Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(386 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

    For the cake

    • 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, then 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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    XxXbearrobXxX
    12th Feb, 2016
    I have used this recipe to make this cake many times and it is brilliant. The cake tastes excellent. I highly recommend this recipe for someone who is looking for an easy cake to bake. I am fifteen years old and have failed on a few cooking attempts but didn't on this one!
    Torit
    11th Jan, 2016
    I made this for our daughter first birthday. It was yummy and she loved it. Easy to make and lasted 3 days in an air tight container out of the fridge. I added an extra egg white to the cake batter and a few drops of vanilla extract as well and it was light and fluffy. I did have to cook it for 24 minutes though. I will be making this again soon.
    bashfulbaker
    29th Nov, 2015
    Hello, I have an order for a 5 layer dairy free vanilla sponge, I've had great success with this recipe in the past- but wonder can I substitute the butter for a dairy free spread? I'm a little concerned about the overall texture! Any advice would be greatly appreciated :)
    beckyandthegirls
    14th Dec, 2015
    I use this recipe with dairy free spread and it comes out great
    IanSouthey
    21st Nov, 2015
    Made this for my mother in law, used fresh whipped cream & quarted strawberries for the filling & strawberry halves on top.
    bluelavolta
    28th Sep, 2015
    5.05
    Great recipe. I had to bake the sponge for 27 mins and I also recommend adding fresh, halved strawberries as a layer between the jam and buttercream - delicious.
    fizzh89
    28th Sep, 2015
    5.05
    Did this for my dad's birthday cake yesterday - it was beautiful, light and fluffy. I was really pleased with the result. We flavoured the butter icing with cocoa powder, and did chocolate water icing on the top with some chocolate sprinkles (the children helped to do that bit), it was loved by everyone!
    Selinarp
    29th Jul, 2015
    5.05
    So quick and easy to make and tastes yummy. Sponge was really light and fluffy.
    amy1245's picture
    amy1245
    22nd Jul, 2015
    5.05
    Divided this by 4 last night to make a mini one as a trial as I have been asked to make my sister's 18th birthday cake (big pressure) so wanted to be sure whatever I was making was going to be good! It was lovely, slightly too much filling, so I just didn't use it all, but better than not being enough! Really great, it will be covered with icing and decorated for the birthday cake :)
    ivana2005
    20th Jul, 2015
    5.05
    Excellent, simple recipe, my granny called this a "gleichgewicht" which is German for "equal weights" the same weight of sugar, butter, flour and eggs.. However, I prefer cutting each baked cake horizontally so that I fill it with 3 layers of filling. I just love multi-layered cakes.

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