40 mins in the oven it still wasn't cooked - way too eggy in my opinion - will stick to my good old Delia recipe in the future
13th Jun, 2012
This cake is great, my wife loves me baking this and asks for it time and time again, the only question i have is this, is there any way of keeping the icing sugar sprinkled on top from dissapearing over time ?
13th Jun, 2012
Fabulous cake! Very easy to make, far too easy to eat!
7th Jun, 2012
I baked it yesterday evening and it was very good. The simplest sponge recipe I've come across, even without the vanilla and butter cream it tasted and smelt good. I thought it would be greasy but it wasn't at all, Good recipe! I had some friends over and in 1 hour we were eating fresh sponge cake WOW!!!! I will definitely be using this one for a looong time.
6th Jun, 2012
Well, I don't know what went wrong. Fresh free range eggs @ room temp, Softened butter etc etc and my poor jubilee cake was a flop- literally. Tasted ok but didn't rise. Back to my old recipe :(
5th Jun, 2012
Tried this 3 times and three times my cake went from being undercooked to overcooked within 5 minutes.. Used exact measures etc and same tins, temp and used middle shelf - Any ideas?
5th Jun, 2012
This is the first time that I have made Victoria Sponge as I have always been lacking in confidence in making any sponge cake! The occasion was afternoon tea with my family celebrating the last day of Her Majesty The Queen's Diamond Jubilee. My family are my judges for anything I bake and they loved it! The sponges were golden, light & fluffy. I used fresh cream, fresh strawberries and strawberry jam instead for the filling and to decorate. There is less than 1/2 the cake left and I only baked it this morning.


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