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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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.
4th Jun, 2012
My first Victoria sandwich since school. It was so easy to make and turned out beautifully. The tip about only 3 eggs if large turned out to be spot on. I didn't line the tins but just buttered them then rolled a tablespoon of flour around the butter and then tapped off the residue. Cakes came out easily. To avoid imprint of cooling rack turn out the top on to a rack covered with a thin linen tea towel or napkin.
4th Jun, 2012
I made mine into a tripple stacked Victoria Sponge using x3 10cm baking tins. The butter cream doesn't look very visible, if i do another tripple I may consider increasing the butter cream. There is plenty Jam! i also used 3 large eggs as I had no medium. I was asked the day before a BBQ to make a cake for the Jubilee and ran to my local shop before the Sunday/Bank holiday restricted opening hours. To "Jubilee it" I made my own basic crown template using baking paper, a craft knife and a cutting board. I held back on a very small amount of butter cream and on the top sponge spread over the template to leave a crown. I then scattered hundreds of thousands over the crown and blew at it for a moment to define the crown a bit better. It looked fit for a Queen and it was delicious!
3rd Jun, 2012
i only have a 10 inch round cake tin - tips on increasing recipe?
30th May, 2012
I had to make a bigger cake for the jubilee so I added an extra half of the ingredients. It's amazing!
24th May, 2012
For butter cream I used 1/2 butter 1/2 Philadelphia creamy!!!:-)
23rd May, 2012
Hi, Can anyone please tell me for how many people this recipe will serve? Thanks
20th May, 2012
If you are a Victoria Sponge lover....this one is fabulous!!


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