Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(402 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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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! :)
20th Feb, 2016
Super recipe...I used xylitol instead of the caster sugar(same quantity) and this worked really well. Do not worry if the mix looks dense and disappointing when divided into the cake tins, it rose beautifully and looked very impressive when cooked...after exactly 20 mins at 160 in my fan oven. I spread xylitol apricot jam and reduced fat double cream(whisked until thick)in the middle and sandwiched it together. Absolutely delicious...enjoy.
18th Feb, 2016
Great, simple recipe! Loved the buttercream/jam filling (I added a little milk to loosen the buttercream).
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!
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.
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 :)
14th Dec, 2015
I use this recipe with dairy free spread and it comes out great


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