Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(420 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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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. :)
27th Jun, 2012
Made this twice in 2 days it was so good and quick, no fuss, all in one classic sponge. Was very surprised how light the sponge was. Filled mine with whipped double cream, sliced fresh strawberries and a layer of strawberry jam, then dusted the top with icing sugar! Makes for an impressive cake with minimal effort! (took on board the other comments about number of eggs, used 4 medium - thanks!)
27th Jun, 2012
I decided to make this cake as I'm always buying the ready made supermarket ones! And OMG it was amazing I used whipped cream and raspberry jam for the centre and it was delicious. My husband and children ate it within a few days. I am now making 2 per week!!!
24th Jun, 2012
Made today as couldn't find my usual recipe , so light and very tasty looked as good as the picture .
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


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