Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(390 ratings)

Ready in 30 minutes, plus cooling

Easy

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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Ingredients

  • 200g caster sugar
  • 200g softened butter
  • 4 eggs, beaten
    Eggs

    Egg

    egg

    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

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g butter, softened
    Butter

    Butter

    butt-err

    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

Method

  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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Deeanor
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.
Psalm 34v8's picture
Psalm 34v8
30th May, 2016
5.05
Made this cake a few weeks ago and it was absolutely delicious! One of the best cakes I've made! It was quick and easy to make and the sponge was soft and light. Very thankful for this recipe :)
katejbx
14th May, 2016
I have made this cake twice and both times it has tasted beautiful but Im getting a really poor rise! Nowhere near the rise in the pic! Anyone having the same problem or could make any suggestions?
tastytitbits
29th Jun, 2016
It's possible that your mixture didn't need the milk. I found that mine was wet enough without it so I didn't add any.
LukeAldridge
3rd Jun, 2016
Hi Katejbx, with any sponge recipe you must separate the egg whites from the yokes and beat them. Beating the egg whites seperately stimulates the rise by adding air to the mix. Air is quite essential. If you make it again, try this technique. I promise it will work. :)
ginuca
27th May, 2016
Same prob here twice too! No suggestions unfortunately but looking forward to ideas how oto fix it
samfoodie
25th Apr, 2016
Always make this for birthdays in our household. I melt the butter as I never have room temperature butter, then just mix everything together. I've never made the buttercream, just spread a layer of strawberry jam, fresh strawberries and freshly whipped cream. Light, moist and tastes delicious!! 5 stars
caryntay
24th Apr, 2016
3.8
The cakes were so simple to make and came out beautiful. However, baking time had to be increased by 10 minutes. I also used whipped thickened cream instead of the buttercream, and added a ton of fresh strawberries. Came out amazing, got compliments all around.
MrsRAB
10th Apr, 2016
5.05
This is a brilliant recipe, I come back to it time and again. Someone actually asked me where I'd bought the cake from, it was that good! Light, fluffy and flavoursome.
melissaaellen
2nd Apr, 2016
0.05
This recipe is the worst I've ever used. Inaccurate timings, temperature and egg/flour ratio, avoid making this.

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Dodo
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
goodfoodteam
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.
Ozzy_and_Elvis
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
katrinaridout
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!

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