Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
5th Sep, 2016
Just made this, after reading comments I used stork and weighed my eggs to 200g, apart from that I followed recipe exactly and Sponges came out cooked to perfection, very light. I also used my kenwood processor as due to pain in fingers and hands, unable to do so by hand.
29th Aug, 2016
I wish I had read the reviews before making this! I like to think that I am a proficient baker but the ratios here seem all wrong - my cake was still wobbly in the middle after 30 mins baking. I assume this is because I was using large eggs. I definitely should have used 3 instead! This should really be stated in the recipe somewhere (especially as BBC GoodFood state that when eggs are called for in one of their recipes, they are referring to large eggs). Now I have a domed cake that no amount of icing will save!
26th Aug, 2016
It's weird how different the comments can be with some of these recipes. I only started baking a while ago - mostly dinners, with the odd pudding. This was one of the first actual cakes I tried. I always follow recipes exactly as I wouldn't have a clue how to tweak anything. This can out brilliantly. I just tried another recipe on here that was a chocolate sponge and it was awful. I'm wondering whether it would work if I followed this recipe and just added cocoa powder to make a basic chocolate sponge.
14th Aug, 2016
I'm not sure how anyone is getting good results from this recipe. I made it tonight and it was very wet- required longer to cook... Ended up too dense with very little rise. (I even separated and whipped the eggs). In the end it has a nice biscuit-y outside but too dense on the inside. Tasted strongly of eggs. The only real positive is that it isn't too sweet.
17th Aug, 2016
You could weigh the eggs next time. Same weight of egg as rest of ingredients.
12th Aug, 2016
I've been craving Victoria Sandwich Cake since seeing one where I work, so tried this recipe. Haven't made one for several years so it was a bit experimental - I used "Stork with butter" to see if it gave a "light" cake - it definitely seems to have. I used a scant tsp of vanilla paste in the mix - delicious. I also used four large eggs but only scant tablespoons of milk - gave a soft mix but not too runny. The cakes took about 30-35 mins (my oven is uneven) to cook, but they look amazing! Can't wait to fill, and try this!
4th Aug, 2016
I've baked this cake many times with mixed success. Please adjust the ingredients and timing as there is too much wetness in the mix causing it to either fail to rise or worse, remain uncooked in the centre. Even after cooking after 40 minutes the centre was wet leaving me to make good with loose fruit! If you're trying for the first time you may want to use only 3 eggs or more flour. I would also use only half a teaspoon of baking powder. Not a bad cake if you get it right and very rarely looks like the picture. There are many other better recipes out there!
31st Jul, 2016
Made this for the first time today, I don't make cakes, but this was easy to follow and turned out perfect, I only had three eggs, so reduced the flour and sugar quantities, I also used my homemade wild raspberry jam instead on strawberry.
29th Jul, 2016
Made this today. Quantities all wrong. Ended up with dense, sunken cake which tasted of scrambled egg.
18th Jul, 2016
I have tried using the 'all in one' method a couple of times and the cake does not turn out very well and doesn't rise much. However, when I use the 'beat the sugar and butter first, then add the beaten eggs and fold in the flour' method, I always get a perfect cake.


10th Jun, 2014
Where did I go wrong?! Followed recipe and instructions to the letter apart from baking for 20 mins as it needed longer. Came out nothing like the picture. Was quite flat and crusty round the edges. When I put the filling in the jam just came out at the sides. Not tried it yet as waiting for partner to come home and laugh.
28th Jul, 2014
Same place I did; spread too thin and no milk. Don't worry, man. Tasted good, right?
goodfoodteam's picture
27th Jun, 2014
It sounds like you could have done one of a few things. Either the ingredeints were not beaten well enough, they were not all the same temperature or your oven was too hot. You can check this with an oven thermometer, thanks.
6th Apr, 2014
hi I wondered if someone could help me please I have been doing this Victoria sponge recipe for ages and love it in two 20 cm tins . I am doing a birthday cake for my little boys 5th birthday and have bought a 26cm tin but as I not that skilled I m not sure how to alter the weights of ingredients also can I put it in the one tin then cut in half when its cooled many thanx sally x
goodfoodteam's picture
28th Apr, 2014
Hi there. For the size tin you require you would probably need to double the quantaties there. However, rember that baking large cakes can be a tricky experience, as few recipes are written for bigger sizes and simply doubling up ingredients does not always produce the expected results and we can only give a guide as we have not tested the recipe in this sized tin, hope this helps.
31st Oct, 2013
I've baked the classic Victoria sponge today & I'm very disappointed. It didn't rise too much & is quite heavy. Why is it neccessary to use baking powder when self raising flour is used? I folded the flour in rather than putting all ingredients in at once & mixing to a batter as stated. I've never heard of a cake mixture being described as a batter!!
goodfoodteam's picture
28th Apr, 2014
Hi there, sorry to hear that you were disappointed with the cake, to get a good rise you need to make sure that you cream the butter and sugar together really well, until very pale and fluffy. Often in cakes an extra raising agent is added along with the self-raising flour, to give it an extra boost. Thanks.
21st Apr, 2014
for me, the secret to a Victoria sponge is the all-in-one method as this is the traditional way/ texture of the sponge, and also as it is a heavy consistency, the baking powder gives it that extra boost. have another go and see what happens ;)
katrinaridout's picture
3rd Nov, 2013
Baking powder, I think, gives it an extra boost. Mine doesn't rise massively but you have to be quite accurate with temperature and importantly timings. I check after 20. Mins and end up giving an extra 3. With the mixture itself, I put everything altogether in a bowl and use electric hand mixer. I've learnt from bad experience to do less with the mix, I do beat eggs though before beating all together. Good luck, keep trying, it really is a lovely cake!


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.