Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(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
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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 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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Psalm 34v8's picture
Psalm 34v8
30th May, 2016
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 :)
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?
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.
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. :)
27th May, 2016
Same prob here twice too! No suggestions unfortunately but looking forward to ideas how oto fix it
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
24th Apr, 2016
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.
10th Apr, 2016
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.
2nd Apr, 2016
This recipe is the worst I've ever used. Inaccurate timings, temperature and egg/flour ratio, avoid making this.
21st Feb, 2016
delicious! :)


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