Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(458 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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16th Jun, 2009
I made this cake and it was lovely and moist, heavier than your avaerage sponge, but delicious. I also used cream and jam instead of the icing sugar which worked just as well.
8th Jun, 2009
I couldn't believe that mixing all the ingredients together in one go would produce such a fab cake. I have always creamed the butter and sugar together first, but from now on I will be using this recipe every time. My mum has always made fantastic cakes, I think she may have some competition now! I left out the milk as used large eggs.
6th Jun, 2009
I have a tip about the eggs. If you convert the quantities back into imperial you have 8oz of butter, flour and sugar - hence 4 eggs as each egg weighs about 2oz. Therefore V. Sponge has equal quantities of eggs to other ingredients. Try weighing your eggs and selecting eggs with total weight of 200grams. I buy my eggs as bumped and wonky seconds from a local free range producer and find that weighing the eggs when making cakes guarantees a good result. I picked up this tip from a Hugh 'River Cottage' FW book.
2nd Jun, 2009
Tasty & super easy to make!
2nd Jun, 2009
2nd Jun, 2009
2nd Jun, 2009
Alice is sat next to me, i made this cake for her birthday! HAPPY BIRTHDAY ALICE ! ! Except i used free range eggs which were slightly bigger so i didn't add milk. Thanks
1st Jun, 2009
Am VERY nervous, just made this for a close friends birthday, but didn't add milk as were large eggs and the first ladys comment, Hope she likes it Thanks Myah
17th May, 2009
This cake was my birthday cake, it's so amazingly delicious! It is the best! The first successful sponge cake for me :p reli good! Will definitely make it again with different fillings...
16th May, 2009
As a normal sized cake I thought this was absolutely lovely and the best (ass everyone said) that they had tasted. it has even come to the point where I have been asked to make this as the base tier for my brother's wedding cake...any ideas for timings etc??? Thanks!


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