Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(431 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…

For the filling

  • 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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mrsharrison
10th Aug, 2011
Excellent recipe. I have made it several times and it's always been a big success! I only use a few tablespoons of jam to sandwich it together and I always invest in sponge flour (a good tip from my mum) so the end result is nice and light!
sailorgirl700
9th Aug, 2011
4.05
Made this yesterday as a practise for my sons 18th Birthday cake. It was easy to make and the cake came out wonderfully. I buttered and floured the sides of the cake tins and used reusable parchment on the bottom and it came out of the tins really easily. The buttercream however was a little runny and I used 160g instead of 140g, having read other recipes for it, it does appear that you need alot more icing sugar to make it stiff. So when I make it again I will use more icing sugar. I am also going to use the cake recipe as a base to make a chocolate cake too as the birthday will have 2 tiers and be iced. Overall the cake tasted great and everyone enjoyed it.
annanev
2nd Aug, 2011
5.05
Delicious and easy! I swapped the filling for fresh cream and sliced strawberries.
kateeaton
31st Jul, 2011
5.05
Quick and easy recipe, really light. Used fresh whipped cream instead of butter cream, it went in one sitting!
queenofbaking
30th Jul, 2011
4.05
I used 3 eggs instead of 4, baked it in one tin which took a little longer at a lower temperature, cut in half, filled with jam and fresh cream and topped with caster sugar. It was delicious!
kevinish
26th Jul, 2011
5.05
Delicious, although my family ate most of it before i could :)
liketobake
16th Jul, 2011
5.05
ive made this cake around 10 times now, actually its probably more than that! its a firm family favourite and so easy to make.
jillisbree
28th Jun, 2011
5.05
I've made this cake about 5 or 6 times now and it is fabulous. Easiest cake I have ever made. It comes out fantastic every time. As others have said before me there really is no need to put butter cream through the middle. A bit of jam in it and a sprinkling of icing sugar on the top is all you need. Wondering if I could replace 1oz of the flour with 1oz of cocoa and make it into a chocolate sandwich?? Any feedback appreciated. Thanks!
discobirdy
19th Jun, 2011
This is the best Victoria sponge recipe without doubt. It's fool proof! (And very yummy!)
clairef89
19th Jun, 2011
5.05
Very simple to make, and turned out perfectly. (I followed recommendations and added 3 eggs, rather than 4)

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