Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(450 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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24th Aug, 2011
Excellent. Emailing it to a friend now. We had tea and cake when she last visited. The best sponge I have ever made
20th Aug, 2011
I'm not great at baking but this recipe came out perfect, I'll be doing this again.
19th Aug, 2011
this victoria sponge cake looks really good
18th Aug, 2011
Lovely cake! The ingredients and measurements were perfect! If you are using big tins to put the cake in I suggest making this recipe doubling the ingredients. Enjoy! x x x
17th Aug, 2011
Best cake ever! I use this to make all sorts of cake . Makes a great chocolate fudge cake, coffee and walnut even small fairy cakes. All my friends now use this recipe too after tasting my cakes. So quick and easy and comes out great every time!
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!
9th Aug, 2011
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.
2nd Aug, 2011
Delicious and easy! I swapped the filling for fresh cream and sliced strawberries.
31st Jul, 2011
Quick and easy recipe, really light. Used fresh whipped cream instead of butter cream, it went in one sitting!
30th Jul, 2011
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!


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