Victoria sponge cake on a plate with a slice cut out

Classic Victoria sandwich recipe

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(387 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

    Sign in or create your My Good Food account to join the discussion.
    NPrac
    27th Apr, 2014
    5.05
    Very easy sponge. Lovely and light. I filled it with lightly whipped cream and strawberry jam. Worth a try if you're a novice baker.
    NPrac
    27th Apr, 2014
    5.05
    Very easy sponge. Lovely and light. I filled it with lightly whipped cream and strawberry jam. Worth a try if you're a novice baker.
    Linseylou
    14th Apr, 2014
    This recipe was so easy to follow.The first Victoria sponge I have ever made, being a bit of a novice, I was surprised how easy it was.Looks and tastes fab , given the tips re the butter cream I did use less than suggested.which worked well.I would say to bare in mind that the cream will spread to the ends when you cut into it so I guess filling the middle and leaving an edge would work best.Fab recipe :)
    ellecim
    8th Apr, 2014
    5.05
    I made this for my Mother's 85th birthday afternoon tea and it was very popular. It's very easy to make, looks and tastes delicious. I filled it with fresh cream and a mixed berry compote then dusted the top with icing sugar (using a happy birthday stencil). Highly recommended!
    kmct
    16th Mar, 2014
    I liked it, it was easy and quick and tasted good. I didn't bother with the butter cream filling, just stuck with jam and covered the thing in icing for a birthday cake. It went down a treat.
    Chef spence
    7th Mar, 2014
    Disappointing....... Tasted nice but was a total flop! Took out of oven, looked good, next time I looked they had shrunk! Was for a birthday, had to start again with different recipe
    jazzyc
    3rd Mar, 2014
    This cake was so quick and easy to make. My kids aren't fans of too much buttercream so i just put strawberry jam on one layer. The cake was huge and very spongy. We ate ours with thick custard and there was no waste
    CiaranDUK
    21st Feb, 2014
    My first ever cake bake from scratch! Using my own judgement I left it in for about thirty-five minutes rather than twenty. That proved much better as the cake was still raw batter in the middle after twenty.
    rachaeldee
    23rd Jan, 2014
    Lovely recipe, simple and quick with amazing results. Produces a light and moist sponge. I do think the recipe is for far to much butter cream however. I used half if that and recommend this as the cake would be to sickly with the full amount.
    Dani1992
    22nd Jan, 2014
    4.05
    Great recipe, only down side was my oven is very hot so I could of done with taking it out at about 15 minutes as it burnt a little. However it's all trial and error :) tasted delicious though and will defiantly be doing this recipe again

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