Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(496 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

  • 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 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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ilovefoodsomuch
19th Jul, 2009
i love this recipe
Tomfood2
18th Jul, 2009
5.05
This is simply lovely - a real classic and it tastes so light and yummy. Filled with loads of cream and fresh strawberries is simply lovely and a real trest on a summers day. Definate 5 stars
shabnambhatia
16th Jul, 2009
5.05
This was my first attempt at making a "real" cake - made it for my husband as he loves victoria sponge as a surprise and he loved it! going to make it for a work bake sale next week - its foolproof and delicious and looks amazing too!
emielou
8th Jul, 2009
5.05
I've never left a comment before, but this cake is amazing. I have baked every week for the last 20years and have tried many Victoria Sponge recipes, but this is the best, and I was sceptical because it seemed too easy. I used 3 large eggs and no milk resulting in a fabulously light and delicious cake that my husband has declared his new fave (he normally reserves that for things containing chocolate).
hammee
7th Jul, 2009
My 8 year old son made this for his dad's birthday cake on Friday after school. We added the grated zest of 2 oranges to the mixture as thats dad's favourite kind of cake. (Son said it was orangy enough, he was the chef, dad said he likes it more orangy). For the icing we followed the butter cream recipe and added a little of the juice from one orange for that orange flavour and missed out the jam and vanilla. Huge success, all visitors raved about it.
damage78
4th Jul, 2009
5.05
I baked this for my friend's baby shower party and even though it's such a simple cake, it was a real hit! A cinch to make, a lovely light sponge and the buttercream filling is a must. Followed the advice about using 4 medium eggs and it turned out perfectly.
cmellon
1st Jul, 2009
5.05
Im not much of a cook , but tried this one and came out perfect ,the only trouble is you cant stop eating it :)
cakeanyone
29th Jun, 2009
5.05
A seriously good cake! I made this for a friend's birthday at work and had so many compliments I'll definitely be making this again. Used fresh cream and raspberry jam instead of butter cream due to friend's preference.
chedges
16th Jun, 2009
2.05
This cake didn't work for me at all, so I was quite disappointed. I remade it using delias all in one recipee and it turned out way better
apotter
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.

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